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Kid-Approved Pumpkin French Toast Casserole with Pecan Streusel

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This overnight pumpkin French toast casserole features a creamy custard-soaked brioche base topped with a crunchy pecan streusel. It’s a cozy, crowd-pleasing breakfast that turns a regular Saturday into something special.

Ingredients

Scale
  • 1 loaf (14-16 ounces) day-old brioche or challah bread, cut into 1-inch cubes
  • 6 large eggs, room temperature
  • 1 ½ cups whole milk
  • 1 cup pumpkin puree
  • ¾ cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • ½ cup packed light brown sugar
  • ½ cup unsalted butter, cold and cut into small cubes
  • 1 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Maple syrup, for serving (optional)
  • Powdered sugar, for serving (optional)
  • Whipped cream, for serving (optional)

Instructions

  1. Cut the day-old brioche or challah into 1-inch cubes (about 8-9 cups). Spread evenly in a 9×13-inch baking dish.
  2. In a large mixing bowl, whisk the eggs until smooth and slightly frothy, about 30 seconds. Add the pumpkin puree and whisk until fully combined. Add the brown sugar, vanilla extract, pumpkin pie spice, and salt; whisk until the sugar has mostly dissolved, about 1 minute. Pour in the milk and whisk gently until smooth.
  3. Pour the custard evenly over the bread cubes. Gently press down on the bread to ensure all pieces are soaked. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
  4. In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and cut in with a pastry cutter or two forks until the mixture resembles coarse meal with pea-sized butter pieces. Stir in the chopped pecans. Cover and refrigerate if making ahead.
  5. The next morning, remove the casserole from the fridge and let it sit at room temperature for 20 minutes. Preheat the oven to 350°F (175°C).
  6. Remove the plastic wrap and sprinkle the streusel topping evenly over the casserole. Bake for 40-45 minutes, until puffed, golden brown, and the center is set (a knife inserted in the middle should come out clean or with a few moist crumbs). If the top browns too quickly, tent loosely with foil for the last 10 minutes.
  7. Let the casserole rest on a wire rack for 10 minutes before serving. Serve warm with maple syrup, powdered sugar, or whipped cream if desired.

Notes

For best results, use day-old bread and let the casserole rest overnight. Toast pecans in a dry skillet for 3-4 minutes before adding to the streusel for extra crunch. Let the baked casserole rest for 10 minutes before cutting to allow the custard to set.

Nutrition

Keywords: pumpkin French toast casserole, pecan streusel, overnight breakfast, fall breakfast, kid-friendly

Find it online: https://ovenmila.com/kid-approved-pumpkin-french-toast-casserole-with-pecan-streusel/