Description
A cozy, make-ahead Pumpkin French toast casserole made with buttery brioche bread, spiced pumpkin custard, and a crunchy pecan streusel topping. Perfect for fall brunches and holiday mornings.
Ingredients
For the Casserole:
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1 loaf (1 lb) brioche bread, cubed (preferably day-old)
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8 large eggs
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1 cup 100% pumpkin purée
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1 cup whole milk
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½ cup heavy cream
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¼ cup dark brown sugar
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1 tbsp vanilla extract
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1 tbsp pumpkin pie spice
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½ tsp salt
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Butter for greasing dish
For the Streusel Topping:
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½ cup all-purpose flour
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½ cup dark brown sugar
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2 tsp cinnamon
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¼ cup cold butter, cubed
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½ cup chopped pecans (optional)
Optional Maple Glaze:
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2 cups powdered sugar
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4 tbsp melted butter
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2 tsp maple syrup
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1–2 tbsp heavy cream or milk
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½ tsp vanilla extract
Pinch of salt
Instructions
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Preheat oven to 300°F. Toast brioche cubes for 10–15 minutes if not stale.
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Grease a 9×13-inch baking dish with butter. Add bread cubes.
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In a large bowl, whisk eggs, pumpkin, milk, cream, sugar, vanilla, spices, and salt until smooth.
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Pour custard over bread. Gently press bread down to absorb liquid.
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Cover and refrigerate for at least 30 minutes or overnight.
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In another bowl, combine streusel ingredients and mix until crumbly. Chill until ready to use.
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Preheat oven to 350°F. Top casserole with streusel and bake uncovered for 35–40 minutes, or until center is set.
Cool for 5–10 minutes. Drizzle with maple glaze if desired. Serve warm.
Notes
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Use day-old bread for best custard absorption.
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Streusel can be made ahead and refrigerated separately.
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Tent with foil if top browns too fast.
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Great with whipped cream, bacon, or fresh fruit on the side.
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Store leftovers in the fridge for up to 3 days; reheat in the oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 436 kcal
- Sugar: 43 g
- Sodium: 151 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 192 mg