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Easy Pumpkin French Toast Casserole: Best Fall Breakfast

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This pumpkin French toast casserole is the perfect fall breakfast that even pumpkin skeptics will love. It’s easy to make with simple ingredients, has a soft custard center with crispy edges, and is topped with a buttery streusel.

Ingredients

Scale
  • 1 loaf (14-16 ounces) sturdy bread (brioche, challah, or French bread), cut into 1-inch cubes
  • 6 large eggs
  • 1 ½ cups whole milk (or 2%)
  • 1 cup pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup packed brown sugar (light or dark)
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon black pepper
  • ½ teaspoon salt
  • 2 tablespoons melted butter (for greasing and drizzling)
  • For the streusel topping:
  • ½ cup all-purpose flour
  • ½ cup packed brown sugar
  • ½ cup cold butter, cut into small cubes
  • 1 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Prep the bread: Cut bread into 1-inch cubes. If fresh, spread on a baking sheet and let dry for 1 hour, or toast at 300°F for 10 minutes.
  2. Grease the dish: Rub the bottom and sides of a 9×13-inch baking dish with melted butter.
  3. Make the custard: In a large bowl, whisk eggs until frothy. Add pumpkin puree, milk, brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves, black pepper, and salt. Whisk until smooth and uniform.
  4. Assemble the casserole: Place half the bread cubes in the dish in an even layer. Pour half the custard over the top. Add remaining bread cubes and pour remaining custard. Gently press bread down with a spatula to soak.
  5. Let it soak: Let the casserole sit at room temperature for at least 15 minutes (or cover and refrigerate overnight; bring to room temperature 30 minutes before baking).
  6. Make the streusel: In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter using a pastry cutter, forks, or fingers until mixture resembles coarse crumbs with pea-sized butter pieces. Refrigerate until ready to use.
  7. Bake: Preheat oven to 350°F. Sprinkle streusel topping evenly over the soaked bread. Bake for 40-45 minutes, until golden brown and center is set (jiggles slightly but not liquidy). Tent with foil if browning too fast.
  8. Rest: Let the casserole rest for at least 10 minutes before serving to allow it to set.

Notes

For best results, use day-old sturdy bread like brioche or challah. Don’t skip the soaking step—it ensures even custard absorption. The streusel topping is optional but highly recommended. For a dairy-free version, use oat milk or almond milk and plant-based butter. The casserole can be assembled the night before and refrigerated. Leftovers keep for up to 4 days in the fridge and can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin french toast casserole, fall breakfast, pumpkin casserole, easy breakfast, holiday brunch, pumpkin recipe

Find it online: https://gleamgulp.com/easy-pumpkin-french-toast-casserole-best-fall-breakfast/