Pumpkin French Toast Casserole
This pumpkin French toast casserole features bread soaked in a creamy pumpkin and cinnamon custard, topped with buttery brown sugar streusel, and baked until golden. Prepare it overnight for a convenient fall breakfast or holiday brunch.
- Cook Time: 45
- Total Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
CASSEROLE
1 loaf sourdough or French bread
8 large eggs
2 cups whole milk
½ cup (104g) granulated sugar
¼ cup (36g) light brown sugar, loosely packed
2 tablespoons vanilla extract
1½ teaspoons ground cinnamon
1½ cups canned pumpkin puree
STREUSEL TOPPING
¾ cup (98g) all-purpose flour
¾ cup (169g) light brown sugar, firmly packed
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
¼ teaspoon salt
½ cup (112g) unsalted butter, cut into pieces
Instructions
1. Grease a 9-by-13-inch casserole dish with butter. Cut the sourdough or French bread into 1-inch chunks and spread evenly in the prepared dish.
2. In a large bowl, whisk together the eggs, whole milk, granulated sugar, brown sugar, vanilla extract, cinnamon, and pumpkin puree until thoroughly combined.
3. Pour the pumpkin custard evenly over the bread, making sure all the bread pieces are coated. Cover and refrigerate for several hours or overnight.
4. Prepare the streusel topping by combining the flour, brown sugar, cinnamon, nutmeg, cloves, ginger, and salt. Add the butter and cut it into the dry ingredients until a crumbly mixture forms. Refrigerate until ready to use.
5. When ready to bake, preheat the oven to 350°F.
6. Remove the casserole from the refrigerator and crumble the prepared streusel evenly over the top.
7. Bake for approximately 45 minutes for a softer, moister texture, or 60 minutes or longer for a firmer consistency. Make sure the egg custard reaches an internal temperature of 160°F.
8. Serve warm with optional maple syrup, powdered sugar, pecans, or fresh fruit.
Notes
Use sourdough or French bread for the best structure. Slightly stale bread absorbs the pumpkin custard particularly well.
Use plain canned pumpkin puree rather than sweetened pumpkin pie filling.
The casserole can be assembled several hours or overnight before baking.
Prepare the streusel separately and refrigerate until ready to bake.
For a softer casserole, begin checking around 45 minutes. For a firmer texture, continue baking as needed.
Use a food thermometer to confirm the egg custard reaches 160°F.
Refrigerate leftovers promptly in an airtight container for up to 3–4 days.
Reheat leftovers thoroughly to 165°F.
Optional serving toppings include maple syrup, powdered sugar, chopped pecans, and fresh fruit.
Find it online: https://elitesrecipes.com/pumpkin-french-toast-casserole/