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–+ servings
Lucy Lucy

Pumpkin Spice French Toast Casserole

Elevate your breakfast game with this Easy Pumpkin French Toast Casserole, a fall-inspired dish bursting with the flavors of pumpkin, warm spices, and a buttery streusel topping. Perfect for holiday mornings or weekend brunch, this make-ahead recipe ensures a stress-free and delicious start to your day!
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Casserole:
  • 1 loaf French bread cut into 1-inch cubes
  • 16 ounces cream cheese room temperature
  • 15 ounces pure pumpkin not pie filling
  • ¾ cup granulated sugar
  • 1 ½ teaspoons homemade pumpkin spice
  • 8 large eggs
  • 2 cups milk
  • ½ cup heavy cream
  • 2 tablespoons pure vanilla extract
For the Streusel Topping:
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 8 tablespoons cold unsalted butter
  • ½ cup chopped pecan pieces

Method
 

Prepare the Baking Dish:
  1. Spray a 9×13-inch baking dish with non-stick cooking spray.
Mix the Casserole Base:
  1. In a large bowl, place the bread cubes.
  2. In a mixing bowl, beat the cream cheese and pumpkin together until fluffy (about 5 minutes), scraping down the sides as needed.
  3. Add the sugar and pumpkin spice, mixing until smooth.
  4. Beat in the eggs two at a time on low speed, scraping the sides of the bowl to ensure even mixing.
  5. In a large measuring cup, combine the milk, heavy cream, and vanilla. Slowly pour the milk mixture into the pumpkin mixture while the mixer is on low. Mix until everything is well combined.
Assemble the Casserole:
  1. Pour the pumpkin mixture over the bread cubes and toss gently to coat evenly.
  2. Transfer the mixture to the prepared baking dish, spreading it evenly. Cover with plastic wrap and refrigerate overnight.
Make the Streusel Topping:
  1. In a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt. Mix well.
  2. Cut the butter into small pieces and blend it into the dry ingredients using a pastry cutter or two forks until it resembles coarse crumbs.
  3. Stir in the pecans and place the mixture in a plastic bag. Refrigerate overnight or make it fresh in the morning.
Bake the Casserole:
  1. Preheat the oven to 350°F.
  2. Remove the casserole from the refrigerator and sprinkle the streusel topping evenly over the top.
  3. Bake uncovered for 60–65 minutes, or until the center is set and no longer jiggly.
Cool and Serve:
  1. Let the casserole cool for 10 minutes before serving.
  2. Garnish with powdered sugar, maple syrup, or whipped cream for an extra touch.

Notes

  • Best Bread Choice: Slightly stale French bread works best as it absorbs the custard without becoming too soggy.
  • Make It Ahead: Assemble the casserole and topping separately the night before for effortless morning baking.
  • Customizable: Add chocolate chips, raisins, or dried cranberries to the bread mixture for added texture and flavor.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
  • Nut-Free Option: Skip the pecans in the streusel topping for a nut-free version.

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