Oh my gosh, I absolutely love how this Pumpkin French Toast Casserole with Streusel Topping Recipe turns out every single time — it’s like autumn wrapped up in a cozy breakfast! There’s something truly magical about that tender, custardy bread soaked with pumpkin and warm spices, all topped with a buttery, crunchy streusel. I find that it’s the perfect way to make a weekend morning feel extra special, especially during the cooler months or holiday gatherings.
When I first tried this recipe, I was blown away by how it balanced sweet and spice with a comforting texture that the whole family goes crazy for. Plus, prepping it the night before means you can sleep in and still have an impressive brunch ready with almost no morning fuss. If you want to wow your guests or just treat yourself, this Pumpkin French Toast Casserole with Streusel Topping Recipe is an absolute must-try.
Why You’ll Love This Recipe
- Make-Ahead Magic: You can prep everything the night before, saving you from morning rush stress.
- Perfect Fall Flavors: Pumpkin and pumpkin pie spice create a cozy, seasonal taste that’s always a crowd-pleaser.
- Deliciously Textured: Creamy custard-soaked bread with a crunchy streusel topping—each bite is a perfect balance.
- Family Favorite: It’s a hit whether you’re hosting brunch or just want a comforting treat any day.
Ingredients You’ll Need
The ingredients for this Pumpkin French Toast Casserole with Streusel Topping Recipe work together to create layers of flavor and texture. Choosing day-old or slightly stale bread like brioche or challah helps it soak up the custard without turning mushy—trust me, that’s a game changer!
- French bread (or brioche, challah): Day-old bread is gold for absorbing the custard without falling apart.
- Milk: Whole milk adds creaminess, but you can swap for plant-based milks for dairy-free.
- Heavy cream: Boosts richness, making the custard velvety and indulgent.
- Granulated sugar: Sweetens without overpowering the pumpkin flavor.
- Pumpkin puree: Use pure pumpkin, not pie filling, for a natural pumpkin taste.
- Large eggs: Bind everything together and give the custard its structure.
- Vanilla extract: Adds warm, sweet undertones.
- Pumpkin pie spice: The signature spice blend that makes everything feel seasonal and cozy.
- Light brown sugar: For the streusel’s sweet, caramel notes.
- All-purpose flour: Creates the streusel’s crumbly texture.
- Cold salted butter: The star in your streusel for rich, buttery crunch.
- Chopped pecans: Adds a wonderful nutty crunch to the topping.
Variations
One of the things I love most about this Pumpkin French Toast Casserole with Streusel Topping Recipe is how easy it is to make your own with a few tweaks! You can customize it to fit your taste buds or dietary needs without losing any of the cozy charm.
- Dairy-Free Variation: I swapped out the milk and cream for canned coconut milk and almond milk once, and the custard was just as creamy and flavorful.
- Nut-Free Option: If you’re allergic or prefer no nuts, just leave out the pecans from the streusel and add extra brown sugar to keep the crunch.
- Individual Servings: Sometimes I make this recipe in cupcake tins for easy portion control—perfect for a brunch party and less clean-up!
- Spice Adjustments: Add a pinch of cinnamon or ground ginger if you want your casserole a little more complex and warming.
How to Make Pumpkin French Toast Casserole with Streusel Topping Recipe
Step 1: Prep the Pan and Soak the Bread
Start by spraying your 9×13 pan with nonstick cooking spray to avoid any sticking. Toss your diced day-old bread evenly in the pan—it’s important the pieces are similar-sized so they soak the custard uniformly. In a medium bowl, whisk together the milk, heavy cream, granulated sugar, eggs, pumpkin puree, vanilla, and pumpkin pie spice until smooth and combined. Pour this delicious custard over your bread, gently pushing down if needed to make sure the bread is coated well. Cover tightly with plastic wrap and refrigerate for at least 3 to 4 hours, or ideally overnight. This soak time lets the bread really soak up all those luscious flavors!
