Cozy Pumpkin French toast Casserole: 5 Stars

There’s just nothing quite like a cozy fall morning, is there? The air gets crisp, the leaves start to turn, and suddenly all I want is something warm, comforting, and wonderfully spiced. That’s exactly why I’m so excited to share this Overnight Pumpkin French toast Casserole with Pecan Streusel with you all today! It’s become my absolute go-to for holiday brunches and lazy weekend mornings when I want something special but don’t want to be stuck in the kitchen all day.

You know, my grandmother always said that food is the way we show love, and I really believe that. This casserole feels like a big, warm hug in a dish, and it’s perfect for feeding a crowd. It’s got this incredible custardy center that just melts in your mouth, topped with a sweet, crunchy pecan streusel that you’ll be dreaming about. The best part? You make it all the night before, so all you have to do is bake it off in the morning. Easy peasy! For more on my kitchen philosophy, you can always check out my about page!

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Why You’ll Love This Pumpkin French toast Casserole

It’s a lifesaver for busy mornings – just assemble it the night before!

The combination of creamy pumpkin custard and sweet pecan streusel is seriously addictive.

It’s the perfect crowd-pleaser for holidays like Thanksgiving or any cozy fall brunch.

The aroma while it bakes is pure autumn magic!

Everyone will think you spent all morning in the kitchen, and that’s our little secret.

Ingredients for Your Perfect Pumpkin French toast Bake

Okay, let’s get our ingredients lined up! This is where the magic starts to happen.

• 1 loaf (about 1 pound) brioche or challah bread: You want a good, sturdy bread that’s going to soak up all that delicious custard. Day-old bread is actually perfect here!
• 8 large eggs: These are the backbone of our custard, making it rich and creamy.
• 2 cups milk: I usually use whole milk for the best flavor, but 2% works too.
• 1 cup heavy cream: This is key for that super-luxurious texture. Don’t skip it!
• 3/4 cup granulated sugar: Just enough sweetness to balance everything out before the streusel goes on.
• 1 cup pumpkin puree: Make sure you grab the pure pumpkin, not pumpkin pie filling. It’s just pure pumpkin goodness!
• 2 teaspoons pumpkin pie spice: This gives us all those warm, cozy fall flavors we love.
• 1 teaspoon vanilla extract: A little splash of vanilla always makes things taste more special.
• 1/2 teaspoon salt: Just a pinch to bring all the flavors together and balance the sweetness.
• 1 cup chopped pecans, divided: You’ll need some for the filling and some for that amazing crunchy topping!
• 1/2 cup all-purpose flour: This is the base for our streusel.
• 1/2 cup packed brown sugar: We want it packed down so we get the right amount of sweetness and caramel flavor.
• 1/2 teaspoon ground cinnamon: Adds even more warmth to the streusel.
• 1/4 teaspoon ground nutmeg: Just a hint to complement the cinnamon.
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes: The cold butter is super important for getting that perfect streusel texture.

Ingredient Notes and Substitutions for Pumpkin French toast Casserole

So, let’s talk about these ingredients for a sec! You know, picking the right bread makes a HUGE difference here. I absolutely love using brioche or challah because they’re a little richer and have a lovely eggy texture that just soaks up that flavorful pumpkin custard like a dream. Day-old bread is actually your best friend for this kind of dish; it’s already lost a little moisture, so it won’t get soggy when it sits overnight. If you’re looking for gluten-free meal delivery or just want to make this gluten-free, no worries! Just grab your favorite gluten-free loaf – there are some really great ones out there now that bake up beautifully.

And about that streusel topping? You can totally make it a day ahead! Just mix it all up, put it in an airtight container in the fridge, and then sprinkle it over the casserole right before baking. Super handy when you’re trying to get everything ready for brunch!

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How to Make Overnight Pumpkin French toast Casserole

Alright, let’s get this masterpiece assembled! It’s really not complicated at all, and honestly, the overnight part makes the morning so much easier. It’s one of those recipes where a little bit of planning ahead really pays off big time. It reminds me a bit of how my Gran would prep things for Sunday breakfast; it just made everything feel so much more relaxed!

