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Pumpkin French Toast Casserole Recipe

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4.7 from 115 reviews

This Pumpkin French Toast Casserole is a cozy, autumn-inspired breakfast treat featuring cubes of stale bread soaked in a spiced pumpkin custard, topped with a crunchy pecan streusel. Perfect to prepare the night before and bake fresh in the morning for a warm, comforting start to your day.

Ingredients

Scale

French Toast Casserole

  • 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

Streusel Topping

  • 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

  1. Prepare the baking pan: Lightly grease a 9×13 inch (23 x 33 cm) glass baking pan to prevent sticking during baking.
  2. Cut the bread: Cut the loaf of bread into small cubes or rip into pieces by hand. Place the bread evenly in the prepared baking pan.
  3. Make the pumpkin custard: In a large bowl, whisk together milk, pure pumpkin, eggs, white sugar, pumpkin pie spice, and vanilla extract until smooth and well combined.
  4. Soak the bread: Pour the pumpkin custard mixture over the bread pieces, gently stirring if needed, to ensure all the bread is evenly coated and soaking up the mixture.
  5. Prepare the streusel topping: In a medium bowl, stir together flour, brown sugar, white sugar, pumpkin pie spice, and chopped pecans. Then stir in the melted butter until the mixture is crumbly and combined.
  6. Preheat the oven: If baking immediately, preheat the oven to 350°F (180°C).
  7. Top the casserole: Sprinkle or crumble the streusel topping evenly over the soaked bread in the pan.
  8. Bake the casserole: Cover the pan with aluminum foil and bake for 40 minutes. Then remove the foil and continue baking for an additional 15-20 minutes until a toothpick inserted in the center comes out clean and the topping is golden.
  9. For overnight preparation: Cover the pan tightly with foil and refrigerate overnight. Cover the bowl of streusel separately with plastic wrap and refrigerate as well.
  10. Bake after refrigeration: When ready to bake, remove the casserole and streusel from the fridge, preheat the oven to 350°F (180°C), sprinkle the streusel on top, cover with foil, and bake as detailed above.

Notes

  • Use stale bread for best absorption; fresh bread can be dried out in the oven or toaster before using.
  • Pumpkin pie spice can be homemade by mixing cinnamon, nutmeg, ginger, cloves, and allspice.
  • This casserole tastes best when baked fresh but can be prepared the night before for convenience.
  • Ensure the casserole is covered with foil during the first part of baking to prevent drying out.
  • Adjust sugar amounts for preferred sweetness.

Keywords: pumpkin French toast casserole, pumpkin breakfast casserole, fall breakfast recipes, pumpkin spice casserole, baked French toast, cinnamon pecan streusel

Find it online: https://nataliereeve.com/pumpkin-french-toast-casserole-recipe/