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Pumpkin Spice French Toast Bake

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This Pumpkin Spice French Toast Bake is a cozy fall-inspired breakfast casserole made with rich brioche or challah bread soaked in a creamy pumpkin custard and topped with a buttery cinnamon streusel. It’s warm, spiced, and aromatic—perfect for holidays, brunches, or lazy weekend mornings. You can prep it overnight for an effortless, crowd-pleasing breakfast.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 3 hours 5 minutes
  • Yield: 8–10 servings
  • Category: Breakfast, Brunch, Casserole
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

    • For the Casserole:
    • 1 loaf brioche, challah, or French bread (14–16 oz), cut into 1-inch cubes
    • 8 large eggs
    • 1½ cups whole milk
    • 1 cup heavy cream (or half-and-half)
    • 1 cup pumpkin puree (not pumpkin pie filling)
    • ¾ cup brown sugar
    • 2 tsp vanilla extract
    • 2 tsp pumpkin pie spice (or 1½ tsp cinnamon + ½ tsp nutmeg + ¼ tsp ginger + ¼ tsp cloves)
    • Pinch of salt

 

    • For the Streusel Topping:
    • ½ cup brown sugar
    • ½ cup all-purpose flour
    • 1 tsp cinnamon
    • ¼ tsp salt
    • ½ cup (1 stick) cold butter, cubed
    • Optional: ½ cup chopped pecans or walnuts

 

  • For Garnish:
  • Maple syrup, whipped cream, powdered sugar

Instructions

  1. Prep the Bread: Lightly grease a 9×13-inch baking dish. Add cubed bread evenly. If using fresh bread, toast cubes at 300°F (150°C) for 7–10 minutes to dry slightly.
  2. Make the Pumpkin Custard: In a large bowl, whisk eggs, milk, cream, pumpkin puree, brown sugar, vanilla, pumpkin pie spice, and salt until smooth. Pour evenly over bread and press gently to soak. Cover and refrigerate for at least 2 hours or overnight.
  3. Make the Streusel: Combine brown sugar, flour, cinnamon, and salt. Cut in cold butter with a fork until crumbly. Mix in nuts if using. Refrigerate until ready to use.
  4. Bake: Preheat oven to 350°F (175°C). Sprinkle streusel over soaked bread. Bake uncovered for 45–55 minutes, until golden and set. For softer texture, bake less; for crispier top, bake longer.
  5. Serve: Serve warm with maple syrup, whipped cream, or powdered sugar.

Notes

  • For best results, use day-old or slightly stale bread to prevent sogginess.
  • You can substitute mashed sweet potatoes or butternut squash for pumpkin puree.
  • Prep the casserole the night before for easy morning baking.
  • To make it dairy-free, use almond milk and coconut cream.

Nutrition

Find it online: https://savorymomskitchen.com/pumpkin-spice-french-toast-bake/