A quick overnight pumpkin french toast casserole recipe that can be assembled ahead of time and baked for breakfast or brunch! Topped with a jumbo lump pecan streusel and just lightly sweet. This is going to be your go-to fall breakfast!
First of all, how are you doing on this early October day? I’m feeling under the weather and it’s barely the beginning of fall. So i’m going to make this a super quick post. I just didn’t want to keep this super simple pumpkin french toast recipe from you.
Oh. And the best part. You can make it ahead of time and just bake it off fresh in the morning. Don’t you just love overnight french toast recipes? They make entertaining for brunch so much easier.
If you’ve made my French toast cups with coconut almond streusel before, it’s going to see pretty similar to you. In fact, can replace the milk with 1 can of coconut milk and ½ cup of almond/soy/coconut milk the way I did in that recipe, if you wish.
And guess what? This pumpkin french toast can also be made into individual servings. Just follow the ingredients on this recipe and the instructions on the other once. Use either streusel recipe, coconut and almonds of the one with pecans, it’s totally up to you. I’m definitely trying this french toast casserole with the coconut almond streusel next time — with the pumpkin spice added in, of course. Because I LIVE for pumpkin spiced flavors. I seriously wait for it all.year.long.
Remember, good french toast is always made with day old bread. In my case, it sat for two. If you’re using fresh bread, it will not absorb all the custard that we’re making. So plan ahead. I promise you, it’s worth it.
Make sure to use a large 9×13 baking pan and don’t forget to grease it. This makes a ton of french toast casserole! Enough to feed a small army for sure. We shared a huge serving with our neighbors and we’ve both been working on our respective pieces for a couple of days now. The benefits of having 2 people at home = more french toast to enjoy! 😉
So get your french toast action on, this weekend. It seriously tastes like a pumpkin spice latte to me. I drizzled a wee bit of organic maple syrup and it was beyond perfect.
- 1 (day old) french bread (brioche bread, or challah), diced
- 2 cups milk (see note)
- ½ cup heavy cream (see note)
- 1 cup granulated sugar
- 6 large eggs
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 2 tablespoons vanilla
- 1 tablespoon pumpkin pie spice
- ½ cup light brown sugar
- ½ cup cold salted butter, diced
- ½ cup all purpose flour
- ⅓ cup chopped pecans
- 2 teaspoons pumpkin spice
- Spray a 9×13 pan with nonstick cooking spray. Place the diced bread inside the baking pan; set aside.
- In a medium bowl, whisk together the milk, cream, sugar, eggs, pumpkin, vanilla, and pie spice. Pour the prepared custard over the prepared baking pan. Cover with plastic wrap and refrigerate for at least 3-4 hours and preferably overnight.
- [b]STREUSEL:[/b]Combine the light brown sugar, butter, all purpose flour, pecans, and pumpkin spice in a small bowl. Using your finger tips, mix together until the butter breaks down into smaller pieces. Sprinkle the streusel mixture over the french toast casserole.
- When ready to bake, position a rack in the center of the oven and preheat the oven to 350ºF. Bake for 45-55 minutes or until thoroughly cooked. If your streusel starts to brown too much at any point, tent with a piece of foil. Let cool for a few minutes before serving. Serve with maple syrup, butter, and powdered sugar.