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–+ servings
Jennifer Lewis

Overnight Pumpkin French Toast Casserole

The ultimate cozy fall weekend breakfast: thick pillowy brioche cubes soaked overnight in a rich spiced pumpkin custard, crowned with a crunchy brown sugar pecan streusel and warm maple syrup. An effortless make-ahead brunch feast that feeds a crowd with zero morning stress!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 generous servings
Course: Breakfast / Weekend Brunch
Cuisine: American / Autumn Comfort
Calories: 420
Ingredients Method Nutrition

Ingredients
  

For the Brioche & Spiced Pumpkin Custard
  • 1 loaf (16 oz) artisan brioche or challah bread day-old, cut into 1-inch cubes
  • 8 large eggs farm fresh
  • 1 can (15 oz) 100% pure pumpkin puree not pumpkin pie mix
  • 1.5 cups whole milk
  • 1/2 cup heavy cream for velvety richness
  • 1/3 cup dark brown sugar packed
  • 2 tsp pure vanilla extract
  • 1.5 tbsp pumpkin pie spice ground cinnamon, nutmeg, ginger, cloves
  • 1/4 tsp fine sea salt balances sweetness
For the Crunchy Brown Sugar Pecan Streusel
  • 1 cup pecan halves roughly chopped
  • 1/2 cup dark brown sugar packed
  • 1/3 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 4 tbsp cold unsalted butter cubed
For Serving & Garnishes
  • pure grade A maple syrup warmed, for drizzling
  • powdered sugar for dusting
  • fresh blackberries or raspberries optional, for serving

Method
 

Cube Bread & Prep Dish
  1. Grease a 9x13-inch ceramic baking dish with butter or non-stick spray.
  2. Scatter the cubed brioche bread evenly throughout the prepared baking dish in a loose, even layer.
Whisk Custard & Soak Overnight
  1. In a large mixing bowl, whisk together the eggs, pure pumpkin puree, whole milk, heavy cream, dark brown sugar, vanilla extract, pumpkin pie spice, and sea salt until completely smooth and emulsified.
  2. Slowly pour the pumpkin custard evenly across the brioche cubes, pressing down gently with a spatula so every piece absorbs the custard.
  3. Cover the dish tightly with aluminum foil and refrigerate overnight (or for at least 4 hours) to allow the custard to fully permeate the bread without making it mushy.
Assemble Streusel & Bake
  1. When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator to take off the chill while the oven warms.
  2. In a small bowl, mix the chopped pecans, brown sugar, flour, and cinnamon. Cut in the cold butter with a pastry blender or fingertips until pea-sized crumbly clusters form.
  3. Uncover the baking dish and scatter the pecan streusel evenly across the top.
  4. Bake uncovered at 350°F (175°C) for 40 to 45 minutes, until the custard is set in the center, the edges are puffed and golden, and the pecan topping is fragrant and crisp.
Rest, Garnish & Serve
  1. Allow the casserole to rest for 10 minutes to set cleanly before slicing.
  2. Dust lightly with powdered sugar, cut into generous squares, and serve warm with plenty of warmed pure maple syrup and fresh coffee!

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 48gProtein: 11gFat: 22gSaturated Fat: 10gCholesterol: 175mgSodium: 360mgPotassium: 290mgFiber: 3gSugar: 24gVitamin A: 5400IUVitamin C: 2.5mgCalcium: 140mgIron: 3.1mg

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