Description
Cozy, make-ahead breakfast with thick bread soaked in pumpkin-infused custard, baked golden, and topped with a sweet cinnamon crumble. Combines flavors of pumpkin pie and French toast perfect for holiday mornings or weekend brunch.
Ingredients
Custard Mixture
8 large eggs
1 tbsp white sugar
2 tsp ground cinnamon
1 tsp vanilla extract
½ tsp ground cloves
¼ tsp ground nutmeg
1 (15-oz) can pumpkin puree
Bread Base
1 loaf Texas toast (thick-sliced bread), cut into 1-inch cubes
Crumble Topping
⅓ cup brown sugar
¼ tsp ground cinnamon
2 tbsp all-purpose flour
1 tbsp butter, softened
Instructions
- Grease a 9×13-inch baking dish. Add cubed bread in an even layer.
- Whisk eggs, sugar, cinnamon, vanilla, cloves, and nutmeg in a bowl. Mix in pumpkin puree until smooth.
- Pour custard evenly over bread, pressing gently so cubes absorb mixture.
- Stir brown sugar, cinnamon, and flour. Cut in butter until crumbly.
- Sprinkle crumble topping over the casserole. Optional: cover and refrigerate overnight.
- Preheat oven to 350°F (175°C). Bake 45–55 minutes until golden and center is set.
- Cool 10 minutes. Serve warm with maple syrup or whipped cream.
Notes
Use day-old bread for better texture and absorption.
Adjust spices to taste or use pumpkin pie spice for convenience.
Assemble the night before for stress-free mornings.
Bake less for softer texture or longer for crisp top.
Store leftovers refrigerated up to 3 days or freeze for 2 months.
- Prep Time: 15
- Cook Time: 50
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 16g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 165mg
Keywords: pumpkin french toast casserole, make ahead breakfast, fall brunch recipes, baked pumpkin toast, holiday breakfast casserole