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–+ servings

Cozy Pumpkin French Toast Casserole with Pecan Streusel

Tender cubes of buttery brioche baked in a velvety spiced pumpkin custard and topped with crunchy brown sugar roasted pecan streusel.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American, Comfort Food, Fall Seasonal
Ingredients Method

Ingredients
  

Brioche & Spiced Pumpkin Custard
  • 1 loaf (16 oz) day-old brioche bread, cut into 1-inch cubes
  • 6 large eggs
  • 1 cup pure pumpkin puree (not pie mix)
  • 1 cup whole milk
  • 1/2 cup heavy whipping cream
  • 1/3 cup pure maple syrup
  • 1 tbsp pure vanilla extract
  • 1.5 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp kosher salt
Crunchy Brown Sugar Pecan Streusel
  • 1 cup raw pecans, coarsely chopped
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 4 tbsp unsalted dairy butter, cold and cubed

Method
 

Assemble Custard & Brioche
  1. Arrange brioche cubes in a greased 9x13-inch baking dish. Whisk eggs, pumpkin puree, whole milk, heavy cream, maple syrup, vanilla, cinnamon, pumpkin pie spice, and salt until smooth.
  2. Pour pumpkin custard evenly over the brioche, pressing down gently so every cube absorbs the liquid. Let stand 10 minutes (or cover and chill overnight).
Streusel & Bake
  1. Mix chopped pecans, brown sugar, flour, and cinnamon in a small bowl. Cut in cold cubed butter until crumbly. Scatter streusel evenly over the soaked bread.
  2. Bake uncovered at 350°F (175°C) for 35-40 minutes until golden, puffed, and set in the center. Cool 5 minutes, dust with powdered sugar, and serve warm with maple syrup.

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