Pumpkin French Toast Casserole

a slice of Pumpkin French Toast Casserole on a plate

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5 from 10 votes

Pumpkin French Toast Casserole is easy to prepare in advance and bake for breakfast or brunch the next day.

Prep Time15

Cook Time50

Chill Time3

Total Time4 5

Course: Breakfast, Brunch

Cuisine: American

Servings: slices

Calories: 477kcal

Author: Jennifer Fishkind

Ingredients

3 cups whole milk
15 ounce (425-gram) can of pumpkin puree
¾ cup granulated sugar
½ cup light brown sugar tightly packed
2 teaspoons pure vanilla extract
2 teaspoons pumpkin pie spice
6 large eggs room temperature
14-15 ounces cubed French bread day-old bread

Streusel Topping

½ cup cold cubed salted sweet cream butter
½ cup light brown sugar tightly packed
½ cup all-purpose flour
1 teaspoon pumpkin pie spice
1 cup chopped pecans
½ cup maple syrup optional drizzle
Vanilla ice cream or thawed whipped topping optional garnish

Instructions

Add the milk, pumpkin puree, granulated sugar, brown sugar, vanilla, pumpkin spice, and eggs to a large mixing bowl. Whisk until combined, and no streaks of egg are visible.
3 cups whole milk, 15 ounce (425-gram) can of pumpkin puree, ¾ cup granulated sugar, ½ cup light brown sugar, 2 teaspoons pure vanilla extract, 2 teaspoons pumpkin pie spice, 6 large eggs
Generously spray a 9x13 baking dish with nonstick cooking spray. Spread the cubed French bread in the prepared baking dish.
Pour the pumpkin mixture over the cubed bread. (You can use a fork or spoon to gently press the bread cubes down into the pumpkin mixture to ensure that the bread cubes soak up the mixture) Cover the baking dish and chill in the refrigerator for at least 3 hours.
Just before you are ready to bake the casserole, preheat the oven to 350°F.
To make the streusel topping, add the cold cubed butter, brown sugar, flour, and pumpkin pie spice to a food processor and pulse until the mixture resembles coarse sand. (If you do not have a food processor, you can use a pastry blender to combine the ingredients) Transfer the streusel ingredients to a medium-sized bowl. Stir in the chopped pecans.
14-15 ounces cubed French bread, ½ cup cold cubed salted sweet cream butter, ½ cup light brown sugar, ½ cup all-purpose flour, 1 teaspoon pumpkin pie spice, 1 cup chopped pecans
Remove the casserole from the refrigerator. Evenly sprinkle the streusel topping over the casserole. Bake for 45-50 minutes until a toothpick inserted in the center comes away clean. Remove the casserole from the oven and drizzle the maple syrup over the casserole. Allow the casserole to cool for 10-15 minutes before slicing and serving with vanilla ice cream or thawed whipped topping.
½ cup maple syrup, Vanilla ice cream or thawed whipped topping

Notes

Storage:

To Store: Store any leftovers covered in the refrigerator for up to 3 days.
To Freeze: You can freeze the leftover pumpkin french toast casserole for up to 1 month. Allow the casserole to thaw overnight before reheating and serving.
To Reheat: Reheat the French toast casserole in the oven or microwave.

Tips:

Make sure you buy pure pumpkin purée and not canned pumpkin pie filling at the grocery store.
Day-old or stale bread works best for this recipe.
You can let the casserole chill in the refrigerator overnight, covered in plastic wrap or aluminum foil, before topping and baking the next morning.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your baked pumpkin casserole at the lower end of the recommended baking time.

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