Baked Pumpkin French Toast

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This Baked Pumpkin French Toast recipe is a perfect cozy fall breakfast dish. It combines the flavors of pumpkin and warm spices into a comforting French toast casserole, topped with a delicious streusel for extra crunch. Easy to prepare and bake, this dish is ideal for weekend breakfasts or holiday mornings, offering a delightful seasonal twist on classic French toast.

Course Breakfast

Cuisine American

Keyword fall, french toast, French toast casserole, pumpkin

Prep Time 25

Cook Time 1

Chill Time 8

Servings servings

Calories 334kcal

Author Laura

Equipment

Ingredients

1 loaf French Bread cut into 1-inch cubes
6 large eggs
2 ½ cups milk
¾ cup pumpkin puree
¾ cups granulated sugar
2 Tbsp vanilla
½ tsp cinnamon

Streusel Topping:

½ cup flour
½ cup brown sugar
1 tsp cinnamon
¼ tsp salt
½ cup cold butter cubed

Instructions

Grease or spray (with non-stick spray) a 9×13 baking dish.
Place bread pieces in the baking dish.
In a large bowl, whisk together the eggs, milk, pumpkin, sugar, and vanilla until well blended. Pour evenly over the bread, trying to get every piece wet with the batter.
Cover the pan and place in the fridge overnight (at least 8 hours).
In another bowl or in your food processor, add the flour, brown sugar, cinnamon, and salt. Mix until blended. Then add the butter cubes and pulse in your food processor or cut with a pastry blender until crumbly with pea sized pieces. Cover streusel mixture and refrigerate.
In the morning, preheat oven to 350 degrees. Uncover the 9 x 13 pan and sprinkle the streusel mixture all over the top.
Bake at 350 degrees for 55 to 60 minutes or until a knife inserted in the center comes out clean.
Cut into squares and serve warm topped with maple syrup. Serves 12-18.

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