Alright, let’s dive right in — we’re making Pumpkin French Toast Casserole with Pecan Crumble!
This is one of those cozy, fall-baked recipes that makes your kitchen smell like a pumpkin spice candle exploded (in the best way possible).
It’s warm, sweet, soft in the middle, crunchy on top… and you can make it ahead for an easy morning treat.
Perfect for a lazy weekend brunch or to wow your friends when they come over.
Why I Love This Recipe
I first made this on a chilly Saturday morning when I had leftover brioche bread that was a day past its prime. Instead of boring toast, I decided to soak it in pumpkin custard and bake it with a sweet, buttery pecan crumble. The result? My whole house smelled like a bakery, and every single bite had that warm pumpkin pie flavor with the bonus of crunchy topping.
Here’s why this one stays on repeat in my kitchen:
- Warm & cozy flavors – like pumpkin pie and French toast had a baby.
- The topping – pecan crumble gives it that crunchy “oh wow” texture.
- Make-ahead magic – prep it the night before, bake it in the morning.
- Crowd pleaser – people will ask for seconds (and the recipe).
Servings & Time
- Serves: 8
- Prep time: 20 minutes
- Cook time: 45 minutes
- Total time: 1 hour 5 minutes
What You’ll Need
For the Casserole
- 1 loaf (about 14 oz) brioche bread, cut into 1-inch cubes
- 1 cup pumpkin purée (not pumpkin pie filling)
- 6 large eggs
- 1 ½ cups whole milk
- ½ cup heavy cream
- ½ cup brown sugar, packed
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp salt
For the Pecan Crumble
- 1 cup chopped pecans
- ½ cup brown sugar, packed
- ½ cup all-purpose flour
- ½ cup cold unsalted butter, cubed
- 1 tsp ground cinnamon
Pro Tips
- Stale bread works best – it soaks up the custard without getting mushy.
- Chill before baking – at least 30 minutes (or overnight) lets flavors meld.
- Cut bread evenly – cubes around 1 inch so they bake consistently.
- Check halfway through baking – if the top is browning too quickly, cover with foil.
- Warm your maple syrup – it takes the flavor up a notch.
Tools You’ll Need
- 9×13-inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Knife and cutting board
Possible Substitutions & Variations
- Bread: Swap brioche for challah or French bread.
- Milk: Use oat milk or almond milk for dairy-free.
- Nuts: Walnuts instead of pecans.
- Spices: Add a pinch of nutmeg or cardamom.
- Sweetener: Maple syrup instead of brown sugar for a deeper flavor.
Make-Ahead Tips
- Assemble casserole (without crumble) the night before, cover, and refrigerate.
- Make crumble separately and store in the fridge. Sprinkle on before baking.
Why This Recipe Works (Quick Science)
- Bread texture: Stale bread absorbs more custard without collapsing.
- Egg & dairy ratio: Balances richness with moisture so the inside is creamy but set.
- Crumble topping: Butter melts, coating pecans and sugar, creating crispy bites.
Common Mistakes
- Using fresh bread – makes the casserole soggy.
- Overbaking – dries out the custard; pull it when it’s just set in the middle.
- Skipping the rest time – the bread needs to soak up the pumpkin custard.
What to Serve With
- Fresh berries or sliced apples
- Whipped cream or vanilla yogurt
- A drizzle of warm maple syrup
- Hot coffee or chai tea
Instructions
Step 1 – Prep the bread
Cut 1 loaf (14 oz) brioche bread into 1-inch cubes and spread evenly in a greased 9×13-inch baking dish.
Step 2 – Make the pumpkin custard
In a large bowl, whisk together 1 cup pumpkin purée, 6 large eggs, 1 ½ cups whole milk, ½ cup heavy cream, ½ cup brown sugar, 2 tsp vanilla extract, 2 tsp pumpkin pie spice, ½ tsp ground cinnamon, and ¼ tsp salt until smooth.
Step 3 – Pour custard over bread
Slowly pour the pumpkin custard over the cubed bread, pressing gently with a spatula so all bread is coated.
Step 4 – Chill
Cover and refrigerate for at least 30 minutes, or overnight for stronger flavor.
Step 5 – Make the pecan crumble
In a medium bowl, combine 1 cup chopped pecans, ½ cup brown sugar, ½ cup all-purpose flour, ½ cup cold cubed unsalted butter, and 1 tsp ground cinnamon. Use your fingers or a pastry cutter to mix until crumbly.
Step 6 – Sprinkle topping
Evenly sprinkle the pecan crumble over the chilled bread mixture.
Step 7 – Bake
Place in a preheated 350°F oven and bake for 40–45 minutes, until the top is golden and the custard is set in the center.
Step 8 – Serve
Let cool for 5 minutes, then slice and serve warm with maple syrup or whipped cream.
Leftovers & Storage
- Store cooled leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave for 30–45 seconds, or in the oven at 325°F for 10 minutes.
- Freeze slices for up to 2 months; thaw overnight in the fridge.
Macros (per serving)
(Based on 8 servings, without syrup or whipped cream)
- Calories: 420
- Protein: 9g
- Carbs: 44g
- Fat: 24g
- Fiber: 3g
- Sugar: 22g
FAQ
Q: Can I make this dairy-free?
Yes — use almond milk and coconut cream instead of milk and heavy cream, and vegan butter for the crumble.
Q: Can I use canned pumpkin pie filling?
Nope! It’s already sweetened and spiced — the casserole will be overly sweet and oddly textured.
Q: How do I know it’s done baking?
The center should be set but still slightly soft; it’ll firm up as it cools.
This one is worth pulling out the big coffee mugs for — warm, sweet, crunchy, and pumpkin-spiced all the way through. Bake it, eat it, and tell me how it went. If your kitchen doesn’t smell amazing while this is in the oven… check if your nose is working.