Print

Easy Baked Pumpkin French Toast Casserole Recipe

pumpkin french toast casserole - featured image
Print Recipe

This easy baked pumpkin French toast casserole combines the cozy flavor of a pumpkin spice latte with classic French toast, all baked in one dish for a stress-free breakfast. It features a soft, custardy interior and a crunchy cinnamon streusel topping.

Ingredients

Scale
  • 1 loaf (14-16 ounces) day-old brioche or challah bread, cut into 1-inch cubes
  • 6 large eggs
  • 1 ½ cups whole milk
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup all-purpose flour
  • ½ cup packed brown sugar (for streusel)
  • 1 teaspoon ground cinnamon
  • ¼ cup cold unsalted butter, cut into small pieces
  • ½ cup chopped pecans (optional)
  • Maple syrup, for serving
  • Powdered sugar, for serving
  • Whipped cream or vanilla yogurt, for serving

Instructions

  1. Cut the bread into 1-inch cubes. Spread on a baking sheet and let sit out for 1-2 hours to stale, or toast at 300°F for 10 minutes.
  2. In a large bowl, whisk the eggs until smooth and frothy. Add pumpkin puree, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, and salt. Whisk until combined. Slowly pour in the milk while whisking.
  3. Grease a 9×13-inch baking dish. Place half the bread cubes in the dish, pour half the custard over, and press gently. Add remaining bread and custard, pressing to coat.
  4. Cover the dish and let soak at room temperature for 30 minutes, or refrigerate for at least 2 hours or overnight.
  5. For the streusel: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. Stir in pecans if using. Refrigerate until ready to use.
  6. Preheat oven to 350°F. Sprinkle streusel evenly over the soaked bread. Cover loosely with foil and bake for 30 minutes. Remove foil and bake 15-20 minutes more, until center is set and top is golden brown.
  7. Let casserole rest 5-10 minutes. Dust with powdered sugar, drizzle with warm maple syrup, and serve with whipped cream if desired.

Notes

For best results, use day-old bread and let the casserole soak overnight. If the topping browns too quickly, tent with foil. Double the streusel for extra crunch. Leftovers keep for up to 4 days in the fridge and can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin French toast casserole, baked French toast, pumpkin breakfast, fall breakfast, brunch recipe, easy breakfast casserole

Find it online: https://zoeplate.com/easy-baked-pumpkin-french-toast-casserole-recipe/