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Ultra close-up macro view of warm baked pumpkin French toast casserole with spiced custard interior, toasted pecan streusel, and dripping maple syrup

Baked Pumpkin French Toast Casserole (Pecan Streusel)

This viral baked pumpkin French toast casserole is the ultimate cozy autumn breakfast! Fluffy cubes of buttery brioche bread soaked in a spiced pumpkin vanilla custard, crowned with a crunchy brown sugar toasted pecan streusel, and baked until puffed, custardy, and golden brown. Can be assembled the night before for an effortless holiday morning brunch!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch, Holiday Breakfast
Cuisine: American, Autumn Breakfast, Comfort Food
Calories: 385
Ingredients Method Nutrition Notes

Ingredients
  

Spiced Pumpkin Brioche Custard
  • 1 loaf (approx. 14-16 oz) day-old brioche or challah bread (cut into 1-inch cubes)
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 6 large fresh eggs
  • 1.5 cups whole milk
  • 0.5 cup heavy whipping cream
  • 0.33 cup pure maple syrup
  • 1 tbsp pure vanilla extract
  • 1.5 tbsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 0.25 tsp fine sea salt
Crunchy Brown Sugar Pecan Streusel
  • 0.5 cup dark brown sugar (packed)
  • 0.75 cup raw pecans (roughly chopped)
  • 0.33 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 4 tbsp unsalted butter (cold, cut into small cubes)
Serving & Garnishes
  • 2 tbsp powdered confectioners' sugar (for dusting)
  • 0.5 cup pure amber maple syrup (warmed, for drizzling)
  • 1 cup fresh blackberries and sliced oranges (optional, for serving)

Method
 

Prepare the Bread and Dish
  1. Generously grease a 9x13-inch ceramic baking dish with butter. Cut the day-old brioche loaf into 1-inch cubes and scatter them evenly into the prepared dish.
Whisk the Pumpkin Custard
  1. In a large mixing bowl, thoroughly whisk together the eggs, pure pumpkin puree, whole milk, heavy cream, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and sea salt until completely smooth, aromatic, and uniform.
Soak the Bread
  1. Pour the spiced custard evenly over the brioche cubes. Use a silicone spatula to gently press the bread down so every single piece absorbs the rich custard. Let rest for 15 minutes at room temperature (or cover tightly with foil and refrigerate overnight).
Make the Brown Sugar Pecan Streusel
  1. In a medium bowl, mix together brown sugar, chopped pecans, flour, and cinnamon. Add cold cubed butter and work with your fingers or a pastry cutter until crumbly with pea-sized clumps.
Bake to Golden Puffed Perfection
  1. Preheat oven to 350°F (175°C). Scatter the pecan streusel evenly over the top of the soaked casserole. Bake uncovered for 40 to 45 minutes until the casserole is puffed, the edges are caramelized, and the center is set.
Dust, Drizzle & Serve
  1. Let rest for 10 minutes so the custard settles. Dust generously with powdered sugar and drizzle with warm pure maple syrup. Slice into large squares and serve warm with fresh berries!

Nutrition

Serving: 1gCalories: 385kcalCarbohydrates: 48gProtein: 10gFat: 18gSaturated Fat: 8gCholesterol: 165mgSodium: 310mgPotassium: 280mgFiber: 3.5gSugar: 24gVitamin A: 65IUVitamin C: 4mgCalcium: 14mgIron: 15mg

Notes

Baker's Secret: Day-old, slightly stale brioche or challah bread is essential! Fresh, soft bread turns mushy in custard, whereas slightly dry bread absorbs the rich pumpkin custard like a sponge while retaining tender pillowy structure.

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