Preparing the Bread and Custard Base

First things first, grab your favorite 9×13 inch baking dish. Give it a little spray or a light buttering just to make sure nothing sticks. Then, just nestle those bread cubes in there. Don’t worry about arranging them perfectly; a little jumble is totally fine! Now, in a big bowl – seriously, the biggest one you have – whisk together the eggs, milk, cream, that granulated sugar, pumpkin puree, and of course, all those yummy spices, plus the vanilla and salt. Whisk it all up until it’s super smooth and well combined. Then, slowly and evenly pour this glorious pumpkin custard all over the bread. Gently press down with your spatula or even your hands to make sure every single piece of bread gets a good soak. It’s all about getting that custard into every nook and cranny, just like you would when making something like my pumpkin spice granola!

The Overnight Chill: Key to a Perfect Pumpkin French toast Bake

This is where the magic really begins! Cover that baking dish tightly with plastic wrap. Pop it into the refrigerator overnight, or for at least 4 hours if you’re in a pinch. This chilling time is crucial! It lets the bread really soak up all that rich, pumpkin-spiced custard. Trust me, it makes all the difference in the world for that soft, custardy texture in the center. It also helps meld all those flavors together beautifully, almost like letting a good soup simmer all day.

Crafting the Pecan Streusel Topping

While the casserole is chilling, or even the night before, let’s whip up that irresistible pecan streusel. In a medium bowl, just toss together the flour, packed brown sugar, cinnamon, and nutmeg. This is going to give us that perfect sweet and spiced topping. Now, add in half a cup of those chopped pecans – they add such a nice crunch! The secret to a great streusel is the butter. Make sure your butter is really cold, then cut it into the dry ingredients using either a pastry blender or just your fingertips. You want it to look like coarse crumbs, kind of like wet sand. That texture is exactly what we’re going for, similar to what you’d get on a really good crumb cake, or even my fluffy pumpkin spice pancakes!

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Baking Your Pumpkin French toast Casserole to Perfection

Alright, morning has arrived! First, go ahead and preheat your oven to 350°F (175°C). Take that beautifully soaked casserole out of the fridge. Now, sprinkle that amazing streusel topping all over the top, making sure it’s evenly covered. Pop it into the preheated oven and let it bake for about 45 to 55 minutes. You’re looking for it to be puffed up and get a lovely golden-brown color. A great way to check if it’s done is to insert a knife into the center; it should come out mostly clean but still feel a little custardy. We don’t want it dry! Once it’s out of the oven, let it sit for about 10 minutes before you dig in. This lets the custard set up perfectly.

Tips for the Best Pumpkin French toast Casserole

You know, like with any recipe, a few little tricks can really elevate your pumpkin French toast casserole from good to absolutely amazing! My best advice? Make sure that bread is *really* ready to soak up all that goodness. A slightly stale loaf works wonders because it drinks in the custard without turning into mush. Also, don’t be afraid to really press that custard down into the bread cubes. It ensures every single bite is wonderfully rich and creamy. For some extra holiday flair, you could even whip up a batch of my apple cider sangria to go along with it!

Make-Ahead and Storage for Your Pumpkin Breakfast Bake

One of the best things about this pumpkin French toast casserole is how much it helps out on a busy morning! You can totally assemble the whole thing – the bread, the creamy custard – the night before. Just cover it up nice and tight and pop it in the fridge. Go ahead and make that delicious streusel topping separately and keep it chilled too. When you’re ready to bake, just sprinkle on the streusel and pop it in the oven. It’s so much easier than making breakfast from scratch first thing! If you love more make-ahead ideas, you absolutely have to check out my make-ahead breakfast burritos, too!

Got leftovers (if that even happens!)? No worries! Just cover the leftover casserole tightly and keep it in the refrigerator for up to 3 days. To reheat, you can pop a slice into the microwave for about 30-60 seconds, or warm it up gently in a 300°F oven for about 10-15 minutes until it’s nice and toasty.

Gluten-Free Pumpkin French toast Casserole Variations

Absolutely YES, you can make this delicious pumpkin French toast casserole gluten-free! I’ve tried it with a few different loaves, and they all turn out wonderfully. Just be sure to choose a good quality gluten-free bread that holds its shape well, like a hearty gluten-free sandwich bread or even a slightly denser gluten-free brioche if you can find one. Sometimes gluten-free baked goods can need a tiny bit longer to heat through in the center, so keep an eye on it, but honestly, it’s a pretty straightforward swap!

