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Best Easy Pumpkin French Toast Casserole with Pecan Streusel

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A make-ahead pumpkin French toast casserole with a crunchy pecan streusel topping, perfect for fall brunches and holiday gatherings. This crowd-pleasing dish feeds 10-12 people and can be assembled the night before.

Ingredients

Scale
  • 1 cup (240ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 cup (245g) pumpkin puree
  • 4 large eggs
  • 1/2 cup (100g) packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 large loaf (16–18 ounces) brioche or challah bread, cut into 1-inch cubes
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (100g) packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cut into small cubes
  • 1 cup (100g) chopped pecans

Instructions

  1. Cut the brioche or challah into 1-inch cubes (about 8-9 cups). Spread on a baking sheet and let dry for 1-2 hours, or toast in a 300°F oven for 10 minutes.
  2. In a large bowl, whisk together eggs and brown sugar until frothy. Add pumpkin puree, milk, heavy cream, vanilla extract, pumpkin pie spice, and salt. Whisk until smooth.
  3. Place bread cubes in a 9×13-inch baking dish. Pour custard over bread, pressing gently to coat. Let sit for 15 minutes, then press again.
  4. In a medium bowl, combine flour, brown sugar, pumpkin pie spice, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in pecans. Refrigerate until ready to use.
  5. If baking immediately, preheat oven to 350°F. Sprinkle streusel evenly over casserole. Bake for 45-55 minutes until puffed, golden, and set in the center. If making ahead, cover and refrigerate overnight, then add streusel and bake.
  6. Let casserole rest for 10-15 minutes before serving. Dust with powdered sugar and drizzle with maple syrup if desired.

Notes

For best results, use slightly stale bread and room temperature ingredients. Toast pecans before adding to streusel for deeper flavor. The casserole can be assembled up to 24 hours ahead (without streusel) and refrigerated. Leftovers keep for 3 days in the fridge or 2 months in the freezer.

Nutrition

Keywords: pumpkin French toast casserole, pecan streusel, make-ahead breakfast, fall brunch, holiday breakfast

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