Step 2: Mix Up Your Streusel Topping
While your casserole soaks, prepare the streusel topping—it’s the part that really makes this delightful! Combine light brown sugar, all-purpose flour, cold diced butter, chopped pecans, and pumpkin spice in a small bowl. Use your fingertips to crumble everything together until the butter pieces are about pea-sized. This crumbly mixture will bake into the most wonderful crunchy topping that perfectly contrasts the soft custardy bread underneath.
Step 3: Bake to Perfection
Preheat your oven to 350ºF and position a rack in the center. Sprinkle your streusel topping evenly over the soaked casserole. Bake uncovered for about 48 to 55 minutes or until the casserole sets and isn’t jiggly in the middle—just like when you test a custard for doneness. Watch the casserole around 30-40 minutes; if the streusel or edges start browning too quickly, tent it loosely with foil. When it’s done, let it cool for several minutes before slicing. This resting time helps it firm up a bit for clean slices.
Pro Tips for Making Pumpkin French Toast Casserole with Streusel Topping Recipe
- Use Day-Old Bread: Fresh bread absorbs too much liquid and turns mushy; day-old or stale bread works best.
- Soak Overnight: I recommend letting the casserole soak overnight so the flavors deepen and bread gets tender without sogginess.
- Watch the Bake: Keep an eye on the casserole after 30 minutes to avoid over-browning; foil is your friend here.
- Serve Warm: Let it cool slightly but serve while still warm for the best flavor and texture experience.
How to Serve Pumpkin French Toast Casserole with Streusel Topping Recipe
Garnishes
I love topping this casserole with a dusting of powdered sugar and a drizzle of pure maple syrup—it adds just the right amount of sweetness and a beautiful presentation. Sometimes I throw a few extra chopped pecans on top for an extra crunchy bite. If you’re feeling fancy, a dollop of whipped cream or a scoop of vanilla ice cream turns this breakfast into dessert-level indulgence!
Side Dishes
To round out the meal, I often serve this with fresh fruit like sliced apples or berries to bring some brightness and tartness. Crispy bacon or breakfast sausage are my go-to savory sides—they balance the sweetness perfectly and make it a well-rounded brunch. A hot cup of coffee or chai latte alongside really completes the cozy experience!
Creative Ways to Present
For a festive breakfast, I’ve served this Pumpkin French Toast Casserole with Streusel Topping Recipe in small ramekins or muffin tins for individual portions—it’s a real crowd-pleaser and so charming on the table. You can also layer it with thin slices of cooked apples or pears inside for a surprise fruity twist. I once added a swirl of caramel sauce before baking, and that was a game-changer for a holiday brunch!
Make Ahead and Storage
Storing Leftovers
Leftovers? Absolutely! I store them covered tightly in the fridge for up to 3 days. It reheats beautifully and actually tastes even better the next day when the flavors have melded even more. Just cover leftovers well so the casserole doesn’t dry out.
Freezing
I’ve also frozen portions of this casserole before baking—cover the assembled casserole tightly with foil and freeze for up to a month. When ready to cook, bake it directly from frozen but add extra bake time and keep a close eye on it to avoid burning the streusel.
Reheating
To reheat, I pop single portions into the microwave for about 1-2 minutes. If you want to keep the streusel crunchy, heating in a toaster oven or regular oven at 325°F for 10-15 minutes works wonders. Avoid microwaving too long to keep the custard from getting rubbery.
FAQs
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Can I use other types of bread for this casserole?
Definitely! While brioche, challah, or day-old French bread work best due to their texture and ability to soak custard without falling apart, you can experiment with sturdy bread like sourdough. Just avoid very soft or fresh bread as it tends to turn too mushy.
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What if I don’t have pumpkin pie spice?
No worries! You can easily mix your own using cinnamon, nutmeg, ginger, and cloves. Usually, a teaspoon cinnamon, half teaspoon nutmeg, and a pinch of ginger and cloves will mimic the classic taste.
