Pumpkin French Toast Casserole

a slice of Pumpkin French Toast Casserole on a plate

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5 from 10 votes

Pumpkin French Toast Casserole is easy to prepare in advance and bake for breakfast or brunch the next day.

Prep Time15

Cook Time1

Chill and Cool Time3 30

Total Time4 45

Course: Breakfast, Brunch

Cuisine: American

Servings: slices

Calories: 472kcal

Author: Jennifer Fishkind

Ingredients

3 cups whole milk
15 ounce (425-gram) can of pumpkin puree
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
14-15 ounces cubed French bread day-old bread, about 15 cups

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
½ cup maple syrup optional drizzle
Vanilla ice cream or thawed whipped topping optional garnish

Instructions

Add the milk, pumpkin puree, granulated sugar, brown sugar, vanilla, pumpkin pie spice, and eggs to a large mixing bowl. Whisk until combined and no streaks of egg are visible.
3 cups whole milk, 15 ounce (425-gram) can of pumpkin puree, ¾ cup granulated sugar, ½ cup light brown sugar, 2 teaspoons pure vanilla extract, 2 teaspoons pumpkin pie spice, 6 large eggs
Generously spray a 9x13-inch baking dish with nonstick cooking spray. Spread the cubed French bread evenly in the prepared baking dish.
Pour the pumpkin mixture over the cubed bread. Use a fork or spoon to gently press the bread cubes into the pumpkin mixture so they can absorb the custard. Cover the baking dish and refrigerate for at least 3 hours or overnight.
When you are ready to bake the casserole, preheat the oven to 350°F.
To make the streusel topping, add the cold cubed butter, brown sugar, flour, and pumpkin pie spice to a food processor. Pulse until the mixture resembles coarse sand. If you don't have a food processor, use a pastry blender. Transfer the streusel mixture to a medium bowl and stir in the chopped pecans.
14-15 ounces cubed French bread, ½ cup cold cubed salted sweet cream butter, ½ cup light brown sugar, ½ cup all-purpose flour, 1 teaspoon pumpkin pie spice, 1 cup chopped pecans
Remove the casserole from the refrigerator and evenly sprinkle the streusel topping over the top.
Bake for 55–60 minutes, checking the casserole at 55 minutes. The center should be set and should no longer look loose or wet when gently checked with a knife. Do not rely on a clean toothpick alone for doneness, as our testing found that a toothpick could come out clean while the center was still wet. If the streusel begins to brown too much before the center is set, loosely cover the top with aluminum foil.
Remove the casserole from the oven and allow it to cool for 30 minutes before slicing. Drizzle with maple syrup, if desired, and serve with vanilla ice cream or thawed whipped topping.
½ cup maple syrup, Vanilla ice cream or thawed whipped topping

Notes

Tips:

If your French bread is fresh, cube it and bake it at 300F for 10 to 15 minutes, until the cubes feel firm but have not taken on any color.
Start checking the center at 55 minutes. A toothpick can come out clean while the middle is still wet, so slide a knife in and look at the center itself.
If the edges puff up well ahead of the middle, turn the dish around for the rest of the bake.
If the streusel starts browning too fast, lay a sheet of foil loosely over the top.
Let it cool the full 30 minutes before slicing. A slice cut at 20 minutes is softer, and one cut at 30 minutes holds together.

Storage:

Keep leftovers covered in the refrigerator for up to 3 days. Reheat a single serving in the microwave on medium for 1 to 2 minutes, or several servings in a 350F oven for 15 to 20 minutes, which keeps the streusel crunchier. Leftovers freeze for up to 1 month. Thaw them overnight in the refrigerator before reheating.

Nutrition