Pumpkin French Toast Casserole
There’s something extra cozy about starting your morning with a warm, pumpkin-spiced breakfast. This Pumpkin French Toast Casserole is rich, comforting, and perfect for chilly mornings or holiday brunch.
Ingredients
- 8 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 tablespoon white sugar
- 1 15 ounce can pumpkin puree
- 1 loaf Texas toast thick-sliced bread cut into 1-inch cubes
- ⅓ cup brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 1 tablespoon butter softened
Instructions
- Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
- In a large mixing bowl, whisk the eggs, vanilla, cinnamon, cloves, nutmeg, and sugar together.
- Once combined, stir in the pumpkin purée until smooth and creamy.
- Add your cubed Texas toast to the greased baking dish in an even layer.
- Pour the pumpkin mixture over the top and gently toss to coat every piece of bread. Let it sit for a few minutes to soak.
- In a small bowl, combine brown sugar, cinnamon, flour, and softened butter.
- Use a fork or your fingers to mix until crumbly. Sprinkle evenly over the soaked bread.
- Place the dish in the preheated oven and bake for 30–40 minutes, or until the top is golden brown and the center feels set.
- Let it cool for 5–10 minutes before serving warm. Enjoy!
Notes
Use Day-Old Bread: Slightly stale bread soaks up the custard better and keeps the bake from getting mushy.
Chill Overnight Option: You can prep this the night before and refrigerate it. Just bake in the morning for an easy breakfast.
Watch the Bake Time: Every oven is different, so check the center with a knife - if it comes out clean, it’s done.
Double the Topping: If you love a thick, crumbly topping, feel free to double the streusel ingredients.