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Best Easy Cozy Baked Pumpkin French Toast Casserole

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A warm, spiced baked pumpkin French toast casserole that tastes like a hug on a crisp autumn morning. Made with brioche, pumpkin puree, and a buttery streusel topping, it’s perfect for lazy weekends or holiday brunches.

Ingredients

Scale
  • 1 loaf (14-16 ounces) day-old brioche or challah, cut into 1-inch cubes
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 6 large eggs, room temperature
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup all-purpose flour (for streusel)
  • ½ cup packed brown sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ cup cold unsalted butter, cut into small cubes (for streusel)
  • ½ cup chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Cut day-old brioche or challah into 1-inch cubes and spread evenly in the prepared dish.
  3. In a large bowl, whisk together pumpkin puree, eggs, whole milk, heavy cream, brown sugar, granulated sugar, and vanilla extract until smooth.
  4. Add cinnamon, ginger, nutmeg, cloves, and salt to the custard and whisk until fully incorporated.
  5. Pour the custard evenly over the bread cubes. Gently press the bread down to ensure all pieces are coated. Let sit for 15-20 minutes at room temperature, pressing down occasionally.
  6. For the streusel: In a medium bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry cutter or two forks until mixture resembles coarse sand with some pea-sized butter pieces. Stir in nuts if using. Refrigerate until ready to use.
  7. Sprinkle streusel evenly over the soaked bread.
  8. Bake for 45-55 minutes, until top is golden brown and center is set but slightly jiggly. A knife inserted in the center should come out mostly clean with a few moist crumbs.
  9. Let casserole rest for 10-15 minutes before serving. Serve warm with maple syrup, butter, or whipped cream.

Notes

For overnight prep: Assemble through step 4, cover, and refrigerate overnight. Let sit at room temperature 20 minutes before adding streusel and baking. Use day-old bread for best texture. Do not use pumpkin pie filling.

Nutrition

Keywords: pumpkin French toast casserole, baked French toast, pumpkin breakfast, fall brunch, make-ahead breakfast, pumpkin casserole

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