Pumpkin French Toast Casserole

close up shot of a dish of pumpkin French toast

5 from 1 vote

Pumpkin French toast casserole with the flavor of pumpkin pie at breakfast. Day-old French bread, pure pumpkin puree and a pecan crumb, in one 9x13 pan.

Prep Time30

Cook Time55

Chill and Cool Time3 30

Total Time4 55

Course: Breakfast, Dessert

Cuisine: American

Keyword: Pumpkin French Toast Casserole Recipe

Servings:

Calories: 482kcal

Author: Stephanie Keeping

Ingredients

3 cups whole milk
15 ounces pumpkin puree (425 grams)
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 to 15 ounces cubed French bread, day-old bread, about 15 cups cubed

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.
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.
Remove the casserole from the refrigerator. Evenly sprinkle the streusel topping over the casserole.
Bake for 55 to 60 minutes, checking from 55 minutes. The streusel should be golden and just beginning to color at the edges.
Remove the casserole from the oven and drizzle the maple syrup over the casserole. The casserole will look high when it comes out of the oven and will settle as it cools.
Allow the casserole to cool for 30 minutes before slicing.

Notes

Make sure you buy pure pumpkin purée and not canned pumpkin pie filling at the grocery store.
You can let the casserole chill in the refrigerator overnight, covered in plastic wrap or aluminum foil, before topping and baking the next morning.
If the top is coloring faster than the center is setting, lay a piece of foil over the dish for the rest of the bake.
From taking the casserole out of the refrigerator to serving takes about two hours: making the streusel and heating the oven, 55 to 60 minutes baking, and 30 minutes cooling.
If you'd rather have whole slices than cubes, my baked French toast also soaks overnight and bakes in the morning.

Nutrition