Pumpkin French Toast Casserole
This Pumpkin French Toast Casserole is a warm, comforting dish perfect for cozy autumn mornings or family brunches. Easy to prepare and absolutely delicious!
Ingredients
- 1 loaf stale white bread 15-18 oz, like French bread or Brioche
- 1 1/2 cups milk
- 1 cup pure pumpkin puree not pie filling
- 5 large eggs
- 1/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice for streusel
- 1/3 cup chopped pecans
- 1/3 cup unsalted butter melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly coat a 9x13 inch glass baking dish with grease.
- Tear the bread into cubes or pieces by hand and place them in the prepared baking dish.
- In a large bowl, mix together the milk, pumpkin puree, eggs, sugar, pumpkin pie spice, and vanilla until well combined.
- Pour the pumpkin mixture over the bread, gently tossing to ensure all pieces are coated.
- For the streusel topping, combine flour, brown sugar, granulated sugar, pumpkin pie spice, and chopped pecans in a medium bowl.
- Mix in the melted butter until the mixture is crumbly.
- If baking right away, sprinkle the streusel on top of the casserole. Cover the pan with foil and bake for 40 minutes. Then, remove the foil and bake for another 15–20 minutes, until a toothpick comes out clean.
- If prepping the night before, cover the unbaked casserole with foil and refrigerate overnight. Also, store the streusel separately in the fridge.
- The next day, preheat your oven to 350°F (175°C), sprinkle the streusel over the casserole, cover with foil, and bake as directed above.