Pumpkin French Toast Bake
This Pumpkin French Toast Bake takes everything you love about pumpkin pie and turns it into an easy, make ahead breakfast that feeds a crowd. Thick cubes of brioche soak overnight in a spiced pumpkin custard, then bake under a buttery pecan streusel until deep golden brown. It is the perfect cozy fall morning treat for holiday brunches and lazy weekends.
Equipment
- 9x13-inch baking dish Enameled cast iron recommended for even heat distribution
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Plastic wrap or foil For chilling overnight
- Sharp bread knife For cutting bread into cubes
- Medium bowl For the streusel topping
- Pastry cutter (optional) Can use fingers instead
Ingredients
For the Custard
- 1 loaf brioche bread about 10 to 12 cups, cut into 1 inch cubes, day old loaf works best
- 8 large eggs
- 2 cups whole milk 480ml
- 1 cup canned pumpkin puree 240g, not pumpkin pie filling
- 1/2 cup brown sugar 100g, packed
- 1 tablespoon vanilla extract 15ml
- 2 teaspoons pumpkin pie spice 10ml
- 1/2 teaspoon ground cinnamon 2.5ml
- 1/4 teaspoon salt 1.25ml
For the Pecan Streusel
- 1/2 cup all purpose flour 60g
- 1/2 cup brown sugar 100g, packed
- 1/2 cup chopped pecans 60g
- 1/2 teaspoon ground cinnamon 2.5ml
- 6 tablespoons cold unsalted butter 85g, cubed
To Serve
- pure maple syrup for drizzling
- whipped cream optional topping
- powdered sugar optional dusting
Instructions
- Lightly grease a 9x13 inch baking dish with butter or non stick spray. Cut brioche into 1 inch cubes and spread evenly in the dish.
- In a large bowl, whisk eggs until frothy. Add milk, pumpkin puree, brown sugar, and vanilla, whisking until smooth. Stir in pumpkin pie spice, cinnamon, and salt.
- Pour custard over bread cubes, pressing down gently so bread absorbs liquid. Cover tightly and refrigerate at least 1 hour or overnight.
- Combine flour, brown sugar, pecans, and cinnamon. Cut in cold butter until mixture resembles coarse sand with pea sized clumps. Refrigerate until ready to bake.
- Preheat oven to 350 degrees Fahrenheit. Let dish sit at room temperature for 15 minutes, then sprinkle streusel evenly over the top.
- Bake for 40 to 45 minutes until deep golden brown and center is set. Tent with foil if streusel browns too quickly. Rest 5 to 10 minutes before slicing.
- Slice into squares while warm. Drizzle with maple syrup and add whipped cream or powdered sugar if desired. Serve immediately.
Notes
- Use day old or slightly stale bread so it absorbs the custard instead of turning mushy.
- Do not skip the chilling step, since it lets the bread soak up flavor evenly.
- Whisk the custard thoroughly so there are no streaks of pumpkin left.
- Keep the streusel butter cold for the best crumbly texture.
- Check the center with a knife around the 40 minute mark to avoid overbaking.
- Swap the pecan streusel for a simple crumb topping made with oats and brown sugar.
- Fold in half a cup of chocolate chips or dried cranberries before baking for a variation.
- Use challah or sourdough bread instead of brioche for a slightly different texture.
- Make it dairy free by swapping the whole milk for oat milk or almond milk.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat individual squares in the microwave for 30 to 45 seconds.
- Freeze baked and cooled squares in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1ServingCalories: 380kcalCarbohydrates: 42gProtein: 10gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 165mgSodium: 280mgPotassium: 320mgFiber: 2gSugar: 20gVitamin A: 60IUVitamin C: 2mgCalcium: 12mgIron: 10mg
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