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Cozy Pumpkin French Toast Casserole with Pecan Streusel

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A cozy pumpkin French toast casserole with a crunchy pecan streusel topping, inspired by a beloved Portland bakery. Perfect for fall mornings or holiday brunches, this make-ahead dish features a tender, custard-soaked bread base with warm spices and a buttery, nutty crunch.

Ingredients

Scale
  • 1 cup (240 ml) pumpkin puree (not pumpkin pie filling)
  • 6 large eggs, at room temperature
  • 1 ½ cups (360 ml) whole milk
  • ½ cup (120 ml) heavy cream
  • ⅓ cup (67 g) packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 loaf (14-16 oz) brioche or challah bread, cut into 1-inch cubes
  • ¾ cup (90 g) all-purpose flour
  • ½ cup (100 g) packed light brown sugar
  • ½ cup (60 g) chopped pecans, lightly toasted
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons (85 g) cold unsalted butter, cut into small cubes
  • Powdered sugar for dusting (optional)
  • Pure maple syrup for serving (optional)
  • Whipped cream or crème fraîche for serving (optional)

Instructions

  1. Prepare the bread: Cut brioche or challah into 1-inch cubes. Spread on a baking sheet and let dry for 1-2 hours, or toast in a 300°F (150°C) oven for 10 minutes.
  2. Make the custard: In a large bowl, whisk together pumpkin puree and eggs until smooth. Add milk, heavy cream, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Whisk until well combined and sugar is mostly dissolved.
  3. Assemble the casserole: Grease a 9×13-inch baking dish. Spread bread cubes evenly in the dish. Pour custard over the bread, pressing gently to submerge. Let soak for 15-20 minutes (or cover and refrigerate overnight).
  4. Make the streusel: In a medium bowl, combine flour, brown sugar, chopped pecans, cinnamon, and salt. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces. Refrigerate until ready to use.
  5. Preheat oven to 350°F (175°C). Sprinkle streusel evenly over the soaked casserole.
  6. Bake for 40-45 minutes, until center is set and top is golden brown and crispy. If browning too quickly, tent with foil for the last 10 minutes.
  7. Let rest for 10 minutes before serving. Dust with powdered sugar, drizzle with maple syrup, and add whipped cream if desired.

Notes

Use day-old or slightly stale bread for best texture. Toast pecans before adding to streusel for deeper flavor. Let casserole rest 10 minutes after baking to set properly. For a gluten-free version, use gluten-free bread and a 1:1 gluten-free flour blend. For dairy-free, use oat milk, coconut cream, and vegan butter.

Nutrition

Keywords: pumpkin French toast casserole, pecan streusel, fall breakfast, make-ahead brunch, pumpkin recipe, holiday breakfast

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