Pumpkin French Toast Casserole is perfect for prepping the night before and baking fresh in the morning. It serves a crowd, bursts with delightful pumpkin flavor, and is topped with a cinnamon streusel for a satisfying crunch.
INGREDIENTS
French Toast Casserole
- 1 loaf (15–18 oz) stale white bread, such as challah, French bread, or brioche
- 1 ½ cups milk
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 5 large eggs
- ¼ cup granulated sugar
- 1 tablespoon pumpkin pie spice (or use homemade, see notes)
- 2 teaspoons vanilla extract
Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- ⅓ cup chopped pecans
- ⅓ cup unsalted butter, melted
INSTRUCTIONS
Prepare the French Toast Casserole
- Lightly grease a 9×13-inch (23×33 cm) glass baking dish.
- Cut the bread into small cubes or tear it into bite-sized pieces. Place in the prepared dish.
- In a large bowl, whisk together milk, pumpkin puree, eggs, sugar, pumpkin pie spice, and vanilla extract.
- Pour the pumpkin mixture over the bread. Gently stir, if needed, to coat the bread evenly.
Prepare the Streusel Topping
- In a medium bowl, combine flour, brown sugar, granulated sugar, pumpkin pie spice, and chopped pecans.
- Mix in the melted butter until crumbly.
If Baking Immediately
- Preheat the oven to 350°F (180°C).
- Sprinkle the streusel evenly over the casserole.
- Cover with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for an additional 15–20 minutes, or until a toothpick inserted in the center comes out clean.
If Baking the Next Morning
- Cover the casserole with aluminum foil and refrigerate overnight.
- Store the streusel in a covered bowl in the fridge.
- When ready to bake, remove the casserole from the fridge and preheat the oven to 350°F (180°C).
- Sprinkle the streusel over the casserole.
- Bake covered for 40 minutes, then uncover and bake for 15–20 minutes.
NOTES
- Homemade Pumpkin Pie Spice: Combine 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves.
- Storage Tips:
- Refrigerate leftovers in a covered container and reheat in the microwave.
- To freeze, cut into portions, place in a freezer-safe container, and store for up to 2 months. Thaw overnight in the fridge before reheating.
- Recipe can be halved and baked in an 8×8 or 9×9-inch pan (ensure the sides are tall enough).
Enjoy this cozy, pumpkin-filled treat!
