Description
This Pumpkin French Toast Casserole is a cozy, fall-inspired breakfast dish featuring cubed French bread soaked in a spiced pumpkin custard and baked to golden perfection. Topped with a buttery cinnamon crumb topping, it’s an indulgent way to start your morning or impress guests during holiday brunches.
Ingredients
Scale
Casserole
- 1 loaf French bread, cut into cubes
- 8 large eggs
- 2 cups milk
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter, cold and cut into small pieces
Instructions
- Prepare the baking dish: Grease a 9×13 inch baking dish and evenly spread the cubed French bread inside.
- Mix custard: In a large bowl, whisk together eggs, milk, pumpkin puree, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
- Soak bread: Pour the pumpkin-egg mixture evenly over the bread cubes, ensuring every piece is coated.
- Refrigerate: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight to allow thorough soaking.
- Preheat oven: Set your oven to 350°F (175°C) so it’s ready to bake the casserole.
- Make topping: In a medium bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter pieces using a pastry cutter or fingers until the mixture forms coarse crumbs.
- Add topping: Sprinkle the crumb topping evenly over the soaked bread mixture in the baking dish.
- Bake: Place the casserole in the oven and bake for 45-55 minutes until the topping turns golden brown and the casserole center is set.
- Cool and serve: Let the casserole cool for 10 minutes before slicing and serving warm.
Notes
- Soaking the bread overnight enhances flavor and texture, but at least 4 hours is essential.
- Use stale or day-old French bread for best absorption without becoming too soggy.
- Adjust the amount of spices to your taste preference for more or less warmth.
- For a richer casserole, substitute half the milk with cream.
- This casserole can be assembled the night before and baked fresh in the morning.
