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Pumpkin French Toast Casserole Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/pumpkin-french-toast-casserole-recipe/