Description
A cozy, spiced make-ahead breakfast perfect for fall mornings.
Ingredients
1 (1-pound) loaf brioche or challah bread, cut into 1-inch cubes
1 cup pumpkin purée (not pumpkin pie filling)
6 large eggs
1 cup whole milk
½ cup heavy cream
½ cup pure maple syrup
2 tsp pumpkin pie spice
1 tsp vanilla extract
½ tsp salt
Streusel Topping:
½ cup brown sugar
½ cup all-purpose flour
½ tsp cinnamon
6 tbsp cold unsalted butter, cut into small cubes
Instructions
Prepare Bread: Place cubed bread evenly in a greased 9×13-inch baking dish.
Make Custard: Whisk together pumpkin, eggs, milk, cream, maple syrup, pumpkin pie spice, vanilla, and salt. Pour over bread, press gently to soak. Cover and refrigerate overnight.
Make Streusel: Mix brown sugar, flour, cinnamon, and butter until crumbly. Refrigerate until baking.
Bake: Preheat oven to 350°F (175°C). Sprinkle streusel over casserole. Bake uncovered for 45–50 minutes until golden and set.
Cool & Serve: Let rest 10 minutes before slicing. Serve with maple syrup or whipped cream if desired.
Notes
Use day-old bread for best texture.
For dairy-free, swap milk and cream with oat milk and use vegan butter.
Add nuts or dried fruit for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 330
- Fat: 16g
- Carbohydrates: 38g
Keywords: Cozy Overnight Pumpkin French Toast Casserole