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
Units
Scale
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
