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Pumpkin French Toast Casserole

Pumpkin French toast casserole with custardy brioche cubes baked until golden and puffed, finished with a cinnamon streusel. It’s assembled with an overnight soak, so every bite has pumpkin-spiced flavor.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Bread base
  • 1 loaf (16 oz) brioche or challah
Custard
  • 6 eggs
  • 1.5 cup whole milk
  • 0.5 cup heavy cream
  • 0.75 cup pumpkin puree
  • 0.33 cup maple syrup
  • 2 tbsp brown sugar
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 1 tsp vanilla
  • 0.25 tsp salt
Cinnamon streusel
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 0.25 cup cold butter Cold butter cut into small pieces.
Serving
  • 1 maple syrup and powdered sugar

Equipment

  • 1 sheet pan

Method
 

Assemble the casserole
  1. Arrange the brioche or challah cubes in a greased 9x13 dish in a single even layer. Spread them so more surface area is exposed for soaking.
  2. Whisk the eggs, whole milk, heavy cream, pumpkin puree, maple syrup, brown sugar, pumpkin pie spice, cinnamon, vanilla, and salt until smooth and evenly colored. Stop when no streaks of spice remain.
  3. Pour the custard over the bread and press down so the cubes absorb the liquid. Cover and refrigerate overnight, keeping the dish sealed so it chills evenly.
Bake with cinnamon streusel
  1. Preheat the oven to 350F and keep the casserole covered while the oven heats. This helps the custard start baking right away.
  2. Make the streusel by mixing flour, brown sugar, and cinnamon, then rubbing in cold butter until the mixture looks like coarse crumbs. You should see small clumps that will crisp on top.
  3. Uncover the casserole, sprinkle the streusel over the soaked bread, and lightly press it down. Scatter it evenly so the top browns uniformly.
  4. Bake at 350F for 50-55 minutes until golden and puffed. Look for a set center and a crisp, browned streusel surface.
Serve
  1. Serve the pumpkin French toast casserole warm with maple syrup and powdered sugar. Spoon syrup over each portion so the topping slightly melts into the custard.

Notes

For the best texture, press the bread cubes down right after pouring so the custard reaches the center. Refrigerate covered up to 2 days before baking; bake leftovers within that window for best puffing. Freezing is not recommended because the custard texture can turn watery after thawing. For a lighter version, swap whole milk and heavy cream for evaporated milk or a dairy-free creamer with similar fat content.