Pumpkin Spice French Toast Casserole with Pecan Streusel

Pumpkin Spice French Toast Casserole with Pecan Streusel ingredients

• 1 loaf Challah or Brioche bread
• 8 large eggs
• 2.5 cups whole milk
• 1 cup canned pumpkin puree
• 0.5 cup light brown sugar
• 0.25 cup maple syrup
• 1 tsp vanilla extract
• 1.5 tsp pumpkin pie spice
• 0.5 tsp ground cinnamon
• 0.75 cup all-purpose flour
• 0.5 cup light brown sugar
• 0.5 tsp ground cinnamon
• 0.5 cup cold unsalted butter
• 0.5 cup chopped pecans
• 1 tbsp unsalted butter
• powdered sugar

How to make Pumpkin Spice French Toast Casserole with Pecan Streusel

1. Lightly grease a 9x13 inch baking dish with 1 tablespoon unsalted butter and evenly spread all of the 1-inch cubed challah or brioche bread into the dish.
2. In a large bowl, whisk together 8 large eggs until frothy. Then, add 2.5 cups whole milk, 1 cup canned pumpkin puree, 1/2 cup packed light brown sugar, 1/4 cup maple syrup, 1 teaspoon vanilla extract, 1.5 teaspoons pumpkin pie spice, and 1/2 teaspoon ground cinnamon. Whisk until completely smooth and well combined.
3. Pour the pumpkin custard mixture evenly over the bread cubes in the baking dish, pressing down gently with a spatula to ensure all bread is submerged and soaked.
4. To prepare the pecan streusel, combine 3/4 cup all-purpose flour, 1/2 cup packed light brown sugar, and 1/2 teaspoon ground cinnamon in a medium bowl.
5. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. Using your fingertips or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Stir in 1/2 cup chopped pecans.
6. Sprinkle the prepared pecan streusel evenly over the top of the bread and custard mixture in the baking dish.
7. Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the bread to fully absorb the custard. This step ensures a tender, creamy texture.
8. When ready to bake, preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator and let it sit at room temperature for 20-30 minutes while the oven preheats.
9. Remove the plastic wrap and bake for 45-55 minutes, or until the casserole is set, golden brown, and the streusel is crisp. If the streusel begins to brown too quickly, tent the dish loosely with foil.
10. Let the casserole cool for 10-15 minutes before serving to allow it to set further. Dust with powdered sugar before serving, if desired, and offer extra maple syrup on the side.

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