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Can this recipe be made vegan?
Yes, with some swaps. Use plant-based milk and cream alternatives (like coconut milk and almond milk), replace eggs with a flaxseed or chia egg substitute, and use vegan butter for the streusel. The texture will be slightly different but still delicious.
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How long can I soak the casserole before baking?
It’s best soaked for at least 3-4 hours but you can leave it refrigerated overnight (up to 24 hours) without any issue. The longer soak gives the custard more time to fully penetrate the bread for the perfect texture.
Final Thoughts
This Pumpkin French Toast Casserole with Streusel Topping Recipe really holds a special place in my heart. It’s the kind of dish that makes mornings feel warm and festive without a ton of fuss. I love sharing it with family and friends because it brings everyone together around the table, savoring something comforting and a little indulgent. Trust me, once you try this, you’ll be making it again and again—whether for holiday mornings or just a cozy weekend treat!
Print
Pumpkin French Toast Casserole with Streusel Topping Recipe
- Prep Time: 4 hours 15 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 5 minutes
- Yield: 6-8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A cozy and indulgent Pumpkin French Toast Casserole perfect for fall mornings or holiday brunches. This overnight baked custard features a blend of pumpkin puree and warm spices soaked into day-old brioche or challah bread, topped with a crunchy spiced streusel and baked until golden and set.
Ingredients
French Toast Casserole:
- 1 lb. day old French bread (brioche bread or challah), diced
- 2 cups milk (dairy or coconut milk substitute)
- 1/2 cup heavy cream (or 1/2 cup soy/almond/coconut milk for dairy-free option)
- 1 cup granulated sugar
- 1 cup pumpkin puree (not pie filling)
- 6 large eggs
- 2 tablespoons vanilla extract
- 1 tablespoon pumpkin pie spice
Streusel Topping:
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup cold salted butter, diced
- 1/3 cup chopped pecans
- 2 teaspoons pumpkin spice
Instructions
- Prepare the baking pan and bread: Spray a 9×13-inch baking dish with nonstick cooking spray. Place the diced bread evenly in the prepared pan and set aside.
- Make the custard mixture: In a medium bowl, whisk together the milk, heavy cream, granulated sugar, eggs, pumpkin puree, vanilla extract, and pumpkin pie spice until smooth and combined.
- Combine custard and bread: Pour the custard mixture evenly over the bread cubes in the baking dish. Cover the dish tightly with plastic wrap and refrigerate for at least 3-4 hours, preferably overnight, to allow the bread to soak up the custard fully.
- Prepare the streusel topping: In a small bowl, mix together the light brown sugar, all-purpose flour, cold diced butter, chopped pecans, and pumpkin spice. Use your fingertips to blend the ingredients until the butter breaks down into small, crumbly pieces.
- Preheat the oven: Place a rack in the center of the oven and preheat to 350ºF (175ºC).
- Add streusel and bake: Remove the plastic wrap from the casserole. Evenly sprinkle the prepared streusel topping over the soaked bread and custard mixture. Bake uncovered for 48-55 minutes or until the casserole is set and no longer jiggly in the middle. If the streusel begins to brown too quickly, tent loosely with aluminum foil after 30-40 minutes of baking.
- Cool and serve: Let the casserole cool for several minutes before slicing. Serve warm with maple syrup, butter, and a dusting of powdered sugar if desired.
Notes
- To avoid using cow’s milk, replace the 2 cups milk with 1 (15-ounce) can of full-fat coconut milk and the ½ cup heavy cream with ½ cup soy, almond, or coconut milk.
- This casserole can also be baked in individual French toast cups using the same ingredients and instructions.
- Brioche and challah loaves typically weigh more than standard French bread; ensure you use roughly one large loaf equivalent to 1 lb.
Nutrition
- Serving Size: 1 slice (approx. 1/8th of casserole)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 140 mg
