Pumpkin French Toast Casserole Recipe
Soft, custardy, and topped with a crisp streusel, this Pumpkin French Toast Casserole is a breakfast game-changer. Make it ahead and bake fresh in the morning for a no-stress way to start the day.
Servings: 12 servings
Calories: 399kcal
Ingredients
- 1 loaf brioche OR challah bread OR 6 croissants, cubed
- 2 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 6 large eggs
- 1 cup pumpkin puree
- 1 tablespoon vanilla extract
- 1 tbsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/4 tsp kosher sea salt
For the Streusel
- 1/2 cup brown sugar packed
- 1/2 cup all-purpose flour
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- pinch kosher sea salt
- 1/2 cup unsalted butter cold, diced
- 1/4 cup chopped pecans
Instructions
- Butter or spray a 9×13-inch baking dish, then add the cubed bread; set aside.
- In a medium bowl, whisk together the milk, cream, sugars, eggs, pumpkin, vanilla, pumpkin pie spice, and cinnamon. Pour the mixture over the bread. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- To make the streusel, in a medium mixing bowl, whisk together the brown sugar, flour, pumpkin pie spice, cinnamon, and salt. Using a pastry cutter (or your fingers), cut in the cold butter until small chunks form. Add the chopped pecans and combine. Sprinkle the streusel over the refrigerated bake.
- Place the baking dish in the oven and bake for 45 minutes to an hour (you may need to tent the top of the bake with a piece of foil during the last 15 minutes to prevent over-browning). Remove from the oven and allow it to cool/set for 5 minutes before serving. Serve with a dusting of powdered sugar and maple syrup, if desired.
Notes
-Day-old bread works best.
-If you’re short on time, refrigerate for at least 4 hours instead of overnight.
STORE Pumpkin French Toast Bake in an airtight container in the refrigerator for up to a few days or in the freezer for up to 6 months. To FREEZE, wrap the fully baked and cooled dish tightly in plastic wrap, then in foil. When ready to enjoy, defrost on the countertop at room temperature or overnight in the refrigerator.
REHEAT in a 350 degrees Fahrenheit (175 degrees Celsius) oven, covered with foil, for 45 minutes, or microwave individual portions on high for 30–45 seconds until warmed through.
Nutrition
Serving: 8serving | Calories: 399kcal | Carbohydrates: 40g | Protein: 9g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 178mg | Sodium: 238mg | Potassium: 190mg | Fiber: 1g | Sugar: 21g | Vitamin A: 4007IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg
