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Overnight Pumpkin French Toast Casserole with Pecan Streusel

A slice of Pumpkin French toast casserole on a plate, featuring a golden crust and creamy pumpkin filling.
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A make-ahead brunch casserole featuring pumpkin custard and a crunchy pecan streusel topping. Perfect for holidays or weekend gatherings.

Ingredients

Scale
  • 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

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

Find it online: https://carlacooking.com/pumpkin-french-toast-casserole/