Description

This Pumpkin French Toast Casserole is a cozy, autumn-inspired breakfast or brunch dish featuring cubes of bread soaked in a spiced pumpkin custard and topped with a crunchy pecan crumb topping. It combines warm flavors of pumpkin pie spice, cinnamon, and pure maple syrup, creating a deliciously moist and comforting casserole perfect for holiday mornings or any chilly day.

Ingredients

Scale

For the Casserole:

1 (12–14-ounce) loaf French bread, brioche, sourdough bread, or challah
1 cup (226g) pumpkin puree
3/4 cup (150g) packed light or dark brown sugar
2 and 1/2 teaspoons store-bought or homemade pumpkin pie spice
6 large eggs
2 and 1/3 cups (560ml) whole milk
2 teaspoons pure vanilla extract

For the Crumb Topping:

1/3 cup (69g) packed light brown sugar
1/3 cup (41g) all-purpose flour (spooned & leveled)
1/2 teaspoon ground cinnamon
6 tablespoons (85g) unsalted butter, cold and cubed
3/4 cup (100g) roughly chopped pecans

For Serving:

Pure maple syrup

Instructions

Prepare the Bread: Slice the French bread or chosen loaf into 1-inch cubes. Spread the cubes on a baking sheet and let them sit uncovered at room temperature for a few hours or up to 1 day to dry out and become slightly stale, which helps with soaking in the custard.
Grease Baking Dish: Lightly grease a 9×13-inch (or similar size) baking dish with butter or nonstick spray to prevent sticking. Then spread the dried bread cubes evenly in the dish.
Make Pumpkin Custard: In a large mixing bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, eggs, whole milk, and vanilla extract until smooth and well combined.
Combine and Soak: Pour the pumpkin custard mixture evenly over the bread cubes in the baking dish. Cover tightly with plastic wrap or foil and refrigerate for at least 3 hours, or up to 1 day. This step allows the bread to absorb the flavorful custard thoroughly.
Prepare Crumb Topping: In a separate bowl, mix brown sugar, flour, and cinnamon. Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter, fork, or your hands until pea-sized crumbs form. Stir in the chopped pecans. Cover the crumb topping and refrigerate until ready to use (at least 15 minutes, up to 1 day). Keeping it cold helps prevent the topping from sinking into the casserole.
Preheat Oven: Remove the casserole from the refrigerator and preheat your oven to 350°F (177°C) while preparing the topping.
Add the Topping: Evenly sprinkle the chilled crumb topping over the soaked bread casserole in the baking dish.
Bake the Casserole: Bake uncovered for 20 minutes. Then cover the dish with aluminum foil and continue baking for an additional 25 to 35 minutes. Bake until the center is set and no longer runny, totaling 45 to 55 minutes.
Cool and Serve: Once baked, remove the casserole from the oven and let it cool for 5 minutes. The casserole will deflate slightly as it cools. Serve warm, drizzled with pure maple syrup either over the entire dish or individual servings.
Store Leftovers: Cover any leftovers tightly and store in the refrigerator for 2 to 3 days. Reheat before serving if desired.

Notes

If short on time, slightly stale bread can be used directly or bread cubes can be lightly toasted to speed up the drying process.
Homemade pumpkin pie spice can be made with cinnamon, nutmeg, ginger, cloves, and allspice for fresher flavor.
Use whole milk for a richer custard; lower-fat milk options may be substituted but will affect creaminess.
To toast the pecans before adding to the topping, spread them on a baking sheet and toast in a 350°F oven for about 5-7 minutes for extra flavor.
For a nut-free version, omit the pecans and increase the flour slightly in the crumb topping.
This casserole is best eaten within 2-3 days, as the bread will continue to absorb liquid over time.

Prep Time: 20 minutes (plus 3 hours soaking time)
Cook Time: 45-55 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: pumpkin french toast casserole, pumpkin breakfast casserole, pumpkin breakfast bake, autumn breakfast recipes, holiday brunch casserole