Pumpkin French Toast Casserole

close up shot of a dish of pumpkin French toast

5 from 1 vote

This delicious pumpkin French toast casserole is the perfect way to enjoy a special breakfast loaded with soft bread, pumpkin, warm spices, and a streusel topping.

Prep Time15

Cook Time50

Chill Time3

Total Time4 5

Course: Breakfast, Dessert

Cuisine: American

Keyword: Pumpkin French Toast Casserole Recipe

Servings:

Calories: 482kcal

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

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 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 to 15 minutes before slicing and serving with vanilla ice cream or thawed whipped topping.

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.
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.

Nutrition