Name: Pumpkin French Toast Casserole Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 15-18 oz loaf of stale white bread (such as challah, French bread, or Brioche); 1 1/2 cups milk; 1 cup pure pumpkin (not pumpkin pie filling); 5 large eggs; 1/4 cup white sugar; 1 tablespoon pumpkin pie spice; 2 teaspoons vanilla extract; 1/2 cup all-purpose flour; 1/2 cup brown sugar; 2 tablespoons white sugar; 1 teaspoon pumpkin pie spice; 1/3 cup chopped pecans; 1/3 cup unsalted butter (melted)

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Introduction

Warm, spiced, and comforting, this Pumpkin French Toast Casserole is the perfect fall breakfast or brunch treat. Layers of pumpkin-infused custard soak into bread cubes, topped with a crunchy pecan streusel for a delightful contrast. It’s easy to prepare ahead, making busy mornings a breeze.

A white baking dish with a red rim filled with a dessert that has two layers; the bottom layer is made of orange slices or chunks, while the top layer is a crumbly, light brown streusel topping mixed with whole and halves of pecan nuts scattered evenly across. The dish is placed on a wooden surface with a pumpkin and a white plate in the background against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf (15-18 oz) stale white bread (such as challah, French bread, or brioche)
1 1/2 cups milk
1 cup pure pumpkin (not pumpkin pie filling)
5 large eggs
1/4 cup white sugar
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 cup brown sugar
2 tablespoons white sugar
1 teaspoon pumpkin pie spice
1/3 cup chopped pecans
1/3 cup unsalted butter (melted)

Instructions

Step 1: Lightly grease a 9×13 inch (23 x 33 cm) glass baking pan.
Step 2: Cut the loaf of bread into small cubes or tear into pieces by hand. Place the bread evenly in the prepared baking pan.
Step 3: In a large bowl, whisk together the milk, pumpkin puree, eggs, 1/4 cup white sugar, 1 tablespoon pumpkin pie spice, and vanilla extract.
Step 4: Pour the pumpkin mixture over the bread. Gently stir if needed to make sure all bread pieces are well coated.
Step 5: For the streusel topping, combine the flour, brown sugar, 2 tablespoons white sugar, 1 teaspoon pumpkin pie spice, and chopped pecans in a medium bowl.
Step 6: Stir in the melted butter until the mixture is crumbly and evenly combined.
Step 7: If baking immediately, preheat the oven to 350°F (180°C). Sprinkle the streusel topping evenly over the pumpkin-soaked bread.
Step 8: Cover the pan with aluminum foil and bake for 40 minutes. Then remove the foil and bake for an additional 15-20 minutes, until a toothpick inserted in the center comes out clean.
Step 9: If baking the next morning, cover the pan tightly with foil and refrigerate overnight. Store the streusel topping separately, covered with plastic wrap in the fridge.
Step 10: When ready to bake, preheat the oven to 350°F (180°C). Remove the casserole from the fridge, sprinkle the streusel topping over it, then bake covered for 40 minutes. Remove the foil and bake for another 15-20 minutes until the top is golden and a toothpick comes out clean.

Tips & Variations

Use day-old or stale bread so it absorbs the custard without getting soggy.
Try adding dried cranberries or chopped apples to the bread layer for extra flavor and texture.
Make your own pumpkin pie spice with cinnamon, nutmeg, ginger, and cloves for fresher taste.
Swap pecans for walnuts or almonds if preferred.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave for 30-60 seconds until warmed through, or in a preheated 350°F (180°C) oven for 10-15 minutes to maintain the crunchy topping.

How to Serve

A thick square piece of layered bread pudding sits on a white plate with a fork beside it. The dessert shows multiple layers of soft, golden-brown bread soaked in a creamy cinnamon sauce, with a crumbly, light brown streusel topping scattered with small nut pieces. A generous dollop of white whipped cream is placed on top, drizzled with a shiny, golden caramel sauce that runs down the sides onto the plate. The background features a small orange pumpkin and a blue cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use fresh pumpkin that has been cooked and pureed. Make sure it is smooth and not watery to maintain the right custard texture.

Can I prepare this casserole entirely the night before?

Absolutely. Assemble the casserole and prepare the streusel topping separately, then refrigerate them overnight. Bake fresh in the morning for best results.