Pumpkin French Toast Casserole Recipe

I perfected an Overnight Pumpkin French Toast Casserole that layers a surprising spice with a clever custard trick to make a bake unlike any other.

I never thought pumpkin and challah would get along so well until I woke to something sweet and surprising in the oven. I usually use challah and a generous scoop of pumpkin puree to nudge the familiar into something unexpected.

It tastes like a cross between Overnight Pumpkin French Toast Casserole and a Pumpkin Pie French Toast Bake, but with little browned edges that make you do a double take. Guests always want a second look.

I cant promise it will be neat, or that youll behave, but you will want to know exactly whats hiding inside.

Ingredients

• Brioche or challah: Rich egg bread, soaks custard well, adds carbs and buttery flavor
• Eggs: Provide protein, help set the custard, makes texture custardy not spongy
• Whole milk and heavy cream: Adds fat and creaminess, more calories but silky mouthfeel
• Pumpkin puree: High in fiber and vitamin A, its sweet earthy flavor and orange color
• Brown sugar: Sweetens with molasses notes, adds moisture and caramel like depth
• Pumpkin pie spice: Warm spice mix mostly cinnamon and cloves, give cozy fall aroma
• Butter: Fats that brown and enrich, helps crisp edges and add buttery crumble
• Pecans or walnuts: Provide crunch and healthy fats, add texture and a nutty contrast

Ingredient Quantities

• Casserole
  • 1 (about 1 pound) loaf brioche or challah, cubed (about 10 to 12 cups) (i usually use challah)
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup packed brown sugar (light or dark)
  • 1/4 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted

• Streusel topping (optional)
  • 1/2 cup packed brown sugar
  • 1/3 cup all purpose flour
  • 1/3 cup rolled oats
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 1/2 cup chopped pecans or walnuts (optional)

• To serve (optional)
  • Pure maple syrup
  • Powdered sugar
  • Whipped cream or creme fraiche

How to Make this

1. Cube about 1 pound brioche or challah (10 to 12 cups) and spread in a greased 9 by 13 inch baking dish, i usually use challah but brioche works great too; if the bread is very fresh, toast the cubes 5 to 10 minutes at 300 F to dry them out a bit so they soak better.

2. In a large bowl whisk 8 large eggs, 2 cups whole milk, 1/2 cup heavy cream, 1 cup canned pumpkin puree (not pumpkin pie filling), 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, 2 teaspoons vanilla extract, 1/2 teaspoon kosher salt and 2 tablespoons melted unsalted butter until smooth; room temp eggs and milk help it blend nice.

3. Pour the pumpkin custard evenly over the bread, press down gently so most cubes are submerged, let sit 10 minutes to start soaking, then cover tightly and refrigerate at least 8 hours or up to 24 hours.

4. If you want the streusel topping mix 1/2 cup packed brown sugar, 1/3 cup all purpose flour, 1/3 cup rolled oats, 1 teaspoon ground cinnamon and 1/4 teaspoon salt in a bowl, cut in 6 tablespoons cold cubed unsalted butter with a fork or pastry cutter until pea sized crumbs form, stir in 1/2 cup chopped pecans or walnuts if using.

5. When ready to bake remove casserole from fridge while you preheat the oven to 350 F and let it sit 20 to 30 minutes so it isn’t ice cold, then sprinkle the streusel evenly over the top if using.

6. Bake uncovered at 350 F for about 45 to 55 minutes until the center is set and top is golden; if the streusel or edges brown too quickly tent loosely with foil and finish baking.

7. Let the casserole rest 10 to 15 minutes after baking so the custard firms up, this makes it slice much cleaner.

8. Serve warm with pure maple syrup, a dusting of powdered sugar, or a dollop of whipped cream or creme fraiche, your call.

9. Store leftovers covered in the fridge for up to 3 days and reheat slices in a 325 F oven for 10 to 12 minutes or in the microwave.

Equipment Needed

1. 9 by 13 inch baking dish, well greased so nothing sticks
2. Rimmed baking sheet for toasting the bread cubes if needed
3. Large mixing bowl for the custard and soaking the bread
4. Whisk for eggs and smoothing the custard (room temp eggs mix easier)
5. Measuring cups and spoons for accuracy (cups for milk, spoons for spices)
6. Sharp knife and cutting board to cube the brioche or challah
7. Rubber spatula or wooden spoon to press the custard into the bread and scrape the bowl
8. Pastry cutter or a fork for cutting butter into the streusel, plus a small bowl to mix it in
9. Oven and refrigerator for baking and the long chill time before baking

FAQ

Pumpkin French Toast Casserole Recipe Substitutions and Variations

• Bread (brioche or challah): swap for day-old French bread or a crusty sourdough loaf, or use croissants for extra richness and flakiness — cube to the same volume (about 10 to 12 cups).
• Eggs: use flax “eggs” for vegan/egg-free (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 minutes), or 1/4 cup pureed silken tofu per egg for a denser, custardy result.
• Whole milk + heavy cream: use 2 1/4 cups half and half instead of the milk and cream, or for dairy free use full-fat canned coconut milk (same total volume) or almond milk plus 2 tbsp melted butter to mimic fat.
• Pumpkin puree: swap equal amount roasted butternut squash or mashed sweet potato; if using sweet potato, you might want to cut the added sugar a bit or add a pinch more spice.

Pro Tips

1) Use bread with a little age or firm it up first. Day old challah soaks just right, and if your loaf is too soft pop the cubed bread in the freezer for 20 to 30 minutes so it firms up. If you skip that you’ll get a gummy middle.

2) Make the custard extra smooth. Let eggs and milk come to room temp before mixing, whisk until completely smooth, then push the custard through a fine mesh strainer into the bread. That little step gets rid of lumps and makes the texture silky.

3) Keep the streusel crunchy. Either bake it separately on a sheet until golden and sprinkle it on right before serving, or add it only for the last 15 minutes of baking so it doesn’t darken and still stays crisp.

4) Check doneness by temperature not just time. The center should read about 165 to 170 F with an instant read thermometer, then let it rest 10 to 15 minutes so the custard firms and slices clean. For reheating, low oven heat works best so slices don’t dry out.