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Slice of pumpkin French toast casserole with crumb topping on plate
Isaac blogger

Pumpkin French Toast Casserole

This cozy pumpkin French toast casserole features soft bread cubes soaked in spiced pumpkin custard and baked until golden, then topped with a buttery cinnamon crumble. Perfect for make-ahead breakfasts, holiday mornings, or brunch gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Chill Time 3 hours
Total Time 4 hours 10 minutes
Servings: 12
Course: Breakfast / Brunch
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • 1 loaf (12–14 oz) brioche, challah, French bread, or sourdough
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup packed brown sugar
  • 2½ teaspoons pumpkin pie spice
  • 6 large eggs
  • 2⅓ cups whole milk (or nondairy milk)
  • 2 teaspoons vanilla extract
  • Crumb Topping
  • ⅓ cup packed brown sugar
  • ⅓ cup all-purpose flour
  • ½ teaspoon cinnamon
  • 6 tablespoons cold butter, cubed
  • ¾ cup chopped pecans (optional)

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Cut bread into 1-inch cubes and allow to dry slightly for better absorption.
  4. Grease a 9×13-inch baking dish and spread bread evenly inside.
  5. Whisk pumpkin purée, brown sugar, pumpkin pie spice, eggs, milk, and vanilla until smooth.
  6. Pour custard evenly over bread and gently press to help absorption. Cover and refrigerate at least 3 hours or overnight.
  7. Prepare crumb topping by mixing brown sugar, flour, and cinnamon. Cut in cold butter until coarse crumbs form; stir in pecans if using.
  8. Preheat oven to 350°F (177°C). Sprinkle topping evenly over casserole.
  9. Bake uncovered for 20 minutes, then loosely cover and continue baking 25–35 minutes, or until the center is set and no liquid custard remains.
  10. Cool 5–10 minutes before slicing so the casserole finishes setting.

Notes

  • Use slightly stale or dried bread for the best texture and even custard absorption.
  • Bake until the center is fully set and no liquid custard remains; loosely tent with foil if the top browns too quickly.
  • Allow the casserole to cool briefly before slicing so it finishes setting properly.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Reheat individual portions in the oven or microwave until warmed through, adjusting time as needed.