Pumpkin French Toast Casserole
This pumpkin French toast casserole is a perfect fall breakfast. It's a great make-ahead option, and is perfectly spiced, soft, and has the best crunchy streusel topping.
Prep Time30 minutes mins
Cook Time50 minutes mins
Chilling Time8 hours hrs
Total Time9 hours hrs 20 minutes mins
Servings: 12 pieces
Calories: 380kcal
- 16 oz bread (french bread, challah, brioche, etc)
- 6 eggs
- 1 cup heavy cream (or half and half)
- 1 cups milk (anything but skim milk)
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1 TBS vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
For the Streusel Topping:
- 1/2 cup all purpose flour
- 1/2 cup brown sugar (packed)
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/8 tsp salt
- 1/2 cup butter (cold)
- 1/2 cup chopped pecans
Grease a 9x13 pan with nonstick spray.
Cut up your bread, or tear it into chunks, and spread it evenly into your prepared pan.
Add the eggs, heavy cream, milk, pumpkin, sugar, vanilla cinnamon, pumpkin pie spice, and salt to a large bowl and stir them all together.
Pour the egg custard mixture over the top of the bread evenly. Flip some of the bread pieces over if they don't get any custard on them while pouring.
Cover the pan and place it in the fridge to chill until needed, at least 4 hours, preferably overnight (10+ hours).
For the Streusel Topping:
In a medium bowl, stir together the flour, brown sugar, cinnamon, and pumpkin pie spice.
Use a pastry blender or 2 forks, cut the butter into the mixture evenly, until you have small pea sized clumps.
Stir in the pecan pieces.
Cover in an airtight container, or ziplock bag, and place in the fridge until you're ready to bake, unless using immediately.
For Baking:
When you're ready to bake it, remove the pan from the refrigerator and let it come to room temperature while you preheat the oven to 350 degrees Fahrenheit.
Break the crumble into small pieces, if you made it ahead of time. If not, make the streusel topping now.
Sprinkle the streusel evenly over the top of the french toast casserole.
Bake for 45 to 55 minutes, until the casserole is cooked through and no longer soggy. (You can test it with a toothpick to make sure that comes out dry).
Let cool for a few minutes, then slice up and serve.
Top individual portions with powdered sugar, butter, and syrup as desired.
Calories: 380kcal | Carbohydrates: 44g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 388mg | Potassium: 208mg | Fiber: 3g | Sugar: 22g | Vitamin A: 3860IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg