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Quick Pumpkin French Toast Casserole – Easy Holiday Breakfast

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This quick pumpkin French toast casserole is a one-bowl, no-fuss breakfast that tastes like a warm, spiced bread pudding. Perfect for holiday mornings or cozy weekends, it can be assembled the night before and baked off while you enjoy your coffee.

Ingredients

Scale
  • 1 loaf (about 14–16 oz) day-old brioche or Texas toast, cut into 1-inch cubes
  • 6 large eggs, at room temperature
  • 1 ½ cups whole milk
  • 1 cup canned pumpkin puree (100% pure, not pumpkin pie filling)
  • ¾ cup packed light brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • For the streusel topping: ¼ cup cold unsalted butter, cubed
  • ¼ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ½ teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Prep your bread: Cut day-old brioche or Texas toast into roughly 1-inch cubes. Spread evenly in a greased 9×13-inch baking dish.
  2. Make the custard: In a large bowl, whisk 6 eggs until frothy. Add 1 ½ cups whole milk, 1 cup pumpkin puree, ¾ cup packed brown sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla, and ½ teaspoon salt. Whisk until smooth and sugar is mostly dissolved.
  3. Assemble: Pour custard evenly over bread cubes. Gently press bread down to ensure all pieces soak. Some pieces may stick up—they’ll get crispy.
  4. Soak: Cover with plastic wrap and let sit at room temperature for at least 30 minutes, or refrigerate up to 12 hours for best results.
  5. Make streusel: In a small bowl, combine ¼ cup cold cubed butter, ¼ cup flour, ¼ cup packed brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Use a pastry cutter or fingertips to work butter into dry ingredients until crumbly. Refrigerate until ready to use.
  6. Preheat oven to 350°F (175°C). Remove plastic wrap from casserole and sprinkle streusel evenly over top.
  7. Bake for 40-45 minutes, until center is set and no longer jiggly, top is golden brown, and edges are bubbling. If top browns too quickly, tent with foil for last 10 minutes.
  8. Let rest for 10 minutes before serving to allow custard to set. Serve warm.

Notes

Use day-old bread for best texture; fresh bread can become soggy. For a dairy-free version, use full-fat oat milk or canned coconut milk and vegan butter. For gluten-free, use gluten-free bread and 1:1 gluten-free flour in streusel. Let casserole rest 10 minutes after baking for clean slices.

Nutrition

Keywords: pumpkin French toast casserole, easy holiday breakfast, overnight breakfast casserole, pumpkin bread pudding, fall breakfast recipe

Find it online: https://perkypan.com/quick-pumpkin-french-toast-casserole-easy-holiday-breakfast/