It’s still pumpkin time in Tennessee, and elsewhere, so think about making this Pumpkin French Toast Casserole maybe for Thanksgiving morning. Or really anytime – a brunch or maybe for a breakfast for your co-workers. You would win employee of the week with this. Or who likes breakfast for dinner?
A great advantage to this Pumpkin French Toast Casserole is you can make it ahead of time.
My recipe is rich but remember it is the Holiday season. You can try to limit the portions – TRY.
- CASSEROLE RECIPE INGREDIENTS
- 1 loaf brioche or french bread, cubed
- 1 1/4 C whole milk
- 1 1/4 C heavy whipping cream
- 1/2 C brown sugar, packed
- 6 large eggs
- 1 1/2 C pumpkin puree, canned or fresh
- 1 T vanilla extract
- 1 T pumpkin pie spice blend (a little more to taste)
- STREUSEL TOPPING RECIPE INGREDIENTS
- 1/2 C brown sugar, packed
- 1/2 C all-purpose flour
- 1/2 C cold butter, diced, salted or unsalted
- 1 /2 C chopped pecans
- Spray a 13" x 9" casserole dish with non-stick spray.
- Add cubed bread.
- Set aside for now.
- Preheat oven to 350.
- In a medium bowl, whisk the eggs til foamy.
- Add the milk, cream, sugar, pumpkin, pumpkin pie spice and vanilla.
- Mix til well blended.
- Pour this pumpkin mixture over bread cubes.
- Press lightly on bread to distribute pumpkin mixture.
- Cover with plastic wrap and refrigerate overnight.
- In a medium mixing bowl, whisk brown sugar and flour together.
- Cut in the cold butter using a pastry cutter or your fingers until there's small chunks of butter, about pea size.
- Stir in chopped pecans to combine.
- Sprinkle this streusel topping on refrigerated Pumpkin French Toast Casserole right before baking.
- Bake in preheated over for 45 - 55 minutes.
- After 30 minutes, you can make a tent of aluminum foil and place on top to prevent over-browning.
- Remove from oven and let it rest for 5 - 10 minutes before serving.
- Warm your maple syrup before serving
- Sprinkle confectioner sugar on top
- Fresh whipped cream with a sprinkle of pumpkin pie spice
- If bread is too fresh it won't cut as well. Refrigerate a couple of hours.
- You can let it set out a few hours after cubing to dry a bit more.
- Most loaves of bread is about 1 lb, which is a little more than enough.
- Don't pack bread cubes into dish.
- If you don't have time to refrigerate overnight, try to at least 4 - 6 hours so the bread has time to soak in all of the pumpkin goodiness.
- A bit more pumpkin pie spice or cinnamon can be added to pumpkin mixture to taste.
- Pumpkin pie spice could be added to streusel mixture for even more flavor.
- Make the pumpkin and streusel mixture a day ahead or early in the day and refrigerate.
- Using real maple syrup and vanilla makes such a difference in taste
Cut bread into cubes – or slices could work too.
Pour custard filling over bread cubes. Doesn’t look so pretty right now, but just wait.
Top with streusel topping before baking.
Serve with fresh whipped cream – sprinkled with pumpkin pie spice.
Or sprinkle with confectioner sugar – add warm maple syrup.
Now do you need a pumpkin dessert? Check out my Pumpkin Mousse.
Look soon for a new take on the Pumpkin Mousse. It has Oreos.
What’s your favorite way to eat pumpkin?
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I enjoy eating breakfast for dinner, especially during the winter time. Your Pumpkin French Toast looks delicious and would be perfect for breakfast or brunch when entertaining holiday guests for the weekend. I wish I had a bite right now!
YUM! I think I’ll be making this over the weekend. I do love my pumpkin stuff, and French Toast is always a win here.
OK you have usually just looking at the screen! I might need to make this for breakfast over the holidays. It would be a fun breakfast to make.
Decadent and delicious looking for a brunch! We always do a big holiday brunch around Thanksgiving time and I’ll be printing this one out.
I want this now. I’ve never heard of pumpkin french toast casserole and my mouth was watering as I was reading your post. OMG, this looks so delicious. Bookmarking this recipe.
The pumpkin french toast caserole looks like a really delicious meal. The pumpkin makes it also a lot healthier than regular toasts.
Oh my, that looks wonderful. I think it would be a perfect Thanksgiving morning breakfast.
It’s pretty easy to make, and ahead of time.
I love pumpkin in anything and everything during this time of year. This casserole sounds so delicious and easy to make. It would be a hit at a party.
I am always looking for new recipes to try. I will have to get the ingredients I need to make this Pumpkin French Toast Casserole on the weekend. I am sure it will be a big hit.
That looks really good! I am going to make this dish for our Thanksgiving Meal this year.
This looks so good. I love pumpkin flavored everything during the fall, and this certainly fits the bill.
That is looking amazing! The only pumpkin treats we’ve made this year were pumpkin pancakes. It would be fun to try this out!
I think im going to try and make this. It looks really good. You won me over when I noticed you added pecans!
Whipped cream on top for sure! This sounds really tasty and I bet the kitchen smelled terrific while it was baking.
How delicious! This is one of the reasons I love the fall. All these awesome recipes using pumpkin and pumpkin spice! I would love to have a slice of this pumpkin french toast casserole with lots of whipped cream!
Yum! Although I’m a HUGE fan of French toast I’m not into pumpkin. My husband on the other hand would feel like he won the lottery if I made this for him! I shall attempt this weekend!
Well maybe your husband has a better chance at this lottery!
This looks amazing! I would love to have some right now. This’s so Fall.
Something yummy and warm to wake up to.
What an amazing recipe! I so need to try this out. It looks like it’d be the perfect weekend breakfast recipe! The perfect time of year for it too 😉 Yum!
This looks very yummy and perfect for this time of year. My kids really really love anything with pumpkin it so I’m thinking this dish will be a hit when I make it here.
Hope you try it. Look for another pumpkin and Oreo recipe soon.