Description

This Easy Overnight Pumpkin French Toast Casserole is the perfect fall breakfast. With minimal morning effort, you can enjoy a warm, custardy, and spiced casserole that tastes like a hug. It’s ideal for holiday mornings or lazy weekends.

Ingredients

Scale

1 loaf (14-16 ounces) day-old brioche or challah bread, cubed
6 large eggs, room temperature
1 ½ cups whole milk
½ cup heavy cream
1 cup pumpkin puree (not pumpkin pie filling)
¾ cup packed light brown sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon salt
½ cup all-purpose flour (for streusel)
½ cup packed light brown sugar (for streusel)
½ teaspoon ground cinnamon (for streusel)
¼ cup cold unsalted butter, cubed (for streusel)
½ cup chopped pecans or walnuts (optional, for streusel)

Instructions

Cube the day-old brioche or challah into 1-inch pieces and spread evenly in a greased 9×13-inch baking dish.
In a large mixing bowl, whisk the eggs until frothy. Add milk, heavy cream, pumpkin puree, brown sugar, and vanilla extract; whisk until smooth.
Add cinnamon, nutmeg, ginger, cloves, and salt to the custard; whisk until fully incorporated.
Pour the custard evenly over the bread cubes. Gently press the bread down to ensure all pieces are coated. Cover tightly with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight (8-12 hours).
About 30 minutes before baking, remove the casserole from the fridge to come to room temperature.
For the streusel: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Fold in nuts if using. Refrigerate until ready to use.
Preheat oven to 350°F (175°C). Sprinkle streusel topping evenly over the casserole.
Bake for 45-55 minutes, until the top is golden brown and the center is set but slightly jiggly. A knife inserted into the center should come out mostly clean.
Let the casserole rest for 10-15 minutes before serving. Serve warm with maple syrup or cream cheese glaze.

Notes

For best results, use day-old bread and let the casserole soak overnight. The streusel topping is optional but highly recommended. If the top browns too quickly, tent with foil during baking. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 square (1/12 of ca
Calories: 400
Sugar: 28
Sodium: 320
Fat: 20
Saturated Fat: 10
Carbohydrates: 48
Fiber: 3
Protein: 11

Keywords: pumpkin French toast casserole, overnight breakfast casserole, fall breakfast, pumpkin spice, holiday breakfast, easy brunch recipe