Pumpkin Spice French Toast Casserole (Print Version)
Cubes of bread soaked in spiced pumpkin custard, topped with crunchy streusel for a make-ahead breakfast perfect for fall gatherings.
# Ingredients:
→ Main Ingredients
01 -
1 loaf (1 pound) day-old bread, cut into 1-inch cubes (e.g., French bread or challah)
02 -
6 large eggs
03 -
2 cups whole milk (or substitute 1 cup milk and 1 cup heavy cream)
04 -
1 cup pumpkin puree (not pumpkin pie filling)
05 -
½ cup brown sugar
06 -
¼ cup granulated sugar
07 -
2 teaspoons vanilla extract
08 -
2 tablespoons pumpkin pie spice
09 -
¼ teaspoon salt
→ Optional Add-Ins
10 -
½ cup chopped pecans or walnuts
11 -
¼ cup dried cranberries
→ Topping
12 -
¼ cup all-purpose flour
13 -
¼ cup brown sugar
14 -
1 teaspoon pumpkin pie spice
15 -
¼ cup cold butter, cubed
# Steps to Follow:
01 -
Grease a 9×13 inch baking dish with butter or cooking spray.
02 -
Spread the bread cubes evenly in the prepared baking dish.
03 -
In a large bowl, whisk together eggs, milk, pumpkin puree, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, and salt until smooth.
04 -
Pour the custard mixture evenly over the bread cubes, ensuring all pieces are coated. Gently press down on the bread to help absorption.
05 -
Cover the dish with plastic wrap and refrigerate for at least 3 hours or overnight to allow the bread to soak.
06 -
Preheat the oven to 350°F (175°C).
07 -
In a small bowl, mix flour, brown sugar, and pumpkin pie spice. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
08 -
Sprinkle the prepared topping evenly over the casserole.
09 -
Bake for 45-55 minutes, or until the top is golden brown and the center is set.
10 -
Let the casserole cool for 10-15 minutes before slicing and serving.
# Additional Notes:
01 -
Refrigeration allows the bread to thoroughly absorb the custard for a better texture.