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–+ servings
Overnight Spiced Pumpkin Brioche French Toast Casserole

Overnight Spiced Pumpkin Brioche French Toast Casserole

Pillowy cubes of golden brioche soaked overnight in a rich spiced pumpkin custard infused with cinnamon, nutmeg, pure vanilla, and maple, baked until golden and puffy, and crowned with a crunchy brown sugar pecan streusel. The ultimate make-ahead autumn holiday breakfast!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Fall Recipes, Holiday Bakes
Cuisine: American Autumn Breakfast, Holiday Brunch
Calories: 440
Ingredients Method Nutrition

Ingredients
  

For the Brioche & Custard Base
  • 1 loaf (approx 16 oz) artisan brioche or challah bread cut into 1-inch cubes
  • 8 large eggs room temperature
  • 1 1/2 cups whole milk rich dairy foundation
  • 1 cup heavy cream for velvety custard texture
  • 1 cup 100% pure pumpkin puree not pumpkin pie mix
  • 1/2 cup dark brown sugar packed
  • 1/4 cup pure amber maple syrup plus extra for serving
  • 1 tbsp pure vanilla extract fragrant aromatics
  • 2 tsp ground cinnamon warm autumn spice
  • 1 tsp pumpkin pie spice clove, allspice, ginger blend
  • 1/2 tsp kosher salt balances sweetness
For the Crunchy Pecan Brown Sugar Streusel
  • 1/2 cup all-purpose flour streusel structure
  • 1/2 cup dark brown sugar packed
  • 1 tsp ground cinnamon for spice crumble
  • 1/2 cup cold unsalted butter cut into small cubes
  • 3/4 cup raw pecans roughly chopped

Method
 

Step-by-Step Cooking Walkthrough
  1. Butter a 9x13-inch ceramic or glass baking dish. Arrange cubed brioche evenly in the dish, pressing gently into a uniform layer.
  2. In a large bowl, whisk together eggs, milk, cream, pumpkin puree, brown sugar, maple syrup, vanilla, cinnamon, pumpkin spice, nutmeg, and salt until velvety smooth.
  3. Slowly pour custard evenly over the brioche. Gently press down with a spatula so all bread cubes absorb liquid. Cover tightly and refrigerate overnight (or at least 4 hours).
  4. In a medium bowl, combine flour, brown sugar, cinnamon, and cold butter cubes. Cut with a fork or pastry cutter into crumbly clusters, then fold in chopped pecans.
  5. Preheat oven to 350°F (175°C). Uncover casserole, scatter pecan streusel over top, and bake for 45 to 50 minutes until puffed and golden brown.
  6. Let rest 10 minutes, dust with powdered sugar, and serve warm with plenty of maple syrup!

Nutrition

Serving: 1gCalories: 440kcalCarbohydrates: 54gProtein: 11gFat: 21gSaturated Fat: 10gCholesterol: 195mgSodium: 410mgPotassium: 280mgFiber: 3gSugar: 28gCalcium: 140mgIron: 3mg

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