Who doesn’t love Fall and pumpkin flavored food? A quick overnight pumpkin french toast casserole recipe that can be assembled ahead of time and baked for breakfast or brunch! Topped with a jumbo lump pecan streusel and just lightly sweet. This is going to be your go-to fall breakfast!
- 1 (day old) French bread (brioche bread, or challah), diced
- 2 cups milk (see note)
- ½ cup heavy cream (see note)
- 1 cup granulated sugar
- 6 large eggs
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 2 tablespoons vanilla
- 1 tablespoon pumpkin pie spice
- ½ cup light brown sugar
- ½ cup cold salted butter, diced
- ½ cup all-purpose flour
- ⅓ cup chopped pecans
- 2 teaspoons pumpkin spice
- Spray a 9×13 pan with nonstick cooking spray. Place the diced bread in the baking pan; set aside.
- In a medium bowl, whisk together the milk, cream, sugar, eggs, pumpkin, vanilla, and pie spice. Pour the prepared custard over the prepared baking pan. Cover with plastic wrap and refrigerate for at least 3-4 hours and preferably overnight.
- STREUSEL: Combine the light brown sugar, butter, all-purpose flour, pecans, and pumpkin spice in a small bowl. Using your fingertips, mix together until the butter breaks down into smaller pieces. Sprinkle the streusel mixture over the french toast casserole.
- When ready to bake, position a rack in the center of the oven and preheat the oven to 350ºF. Bake for 45-55 minutes or until thoroughly cooked. If your streusel starts to brown too much at any point, tent with a piece of foil. Let cool for a few minutes before serving. Serve with maple syrup, butter, and powdered sugar.
TO AVOID USING COWS MILK – replace the 2 cups milk with 1 (15 ounce) can of full-fat coconut milk and replace the ½ cup heavy cream with ½ cup soy/almond/coconut milk.