Description
This Pumpkin French Toast Casserole is a perfect autumn breakfast or brunch dish featuring cubes of French bread soaked in a creamy pumpkin-spiced custard, topped with a crunchy oat streusel and optionally drizzled with a sweet glaze. It’s easy to prepare ahead and baked to golden perfection.
Ingredients
Scale
Main Ingredients
- 1 loaf French bread (450g or 1 lb)
- 2 cups milk
- 1½ cups pumpkin puree (not pie filling)
- 4 large eggs
- ¾ cup maple syrup (or granulated sugar)
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Streusel
- 1½ cups rolled oats
- ½ cup flour (all purpose or whole wheat)
- ½ cup brown sugar (lightly packed)
- ½ cup cold butter (cubed)
Glaze (optional)
- 1 cup powdered sugar
- 1-2 tablespoons milk or maple syrup
Instructions
- Preheat oven: Preheat the oven to 350 degrees Fahrenheit and spray a 9×13-inch baking dish with non-stick spray.
- Prepare bread cubes: Cut the loaf into 1-inch cubes. If the bread is fresh, leave the cubes on the counter to dry out for 1-2 hours to prevent sogginess.
- Arrange bread: Place the bread cubes evenly in the prepared baking dish.
- Make custard mixture: In a bowl, whisk together milk, pumpkin puree, eggs, maple syrup, cinnamon, vanilla extract, pumpkin pie spice, and salt until well combined.
- Soak bread: Pour the custard mixture over the bread cubes, ensuring they are well coated. Cover the dish with plastic wrap and refrigerate for at least 1-2 hours or up to 2 days to allow the bread to soak the custard.
- Prepare streusel topping: In a medium bowl, combine rolled oats, flour, and brown sugar. Add the cold cubed butter and use a pastry cutter or clean hands to mix until the mixture is sticky and holds together like cookie dough.
- Assemble and bake: Sprinkle the streusel evenly over the soaked bread mixture. Bake uncovered for 40 minutes, or until the center is set and no longer jiggly and the topping is golden.
- Rest and serve: Let the casserole rest for 10-15 minutes before serving to set properly.
- Optional glaze: Whisk powdered sugar with 1-2 tablespoons of milk or maple syrup until smooth, then drizzle over the cooled casserole as desired.
Notes
- Use heartier bread like sourdough, brioche, or crusty ciabatta for best texture that soaks up custard without becoming mushy.
- Any type of milk, including dairy or non-dairy options, can be used; half and half adds richness.
- Use pure pumpkin puree; if substituting pumpkin pie filling, reduce sugar and spices accordingly.
- Maple syrup can be swapped with brown sugar, agave, honey, or regular sugar based on preference.
- This casserole can be prepared ahead up to the soaking step and refrigerated for up to 2 days before baking.
- For a crispier streusel, use cold butter and do not over-mix.
- Allow the casserole to rest after baking to firm up for easier slicing and serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 110 mg
