Pumpkin French Toast Casserole

This pumpkin french toast casserole is the best fall breakfast! This perfect make-ahead breakfast is stuffed with warm spices and topped with a cinnamon streusel topping.

Course Breakfast, Brunch

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings servings

Calories 410kcal

Author Kelly Nash

Cost $5

Equipment

Ingredients

1 loaf brioche bread
½ cup pumpkin puree
5 large eggs
1 cup milk
½ cup heavy cream
¼ cup maple syrup
1 tbsp vanilla extract
1 tsp cinnamon
2 tsp pumpkin pie spice
pinch of salt

Streusel Topping

½ cup unsalted butter cold and cubed
½ cup light brown sugar packed
½ cup all-purpose flour spooned and leveled
1 tsp cinnamon
¼ tsp salt

US Customary - Metric

Instructions

Make Casserole

Cut (or break apart) your brioche bread into 1-inch cubes and place it into a lightly greased 9x13 baking dish.
In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, milk, maple syrup, vanilla, cinnamon, pumpkin pie spice, and salt until combined. Pour this over top of the bread evenly and gently toss, making sure all pieces of bread are able to soak some of the liquid up.
Cover with foil and place in the fridge overnight (or 4-5 hours).

Make Streusel

Mix together the cold butter, brown sugar, flour, cinnamon, and salt with a pastry cutter or two forks until you get pea-sized pieces of butter.
Place this in a ziploc baggie or plastic container and leave it in the fridge overnight. You could also make the topping in the morning if needed.

Bake

Preheat your oven to 350° F. Crumble the streusel evenly over the top of the casserole and place in the oven for about 45-55 minutes, until the casserole is baked through in the middle and golden on top. If you notice the casserole browning too quickly, you can add foil on top while it is baking.

Notes

If the pumpkin french toast casserole starts browning too much, tent the dish with foil.
Store leftovers in an airtight container for up to 5 days. Heat it up in the microwave or in the oven until warmed throughout.
To freeze this casserole, let it cool completely and wrap it tightly in foil or cut it into slices and place it in a freezer-safe container for up to 2 months. Allow it to defrost overnight in the fridge when ready to eat and heat up in the oven or in the microwave.

Nutrition