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Cozy Pumpkin French Toast Casserole: Easy Fall Breakfast

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This pumpkin French toast casserole is a cozy fall breakfast with a perfect custard-to-bread ratio, topped with a crunchy streusel. It’s quick to prep, uses simple ingredients, and is a crowd-pleaser for holiday mornings or lazy weekends.

Ingredients

Scale
  • 1 loaf (14-16 oz) brioche or challah bread, cut into 1-inch cubes
  • 1 cup pumpkin puree (100% pumpkin, not pie filling)
  • 3 large eggs, room temperature
  • 1 cup half-and-half (or whole milk for a lighter version)
  • 1/2 cup brown sugar, packed (dark brown preferred)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Prep the bread: Cut brioche into 1-inch cubes and spread on a baking sheet. Let dry for 1-2 hours, or toast in a 300°F oven for 10 minutes.
  2. Make the streusel: In a medium bowl, combine flour, brown sugar, and cinnamon. Add cold butter cubes and work into dry ingredients until coarse sand texture. Stir in pecans if using. Refrigerate.
  3. Make the custard: In a large bowl, whisk together pumpkin puree, eggs, half-and-half, brown sugar, vanilla, pumpkin pie spice, and salt until smooth.
  4. Assemble the casserole: Grease a 9×13-inch baking dish. Spread half the bread cubes in an even layer. Pour half the custard over the top. Add remaining bread cubes and pour remaining custard. Press down gently with a spatula. Let sit for 15-20 minutes.
  5. Add topping and bake: Preheat oven to 350°F. Sprinkle streusel evenly over casserole. Bake for 45-50 minutes until golden brown and center is set (slightly jiggly). Tent with foil if browning too quickly.
  6. Rest and serve: Let casserole rest for 10 minutes. Serve warm with maple syrup and powdered sugar.

Notes

For best results, use stale bread or toast fresh cubes. Let the assembled casserole sit for 15-20 minutes before baking to allow custard to penetrate. Keep streusel butter cold for a crunchy topping. Can be assembled the night before and refrigerated; let sit at room temperature for 20 minutes before baking.

Nutrition

Keywords: pumpkin French toast casserole, fall breakfast, pumpkin casserole, easy breakfast, holiday breakfast, pumpkin spice

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