Pumpkin French Toast Casserole

A delightful twist on a classic breakfast dish, this Pumpkin French Toast Casserole combines the comforting flavors of pumpkin, cinnamon, and nutmeg for a rich and creamy texture, perfect for cozy fall mornings.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American, Fall

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound loaf of French bread or Brioche, cut into 1-inch cubes Stale bread works best for soaking
6 large eggs
2 cups whole milk Can substitute with non-dairy milk
1 cup pumpkin puree (not pumpkin pie filling) For a more pronounced flavor, add an extra half cup
1/2 cup brown sugar, packed Can reduce for a less sweet dish
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice Adjust to taste
1/2 teaspoon salt

Topping

1/2 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup cold unsalted butter, cubed
1/2 cup chopped pecans (optional) Can substitute with walnuts or omit

Method

Preparation

Grease a 9x13 inch baking dish with butter or non-stick cooking spray.
Place the bread cubes into the prepared baking dish, spreading them out evenly.
In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, and salt until smooth.
Pour the pumpkin mixture evenly over the bread cubes, pressing the bread down to coat.
In a separate bowl, mix the flour, brown sugar, and cinnamon for the topping.
Mix in the cold butter until the mixture looks like coarse crumbs, and stir in the pecans if using.
Sprinkle the topping evenly over the soaked bread.
Cover the dish and refrigerate for at least 2 hours, or preferably overnight.

Baking

Preheat the oven to 350°F (175°C).
Bake uncovered for 45 to 55 minutes, until puffed up, golden brown on top, and the center is set.
Remove from the oven and let sit for 5 minutes before serving warm.

Notes

Serve warm topped with maple syrup or whipped cream. Garnish with powdered sugar or cinnamon. Pairs well with fresh fruit like sliced apples or pears. Leftovers can be stored in an airtight container in the fridge for up to 3 days.