Name: Pumpkin French Toast Casserole with Streusel and Optional Glaze Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
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; 1½ cups rolled oats; ½ cup flour (all purpose or whole wheat); ½ cup brown sugar (lightly packed); ½ cup cold butter (cubed); 1 cup powdered sugar; 1-2 tablespoons milk or maple syrup

Jump to Recipe·5 from 47 reviews

If you’re anything like me, you love waking up to something cozy and delicious, especially during the fall. That’s exactly why this Pumpkin French Toast Casserole with Streusel and Optional Glaze Recipe quickly became one of my favorites. It takes the classic morning treat and kicks it up a notch with rich pumpkin flavor, warming spices, and a crunchy streusel topping that adds just the right amount of sweet texture.

This recipe is such a win when you want a make-ahead breakfast that feels special without keeping you in the kitchen all morning. Whether you’re hosting a weekend brunch, holiday gathering, or simply craving that perfect autumn comfort food, this Pumpkin French Toast Casserole with Streusel and Optional Glaze Recipe definitely delivers on both flavor and ease.

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Why This Recipe Works

Hearty Bread Base: Using sturdy french bread cubes soaks up all that pumpkin and custard mixture without turning mushy.
Balanced Flavors: The blend of cinnamon, pumpkin pie spice, and vanilla adds warmth without overpowering the pumpkin’s subtle sweetness.
Crunchy Streusel Topping: Rolled oats and brown sugar create a buttery topping that contrasts nicely with the soft casserole beneath.
Flexible Make-Ahead: You can prep this casserole up to two days in advance, which means less stress on your busy mornings.

A close-up of a square piece of baked dessert being lifted by a black spatula, showing three visible layers: the bottom layer is soft and light beige, the middle layer is thick with chunks of orange and brown baked fruit, and the top layer is a crumbly oat streusel with a light drizzle of white icing. The dessert sits on a white plate on a white marbled texture surface, with a slightly blurred background including a woman’s hand holding the spatula. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this recipe plays an important role to make sure your Pumpkin French Toast Casserole with Streusel and Optional Glaze Recipe comes out perfectly every time. I’ll share some tips on choosing and prepping these ingredients so you get the best results.

French bread: I prefer a denser loaf like French bread or sourdough that holds up well and soaks the custard without falling apart.
Milk: Use any milk you like—dairy or non-dairy—and for extra richness, half and half works beautifully.
Pumpkin puree: Stick with pure pumpkin—not pumpkin pie filling—to control your sweetness and spices.
Eggs: Eggs create the custardy texture that gives this casserole its creamy bite.
Maple syrup: Adds natural sweetness and pairs perfectly with the pumpkin flavor; you can swap honey or sugar if preferred.
Cinnamon and pumpkin pie spice: These spices bring those iconic fall flavors to life.
Vanilla extract: A little vanilla rounds out the flavor and adds depth.
Rolled oats and brown sugar: They give the streusel topping a nice chew and caramelized crunch.
Butter: Cold and cubed to create a crumbly streusel topping when mixed in.
Powdered sugar and milk (for glaze): Optional, but the glaze adds a sweet finishing touch that I love for extra indulgence.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how forgiving Pumpkin French Toast Casserole with Streusel and Optional Glaze Recipe is, making it easy to customize. Over the years, I’ve played with spices and toppings to suit whatever mood or occasion I’m cooking for, and you can absolutely do the same!

Extra spice kick: I sometimes add a pinch of nutmeg or ground cloves to the custard for an even more festive fall flavor.
Dairy-free version: Swap the milk for your favorite oat or almond milk and use vegan butter in the streusel to keep it plant-based.
Sweetener swaps: If maple syrup isn’t your favorite, I’ve used honey, agave, and even coconut sugar with great results.
Nutty topping: Adding chopped pecans or walnuts to the streusel is a game changer for extra crunch.

Step-by-Step: How I Make Pumpkin French Toast Casserole with Streusel and Optional Glaze Recipe

Step 1: Prep Your Bread and Custard

Start by cutting your loaf of French bread into 1-inch cubes. If it’s fresh, I like to leave the cubes out on the counter for 1 to 2 hours to dry out a bit—this helps them soak up the custard better without becoming soggy. Next, whisk together your milk, pumpkin puree, eggs, maple syrup, cinnamon, pumpkin pie spice, vanilla, and salt until smooth. Pour this custard over the bread cubes placed in a greased 9×13 inch baking dish, making sure all pieces are nicely coated.

Step 2: Let It Soak and Refrigerate

Cover your casserole tightly with plastic wrap and pop it in the fridge for at least 1 to 2 hours — or even better, let it chill overnight or up to 2 days. This soak time lets the bread fully absorb the custard and flavors, making every bite rich and custardy. It’s my favorite part because it means you can prep ahead and just bake later.

