Pumpkin French Toast Casserole is exactly as incredible as it sounds. Cinnamon swirl bread is cubed and tossed in the creamiest pumpkin spice custard and it all bakes to perfection beneath a layer of crunchy streusel. There’s really no better way to start your fall morning and it’s SO easy to make ahead!
Cut the bread into cubes.Place the cubes on a platter overnight so the cubes dry out. This is key for this recipe. At least 8 hours is best. *Notes below if you don’t have time to leave the bread out.
In a 9x13 baking dish butter the bottom and sides with the softened butter.
Add the dried cubed bread to the baking dish.
In a large bowl add the whole milk, pumpkin purée, brown sugar, heavy cream, eggs, pumpkin pie spice, and vanilla extract. Mix for 2-3 minutes or until fully mixed.
Add the custard to the baking dish.
Place the covered baking dish in the fridge for 3 to 24 hours.
Once you remove the baking dish from the fridge preheat the oven to 350 ° F.
Place the baking dish in the heated oven uncovered for 20 minutes.
In a large bowl add the brown sugar, old-fashioned oats, all-purpose flour, butter, cinnamon, pumpkin spice, and vanilla.
With clean hands (or a fork or pastry cutter) combine the streusel ingredients until you have a crumble.
Add the pecans and mix until incorporated.
Place the crumble in the fridge while the casserole is baking.
After 20 minutes add the crumb topping to the top of the baking dish. Bake for 30-35 minutes or until the top is crunchy and the French toast has taken in all the moisture.
If the top starts to get too brown make a tent and cover it with aluminum foil.
Allow the casserole to rest for 5-10 minutes before serving.
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Notes
NOTE ON DRYING OUT THE BREAD: If time is not on your side you can bake the bread at 325° F. for 10 minutes. The ultimate goal is to make sure the bread is dry and all the moisture has been removed from it. If you have moist bread as you make this your casserole will be mushy.