Description
This Pumpkin French Toast Casserole is a cozy, flavorful breakfast dish perfect for fall. Featuring cubes of hearty French bread soaked in a spiced pumpkin custard, topped with a crisp oat streusel and optional sweet glaze, it’s ideal for making ahead and serving warm for a comforting morning treat.
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 if baking immediately. Spray a 9×13 inch baking dish with non-stick spray.
- Cut Bread: Cut the loaf into 1-inch cubes. If the bread is fresh, leave the cubes out on the counter for 1-2 hours to dry slightly to help them absorb the custard without becoming mushy.
- Arrange Bread: Place the bread cubes evenly in the prepared baking dish.
- Make Custard: In a bowl, whisk together the milk, pumpkin puree, eggs, maple syrup, cinnamon, vanilla extract, pumpkin pie spice, and salt until smooth and well combined.
- Soak Bread: Pour the pumpkin custard mixture evenly over the bread cubes in the dish. Cover the dish with plastic wrap and refrigerate for at least 1-2 hours or up to 2 days to allow the bread to soak.
- Make Streusel: In a medium bowl, combine rolled oats, flour, and brown sugar. Add the cold, cubed butter and use a pastry cutter or your hands to mix until the mixture is sticky and clumps together like cookie dough.
- Top and Bake: Remove the casserole from the refrigerator and sprinkle the streusel evenly over the top. Bake for 40 minutes or until the center looks set (not jiggly or glossy) and the streusel is golden and crisp.
- Rest: Let the casserole rest for 10-15 minutes before serving to allow it to set and cool slightly.
- Optional Glaze: To make the glaze, whisk together powdered sugar and 1-2 tablespoons of milk or maple syrup until smooth. Drizzle over the casserole just before serving.
Notes
- Bread: Use sturdier breads like sourdough, brioche, or crusty ciabatta for better soaking without becoming mushy.
- Milk: Any dairy or non-dairy milk will work; half and half can be used for a richer texture.
- Pumpkin: Use pure pumpkin puree rather than pumpkin pie filling to control sugar and spice levels.
- Sweetener: Maple syrup can be replaced with sugar, brown sugar, agave, or honey according to taste.
- Make Ahead: The casserole can be prepared up to the soaking stage and refrigerated for up to 2 days before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 110 mg
