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Slices of Pumpkin French Toast Casserole on two white plates.
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Pumpkin French Toast Casserole

Pumpkin French Toast Casserole recipe! Pieces of bread are soaked in a creamy pumpkin custard, topped with a brown sugar pecan streusel, and baked until golden.
Course Breakfast
Cuisine American
Keyword autumn, bread, casserole, fall, french toast, pumpkin
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time: 8 hours
Total Time 9 hours
Servings 6 -8 Servings

Ingredients

Pumpkin French Toast Base:

  • 18 ounces (510 grams) stale bread cut into 1 inch (2.5 centimeter) cubes
  • 5 large eggs
  • 1 cup (240 grams) pure pumpkin puree
  • 1/4 cup (50 grams) light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 2 teaspoons (10 milliliters) vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 1/2 cups (355 milliliters) milk
  • 1 cup (237 milliliters) heavy cream

Brown Sugar Pecan Streusel:

  • 2/3 cup (85 grams) all-purpose flour
  • 2/3 cup (135 grams) light brown sugar
  • 1/2 cup (65 grams) roughly chopped pecans
  • 2 teaspoons pumpkin pie spice
  • Pinch salt
  • 8 tablespoons (113 grams) unsalted butter cold and diced

For Serving:

  • Powdered Sugar
  • Butter
  • Maple Syrup
  • Caramel Sauce

Instructions

To make the Pumpkin French Toast base:

  • Grease a 9 x 13 inch (23x33 centimeter) baking dish with butter. Arrange the cubed bread in an even layer across the bottom of the baking dish.
  • In a large bowl, beat together the eggs, pumpkin puree, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, and salt. Whisk in the milk and cream until well-combined and smooth.
  • Pour the mixture evenly over the prepared bread. Cover and refrigerate for at least 4 hours and up to overnight.

To make the Brown Sugar Pecan Streusel:

  • In a medium bowl, combine the flour, brown sugar, pecans, pumpkin pie spice, and salt.
  • Using your fingertips, blend the chilled butter into the flour mixture until coarse with pieces no larger than a size of a pea.
  • If not using immedialtely, cover and refrigerate until ready to bake.

To bake:

  • Preheat oven to 350˚F (180˚C).
  • Remove the pan from the refrigerator and evenly cover with the brown sugar pecan streusel.
  • Bake in the preheated oven until puffed, golden, and a toothpick inserted in the center comes out clean, 45-55 minutes.
  • Allow to sit at room temperature for 15 to 20 minutes before slicing and serving.
  • If desired, top with butter, powdered sugar, maple syrup, and/or caramel sauce.