Pumpkin French Toast Casserole Recipe
This Pumpkin French Toast Casserole is a cozy, flavorful, and indulgent breakfast bake perfect for autumn mornings and festive brunches. Combining soft, buttery brioche bread soaked in a rich custard infused with pumpkin puree, warm spices, brown sugar, and maple syrup, then baked to golden perfection with an optional crunchy pecan topping. It can be prepared the night before for convenience and offers a comforting, custard-like texture with a crisp, spiced topping that is perfect for the fall season.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 5 hours (including chilling/soaking time)
- Yield: 8-10 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the French Toast Base:
- 1 loaf Brioche or Challah Bread (about 14–16 oz), cubed
- 1 cup Pumpkin Puree
- 6 large Eggs
- 2 cups Whole Milk or Half-and-Half (or 1 1/2 cups whole milk + 1/2 cup heavy cream)
- ½ cup Brown Sugar
- 2 teaspoons Vanilla Extract
- 2 teaspoons Pumpkin Pie Spice (or 2 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger)
- ¼ teaspoon Salt
For the Streusel Topping:
- ½ cup All-Purpose Flour
- ¼ cup Brown Sugar
- 4 tablespoons Butter, cold and cubed
- ½ teaspoon Pumpkin Pie Spice or Cinnamon
- ¼ cup Chopped Pecans (optional)
Optional Toppings:
- Maple Syrup for drizzling
- Powdered Sugar for dusting
- Whipped Cream for serving
Instructions
- Preheat Your Equipment: Grease a 9×13-inch baking dish with melted butter and preheat the oven to 350°F (175°C). This prepares the vessel for even cooking and prevents sticking.
- Combine Ingredients: In a large bowl, whisk together eggs, milk, cream (or half-and-half), pumpkin puree, brown sugar, maple syrup, vanilla extract, pumpkin pie spice (or cinnamon, nutmeg, ginger combination), and salt until smooth and fully incorporated.
- Prepare Your Cooking Vessel: Add the cubed brioche or challah bread to the greased baking dish. Pour the pumpkin custard mixture evenly over the bread, pressing down gently to ensure the bread soaks up the custard thoroughly.
- Assemble the Dish: Cover the dish with plastic wrap and refrigerate overnight or for at least 4 hours to allow the bread to absorb the flavors and custard fully. If short on time, soak for minimum 30 minutes.
- Make Streusel Topping: In a small bowl, combine flour, brown sugar, and pumpkin pie spice or cinnamon. Cut in the cold, cubed butter with a pastry cutter or fingers until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the soaked bread. Add chopped pecans if desired for texture and nutty flavor.
- Cook to Perfection: Bake uncovered in the preheated oven at 350°F (175°C) for 45–50 minutes until the casserole is golden brown on top and set in the center. If the topping browns too quickly, tent the dish lightly with foil to prevent burning.
- Finishing Touches: Remove from oven, let cool for about 10 minutes for easier serving, then dust with powdered sugar. Optionally, garnish with maple syrup and whipped cream.
- Serve and Enjoy: Cut into thick squares and serve warm, perfect alone or with additional toppings like syrup or whipped cream.
Notes
- For a softer texture, cover the casserole with foil during the first 30 minutes of baking.
- Soaking overnight intensifies flavor and improves custard texture.
- Brioche or challah bread is ideal, but French bread or sourdough can be used.
- Use dry, slightly stale bread to prevent sogginess.
- To make dairy-free, substitute almond or oat milk and plant-based butter.
- Do not use canned pumpkin pie mix as it is pre-sweetened and spiced, altering flavor balance.
- Leftover casserole keeps up to 4 days refrigerated and can be reheated in the oven or microwave.
- Freeze unbaked casserole (without streusel topping) and thaw overnight before baking.
- The streusel topping is optional and can be omitted for a lighter dish.
- You can broil the casserole for 2 minutes at the end for extra crispiness on top.
Keywords: pumpkin french toast casserole, fall breakfast casserole, pumpkin spice casserole, holiday brunch recipe, baked french toast with pumpkin, autumn breakfast