Serving Suggestions for Your Thanksgiving Brunch Casserole

This pumpkin French toast casserole is wonderful all on its own, but how about we dress it up a little? A classic dollop of whipped cream and a generous drizzle of warm maple syrup are always winners. For drinks, you can’t go wrong with my festive apple cider margarita if your guests are of age, or a cozy homemade pumpkin spice latte for everyone!

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Frequently Asked Questions about Pumpkin French toast Casserole

Got questions? I’ve got answers! It’s totally normal to wonder about certain steps or ingredients, and I’m happy to help you make this pumpkin French toast casserole absolutely perfect. Think of me as your kitchen cheerleader!

Can I use a different type of bread?

Oh, absolutely! While brioche and challah give you that rich, eggy texture, you can totally switch it up. A good sourdough or even a sturdy French bread works well. Just make sure it’s a day old so it’s not too squishy. Avoid super soft, airy breads that might fall apart.

How do I prevent the top from getting too dark?

That’s a great question! If you notice the streusel topping is getting a little too brown before the inside is cooked through, just loosely tent the casserole with some aluminum foil. It’ll protect the top while letting the heat get to the center. Sometimes ovens can be a bit quirky, so keep an eye on it!

Can I make it without nuts?

You sure can! If nuts aren’t your thing, or you have allergies, just skip the pecans in the streusel topping. You can add a little extra flour and brown sugar to make up for it, or even try some pumpkin seeds or a few tablespoons of oats for a different kind of crunch. It’ll still be delicious!

What’s the best way to check if it’s done?

The best way is through a couple of simple checks! Look for the casserole to be puffed up and golden brown on top. Then, gently insert a knife near the center. It should come out mostly clean, but you’re looking for a slightly *custardy* feel, not wet batter. If it’s still gooey, give it a few more minutes in the oven. It’s kind of like knowing when my Aunt Carol’s homemade churros are perfectly fried – you just get a feel for it!

Estimated Nutritional Information

Just a heads-up, the nutritional info for recipes like this can really bounce around depending on the brands you use and exactly how big you cut your slices. But, from my kitchen to yours, a standard serving of this Overnight Pumpkin French toast Casserole with Pecan Streusel typically comes in around 550 calories, with about 35g of sugar and 30g of fat. It’s a decadent treat, perfect for special mornings!

Share Your Pumpkin French toast Casserole Creations!

I just LOVE seeing what you all create in your own kitchens! Did you make this pumpkin French toast casserole for a special occasion or just a cozy weekend? Please, please leave a comment below and tell me all about it! And if you snapped a pic, I’d be absolutely thrilled if you shared it on social media and tagged me. Seeing your baking adventures is truly the best part of this whole gig. Need to send a quick note instead? You can always reach me through my contact page!

Overnight Pumpkin French Toast Casserole with Pecan Streusel

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A make-ahead brunch casserole featuring pumpkin custard and a crunchy pecan streusel topping. Perfect for holidays or weekend gatherings.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 55 min
• Total Time: 13 hours 15 min
• Yield: 8 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 loaf (1 pound) brioche or challah bread, cut into 1-inch cubes
• 8 large eggs
• 2 cups milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 cup pumpkin puree
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup chopped pecans, divided
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes

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Instructions

1. Arrange bread cubes in a greased 9×13 inch baking dish.
2. In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, pumpkin puree, pumpkin pie spice, vanilla extract, and salt until well combined.
3. Pour the egg mixture evenly over the bread cubes, ensuring all pieces are moistened. Press down gently.
4. Cover the dish and refrigerate overnight, or for at least 4 hours.
5. In a medium bowl, combine flour, brown sugar, cinnamon, and nutmeg for the streusel topping.
6. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in 1/2 cup of the chopped pecans.
7. Preheat your oven to 350°F (175°C).
8. Remove the casserole from the refrigerator. Sprinkle the pecan streusel topping evenly over the top.
9. Bake for 45-55 minutes, or until the casserole is puffed, golden brown, and a knife inserted into the center comes out clean. The center should be custardy.
10. Let stand for 10 minutes before serving. Garnish with remaining chopped pecans if desired.

Notes

• For a gluten-free version, use your favorite gluten-free bread.
• Ensure your bread is slightly stale for the best texture.
• You can prepare the streusel topping a day in advance and store it in the refrigerator.

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 35g
• Sodium: 450mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 180mg