Description

This Pumpkin French Toast Casserole is a cozy and comforting breakfast dish that combines cubed bread soaked in a spiced pumpkin custard, topped with a crunchy pecan crumb mixture, and baked to golden perfection. Perfect for fall mornings or holiday brunches, it delivers warm pumpkin flavors balanced with cinnamon and brown sugar sweetness, finished with a drizzle of pure maple syrup.

Ingredients

Scale

Bread and Custard

1 (12–14-ounce) loaf French bread, brioche, sourdough bread, or challah
1 cup (226g) pumpkin puree
3/4 cup (150g) packed light or dark brown sugar
2 and 1/2 teaspoons store-bought or homemade pumpkin pie spice
6 large eggs
2 and 1/3 cups (560ml) whole milk
2 teaspoons pure vanilla extract

Crumb Topping

1/3 cup (69g) packed light brown sugar
1/3 cup (41g) all-purpose flour (spooned & leveled)
1/2 teaspoon ground cinnamon
6 Tablespoons (85g) unsalted butter, cold and cubed
3/4 cup (100g) roughly chopped pecans
For serving: pure maple syrup

Instructions

Prepare the bread: Slice the bread into 1-inch cubes and let them sit uncovered at room temperature for several hours or up to 1 day to dry out and absorb the custard better.
Grease the baking dish: Lightly grease a 9×13-inch (or 3.5-4 quart) baking dish with butter or nonstick spray, then evenly spread out the cubed bread in the dish.
Make the pumpkin custard: In a large bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, eggs, whole milk, and vanilla extract until smooth. Pour this mixture evenly over the bread cubes in the baking dish.
Soak the bread: Cover the casserole tightly with plastic wrap or foil and refrigerate for at least 3 hours, up to 1 day. This allows the bread to soak up all the delicious pumpkin custard.
Prepare the crumb topping: In a separate bowl, mix light brown sugar, all-purpose flour, and ground cinnamon. Add the cold, cubed butter and use a pastry cutter, fork, or your fingers to cut the butter into the dry ingredients until small pea-sized crumbles form. Stir in the chopped pecans.
Chill the crumb topping: Cover the topping and refrigerate it separately for at least 15 minutes or up to 1 day. Keeping it cold prevents it from sinking into the casserole during baking.
Preheat the oven: Remove the soaked casserole from the refrigerator and preheat your oven to 350°F (177°C).
Add topping and bake: Evenly sprinkle the crumb topping over the soaked bread casserole. Bake uncovered for 20 minutes, then cover loosely with aluminum foil and continue baking for an additional 25-35 minutes until the center is set and no longer runny. Total baking time will be about 45-55 minutes.
Cool and serve: Remove the casserole from the oven and let it cool for 5 minutes. The casserole will deflate slightly as it cools. Serve warm with a drizzle of pure maple syrup on top or on individual plates.
Store leftovers: Cover leftovers tightly and refrigerate for up to 2-3 days.

Notes

If you don’t have time to dry out the bread, you can toast the cubes lightly in the oven before assembling the casserole to help them absorb the custard better.
The pumpkin pie spice can be substituted with a mixture of cinnamon, nutmeg, ginger, and cloves if homemade.
Use whole milk for the richest custard, but 2% milk can be substituted if preferred.
Ensure the butter for the crumb topping is very cold to achieve a nice crumbly texture that won’t melt into the casserole during baking.
Use pecans or walnuts interchangeably for the topping depending on your preference.
Leftover casserole can be reheated gently in the microwave or oven.

Prep Time: 20 minutes (plus several hours to overnight bread soaking)
Cook Time: 45-55 minutes
Category: Breakfast Casserole
Method: Baking
Cuisine: American

Keywords: pumpkin french toast casserole, pumpkin breakfast casserole, fall breakfast recipe, holiday brunch, pumpkin puree, pecan topping, baked french toast