Pumpkin French Toast Casserole Recipe
This Pumpkin French Toast Casserole is a cozy and indulgent fall breakfast dish featuring cubes of buttery brioche bread soaked in a creamy pumpkin custard infused with warm spices and topped with a crunchy streusel and chopped pecans. Ideal for festive brunches or holiday mornings, it combines a custardy interior with a golden, crisp topping for a perfect balance of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Total Time: 5 hours (including chilling time)
- Yield: 8–10 servings 1x
- Category: Breakfast Casserole
- 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 (100% pure pumpkin)
- 6 large Eggs
- 2 cups Whole Milk or Half-and-Half
- ½ cup Brown Sugar
- 2 teaspoons Vanilla Extract
- 2 teaspoons Pumpkin Pie Spice
- 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: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with melted butter to prevent sticking and enhance flavor.
- Combine Ingredients: In a large bowl, whisk together the eggs, whole milk or half-and-half, pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and custardy.
- Prepare Your Cooking Vessel: Add the cubed brioche or challah bread into the greased baking dish, then pour the pumpkin custard evenly over the bread. Press the bread cubes gently to ensure they soak up the custard thoroughly.
- Assemble the Dish: Cover the baking dish tightly with plastic wrap and refrigerate overnight or for at least 4 hours to allow the bread to fully absorb the custard and flavors to meld.
- Cook to Perfection: Prepare the streusel topping by mixing the flour, brown sugar, pumpkin pie spice or cinnamon, and cold cubed butter until crumbly. Sprinkle the streusel evenly over the soaked casserole, adding chopped pecans if desired. Bake uncovered for 45–50 minutes or until the casserole is golden brown and set in the center. Tent with foil if the top browns too quickly.
- Finishing Touches: Remove from the oven and let the casserole cool slightly for about 10 minutes. Dust with powdered sugar and drizzle with maple syrup or serve with whipped cream if desired.
- Serve and Enjoy: Cut into thick, generous squares and serve warm for a comforting, flavorful fall breakfast or brunch treat.
Notes
- For a softer texture, cover the casserole with foil for the first 30 minutes of baking.
- Soaking overnight intensifies the flavors and saves time in the morning.
- Swap brioche with challah, French bread, sourdough, or even croissants for different textures.
- Use almond or oat milk and plant-based butter for a dairy-free alternative.
- To avoid sogginess, use slightly stale or dried bread, not fresh soft bread, and measure liquids carefully.
- You can freeze the unbaked casserole (without streusel) and thaw overnight in the fridge before baking.
- Leftovers keep well refrigerated for up to 4 days and can be reheated in the oven or microwave.
- For a crunchier topping, broil the casserole for 2 minutes at the end of baking.
Keywords: pumpkin french toast casserole, pumpkin breakfast casserole, fall brunch recipe, baked french toast, holiday breakfast, pumpkin spice breakfast, autumn recipes
Find it online: https://dishedbydana.com/pumpkin-french-toast-casserole-recipe/
