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–+ servings
A single serving of Pumpkin Pecan French Toast Casserole with maple syrup being poured over the top of it.
5 from 2 votes
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Yield: 8

Pumpkin Pecan French Toast Casserole

Putting a fun fall spin on a breakfast classic, this Pumpkin Pecan French Toast Casserole serves up warm autumn spices, toasted nuts and fresh pumpkin flavor. The rich custard base helps the flavors sink into the bread, turning it soft and tender, while the crispy streusel topping practically melts in your mouth.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes

Ingredients

For the French Toast Casserole

  • 1 (15 to 18 oz) loaf stale bread, cubed
  • 1 ½ cup half and half
  • ½ cup heavy cream
  • 1 cup pumpkin puree, not pumpkin pie filling
  • 5 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract

For the Streusel Topping

  • ½ cup all purpose flour
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • ½ cup cold salted butter, diced
  • ½ cup chopped pecans

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Instructions 

  • Heat the oven to 350°F and spray a 9x13-inch casserole dish. Spray with non-cooking baking spray.
  • Place the stale bread pieces in the prepared baking dish. 
  • In a large bowl (preferably with a pour spout), combine the half and half, heavy cream, pumpkin puree, eggs, sugar, pumpkin pie spice and vanilla and mix till well combined.
  • Pour over the bread and gently turn the bread till completely covered with the custard. 
  • Combine the flour, brown sugar, white sugar and pumpkin pie spice. Use a fork or your fingers to add the salted butter. Mix till it is pea sized but don’t let it melt.
  • Sprinkle over the french toast and add the pecans over the streusel.
  • Place in the oven and bake for 1 hour. You may wish to cover with tinfoil after 45 minutes so it doesn’t get too browned on top. (optional)
  • Remove and allow to cool for 5 minutes, then serve with syrup. Enjoy.

Notes

  • To Store: Keep in the fridge covered tightly in plastic wrap or sealed well in an airtight container up to 5 days.
  • To Freeze: Wrap individual slices in plastic wrap and a layer of foil and freeze. Let thaw overnight in the fridge or thaw in the microwave on the defrost setting until warm.
  • To Reheat: Heat in 350°F oven for 10-15 minutes or until heated through and crisp on top OR heat individual slices in the microwave in 10-second intervals until warm.

Nutrition

Serving: 1, Calories: 519kcal, Carbohydrates: 57g, Protein: 8g, Fat: 30g, Saturated Fat: 15g, Polyunsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 179mg, Sodium: 191mg, Fiber: 2g, Sugar: 46g
© Jessica
Cuisine: American
Category: Breakfast Ideas