Step 3: Make the Streusel Topping and Bake

While the casserole chills, mix the oats, flour, and brown sugar in a bowl. Add the cold, cubed butter and use a pastry cutter or your clean hands to combine until you get a sticky, crumb-like texture that almost holds together — kind of like cookie dough. Sprinkle this generously over the soaked bread before baking. Pop into a 350°F oven and bake for 30 to 40 minutes. You’ll know it’s done when the center is set (no jiggle) and the streusel is beautifully golden brown.

Step 4: Rest and Optional Glaze

Once out of the oven, let your casserole rest for 10 to 15 minutes — this helps it firm up and makes serving easier. If you want that extra touch of sweetness, whisk powdered sugar with a tablespoon or two of milk or maple syrup to create a smooth glaze, then drizzle it over the top. I’d say this step is optional, but trust me, it’s the cherry on top.

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Pro Tips for Making Pumpkin French Toast Casserole with Streusel and Optional Glaze Recipe

Dry Out the Bread: Don’t skip the drying step for fresh bread cubes—it’s the secret to that perfect custardy texture without mush.
Cold Butter is Key: Keep butter cubes chilled for the streusel so it creates that crumbly topping instead of melting into the oats.
Watch Your Bake Time: Check at 30 minutes and test the center to avoid overbaking—the casserole should be set but still moist.
Glaze Moderation: If glazing, start with less liquid to keep the drizzle thick and prevent it from running off your casserole.

How to Serve Pumpkin French Toast Casserole with Streusel and Optional Glaze Recipe

Pumpkin French Toast Casserole with Streusel and Optional Glaze Recipe - Recipe Image

Garnishes

I usually top mine with a sprinkle of chopped toasted pecans or walnuts to add a lovely crunch that complements the streusel. A light dusting of cinnamon or a few fresh berries also brighten the plate and add a pop of color.

Side Dishes

Pair this casserole with crisp, fresh fruit or a green salad for a balanced brunch. I’ve also loved serving it alongside crispy bacon or sausage—because everything’s better with a little savory contrast!

Creative Ways to Present

For holiday mornings, I’ve baked this casserole in individual ramekins for a cute single-serve presentation that feels extra special. Another fun idea is layering the streusel in pockets, so you get crunchy bites throughout. Don’t be afraid to experiment with glazes—try a caramel or cinnamon glaze instead of the simple powdered sugar.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover leftover casserole tightly with foil or plastic wrap and store it in the fridge. It usually lasts 3 to 4 days, and I find the flavors even deepen after a day or two.

Freezing

If you want to freeze portions, slice and wrap individual pieces tightly in plastic wrap, then place them in a freezer bag. Freezing works well but I recommend freezing before baking for best texture.

Reheating

To reheat, I pop slices in a toaster oven or regular oven at 350°F for about 10 minutes to restore crispiness to the streusel, rather than using a microwave which can make it soggy.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree in this recipe?

You can use pumpkin pie filling, but keep in mind it’s already sweetened and spiced, so you’ll want to reduce or omit some of the added sugar and spices in the custard to avoid it becoming too sweet or overpowering.
How far in advance can I prepare this Pumpkin French Toast Casserole with Streusel and Optional Glaze Recipe?

One of the best parts about this recipe is its make-ahead flexibility. You can assemble it and refrigerate it up to 2 days before baking, which makes it perfect for busy mornings or entertaining.
What type of bread is best for this casserole?

I recommend a sturdy bread like French bread, sourdough, or brioche because they absorb the custard well without breaking down into mush. Fresh bread should be dried out a bit before baking for best results.
Can I skip the streusel topping?

Absolutely! The casserole is delicious on its own, but the streusel adds a wonderful texture contrast. If you prefer a simpler dish, feel free to leave it off or swap for a sprinkle of nuts or cinnamon sugar instead.
Do I have to add the glaze?

The glaze is optional and adds a sweet finishing touch. If you like less sweetness or a cleaner look, you can enjoy the casserole plain or with a drizzle of pure maple syrup instead.

Final Thoughts

This Pumpkin French Toast Casserole with Streusel and Optional Glaze Recipe has become a cherished staple in my kitchen—not just because it’s easy and delicious, but because it brings that welcoming, festive feeling that really starts the day off right. I hope you give it a try soon and enjoy all those cozy layers of flavor as much as I do. Once you taste that custardy pumpkin, cinnamon, and the crunchy streusel topping, you’ll understand why it’s a forever favorite. Happy baking and even happier mornings!