Pumpkin French Toast Casserole with Streusel Topping Recipe
This Pumpkin French Toast Casserole is a cozy, autumn-inspired breakfast that’s perfect for holiday mornings or weekend brunch. Cubed day-old French bread is soaked in a rich mixture of pumpkin puree, eggs, spices, and sugars, then topped with a crunchy pecan streusel before baking to golden perfection. Serve warm with a drizzle of maple syrup and a scoop of vanilla ice cream or whipped topping for an indulgent treat.
- Prep Time: 15 minutes (plus 3 hours chilling time)
- Cook Time: 45-50 minutes
- Total Time: 4 hours (including chilling time)
- Yield: 8 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
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
- 14 to 15 ounces cubed French bread, day-old bread
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, optional drizzle
- Vanilla ice cream or thawed whipped topping, optional garnish
Instructions
- Prepare the custard mixture: In a large mixing bowl, whisk together the whole milk, pumpkin puree, granulated sugar, light brown sugar, vanilla extract, pumpkin pie spice, and eggs until fully combined and no streaks of egg remain.
- Prepare the baking dish and bread: Generously spray a 9×13 inch baking dish with nonstick cooking spray. Spread the cubed day-old French bread evenly in the prepared dish.
- 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 so they soak up the mixture well. Cover the dish with plastic wrap or foil and refrigerate for at least 3 hours, or overnight for best results.
- Preheat the oven: About 15 minutes before baking, preheat your oven to 350°F (175°C).
- Make the streusel topping: In a food processor, combine the cold cubed butter, light brown sugar, all-purpose flour, and pumpkin pie spice. Pulse until the mixture resembles coarse sand. Transfer to a medium bowl and stir in the chopped pecans. If you don’t have a food processor, a pastry blender can be used to achieve the same texture.
- Assemble and bake: Remove the chilled casserole from the refrigerator. Evenly sprinkle the streusel topping over the bread and custard mixture. Bake uncovered for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden and crisp.
- Finish and serve: Remove the casserole from the oven and optionally drizzle with maple syrup. Let it cool for 10 to 15 minutes before slicing. Serve warm topped with vanilla ice cream or thawed whipped topping if desired for an extra indulgent touch.
Notes
- Make sure to use pure pumpkin purée, not canned pumpkin pie filling, to get the best texture and flavor.
- You can soak the casserole in the refrigerator overnight, covered tightly, and bake it the next morning to save time.
- Oven temperatures can vary, so start checking the casserole around 40 minutes to avoid overbaking.
- Day-old French bread is best for soaking without becoming too mushy.
- This casserole keeps well covered in the fridge for 2-3 days and can be reheated gently in the oven.
Keywords: pumpkin breakfast casserole, pumpkin French toast, fall brunch recipe, holiday breakfast casserole, pumpkin spice casserole
