Description
This Pumpkin French Toast Casserole is a comforting and delicious breakfast dish perfect for fall mornings. Cubed French bread is soaked in a rich mixture of pumpkin puree, eggs, milk, and warm spices, then baked with a crunchy oat streusel topping and optionally drizzled with a sweet glaze. Easy to prepare ahead of time and bake when ready, it’s an ideal make-ahead breakfast for gatherings or cozy weekend brunches.
Ingredients
Scale
Main
- 1 loaf French bread (450g or 1 lb)
- 2 cups milk
- 1½ cups pumpkin puree (not pie filling)
- 4 large eggs
- ¾ cup maple syrup (or granulated sugar)
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Streusel
- 1½ cups rolled oats
- ½ cup flour (all purpose or whole wheat)
- ½ cup brown sugar (lightly packed)
- ½ cup cold butter (cubed)
Glaze (optional)
- 1 cup powdered sugar
- 1-2 tablespoons milk or maple syrup
Instructions
- Prepare the bread and baking dish: Preheat your oven to 350 degrees Fahrenheit if baking immediately. Spray a 9×13-inch baking dish with non-stick spray. Cut the French bread loaf into 1-inch cubes. If using fresh bread, leave the cubes on the counter for 1-2 hours to dry out slightly.
- Mix custard and soak bread: Place the bread cubes in the prepared baking dish. In a bowl, whisk together milk, pumpkin puree, eggs, maple syrup, cinnamon, vanilla extract, pumpkin pie spice, and salt until well combined. Pour this mixture evenly over the bread cubes in the dish.
- Refrigerate and soak: Cover the dish tightly with plastic wrap and refrigerate for at least 1-2 hours or up to 2 days, allowing the bread to soak in the custard mixture fully.
- Make the streusel topping: In a medium bowl, combine rolled oats, flour, and brown sugar. Add the cold, cubed butter and use a pastry cutter or your clean hands to mix until the mixture is sticky and clumps together like cookie dough.
- Top and bake: Remove the plastic wrap and sprinkle the streusel evenly over the soaked bread mixture. Bake in the preheated oven for 40 minutes, or until the casserole center is set (not jiggly) and no glossy liquid remains under the streusel topping.
- Rest and serve: Remove the casserole from the oven and let it rest for 10-15 minutes before serving to allow it to set further.
- Prepare the glaze (optional): Whisk together powdered sugar and milk or maple syrup until smooth. Drizzle over the casserole before serving if desired.
Notes
- Bread choice: Use sturdy breads like sourdough, brioche, or crusty ciabatta for best results as they soak well without becoming mushy.
- Milk options: Any dairy or non-dairy milk works; half and half can be used for a richer custard.
- Pumpkin: Use pure pumpkin puree. If substituting with pumpkin pie filling, reduce sugar and spices accordingly.
- Sweeteners: Maple syrup can be replaced with sugar, brown sugar, agave, honey, or other preferred sweeteners.
- Make ahead: The casserole can be assembled and refrigerated up to 2 days ahead for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 120 mg
