Description
Pumpkin French Toast Casserole: Comforting bake with pumpkin, spice, and maple syrup. Perfect for a crowd-pleasing brunch!
Ingredients
Scale
- 1 loaf (16 oz/450g) day-old brioche or challah bread, cut into 1-inch cubes
- 6 large eggs
- 1 cup (240ml) whole milk
- 1 cup (240ml) heavy cream
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 3/4 cup (150g) packed light brown sugar
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (63g) all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 6 tablespoons (85g) cold unsalted butter, cubed
Instructions
- Step 1: Prepare the Baking Dish Generously butter a 9×13-inch baking dish to prevent sticking. This step is crucial for easy serving later. Arrange the cubed bread in an even layer in the prepared dish.
- Step 2: Create the Pumpkin Custard In a large bowl, whisk together the eggs until lightly beaten. Add the milk, heavy cream, pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, and salt. Whisk vigorously until the mixture is completely smooth and well combined. Make sure there are no streaks of egg or pumpkin remaining.
- Step 3: Combine Bread and Custard Pour the pumpkin custard mixture evenly over the bread cubes, ensuring all pieces are moistened. Press the bread down gently with a spatula to help it absorb the liquid. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
- Step 4: Prepare the Streusel Topping In a medium bowl, combine the brown sugar, flour, cinnamon, nutmeg, and salt for the streusel. Cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter. Refrigerate the topping until ready to bake.
- Step 5: Bake the Casserole When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes. Sprinkle the streusel topping evenly over the soaked bread mixture. Cover with aluminum foil and bake for 30 minutes. Then remove the foil and continue baking for an additional 20-25 minutes until the center is set and the top is golden brown and crispy.
- Step 6: Serve Allow the Pumpkin French Toast Casserole to cool for 10 minutes before serving. This resting period helps the casserole set up properly for cleaner slices. Serve warm with maple syrup, whipped cream, or a dusting of powdered sugar.