Pumpkin French Toast Casserole
This crowd-pleasing dish is ideal for holiday mornings, weekend brunches, or anytime you need a special breakfast. It’s sweet, loaded with pumpkin flavor and cozy spices, and has a delicious crunchy streusel topping. And the best part? No need to wake up early to prep; it can all be done the night before. Just assemble, refrigerate, and then bake in the morning for a no-stress breakfast.
My Everyday Table
My Everyday Table
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Pumpkin French Toast Casserole
Prep Time20 Minutes
Servings5
Cook Time42 Minutes
Ingredients
FOR THE FRENCH TOAST: 3/4 loaf L&B Sourdough Artisan Bread, cut into 1-inch cubes (about 9 cups)
Cooking spray
5 large eggs
1 ½ cups whole milk
¾ cup pumpkin purée
¼ cup packed brown sugar
¼ cup L&B Pure Maple Syrup
1 teaspoon L&B Pumpkin Spice
2 teaspoons L&B Organic Pure Vanilla Extract
FOR THE STREUSEL TOPPING: ½ cup all-purpose flour
½ cup packed brown sugar
1 teaspoon L&B Pumpkin Spice
1 teaspoon L&B Ground Cinnamon
â…› teaspoon sea salt
½ cup unsalted butter, cold, cut into tablespoons
â…“ cup chopped pecans or sliced almonds (optional)
Directions
- Cut the bread into 1-inch cubes and let sit out overnight to dry out. (Alternatively, bake the bread in the oven at 350 F for 10 to 12 minutes, until lightly toasted.)
- Grease a 9x13-inch baking dish with cooking spray or butter.
- In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, maple syrup, pumpkin pie spice and vanilla.
- Add the bread cubes to the pumpkin mixture and stir to coat. Transfer to the baking dish, cover and refrigerate overnight.
- Remove the casserole from the refrigerator and heat the oven to 375 F.
- To make the streusel topping: In a small mixing bowl, mix together the flour, brown sugar, pumpkin pie spice, cinnamon and sea salt. Using a pastry cutter or the tines of a fork, cut the butter into the mixture until crumbly and pea-sized. Sprinkle over the casserole. Sprinkle the nuts over the streusel, if using.
- Bake until golden brown, 40 to 50 minutes. Serve with extra maple syrup, if desired.
NOTE: You can prepare the streusel the night before. Simply store in an airtight container in the refrigerator so the butter stays cool.
20 minutes
Prep Time
42 minutes
Cook Time
5
Servings
Directions
- Cut the bread into 1-inch cubes and let sit out overnight to dry out. (Alternatively, bake the bread in the oven at 350 F for 10 to 12 minutes, until lightly toasted.)
- Grease a 9x13-inch baking dish with cooking spray or butter.
- In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, maple syrup, pumpkin pie spice and vanilla.
- Add the bread cubes to the pumpkin mixture and stir to coat. Transfer to the baking dish, cover and refrigerate overnight.
- Remove the casserole from the refrigerator and heat the oven to 375 F.
- To make the streusel topping: In a small mixing bowl, mix together the flour, brown sugar, pumpkin pie spice, cinnamon and sea salt. Using a pastry cutter or the tines of a fork, cut the butter into the mixture until crumbly and pea-sized. Sprinkle over the casserole. Sprinkle the nuts over the streusel, if using.
- Bake until golden brown, 40 to 50 minutes. Serve with extra maple syrup, if desired.
NOTE: You can prepare the streusel the night before. Simply store in an airtight container in the refrigerator so the butter stays cool.