Pumpkin French Toast Casserole with Streusel and Maple Glaze Recipe

If you’re looking for a cozy, crowd-pleasing breakfast that’s bursting with fall flavors, I can’t recommend this Pumpkin French Toast Casserole with Streusel and Maple Glaze Recipe enough. It’s perfect for chilly mornings when you want something special but still easy to prep ahead. Imagine waking up to the warm scent of pumpkin, cinnamon, and buttery streusel filling your kitchen—it’s a total comfort win.

What makes this Pumpkin French Toast Casserole with Streusel and Maple Glaze Recipe stand out is that dreamy maple glaze drizzle on top that ties everything together with just the right touch of sweetness. Plus, it’s a hands-off kind of recipe once you pour in your custard mix, so you get all the flavor complexity without standing over the stove. Whether for a holiday brunch or a sunny weekend treat, once you try this, you’ll keep coming back for more.

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Ingredients & Why They Work

Each ingredient in this Pumpkin French Toast Casserole with Streusel and Maple Glaze Recipe plays a unique role, creating a harmony of flavors and textures. When shopping, look for sturdy bread and pure pumpkin puree to get that classic fall taste and hold up under the custard soak.

• French bread: I like a crusty loaf because it soaks up the custard without turning into mush—fresh bread needs a couple of hours to dry out for the best texture.
• Milk: Stick with whole milk or any milk you prefer; it keeps the custard creamy. I’ve even used oat milk with great results!
• Pumpkin puree: Make sure it’s pure pumpkin and not pumpkin pie filling to control your spices and sweetness better.
• Eggs: They bind everything together and give the casserole its custardy hold.
• Maple syrup: Adds natural sweetness and enhances that fall flavor—it’s also lovely as the glaze base.
• Cinnamon & pumpkin pie spice: The real star spices that bring autumn warmth and depth.
• Rolled oats, flour, brown sugar, butter: These come together as a streusel that adds a crunchy, buttery topping to balance the softness beneath.
• Powdered sugar and milk (for glaze): Simple ingredients that make the maple glaze irresistible.

Make It Your Way

I’ve had so much fun tweaking this Pumpkin French Toast Casserole with Streusel and Maple Glaze Recipe to make it my own, and you totally can too! Whether you want to dial up the spices or swap out ingredients to fit your dietary needs, this recipe is super forgiving and adaptable.

• Variation: Once, I swapped the pumpkin for sweet potato puree, and it was just as delicious—a subtle twist that works nicely for a change.
• Dairy-free option: I’ve made it using almond or oat milk, and it still tastes rich and creamy; just be sure to use dairy-free butter for the streusel.
• Sweetener swaps: Feel free to replace maple syrup with honey, agave, or coconut sugar depending on what’s in your pantry.
• Added textures: Sometimes I toss in chopped pecans or walnuts with the streusel for extra crunch – it feels a little indulgent and so good.

Step-by-Step: How I Make Pumpkin French Toast Casserole with Streusel and Maple Glaze Recipe

Step 1: Prepare the Bread

First, slice your French bread into 1-inch cubes. I’ve found that if the bread is fresh, letting it dry on your counter for 1-2 hours really helps it soak up the custard without turning mushy. This drying step may feel like extra effort, but it’s worth it for the perfect texture.

Step 2: Mix the Pumpkin Custard

In a large bowl, whisk together your milk, pumpkin puree, eggs, maple syrup, cinnamon, vanilla extract, pumpkin pie spice, and salt. I like to mix this until it’s smooth and fully combined so every bite is deliciously spiced. Be sure to taste your mixture—you want that warm, sweet pumpkin flavor to shine through.

Step 3: Assemble the Casserole

Place your bread cubes in a greased 9×13-inch baking dish, then pour the custard mixture over them, pressing the bread lightly so it soaks up the liquid evenly. Cover with plastic wrap and pop it into the fridge for at least 1-2 hours, or better yet, overnight or up to 2 days. This step is key—it lets the bread soak up all those warm pumpkin spices for a cozy bake.

Step 4: Make the Streusel Topping

While the casserole chills, whisk together the rolled oats, flour, and brown sugar in a mixing bowl. Add cold, cubed butter and use a pastry cutter or your clean hands to combine it until you get a crumbly, sticky texture that holds together like cookie dough. I love this part—it smells so buttery and sweet already!

Step 5: Bake to Perfection

Sprinkle the streusel evenly over the soaked bread cubes, then bake uncovered at 350°F (175°C) for 30-40 minutes. Keep an eye on that center—it should look set, not jiggly or glossy under the streusel. When it’s done, let it rest for 10-15 minutes before serving so it firms up just right.

Step 6: Drizzle the Maple Glaze

Whisk powdered sugar with a splash of milk or pure maple syrup till smooth and drizzle generously over warm casserole slices. This sweet finish adds such a luscious touch, and trust me—you’ll want to go heavy on this glaze!

How to Serve Pumpkin French Toast Casserole with Streusel and Maple Glaze Recipe

Garnishes

I love topping my slices with toasted pecans or chopped walnuts for extra texture and nutty flavor. A light dusting of cinnamon powder on top of the glaze also adds a lovely aroma and finishes off the fall vibe perfectly.

Side Dishes

Seasonal fruit like spiced apple slices or a berry compote pairs beautifully and adds freshness that cuts through the richness. And for a savory balance, crispy breakfast sausages or bacon on the side are always a welcome addition in my kitchen.

Creative Ways to Present

For special occasions, I sometimes serve this casserole in individual mini ramekins topped with a swirl of whipped cream and a drizzle of maple syrup—to make it feel extra indulgent and gift-like. You could also sprinkle edible gold dust or crushed candied ginger for a festive touch.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover casserole tightly with foil or plastic wrap and store it in the refrigerator for up to 3 days. It holds up well, and the flavors actually deepen after a day or two, which I find pretty delightful.

Freezing

Yes, you can freeze this casserole! I bake it fully, let it cool completely, then cut into portions and freeze in airtight containers or wrapped in foil. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

I prefer reheating in a 350°F oven for about 15-20 minutes until warmed through and the streusel is crisp again. Microwaving works too for a quick fix, but you might lose some of that crunch that makes this recipe so special.

FAQs

Final Thoughts

This Pumpkin French Toast Casserole with Streusel and Maple Glaze Recipe is close to my heart because it brings the best of fall flavors to the breakfast table with so little hassle. I love how it fills the house with warmth and makes any morning feel festive. If you’re craving comfort food that’s a little bit special but totally doable, I hope you give this a try — you’re going to love the cozy, sweet goodness in every bite!

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