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Pumpkin French Toast Casserole

Pumpkin French toast casserole with overnight-soaked brioche cubes and a spiced pumpkin custard, baked until puffed, custardy, and golden. A buttery brown-sugar pecan streusel adds crisp caramel crunch on top for every scoop.
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Prep Time 25 minutes
Cook Time 1 hour
chilling 8 hours
Total Time 17 hours 45 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 1 loaf (1 lb) challah or brioche bread Cut into 1-inch cubes (about 12 cups).
  • 6 eggs Large.
  • 1 cup pumpkin purée
  • 1.5 cups whole milk
  • 0.5 cup heavy cream
  • 0.5 cup light brown sugar Packed light brown sugar.
  • 0.25 cup pure maple syrup
  • 2 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
Pecan Streusel
  • 0.75 cup all-purpose flour
  • 0.5 cup light brown sugar Packed light brown sugar.
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
  • 6 tbsp unsalted butter Cold, cut into small cubes.
  • 0.5 cup pecans Chopped.
For Serving
  • 2 tbsp powdered sugar
  • 0.5 cup pure maple syrup Warm before serving.

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep the casserole dish and custard
  1. Butter a 9x13-inch baking dish, then add the cubed challah or brioche in an even layer and pack it in gently.
  2. In a large bowl, whisk the eggs until smooth, then whisk in the pumpkin purée, whole milk, heavy cream, light brown sugar, maple syrup, vanilla extract, pumpkin pie spice, ground cinnamon, and salt until fully blended with no streaks of pumpkin left.
  3. Pour the custard evenly over the bread, then press the cubes down with a spatula so every piece is soaked and uniformly moistened.
Chill overnight
  1. Cover and refrigerate at least 30 minutes or overnight for the creamiest texture.
Make the pecan streusel
  1. Combine the all-purpose flour, light brown sugar, ground cinnamon, and salt in a bowl.
  2. Cut in the cold unsalted butter with a fork or your fingers until crumbly and pea-sized.
  3. Stir in the chopped pecans until the streusel looks evenly dotted with nuts.
Bake
  1. Heat the oven to 350°F and let the casserole sit at room temperature while it preheats.
  2. Scatter the pecan streusel evenly over the top, cover loosely with foil, and bake 30 minutes.
  3. Uncover and bake another 20–30 minutes at 350°F, until the top is deeply golden, the streusel is crisp, and the center is puffed and set with no wet custard when a knife is inserted.
  4. Rest 10 minutes after baking so the custard finishes setting and slice cleanly.
Serve
  1. Dust the top with powdered sugar and serve warm with plenty of warm maple syrup.

Notes

For best texture, assemble the casserole the night before so the bread absorbs custard evenly; it will stay covered and refrigerated up to 2 days, then reheat until just warmed through. Freeze baked leftovers up to 2 months; thaw overnight in the fridge and reheat in a 300°F oven until hot. For a lighter swap, use evaporated milk for part of the whole milk while keeping the heavy cream for that custardy set.