This overnight pumpkin french toast bake is the perfect dish for chilly fall mornings. It's topped with a chunky spiced pecan streusel that is to die for!
1loafbrioche OR challah bread OR 6 croissants, cubed
1tbsppumpkin pie spice
1/4tspkosher sea salt
For the Streusel
1/2cupall purpose flour
1tsppumpkin pie spice
pinchkosher sea salt
1/2cupunsalted buttercold, diced
Butter or spray a 9x13-inch baking dish, add 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 oven to 350 degrees.
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 in 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 form the oven and allow to cool/set for 5 minutes before serving. Serve with a dusting of powdered sugar and maple syrup; if desired.
-Day old bread works best. -If you don't have time to let this set overnight, allow it to rest in the refrigerator for at least 4 hours.