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Pumpkin French Toast Casserole Recipe

Pumpkin French Toast Casserole Recipe
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★★★★★

5.2 from 12 reviews

This Pumpkin French Toast Casserole is a delightful autumn breakfast dish featuring cubes of stale bread soaked in a rich pumpkin-egg custard, topped with a crunchy, spiced pecan streusel. Perfect for preparing the night before, it’s a comforting and flavorful way to enjoy seasonal pumpkin flavors in the morning.

Ingredients

Scale

French Toast Mixture

  • 1 15-18 oz loaf of stale white bread (such as challah, French bread, or brioche)
  • 1 1/2 cups milk
  • 1 cup pure pumpkin (not pumpkin pie filling)
  • 5 large eggs
  • 1/4 cup white sugar
  • 1 tablespoon pumpkin pie spice (or homemade pumpkin pie spice)
  • 2 teaspoons vanilla extract

Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 2 tablespoons white sugar
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup chopped pecans
  • 1/3 cup unsalted butter (melted)

Instructions

  1. Prepare the baking pan: Lightly grease a 9×13 inch (23 x 33 cm) glass baking pan to prevent sticking.
  2. Prepare the bread: Cut the loaf of stale bread into small cubes or tear into pieces by hand. Place the bread evenly into the prepared baking pan.
  3. Mix the custard: In a large bowl, whisk together milk, pure pumpkin, eggs, white sugar, pumpkin pie spice, and vanilla extract until fully combined.
  4. Soak the bread: Pour the pumpkin custard mixture evenly over the bread cubes in the pan, gently stirring if necessary to ensure all pieces are well coated.
  5. Prepare streusel topping: In a medium bowl, combine all-purpose flour, brown sugar, white sugar, pumpkin pie spice, and chopped pecans. Stir in the melted butter until the mixture becomes crumbly.
  6. Assemble for baking: Sprinkle the streusel topping evenly over the soaked bread in the pan.
  7. Baking immediately: Preheat the oven to 350°F (180°C). Cover the pan tightly with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes until a toothpick inserted in the center comes out clean and the topping is golden.
  8. Baking after refrigeration: If baking the next morning, cover the pan with foil and place in the refrigerator overnight. Keep the streusel topping covered separately with plastic wrap in the fridge.
  9. Next day baking: Remove the casserole and streusel from the refrigerator, preheat the oven to 350°F (180°C), sprinkle the streusel topping on the casserole, cover with foil, and bake for 40 minutes. Uncover and bake for another 15-20 minutes until cooked through and topping is browned.

Notes

  • Using stale or day-old bread ensures the custard absorbs well without the casserole becoming too soggy.
  • You can make your own pumpkin pie spice using cinnamon, nutmeg, cloves, ginger, and allspice.
  • For a nut-free version, omit the pecans in the streusel and adjust the topping accordingly.
  • This casserole can be prepared the night before for a convenient make-ahead breakfast.
  • Store leftovers covered in the refrigerator for up to 3 days; reheat before serving.

Nutrition

Keywords: pumpkin French toast casserole, pumpkin breakfast casserole, autumn breakfast, pumpkin recipe, brunch casserole, make-ahead breakfast

Find it online: https://dailysimplerecipe.com/pumpkin-french-toast-casserole-recipe/