Description
This Pumpkin Spice French Toast Casserole is a delightful and cozy breakfast perfect for fall or any special morning. Made with day-old bread soaked in a rich pumpkin custard, spiced with pumpkin pie spices, and topped with a buttery crumb topping, it’s a crowd-pleasing dish that combines the flavors of pumpkin pie with traditional French toast.
Ingredients
Scale
Main Casserole
- 1 loaf (about 1 pound) day-old bread, cut into 1-inch cubes (French bread or challah)
- 6 large eggs
- 2 cups whole milk (or 1 cup milk and 1 cup heavy cream for extra richness)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons pumpkin pie spice
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped pecans or walnuts
- Optional: 1/4 cup dried cranberries
Topping
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 cup cold butter, cubed
Instructions
- Prepare Baking Dish: Grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking and prepare it for the casserole.
- Arrange Bread: Spread the cubed day-old bread evenly in the prepared baking dish to create the base layer for the casserole.
- Make Custard: In a large bowl, whisk together the eggs, milk (or milk and cream), pumpkin puree, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, and salt until smooth and well combined.
- Combine Bread and Custard: Pour the pumpkin custard mixture over the bread cubes, ensuring all pieces are coated evenly. Gently press down on the bread to help it absorb the custard fully.
- Chill: Cover the baking dish with plastic wrap and refrigerate for at least 3 hours or overnight. This soaking step allows the bread to soak up the pumpkin custard for maximum flavor and texture.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C) to ensure even baking of the casserole.
- Prepare Topping: In a small bowl, combine the flour, brown sugar, and pumpkin pie spice. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add Topping: Sprinkle the crumb topping evenly over the soaked bread mixture in the baking dish.
- Bake: Bake the casserole for 45-55 minutes or until the top is golden brown and the center is set, making sure it is cooked through but still moist.
- Cool and Serve: Let the casserole cool for 10-15 minutes after baking to allow it to set properly, making it easier to slice and serve.
Notes
- Use day-old bread for the best texture and to prevent sogginess.
- For extra richness, substitute 1 cup of milk with heavy cream as noted.
- Optional nuts and dried cranberries can be added for additional texture and flavor.
- Make this casserole up to overnight for convenience and enhanced flavor absorption.
- This dish is perfect for holiday brunches or a cozy weekend breakfast.
