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Easy Pumpkin French Toast Casserole – Best Brunch Recipe

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This easy pumpkin French toast casserole is the perfect make-ahead brunch dish. Assemble it the night before, then bake in the morning for a soft, custardy interior with a crisp, caramelized top, all infused with warm fall spices.

Ingredients

Scale
  • 6 large eggs, room temperature
  • 1 1/2 cups whole milk (or 2%)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/3 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 loaf (14-16 ounces) day-old brioche, challah, or French bread, cut into 1-inch cubes
  • 1/4 cup all-purpose flour (for streusel)
  • 1/4 cup brown sugar, packed (for streusel)
  • 1/4 cup cold unsalted butter, cut into small cubes (for streusel)
  • 1/2 teaspoon pumpkin pie spice (for streusel)
  • 1/4 cup chopped pecans or walnuts (optional, for streusel)
  • Maple syrup, warmed (for serving)
  • Powdered sugar for dusting (optional, for serving)
  • Fresh whipped cream or Greek yogurt (optional, for serving)

Instructions

  1. Prep the bread: Cut day-old bread into 1-inch cubes. Spread evenly in a greased 9×13-inch baking dish.
  2. Make the custard: In a large bowl, whisk eggs until frothy. Add pumpkin puree, milk, granulated sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Whisk until smooth.
  3. Combine and soak: Pour custard evenly over bread cubes. Gently press bread down with a spatula to coat. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  4. Make the streusel: The next morning, preheat oven to 350°F. In a small bowl, combine flour, brown sugar, pumpkin pie spice, and cold butter cubes. Use a pastry cutter or fingers to work butter into dry ingredients until coarse crumbs form. Stir in nuts if using.
  5. Assemble and bake: Remove casserole from fridge and let sit 15-20 minutes. Sprinkle streusel evenly over top. Bake for 40-45 minutes until golden and center is set but slightly jiggly. Tent with foil if browning too quickly.
  6. Rest and serve: Let casserole rest 10 minutes. Serve warm with maple syrup, powdered sugar, and whipped cream or yogurt if desired.

Notes

For best texture, use day-old bread. If using fresh bread, toast cubes at 300°F for 5-7 minutes first. The overnight soak is essential for even flavor and texture. For a gluten-free version, use sturdy gluten-free bread. For dairy-free, use full-fat coconut milk or oat milk and vegan butter. Leftovers keep in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

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

Find it online: https://recipebelle.com/easy-pumpkin-french-toast-casserole-best-brunch-recipe/