Introduction

This Pumpkin French Toast Casserole is a cozy and delicious way to welcome fall mornings. With a rich pumpkin-spiced custard soaked into brioche and a crunchy pecan streusel topping, it’s perfect for brunch or a special breakfast.

A rectangular white baking dish holds a golden brown crumb topped dessert with a rough, crunchy texture and visible dark brown pecan pieces scattered throughout. The crumble layer is thick and uneven, covering the whole surface of the dish. Around the dish on a white marbled surface, there are whole brown eggs, cinnamon sticks, and some pecan halves. A metal spatula rests near the bottom left corner next to a white and gray striped cloth on the right side. The overall look is warm and rustic. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf brioche bread (day old for best results)
1 ½ cups whole milk (see notes for dairy-free options)
6 large eggs
½ cup sugar
1 cup pumpkin purée (not pumpkin pie filling)
½ tablespoon cinnamon
1 teaspoon vanilla extract
½ teaspoon each of ginger, nutmeg, and cloves
½ cup heavy cream
½ cup flour
½ cup packed brown sugar
¼ teaspoon sea salt
1 teaspoon cinnamon
½ cup cold unsalted butter (1 stick)
¾ cup pecans (halves or pieces)

Instructions

Step 1: Preheat your oven to 350°F. Slice the brioche bread into 1 ½ inch cubes and place them in a large bowl. Set aside.
Step 2: In a separate mixing bowl, whisk together the eggs, sugar, milk, heavy cream, vanilla, cinnamon, ginger, cloves, and nutmeg until well combined. Add the pumpkin purée and whisk until smooth.
Step 3: Pour the pumpkin-egg mixture over the bread cubes, tossing gently to coat all pieces evenly. Transfer this mixture into a greased 9×13 inch baking dish. Pour any remaining liquid over the bread, ensuring the top pieces are fully soaked.
Step 4: Prepare the streusel topping by combining flour, brown sugar, cinnamon, and sea salt in a bowl. Add the cold butter cut into cubes and use a fork or pastry cutter to break it down until the mixture forms small crumbs. Stir in the pecans.
Step 5: Evenly sprinkle the streusel topping over the pumpkin-soaked bread in the baking dish, covering most of the pecans to prevent burning.
Step 6: Bake the casserole for 45 to 55 minutes, or until it is puffy, golden, and the center is set but not overly wet. The streusel should turn a golden brown.
Step 7: Remove from the oven and let cool for 10 to 15 minutes before serving. Enjoy it with maple syrup or whipped cream if desired.

Tips & Variations

Use day-old brioche as it soaks up the custard better without becoming too mushy.
For a dairy-free version, substitute the whole milk and heavy cream with almond or oat milk and use a dairy-free butter alternative for the streusel.
Adding a splash of bourbon or rum to the custard mixture can enhance the warm flavors.
Try mixing chopped chocolate or dried cranberries into the streusel for an extra twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 5 days. To enjoy later, reheat portions in the microwave or oven until warmed through. This casserole also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A single square piece of crumb cake sits on a white plate with a textured, golden-brown top layer made of crumbly streusel mixed with pecan halves. Below the streusel topping is a soft, moist cake layer with a light golden color. The cake is thick and slightly uneven in texture, showing a blend of crumb and cake. The plate rests on a white marbled surface with a silver fork positioned behind the cake. In the background, two cinnamon sticks and additional pecan pieces lie scattered on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for this casserole?

Yes, brioche is ideal because of its richness, but challah or a sturdy white bread can also be used. Avoid very soft breads as they can become too soggy.

Do I need to prepare the casserole ahead of time?

While you can bake it immediately, assembling the casserole a few hours or the night before and refrigerating allows the bread to soak up more custard, making it even more flavorful and tender.