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Pumpkin French Toast Casserole

A cozy baked breakfast casserole made with pumpkin puree, warm spices, and buttery streusel topping — perfect for fall mornings or holiday brunch.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American, Fall
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

French Toast Base
  • 10 cups brioche or challah bread cubed
  • 1.5 cups pumpkin puree not pumpkin pie filling
  • 6 eggs large
  • 1.75 cups whole milk or half-and-half
  • 0.5 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves optional
  • 1 tsp vanilla extract
  • 1 pinch salt
Streusel Topping
  • 0.5 cup all-purpose flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 0.25 cup unsalted butter softened
  • 0.5 cup chopped pecans optional

Equipment

  • Mixing bowls
  • Whisk
  • 9×13 inch baking dish
  • Spatula

Method
 

  1. Grease a 9x13-inch baking dish and add cubed bread evenly across the bottom.
  2. Whisk together pumpkin puree, eggs, milk, sugars, spices, vanilla, and salt until smooth.
  3. Pour mixture over bread, pressing lightly so all cubes soak up the custard.
  4. Cover and refrigerate at least 4 hours or overnight.
  5. Preheat oven to 350°F (175°C).
  6. Combine flour, brown sugar, cinnamon, and butter to form a crumbly streusel. Stir in pecans.
  7. Sprinkle streusel over casserole and bake 45–55 minutes until golden and set.
  8. Cool 10 minutes before serving with maple syrup or powdered sugar.

Notes

Can be made the night before for easy baking in the morning. Add cream cheese or caramel drizzle for variations.