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Cozy Pumpkin French Toast Casserole with Pecan Streusel

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This cozy pumpkin french toast casserole with pecan streusel is the perfect make-ahead breakfast for fall mornings. It features a custard-soaked brioche base with a crunchy, buttery pecan topping that will fill your kitchen with the warm aroma of cinnamon and nutmeg.

Ingredients

Scale
  • 1 large loaf brioche or challah bread (about 450g / 1 lb), cut into 1-inch cubes
  • 6 large eggs, room temperature
  • 1 ½ cups (360 ml) whole milk
  • 1 cup (240 ml) pumpkin puree (not pumpkin pie filling)
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (60 g) all-purpose flour
  • ½ cup (100 g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons (85 g) cold unsalted butter, cut into small cubes
  • ¾ cup (90 g) chopped pecans
  • Maple syrup, for serving (optional)
  • Powdered sugar, for dusting (optional)
  • Fresh whipped cream or Greek yogurt, for serving (optional)

Instructions

  1. Cut the brioche or challah into 1-inch cubes and spread them evenly in a greased 9×13-inch baking dish. If the bread is fresh, dry it out in a 300°F (150°C) oven for 5-7 minutes.
  2. In a large mixing bowl, whisk the eggs until light and frothy. Add the pumpkin puree, granulated sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Whisk until smooth. Slowly pour in the milk while whisking gently.
  3. Pour the custard evenly over the bread cubes. Gently press the bread down with a spatula to coat. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight (8-12 hours).
  4. Just before baking, make the streusel: In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse sand with some pea-sized butter pieces. Stir in the chopped pecans. Refrigerate until ready to use.
  5. Preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let it sit on the counter for about 15 minutes. Sprinkle the streusel evenly over the top.
  6. Bake for 45-55 minutes, until the center is set and the streusel is golden and fragrant. If the streusel browns too quickly, tent with foil for the last 10-15 minutes.
  7. Let the casserole rest for 10 minutes before serving. Dust with powdered sugar, drizzle with maple syrup, and add whipped cream or Greek yogurt if desired. Serve warm.

Notes

For best results, use day-old brioche or challah. Do not skip the overnight soak—it ensures the bread absorbs the custard fully. If using fresh bread, dry it out in the oven first. Always use 100% pure pumpkin puree, not pumpkin pie filling. The streusel should be made just before baking and kept cold for maximum crunch.

Nutrition

Keywords: pumpkin french toast casserole, pecan streusel, overnight breakfast casserole, fall breakfast, holiday brunch

Find it online: https://cookluma.com/cozy-pumpkin-french-toast-casserole-with-pecan-streusel/