Description
This Pumpkin Spice French Toast Casserole is a cozy, autumn-inspired breakfast dish featuring day-old bread soaked in a rich pumpkin custard, topped with a crunchy spiced streusel. Perfect for holiday mornings or weekend brunch, it combines warm pumpkin pie spices with a tender, custardy texture and a golden, crisp topping.
Ingredients
Scale
Main Ingredients
- 1 loaf (about 1 pound) day-old bread, cut into 1-inch cubes (French bread or challah)
- 6 large eggs
- 2 cups whole milk (or 1 cup milk and 1 cup heavy cream for extra richness)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons pumpkin pie spice
- 1/4 teaspoon salt
Optional Add-ins
- 1/2 cup chopped pecans or walnuts
- 1/4 cup dried cranberries
Topping
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 cup cold butter, cubed
Instructions
- Prepare the Baking Dish: Grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking and ensure easy serving.
- Arrange the Bread: Spread the cubed bread evenly in the greased baking dish, creating a flat layer for even soaking.
- Make the Pumpkin Custard: In a large bowl, whisk together eggs, milk (or milk and cream), pumpkin puree, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and well combined.
- Soak the Bread: Pour the pumpkin custard mixture over the bread cubes, making sure all pieces are moistened. Gently press down on the bread to help it absorb the custard fully.
- Refrigerate: Cover the dish with plastic wrap and refrigerate for at least 3 hours or overnight. This rest time allows the bread to soak up the custard, resulting in a tender, flavorful casserole.
- Preheat the Oven: When ready to bake, preheat your oven to 350°F (175°C) to ensure even baking.
- Prepare the Topping: In a small bowl, combine flour, brown sugar, and pumpkin pie spice. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs, creating a crunchy topping.
- Add the Topping: Sprinkle the topping evenly over the soaked bread and custard in the casserole dish.
- Bake: Bake the casserole in the preheated oven for 45-55 minutes, or until the topping is golden brown and the center is set (a toothpick inserted should come out clean).
- Cool and Serve: Let the casserole cool for 10-15 minutes before slicing and serving to allow it to set and become easier to cut.
Notes
- Using day-old bread helps absorb the custard better without becoming too mushy.
- You can make the casserole the night before and refrigerate it to save time on the day you want to serve it.
- For extra richness, swap half the milk for heavy cream as suggested.
- Add chopped nuts or dried cranberries for texture and added flavor.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
- This casserole can also be frozen after baking; reheat gently to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
