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Easy Pumpkin Spice French Toast Casserole

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A cozy, make-ahead friendly French toast casserole with pumpkin puree and warm spices. Soft custard center, slightly crispy edges, and an optional streusel topping make this the perfect fall breakfast or brunch.

Ingredients

Scale
  • 1 loaf (12-14 ounces) sturdy bread (brioche, challah, or French bread), cut into 1-inch cubes
  • 1 cup (240 grams) pure pumpkin puree (not pumpkin pie filling)
  • 6 large eggs, at room temperature
  • 1 ½ cups (360 ml) whole milk
  • ½ cup (120 ml) heavy cream
  • ½ cup (100 grams) packed light brown sugar
  • 2 tablespoons (25 grams) granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • 3 tablespoons unsalted butter, melted (divided: 1 tbsp for greasing, 2 tbsp for drizzling)
  • For the streusel topping (optional):
  • ½ cup (60 grams) all-purpose flour
  • ¼ cup (50 grams) packed brown sugar
  • 4 tablespoons (56 grams) cold unsalted butter, cut into small cubes
  • ½ teaspoon ground cinnamon
  • ½ cup (60 grams) chopped pecans (optional)

Instructions

  1. Preheat oven to 300°F (150°C). Spread bread cubes on a baking sheet and toast for 8-10 minutes to dry them out. Let cool completely.
  2. Grease a 9×13-inch baking dish with 1 tablespoon of melted butter.
  3. In a large mixing bowl, whisk together pumpkin puree, eggs, whole milk, heavy cream, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt until smooth and uniform.
  4. Spread the bread cubes evenly in the greased dish. Pour the custard mixture over the bread, pressing gently to ensure all pieces are soaked. Let sit for 10-15 minutes at room temperature.
  5. Meanwhile, make the streusel: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in pecans if using. Refrigerate until needed.
  6. Preheat oven to 350°F (175°C). Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
  7. Remove foil, sprinkle streusel evenly over the casserole, and drizzle remaining 2 tablespoons melted butter on top. Bake uncovered for 20-25 minutes, until golden brown and center is set with a slight jiggle.
  8. Let the casserole rest for 10 minutes before serving. Serve warm with maple syrup, whipped cream, or powdered sugar if desired.

Notes

For best results, use day-old sturdy bread like brioche or challah. Let the casserole rest after baking to allow the custard to set. To make ahead, assemble without streusel, cover, and refrigerate overnight. Let sit at room temperature for 20 minutes before baking. Add streusel after covered baking time.

Nutrition

Keywords: pumpkin spice, French toast casserole, fall breakfast, make-ahead, brunch, pumpkin, streusel

Find it online: https://sizzlesprout.com/easy-pumpkin-spice-french-toast-casserole/