Pumpkin French Toast Casserole
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • 1 day old French, brioche, or challah bread, diced (see Note)
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1 cup granulated sugar
  • 6 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons vanilla
  • 1 tablespoon pumpkin pie spice (recipe below)
  • 1/2 - 3/4 cup chopped pecans
  • 1/2 cup light brown sugar
  • 1/2 cup cold salted butter, diced
  • 1/2 cup all-purpose flour
  • 2 teaspoons pumpkin spice (recipe above)
  • 1/2 - 3/4 cup whole pecans
  1. Generously spritz a 9x13 dish with nonstick cooking spray. Add diced bread to baking dish, sprinkle with chopped pecans; set aside.
  2. In a medium bowl, whisk together milk, cream, sugar, eggs, pumpkin, vanilla, and pie spice. Pour the prepared custard over the bread in the baking dish. Cover with plastic wrap and refrigerate for a minimum of 3-4 hours and preferably overnight.
  3. Preheat the oven to 350.
  4. Streusel Topping: combine light brown sugar, butter, flour, and pie spice in a small bowl. Using your fingertips, quickly mix together until the butter breaks down into smaller pieces. Sprinkle the topping over the casserole and add the whole pecans.
  5. Bake for 45-55 minutes or until thoroughly cooked. If the streusal topping starts to brown too much, tent with a piece of aluminum foil. Let cool for a few minutes before serving. Serve with syrup of your choice, butter, and powdered sugar.
We used a 50/50 mix of French + brioche breads. It is important that the bread not be fresh so it will stand up to the custard. To accelerate the process: cube or tear bread into chunks, spread on baking sheet and allow to sit out on counter for several hours. Every hour, toss the cubes to expose them to more air. When bread starts feeling dry to the touch, its ready to use.
Recipe by StyleBlueprint at https://styleblueprint.com/everyday/a-friendsgiving-brunch-rae-dunn-punpkin-french-toast-casserole/