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Pumpkin French Toast Casserole

Pumpkin French toast casserole with cinnamon streusel topping and a custardy, puffed bake. Cubed brioche or challah soaks overnight, then bakes at 350°F until golden and set.
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Prep Time 20 minutes
Cook Time 55 minutes
overnight chilling 8 hours
Total Time 9 hours 15 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

bread
  • 1 loaf (16 oz) brioche or challah cut into 1-inch cubes
custard
  • 6 eggs
  • 1.5 cup whole milk
  • 0.5 cup heavy cream
  • 0.75 cup pumpkin puree
  • 0.33 cup maple syrup
  • 2 tbsp brown sugar
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 1 tsp vanilla
  • 0.25 tsp salt
streusel
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 0.25 cup cold butter for streusel
serving
  • 1 powdered sugar for serving
  • 1 maple syrup warm maple syrup for serving

Equipment

  • 1 sheet pan

Method
 

Assemble and soak
  1. Arrange the bread cubes in a greased 9x13 dish so they sit in a single, even layer.
  2. Whisk the eggs, whole milk, heavy cream, pumpkin puree, maple syrup, brown sugar, pumpkin pie spice, cinnamon, vanilla, and salt until smooth and evenly colored.
  3. Pour the custard over the bread and press down to help it absorb, leaving some custard visible around the edges.
  4. Cover and refrigerate overnight so the bread fully soaks and the dish looks thick and set.
Bake with streusel
  1. Preheat the oven to 350°F.
  2. Make the streusel by rubbing flour, brown sugar, cinnamon, and cold butter together until it forms small crumbs.
  3. Scatter the streusel over the soaked bread.
  4. Bake for 50–55 minutes at 350°F until the top is golden and the casserole is puffed with set, custardy center.
Serve
  1. Serve warm with warm maple syrup and powdered sugar, letting the syrup melt slightly on the surface.

Notes

For best texture, press the bread down firmly after pouring so no dry cubes remain, then let it chill overnight until fully saturated. Refrigerate covered up to 2 days before baking; freeze baked leftovers up to 2 months. For a lighter option, use half-and-half in place of heavy cream while keeping the rest the same.