Pumpkin French Toast

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PUMPKIN FRENCH TOAST                       Nancy Harrison

prep time:15 MINS (+ 4 HOURS REST)
A quick overnight pumpkin French toast casserole recipe that can be assembled ahead of time and baked for breakfast or brunch! Topped with a jumbo lump pecan streusel and just lightly sweet. This is going to be your go-to fall breakfast!

INGREDIENTS:

FRENCH TOAST:
  • 1 (day old) French bread (brioche bread, or challah), diced
  • 2 cups milk (see note)
  • ½ cup heavy cream (see note)
  • 1 cup EACH: granulated sugar AND pumpkin puree (not pie filling)
  • 6 large eggs
  • 2 tablespoons vanilla
  • 1 tablespoon pumpkin pie spice
STREUSEL:
  • ½ cup EACH: light brown sugar AND all-purpose flour
  • ½ cup cold salted butter, diced
  • ⅓ cup chopped pecans
  • 2 teaspoons pumpkin spice
DIRECTIONS:
  1. PREP: Spray a 9×13 pan with nonstick cooking spray. Place the diced bread in the baking pan; set aside. In a medium bowl, whisk together the milk, cream, sugar, eggs, pumpkin, vanilla, and pie spice. Pour the prepared custard over the prepared baking pan. Cover with plastic wrap and refrigerate for at least 3-4 hours and preferably overnight.
  2. STREUSEL: Combine the light brown sugar, butter, all-purpose flour, pecans, and pumpkin spice in a small bowl. Using your fingertips, mix together until the butter breaks down into smaller pieces. Sprinkle the streusel mixture over the french toast casserole.
  3. BAKE: When ready to bake, position a rack in the center of the oven and preheat oven to 350ºF. Sprinkle the prepared streusel mixture over the casserole evenly. Bake the casserole for 48-55 minutes or until the casserole is no longer jiggly. You may need to tent the casserole with a piece of foil if it starts browning too quickly around the 30-40 minute mark, I didn’t. Let cool for several minutes before slicing and serving! Let cool for a few minutes before serving. Serve with maple syrup, butter, and powdered sugar.

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