Pumpkin French Toast Casserole – Cozy Fall Breakfast Favorite
Pumpkin French Toast Casserole is easy to prepare in advance and bake for breakfast or brunch the next day.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours 5 minutes (includes chill time)
- Yield: 12 servings
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
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
Optional:
- ½ cup maple syrup (drizzle)
- Vanilla ice cream or thawed whipped topping (garnish)
Instructions
1. Add the milk, pumpkin puree, granulated sugar, brown sugar, vanilla, pumpkin spice, and eggs to a large mixing bowl. Whisk until combined and no streaks of egg are visible.
2. Generously spray a 9×13 baking dish with nonstick cooking spray. Spread the cubed French bread in the prepared dish.
3. Pour the pumpkin mixture over the bread. Gently press the bread cubes down so they soak up the mixture. Cover and chill for at least 3 hours.
4. Preheat the oven to 350°F just before baking.
5. To make the streusel topping, add butter, brown sugar, flour, and pumpkin pie spice to a food processor and pulse until it resembles coarse sand. Transfer to a bowl and stir in pecans.
6. Remove casserole from the refrigerator. Sprinkle streusel topping evenly over it. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
7. Remove from oven, drizzle with maple syrup, and allow to cool for 10-15 minutes before serving. Serve with vanilla ice cream or whipped topping.
Notes
Storage:
Store leftovers covered in the refrigerator for up to 3 days. Freeze for up to 1 month, thawing overnight before reheating. Reheat in oven or microwave.
Tips:
Use pure pumpkin puree, not pumpkin pie filling.
Day-old bread works best.
You can prepare ahead and chill overnight before baking.
Check casserole at the lower end of the bake time, as oven temperatures vary.
Find it online: https://cookingwithramsay.com/pumpkin-french-toast-casserole/