Pumpkin French Toast Casserole (with brioche)
This Pumpkin French Toast Casserole has everything you're craving this Fall: soft, custardy pumpkin-spiked brioche bread, snuggled beneath a buttery-brown sugar pecan streusel topping and a drizzle of maple glaze. You can make it ahead and pop it in the fridge overnight or assemble it last minute too!
Servings 10 servings
Calories 436kcal
Ingredients
- 1 loaf (1 lb.) day old brioche bread* cut into 1-inch cubes
- 3 Tbsp. melted butter
- 8 large eggs
- 1 cup 100% pure pumpkin puree (not pumpkin pie mix)
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 recipe pumpkin pie spice mixture*
- 1/4 cup dark brown sugar, packed
- 1 Tbsp. vanilla extract
For the streusel topping
- 1/2 cup all purpose flour
- 1/2 cup dark brown sugar, packed
- 2 tsp. ground cinnamon
- 1/4 cup cold butter, cut into cubes
- 1/2 cup chopped pecans
Maple glaze
- 2 cups powdered sugar
- 4 Tbsp. melted butter
- 2 tsp. pure maple syrup
- 1-2 Tbsp. heavy cream
- 1/2 tsp. vanilla extract
- pinch of salt
Instructions
- Cut the brioche into 1-inch bite size cubes. It's best to use somewhat stale bread to prevent a soggy casserole, so I like to pop in the oven at 300°F for ~10-15 minutes if I don't have any stale bread lying around.1 loaf (1 lb.) day old brioche bread* cut into 1-inch cubes
- Add the melted butter to the bottom of a 9x13 inch casserole dish and set aside.3 Tbsp. melted butter
- In a large mixing bowl, whisk together the eggs, pumpkin, milk, heavy cream, all of the spices, brown sugar and vanilla extract.8 large eggs, 1 cup 100% pure pumpkin puree (not pumpkin pie mix), 1 cup whole milk, 1/2 cup heavy cream, 1 recipe pumpkin pie spice mixture*, 1/4 cup dark brown sugar, packed, 1 Tbsp. vanilla extract
- Arrange the stale bread cubes into casserole.
- Pour the egg custard over the bread and gently press the bread down so it's mostly covered. Cover & refrigerate for at least 30 minutes or overnight.
- Combine the flour, brown sugar and cinnamon together. Cut in the butter using a pastry cutter or fork (but honestly I just use my hands to do this!) until mixture is crumbly. Refrigerate this too, separate from the casserole.1/2 cup all purpose flour, 1/2 cup dark brown sugar, packed, 2 tsp. ground cinnamon, 1/4 cup cold butter, cut into cubes
- When ready to bake, preheat the oven to 350°F. Sprinkle the streusel on top of the casserole and top with chopped pecans. Bake for 35-40minutes or until the middle is set. Tent with foil if tops get browned at all. Remove from oven and let sit 5-10 minutes.1/2 cup chopped pecans
- Make the maple glaze by mixing all ingredients together in a medium sized mixing bowl until smooth. Taste and add more maple syrup or cream as desired.2 cups powdered sugar, 4 Tbsp. melted butter, 2 tsp. pure maple syrup, 1-2 Tbsp. heavy cream, 1/2 tsp. vanilla extract, pinch of salt
Video
Notes
- Pumpkin Spice recipe: 1 tsp. pumpkin pie spice, 1 tsp. cinnamon, 1/2 tsp. cloves, 1/4 tsp. nutmeg, 1/4 tsp. cardamom, 1/4 tsp. allspice, 1/2 tsp. salt.
- *If you don't have a loaf of brioche, you can choose french bread, sourdough bread or challah.
- Store in the fridge for up to 2-3 days.
- Be sure to refrigerate the casserole and the streusel for at least 30 minutes. Then prior to baking sprinkle the streusel crumble on top. This not only helps prevent the casserole from becoming soggy but also helps everything stay cold so the streusel doesn't overly melt and get lost in the casserole.
- Prep this and refrigerate the casserole overnight. Just remember to keep the crumble on the side and then put the crumble on the casserole right before you bake it.
- Recipe inspired and adapted from Sallys Baking Addiction.
Nutrition
Serving: 1serving | Calories: 436kcal | Carbohydrates: 51g | Protein: 8g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 192mg | Sodium: 151mg | Potassium: 218mg | Fiber: 2g | Sugar: 43g | Vitamin A: 4561IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg