Pumpkin French Toast Casserole Recipe
This Pumpkin French Toast Casserole is a cozy and flavorful breakfast dish perfect for autumn mornings. It combines cubes of brioche bread soaked in a spiced pumpkin custard, topped with a crunchy pecan streusel, and baked until golden and puffy. Serve warm with maple syrup or whipped cream for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
French Toast Layer
- 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 ground ginger, nutmeg, and cloves
- ½ cup heavy cream
Streusel Topping
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
- ½ cup cold unsalted butter (1 stick), cubed
- ¾ cup pecans (halves or pieces)
Instructions
- Prepare the French Toast Layer: Preheat your oven to 350°F (175°C). Slice the brioche bread into 1 ½ inch cubes and place them in a large mixing bowl. Set aside.
- Make the Custard Mixture: In a separate bowl, whisk together the eggs, sugar, whole milk, heavy cream, vanilla extract, cinnamon, ground ginger, nutmeg, and cloves until well combined. Stir in the pumpkin purée until the mixture is smooth.
- Combine Bread and Custard: Pour the custard mixture over the bread cubes in the bowl. Toss gently to coat all the bread pieces thoroughly. Transfer the coated bread mixture to a greased 9×13 inch baking pan or large casserole dish. Pour any remaining custard over the top to ensure even soaking, making sure the top pieces are fully coated.
- Prepare the Streusel Topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and sea salt. Add the cold cubed butter and use a fork, pastry cutter, or food processor to cut the butter into the dry ingredients until the mixture resembles small crumbs. Stir in the pecans gently.
- Top the Casserole: Evenly sprinkle the streusel topping over the soaked bread mixture. Distribute the pecans mostly covered under the streusel to prevent burning during baking.
- Bake: Place the casserole in the preheated oven and bake for 45 to 55 minutes. The casserole is done when it is puffed up, golden on top, and the center is set and no longer overly wet. The streusel should be golden brown and crisp.
- Cool and Serve: Remove the casserole from the oven and let it cool for 10 to 15 minutes before serving. Serve warm topped with maple syrup, whipped cream, or your favorite breakfast accompaniments.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. This casserole can also be frozen for longer storage.
Notes
- For a dairy-free version, substitute whole milk and heavy cream with unsweetened almond or oat milk and use dairy-free butter.
- Day-old brioche bread absorbs the custard better without becoming too mushy, but fresh bread can be used in a pinch.
- Ensure the pumpkin purée is pure pumpkin and not pre-sweetened pumpkin pie filling to control sweetness and spices.
- Letting the casserole rest before baking helps the bread absorb the custard evenly.
- Adjust the spices according to your taste preference.
Keywords: pumpkin french toast casserole, pumpkin breakfast casserole, fall breakfast, baked french toast, pecan streusel french toast, autumn brunch recipes, holiday breakfast casserole
