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Pumpkin French Toast Bake

Pumpkin French toast bake is a custardy, golden bread casserole made with pumpkin puree and pumpkin pie spice. Cubed brioche or Texas toast soaks overnight, then bakes with a cinnamon streusel crust for a puffed, sliceable finish.
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Prep Time 15 minutes
Cook Time 55 minutes
Overnight chilling 7 hours
Total Time 8 hours 10 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

French toast base
  • 1 loaf (16 oz) brioche or Texas toast Cut into cubes.
  • 6 eggs
  • 1.5 cup whole milk
  • 0.5 cup heavy cream
  • 0.75 cup pumpkin puree
  • 0.33 cup maple syrup For the custard.
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon For the custard.
  • 1 tsp vanilla
  • 0.25 tsp salt
Cinnamon streusel
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon For the streusel.
  • 0.25 cup cold butter
Serving
  • 1 maple syrup Warm, for serving.
  • 1 powdered sugar Dust on top.

Equipment

  • 1 sheet pan

Method
 

Assemble and chill
  1. Arrange the bread cubes in a greased 9x13 dish in an even layer. Press a few cubes down so they sit close together.
  2. Whisk eggs, whole milk, heavy cream, pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, vanilla, and salt until smooth. The mixture should look uniformly orange and speckled.
  3. Pour the custard over the bread, making sure most cubes are soaked. Press down gently to submerge the top layer, then cover.
  4. Refrigerate overnight (chilling) until the bread looks saturated and the custard is absorbed. A visual cue is that the dish feels heavier when moved and no dry cubes remain.
Bake with streusel
  1. Preheat the oven to 350F. Set up the dish so it can go in as soon as the oven reaches temperature.
  2. Make streusel by mixing flour, brown sugar, and cinnamon, then cutting in cold butter until clumps form. Stop when you see small crumb clusters, not a wet paste.
  3. Scatter the streusel evenly over the soaked bread. Aim for full coverage so the top bakes into a crisp, cinnamon-speckled crust.
  4. Bake for 50-55 minutes at 350F until golden and puffed. The center should be set with edges that pull slightly away from the dish.
Serve
  1. Let the bake rest briefly, then serve slices warm with warm maple syrup. Finish with a dusting of powdered sugar right before eating.

Notes

Pro tip: for the best puff and custard texture, cut the bread into even cubes so every piece soaks at the same rate. Refrigerate leftovers in a covered container for up to 3 days; freeze slices for up to 2 months and reheat until hot. For a dairy lighter swap, use evaporated milk plus half-and-half in place of the heavy cream.