Pumpkin French Toast Casserole Recipe

Introduction

Pumpkin French Toast Casserole is a cozy, delicious twist on classic French toast that’s perfect for fall mornings or holiday brunches. Packed with warming spices and topped with a crunchy pecan streusel, this dish is both comforting and impressive.

Ingredients

• 3 cups whole milk
• 15 ounces pumpkin puree (425 grams)
• ¾ cup granulated sugar
• ½ cup light brown sugar, tightly packed
• 2 teaspoons pure vanilla extract
• 2 teaspoons pumpkin pie spice
• 6 large eggs, room temperature
• 14 to 15 ounces cubed French bread, day-old bread
• ½ cup cold cubed salted sweet cream butter
• ½ cup light brown sugar, tightly packed
• ½ cup all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1 cup chopped pecans
• ½ cup maple syrup (optional drizzle)
• Vanilla ice cream or thawed whipped topping (optional garnish)

Instructions

1. Step 1: In a large mixing bowl, whisk together the milk, pumpkin puree, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, and eggs until fully combined and no streaks of egg remain.
2. Step 2: Generously spray a 9×13-inch baking dish with nonstick cooking spray. Spread the cubed French bread evenly in the dish.
3. Step 3: Pour the pumpkin mixture over the bread cubes. Use a fork or spoon to gently press the bread down so it soaks up the liquid. Cover the dish and refrigerate for at least 3 hours.
4. Step 4: Preheat your oven to 350°F (175°C) just before baking.
5. Step 5: To make the streusel topping, pulse the cold butter cubes, brown sugar, flour, and pumpkin pie spice in a food processor until the mixture looks like coarse sand. If you don’t have a food processor, combine the ingredients with a pastry blender. Transfer to a bowl and stir in the chopped pecans.
6. Step 6: Remove the casserole from the fridge. Sprinkle the streusel topping evenly over the top. Bake for 45 to 50 minutes until a toothpick inserted into the center comes out clean.
7. Step 7: Remove from oven and drizzle with maple syrup if desired. Let cool for 10 to 15 minutes before slicing. Serve with vanilla ice cream or whipped topping for an extra special treat.

Tips & Variations

• For an extra rich flavor, use half-and-half instead of whole milk.
• Day-old bread works best as it soaks up the custard without turning mushy.
• Try swapping pecans with walnuts or almonds for different nutty flavors.
• Add a splash of bourbon or rum to the custard mixture for a boozy twist.
• Prepare the casserole the night before for a stress-free morning.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or cover loosely with foil and warm in a 350°F oven for about 15 minutes. The streusel topping is best enjoyed fresh but still tastes great after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for this casserole?

Yes, brioche or challah bread also work well because they are sturdy and absorb the custard nicely. Avoid very soft or thinly sliced bread.

Is it necessary to refrigerate the casserole before baking?

Chilling allows the bread to fully absorb the custard, ensuring a moist and custardy texture. While you can bake immediately, the flavor and texture will be improved with at least 3 hours of refrigeration.

Pumpkin French Toast Casserole Recipe

Print Recipe

★★★★★

4.8 from 78 reviews

This Pumpkin French Toast Casserole is a cozy and festive breakfast dish perfect for fall. Made with cubes of day-old French bread soaked in a spiced pumpkin mixture, topped with a crunchy pecan streusel, and baked to golden perfection. Serve it warm with a drizzle of maple syrup and a scoop of vanilla ice cream or whipped topping for an indulgent treat.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 4 hours 5 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Custard Mixture

• 3 cups whole milk
• 15 ounces pumpkin puree (425 grams)
• ¾ cup granulated sugar
• ½ cup light brown sugar, tightly packed
• 2 teaspoons pure vanilla extract
• 2 teaspoons pumpkin pie spice
• 6 large eggs, room temperature

Bread Layer

• 14 to 15 ounces cubed French bread, day-old

Streusel Topping

• ½ cup cold cubed salted sweet cream butter
• ½ cup light brown sugar, tightly packed
• ½ cup all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1 cup chopped pecans

Optional Garnishes

• ½ cup maple syrup, for drizzling
• Vanilla ice cream or thawed whipped topping, for serving

Instructions

1. Prepare the custard mixture: In a large mixing bowl, whisk together the whole milk, pumpkin puree, granulated sugar, light brown sugar, pure vanilla extract, pumpkin pie spice, and eggs until the mixture is smooth and no streaks of egg remain.
2. Assemble the bread layer: Generously spray a 9×13 inch baking dish with nonstick cooking spray. Spread the cubed day-old French bread evenly in the prepared dish.
3. Soak the bread: Pour the pumpkin custard mixture evenly over the cubed bread. Use a fork or spoon to gently press the bread cubes down into the pumpkin mixture, ensuring they soak up the liquid. Cover the dish with plastic wrap and refrigerate for at least 3 hours to allow the bread to absorb the flavors.
4. Preheat the oven: When ready to bake, preheat your oven to 350°F (175°C).
5. Make the streusel topping: In a food processor, pulse the cold cubed salted sweet cream butter, light brown sugar, all-purpose flour, and pumpkin pie spice until the mixture resembles coarse sand. If you don’t have a food processor, use a pastry blender to combine. Transfer the mixture to a medium bowl and stir in the chopped pecans.
6. Add streusel and bake: Remove the soaked bread casserole from the refrigerator. Evenly sprinkle the streusel topping over the casserole. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
7. Serve: Remove the casserole from the oven and drizzle with maple syrup if desired. Let the casserole cool for 10-15 minutes before slicing. Serve warm, topped with vanilla ice cream or thawed whipped topping for an extra indulgent touch.

Notes

• Use day-old French bread for best texture and absorption; fresh bread may become soggy.
• Chilling the casserole overnight enhances the flavors and helps the bread soak fully.
• You can substitute pecans with walnuts if preferred.
• Maple syrup and ice cream add sweetness and richness but can be omitted for a lighter version.
• Ensure the butter for the streusel is cold to create a crumbly topping.

Keywords: Pumpkin French Toast Casserole, pumpkin breakfast casserole, fall recipes, pumpkin bread pudding, Thanksgiving breakfast, autumn brunch