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Cozy Pumpkin French Toast Casserole: Best Fall Breakfast

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This cozy pumpkin french toast casserole is the ultimate fall breakfast, combining creamy pumpkin custard with a crunchy streusel topping. It’s easy to make, perfect for feeding a crowd, and tastes like a warm hug on a chilly morning.

Ingredients

Scale
  • 8 cups day-old brioche or challah, cut into 1-inch cubes
  • 1 cup pumpkin puree (100% pure, not pie filling)
  • 6 large eggs, at room temperature
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • ½ cup packed light brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon salt
  • For the Streusel Topping:
  • ½ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ¼ cup old-fashioned oats
  • 4 tablespoons cold unsalted butter, cut into small cubes
  • ½ cup chopped pecans
  • ½ teaspoon ground cinnamon
  • For Serving (Optional):
  • Maple syrup, warmed
  • Powdered sugar for dusting
  • Fresh whipped cream or Greek yogurt
  • Extra chopped pecans or cinnamon

Instructions

  1. Prep the Bread: Cut day-old brioche or challah into 1-inch cubes. If bread is fresh, spread on a baking sheet and toast at 300°F for 5-7 minutes until slightly dry.
  2. Make the Custard: In a large mixing bowl, whisk eggs until frothy. Add pumpkin puree, milk, heavy cream, brown sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt. Whisk until smooth and well-combined.
  3. Assemble the Casserole: Place bread cubes in a greased 9×13-inch baking dish. Pour custard evenly over bread, pressing down gently with a spatula. Let sit for 10-15 minutes to absorb.
  4. Make the Streusel: In a small bowl, combine flour, brown sugar, oats, and cinnamon. Add cold butter cubes and work into dry ingredients using a fork or fingers until mixture resembles coarse crumbs. Stir in chopped pecans.
  5. Top and Bake: Preheat oven to 350°F. Sprinkle streusel evenly over soaked bread. Bake for 45-50 minutes until top is golden brown and center is set. If browning too quickly, tent with foil for last 10 minutes.
  6. Rest and Serve: Let casserole cool for at least 10 minutes before serving. Serve warm with maple syrup, powdered sugar, and whipped cream if desired.

Notes

Use stale bread for best absorption. Let casserole rest 10 minutes before serving. Can be assembled up to 12 hours ahead and refrigerated. For dairy-free, use oat milk and coconut milk. For gluten-free, use gluten-free bread and flour blend.

Nutrition

Keywords: pumpkin french toast casserole, fall breakfast, pumpkin casserole, french toast casserole, streusel topping, easy breakfast, make-ahead breakfast

Find it online: https://crispcraving.com/cozy-pumpkin-french-toast-casserole-best-fall-breakfast/