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Overnight Pumpkin French Toast Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 loaf (14-16 oz) day-old brioche or challah bread, cut into 1-inch cubes
  • 6 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup half-and-half or heavy cream
  • 1 cup 100% pure pumpkin puree
  • 1/3 cup packed dark brown sugar
  • 2 tbsp pure maple syrup
  • 2 tsp pure vanilla extract
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/2 cup all-purpose flour
  • 1/2 cup packed dark brown sugar
  • 1 tsp ground cinnamon
  • 1/2 cup chopped pecans
  • 1/4 cup (4 tbsp) cold unsalted butter, cubed

Method
 

  1. Grease a 9x13-inch baking dish with butter and spread the cubed brioche bread evenly inside.
  2. In a large bowl, whisk together the eggs, milk, half-and-half, pumpkin puree, brown sugar, maple syrup, vanilla, pumpkin pie spice, and cinnamon until smooth.
  3. Pour the pumpkin custard evenly over the bread cubes and press gently so all pieces are soaked. Rest for 20 minutes (or cover and chill overnight).
  4. Mix flour, brown sugar, cinnamon, and pecans in a small bowl; cut in the cold butter until crumbly and scatter over the casserole.
  5. Bake uncovered at 350°F (175°C) for 35-40 minutes until golden brown and set in the center. Serve warm with maple syrup!

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