Pumpkin French Toast Casserole
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 8 1x
- Category: Breakfast
Ingredients
Scale
- 1 pound of day-old French bread or brioche (about 1 loaf)
- 2 cups of milk
- 1/2 cup of granulated sugar
- 1/2 cup of pumpkin puree (not pie filling)
- 4 large eggs
- 1 tablespoon of vanilla extract
- 1 tablespoon of pumpkin pie spice (or cinnamon)
For the Streusel Topping:
- 1/2 cup of light brown sugar
- 1/2 cup of all-purpose flour
- 1/2 cup of cold salted butter (diced)
- 1/3 cup of chopped pecans
- 1 teaspoon of cinnamon
Instructions
- Begin by greasing a 9×13 inch baking dish and set it aside.
- Cut the day-old French bread or brioche into 1-inch cubes and arrange them in a single layer in the prepared baking dish.
- In a mixing bowl, whisk together 2 cups of milk, 1/2 cup of granulated sugar, 1/2 cup of pumpkin puree, 4 large eggs, 1 tablespoon of vanilla extract, and 1 tablespoon of pumpkin pie spice (or cinnamon) until well combined.
- Pour the mixture evenly over the bread cubes, ensuring all the bread is soaked. Gently press down to guarantee even soaking.
- In a separate bowl, prepare the streusel topping by combining 1/2 cup of light brown sugar, 1/2 cup of all-purpose flour, diced cold butter, chopped pecans, and 1 teaspoon of cinnamon. Use a pastry cutter or your fingers to blend the mixture into a crumbly texture.
- Sprinkle the streusel topping evenly over the bread mixture in the baking dish.
- Cover the baking dish with foil and refrigerate for at least 2 hours or overnight. This allows the bread to absorb the liquid and flavors.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Bake the French Toast Casserole, covered with foil, for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and the casserole is set.
- Let it cool for a few minutes before serving. Drizzle with maple syrup or sprinkle with powdered sugar if desired. Now, enjoy your delicious Pumpkin French Toast!
