Pumpkin French Toast Casserole

 Pumpkin French Toast Casserole can easily be prepped the night before and baked the next morning. It feeds a crowd, has a delicious pumpkin flavor, and a cinnamon streusel topping for a little crunch.

This pumpkin French toast casserole is the perfect fall breakfast recipe. Its the pumpkin version of my favorite French toast bake recipe, and it turns out a little gooey, filled with warm pumpkin spices, and totally delicious with lots of maple syrup.

It’s great for when you have company visiting too (or if your family is just super hungry) because you can prep everything the night before and then in the morning just pop it in the oven to bake. Far more efficient than standing over the stove frying up slices of French toast.  

Ingredients

French Toast Casserole

• 1 15-18 oz loaf of stale white bread* such as challah, French bread, or Brioche
• 1 1/2 cups milk
• 1 cup pure pumpkin not pumpkin pie filling
• 5 large eggs
• 1/4 cup white sugar
• 1 tablespoon pumpkin pie spice or make your own - see recipe notes
• 2 teaspoons vanilla extract

Streusel Topping

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 2 tablespoons white sugar
• 1 teaspoon pumpkin pie spice
• 1/3 cup chopped pecans
• 1/3 cup unsalted butter melted

Pumpkin French Toast Casserole

Instructions

French Toast Casserole

1. Lightly grease a 9x13 inch (23 x 33 cm) glass baking pan.
2. Cut the loaf of bread into small cubes or rip into pieces with your hands. Place the bread in the prepared pan.
3. In a large bowl, whisk together the milk, pumpkin puree, eggs, sugar, pumpkin spice and vanilla extract.
4. Pour the pumpkin mixture over the bread and gently stir (if needed) to ensure that the bread is evenly coated.

Streusel Topping

1. In a medium bowl stir together the flour, brown sugar, white sugar, pumpkin pie spice and chopped pecans.
2. Stir in the melted butter.

If Baking Immediately

1. Preheat the oven to 350F (180C) degrees.
2. Sprinkle/crumble the streusel over the French toast casserole.
3. Cover the pan with aluminum foil and bake for 40 minutes covered. Then remove the foil and continue baking for 15-20 minutes, or until an inserted toothpick comes out clean.

If Baking the Next Morning

1. Cover the pan with aluminum foil and place in the fridge overnight.
2. Cover the bowl of streusel with plastic wrap and place in the fridge.
3. When ready to bake, remove from the fridge and preheat the oven to 350F (180C) degrees.
4. Sprinkle the streusel over the French toast casserole.
5. Bake covered with aluminum foil for 40 minutes, then remove the foil and continue baking for 15-20 minutes.