Pumpkin French Toast Casserole
User Reviews
5
Pumpkin French Toast Casserole
Description
This casserole uses cubed bread, preferably slightly stale for better custard absorption, mixed with a pumpkin-spiced custard. The combination of eggs, half and half, pumpkin puree, brown sugar, vanilla, and pumpkin pie spice creates a rich and flavorful custard that softens the bread during a soak period ranging from one hour to overnight. The use of brioche, challah, or Texas toast provides a tender crumb, while sturdier breads like sourdough yield a firmer texture.
The streusel topping brings texture contrast with chopped pecans or walnuts, flour, brown sugar, pumpkin pie spice, and cold butter forming a crumbly cap that crisps during baking. This mixture adds a nutty, spiced crunch that complements the softness of the casserole beneath. Optional toppings like dried cranberries, powdered sugar, maple syrup, whipped cream, or nuts can be added for additional flavor and decoration.
To prepare the bread properly, stale or dried bread is recommended, which can be achieved by leaving bread uncovered overnight or baking it briefly. Milk alternatives or variations like whole milk or a milk and cream mix can be used in the custard. Nuts can be substituted or omitted according to preference or dietary needs. Thick-cut pre-sliced breads are preferable to maintain texture during soaking.
Ingredients
For the Casserole:
- 1 tablespoon butter melted
- 1 loaf bread or one pound, cubed or torn into pieces, preferably stale (see notes)
- 6 egg large
- 2 cups half and half or whole milk, see notes
- 1 cup pumpkin puree
- 1/2 cup brown sugar packed
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
For the Streusel Topping:
- 1/2 cup pecans or walnuts, see notes, chopped
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 3 tablespoons butter cut into pieces, cold
Optional toppings for serving:
- dried cranberries or other favorite French toast toppings
- powdered sugar
- maple syrup
- Whipped Cream
- nuts
Instructions
- Grease the bottom and sides of a 9x13 baking dish with the melted butter (1 tablespoon).
- Add the cubed bread to the baking dish and spread out evenly.
- In a large mixing bowl, make the custard. Whisk together the eggs (6), half and half (2 cups), pumpkin puree (1 cup), brown sugar (1/2 cup), vanilla extract (1 tablespoon), and pumpkin pie spice (1 tablespoon).
- Pour the custard evenly over the cubed bread in the baking dish. Cover and refrigerate for a minimum of 1 hour or a maximum of 24 hours (the longer it sits, the softer the texture will be).
- In a small bowl, mix the streusel topping. Combine the chopped pecans (1/2 cup), all-purpose flour (1/4 cup), brown sugar (1/4 cup), and pumpkin pie spice (1 teaspoon). Add the cold, cut up butter (3 tablespoons) and use a fork, a pastry cutter, or your hands to blend the mixture together and break up the butter, forming a crumbly texture. (If making ahead, this can also be made ahead, covered, and refrigerated separately).
- When you are ready to bake, preheat your oven to 350 degrees F and arrange a rack in the middle of the oven. Just before baking, sprinkle the streusel topping over the casserole evenly. Bake at 350 degrees F for 50-60 minutes, or until the casserole is no longer jiggly if you shake it a bit. If it's browning too much, you can tent it with foil.
- Allow the casserole to cool for 5-10 minutes. Cut into 12 pieces (4x3). Top with dried cranberries, powdered sugar, maple syrup, extra nuts, whipped cream... or anything else you love serving French toast with!
Notes
- Use slightly stale or dried bread for better custard absorption and texture; fresh bread can be dried by leaving it uncovered overnight or baking briefly.
- Brioche, challah, or Texas toast yield softer casseroles, while sourdough or French bread offers firmer, crustier results with a tangy balance.
- Thick-cut bread slices work best to hold up during soaking and baking.
- Milk options can include half and half, whole milk, or a mixture of milk and cream; plant-based milks may be used but will affect richness.
- For the streusel, nuts like pecans, walnuts, almonds, or hazelnuts can be used or substituted with seeds for a nut-free option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 376kcal | 19% |
| Carbohydrates | 48g | 16% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 107mg | 36% |
| Sodium | 381mg | 16% |
| Potassium | 268mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
| Vitamin A | 3556IU | 71% |
| Vitamin C | 1mg | 1% |
| Calcium | 158mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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