Description
This Pumpkin French Toast Casserole combines the comforting flavors of pumpkin and warm spices with a rich custard-soaked bread base topped with a crunchy oat streusel. Perfect for fall breakfasts or holiday brunches, this dish can be made ahead and baked fresh when ready.
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 and prepare: Preheat the oven to 350 degrees Fahrenheit and spray a 9×13″ baking dish with non-stick spray.
- Cube the bread: Cut the loaf into 1-inch cubes. If the bread is fresh, leave the cubes on the counter for 1-2 hours to dry slightly to prevent sogginess.
- Arrange bread: Place the bread cubes evenly in the prepared baking dish.
- Mix custard: Whisk together the milk, pumpkin puree, eggs, maple syrup, cinnamon, vanilla extract, pumpkin pie spice, and salt until well combined.
- Soak bread: Pour the custard mixture evenly over the bread cubes, ensuring they are well soaked.
- Refrigerate: Cover the dish tightly with plastic wrap and refrigerate for at least 1-2 hours or up to 2 days to allow flavors to meld and bread to absorb the custard.
- Make streusel: 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 blend into a sticky dough-like consistency.
- Assemble and bake: Sprinkle the streusel evenly over the soaked bread in the casserole dish. Bake in the preheated oven for 40 minutes until the center is set—no longer jiggly or glossy under the streusel.
- Rest: Remove from the oven and let the casserole rest for 10-15 minutes to firm up before serving.
- Optional glaze: Whisk powdered sugar with 1-2 tablespoons milk or maple syrup until smooth and drizzle over the casserole just before serving.
Notes
- Use heartier bread like sourdough, brioche, or ciabatta for best texture that soaks custard without getting mushy.
- Any milk, dairy or non-dairy, works well. For a richer custard, use half and half.
- Make sure to use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
- Maple syrup can be substituted with granulated sugar, brown sugar, honey, or agave syrup depending on preference.
- This casserole can be prepared ahead, soaked, and refrigerated up to 2 days before baking.
- For a gluten free version, substitute gluten free bread and gluten free oats and flour in the streusel.
- To enhance flavor, you can toast the oats lightly before making the streusel.
- Letting the casserole rest after baking helps it set, making it easier to cut and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 110 mg
