Name: Pumpkin French Toast Casserole Recipe
Prep time: 15 min
Cook time: PT-489523H35M54S
Total time: PT-489523H35M54S
Cuisine: American
Ingredients: 1 15-18 oz loaf of stale white bread (such as challah, French bread, or Brioche); 1 1/2 cups milk; 1 cup pure pumpkin (not pumpkin pie filling); 5 large eggs; 1/4 cup white sugar; 1 tablespoon pumpkin pie spice; 2 teaspoons vanilla extract; 1/2 cup all-purpose flour; 1/2 cup brown sugar; 2 tablespoons white sugar; 1 teaspoon pumpkin pie spice; 1/3 cup chopped pecans; 1/3 cup unsalted butter (melted)

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Introduction

This Pumpkin French Toast Casserole is a cozy and delicious breakfast dish perfect for fall mornings or special occasions. Made with pumpkin puree, warm spices, and a crunchy pecan streusel topping, it combines the comforting flavors of pumpkin pie with classic French toast. It’s easy to prepare ahead and always a crowd-pleaser.

A square slice of bread pudding sits on a white plate with a detailed edge, showing three main layers: the bottom and middle layers are soft, light golden bread soaked with a sweet cinnamon-spiced mixture, visible as swirls inside the bread; the top layer is a crumbly, rough-textured streusel with small walnut pieces sprinkled throughout, giving a crunchy look; a generous dollop of white whipped cream is placed on top, drizzled with golden caramel sauce that runs slightly down the sides; the plate is on a wooden surface with a white marbled texture background and a small pumpkin in the blurred background; a silver fork rests on the plate’s edge near the bread pudding photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf (15-18 oz) stale white bread (such as challah, French bread, or brioche)
1 1/2 cups milk
1 cup pure pumpkin (not pumpkin pie filling)
5 large eggs
1/4 cup white sugar
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 cup brown sugar
2 tablespoons white sugar
1 teaspoon pumpkin pie spice
1/3 cup chopped pecans
1/3 cup unsalted butter (melted)

Instructions

Step 1: Lightly grease a 9×13 inch (23×33 cm) glass baking pan.
Step 2: Cut the bread into small cubes or tear into pieces by hand. Place the bread evenly in the prepared pan.
Step 3: In a large bowl, whisk together the milk, pumpkin puree, eggs, 1/4 cup white sugar, 1 tablespoon pumpkin pie spice, and vanilla extract until smooth.
Step 4: Pour the pumpkin mixture over the bread and gently stir if needed to coat all pieces evenly.
Step 5: In a medium bowl, combine the flour, brown sugar, 2 tablespoons white sugar, 1 teaspoon pumpkin pie spice, and chopped pecans for the streusel topping.
Step 6: Stir the melted butter into the streusel mixture until crumbly.
Step 7: If baking immediately, preheat the oven to 350°F (180°C). Sprinkle the streusel evenly over the casserole.
Step 8: Cover the pan tightly with aluminum foil and bake for 40 minutes.
Step 9: Remove the foil and bake for an additional 15-20 minutes, until a toothpick inserted in the center comes out clean and the topping is golden brown.
Step 10: To bake the next morning, cover the pan with foil and refrigerate overnight along with the streusel topping covered separately.
Step 11: When ready to bake, preheat the oven to 350°F (180°C). Spread the streusel topping over the casserole and bake covered for 40 minutes, then uncovered for 15-20 minutes as above.

Tips & Variations

Use day-old bread for best texture as it absorbs the custard without becoming mushy.
Substitute pecans with walnuts or skip nuts if preferred.
Add a splash of bourbon or maple syrup to the custard for extra flavor.
Make your own pumpkin pie spice with cinnamon, nutmeg, ginger, and cloves for a fresher taste.
For a dairy-free version, use almond or oat milk and a plant-based butter alternative.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or bake uncovered at 325°F (160°C) for 10-15 minutes to crisp the topping again.

How to Serve

A close-up of a white baking dish with a red rim filled with a baked dessert that has three visible layers: a bottom layer of soft orange sweet potatoes, a middle layer with a light brown crumbly topping mixed with pecan pieces, and a top layer of larger brown crumb clusters and pecans scattered over the surface. The dish is on a wooden table with a blue napkin and white plates in the background along with an orange pumpkin. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but fresh pumpkin should be cooked and pureed before using. Make sure it is smooth and drained of excess water for the best consistency.

Can I prepare this casserole entirely the night before?

Absolutely. Assemble the casserole and keep it covered in the fridge overnight. Keep the streusel topping separate until just before baking for the best texture.