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Easy Pumpkin French Toast Casserole with Pecan Streusel

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A quick and easy pumpkin French toast casserole with a crunchy pecan streusel topping. Perfect for fall brunches, holiday mornings, or any day you need a warm, comforting breakfast.

Ingredients

Scale
  • 1 cup pumpkin puree (canned, not pumpkin pie filling)
  • 4 large eggs (room temperature)
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup brown sugar (packed)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 8 cups cubed bread (brioche, challah, or French bread, day-old preferred)
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar (packed, for streusel)
  • 1 teaspoon cinnamon (for streusel)
  • 1/4 teaspoon salt (for streusel)
  • 1/2 cup cold butter (cut into small cubes)
  • 1 cup chopped pecans (toasted if desired)

Instructions

  1. Preheat oven to 350°F (175°C). Cut bread into 1-inch cubes. If using fresh bread, spread on a baking sheet and let dry for 1-2 hours.
  2. In a large mixing bowl, whisk together pumpkin puree, eggs, milk, heavy cream, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt until smooth and sugar is dissolved.
  3. Place bread cubes in a 9×13-inch baking dish. Pour custard evenly over bread and gently toss to coat. Let sit for 10 minutes (or cover and refrigerate overnight).
  4. In a medium bowl, combine flour, brown sugar, cinnamon, and salt for streusel. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs with pea-sized butter pieces. Stir in chopped pecans.
  5. Sprinkle streusel evenly over the bread mixture. Do not press down.
  6. Bake for 35-40 minutes, until custard is set and streusel is golden brown. If streusel browns too quickly, tent with foil for the last 10 minutes.
  7. Let casserole rest for 5-10 minutes before serving.

Notes

Day-old bread works best for absorbing custard. Toasting pecans enhances flavor. For overnight assembly, refrigerate after step 3 and add 5-10 minutes to baking time. Leftovers keep up to 4 days in the refrigerator; reheat in oven at 300°F for 10 minutes to restore crunch.

Nutrition

Keywords: pumpkin French toast casserole, pecan streusel, easy breakfast, fall brunch, overnight casserole

Find it online: https://willarecipes.com/easy-pumpkin-french-toast-casserole-with-pecan-streusel/