Pumpkin French Toast Casserole
A delightful baked casserole combining the flavors of fall with a breakfast classic, perfect for gatherings and cozy brunches.
Ingredients
Main ingredients
- 1 loaf 1 loaf (about 1 lb) sourdough or French bread Cut into 1-inch chunks
- 8 large 8 large eggs
- 2 cups 2 cups whole milk
- 1/2 cup 1/2 cup granulated sugar 104 g
- 1/4 cup 1/4 cup light brown sugar, loosely packed 36 g
- 2 tbsp 2 tbsp vanilla extract
- 1 1/2 tsp 1 1/2 tsp ground cinnamon
- 1 1/2 cups 1 1/2 cups canned pumpkin puree
- 3/4 cup 3/4 cup all-purpose flour 98 g
- 3/4 cup 3/4 cup firmly packed light brown sugar 169 g
- 1 1/2 tsp 1 1/2 tsp ground cinnamon
- 1/2 tsp 1/2 tsp ground nutmeg
- 1/8 tsp 1/8 tsp ground cloves
- 1/8 tsp 1/8 tsp ground ginger
- 1/4 tsp 1/4 tsp salt
- 1/2 cup 1/2 cup unsalted butter, cut in pieces 112 g
Instructions
Preparation
- Grease a 9 x 13 casserole dish with butter.
- Cut the bread into 1-inch chunks and spread them evenly in the dish.
- In a large bowl, whisk together eggs, milk, granulated sugar, brown sugar, vanilla, cinnamon, and pumpkin puree. Pour this mixture evenly over the bread, making sure all pieces are coated.
- Cover the casserole and refrigerate it for several hours or overnight so the custard soaks into the bread.
- Prepare the streusel by mixing flour, brown sugar, cinnamon, nutmeg, cloves, ginger, and salt. Cut in the butter until the mixture resembles coarse crumbs. Refrigerate until ready to use.
Baking
- Preheat your oven to 350°F (175°C). Sprinkle the streusel topping evenly over the casserole.
- Bake for 45 minutes for a soft and custardy texture, or up to 1 hour for a firmer casserole.
Serving
- Serve warm with maple syrup, powdered sugar, pecans, or fresh fruit.
Notes
Use stale bread for the best results. Soaking the bread overnight is ideal for enhancing the flavor and texture. Feel free to adjust the spices based on your taste.