Description
Pumpkin French Toast Casserole with a creamy pumpkin custard, warm spices, and crunchy streusel topping. Perfect for a cozy fall brunch!
Ingredients
Scale
- 1 loaf (16 oz/450g) day-old brioche or challah bread, cut into 1-inch cubes
- 3 large eggs
- 2 cups (480ml) whole milk
- 1 cup (245g) pumpkin puree (not pumpkin pie filling)
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 1½ tablespoons pumpkin pie spice
- ¼ teaspoon salt
- For the Streusel Topping:
- ½ cup (100g) light brown sugar, packed
- ½ cup (60g) all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cup (75g) cold unsalted butter, cubed
Instructions
- Step 1: Prepare the Baking Dish Start by greasing a 9×13-inch baking dish with butter or cooking spray. This prevents sticking and makes serving easier. Spread the cubed bread evenly in the prepared dish, making sure there’s a mix of crust pieces and soft interior pieces for texture variation.
- Step 2: Create the Pumpkin Custard In a large mixing bowl, whisk together the eggs until well beaten. Add the milk, pumpkin puree, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, and salt. Whisk until completely smooth and the mixture is uniform in color. The custard should be rich and velvety with no visible streaks of egg or pumpkin.
- Step 3: Combine Bread and Custard Pour the pumpkin custard mixture evenly over the bread cubes, making sure all pieces are coated. Use a spatula to gently press the bread down into the custard. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This resting period is crucial for the Pumpkin French Toast Casserole to develop its signature texture.
- Step 4: Prepare the Streusel Topping In a medium bowl, combine the brown sugar, flour, cinnamon, and salt for the streusel. Add the cold, cubed butter and use a pastry cutter or your fingers to work the mixture until it resembles coarse crumbs with pea-sized pieces of butter throughout. Refrigerate the streusel until you’re ready to bake the casserole.
- Step 5: Bake to Perfection When ready to bake, preheat your oven to 350°F (175°C) and remove the casserole from the refrigerator to take the chill off. Sprinkle the streusel topping evenly over the soaked bread mixture. Bake uncovered for 45-55 minutes, or until the center is set and the top is golden brown. If the streusel starts to brown too quickly, tent the casserole with foil for the remainder of the cooking time.
- Step 6: Serve and Enjoy Allow the Pumpkin French Toast Casserole to cool for 10-15 minutes before serving. This resting period helps the casserole set up properly for cleaner slices. Serve warm with maple syrup, a dusting of powdered sugar, or a dollop of whipped cream for an extra special touch.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 square
- Calories: 380
- Sugar: 22g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 135mg