Description
Cozy up with this make-ahead Pumpkin French Toast Casserole! It’s packed with fall flavors and topped with a delicious streusel.
Ingredients
Scale
- 1 loaf challah bread, cut into 1-inch cubes
- 1 15-ounce can pumpkin puree
- 1 1/2 cups milk
- 1 cup heavy cream
- 4 large eggs
- 1/2 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup rolled oats
- 1/4 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, cold and cubed
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Spread the bread cubes evenly in the prepared baking dish.
- In a large bowl, whisk together the pumpkin puree, milk, heavy cream, eggs, maple syrup, pumpkin pie spice, vanilla extract, and salt until well combined.
- Pour the pumpkin mixture evenly over the bread cubes, pressing down gently to ensure the bread is soaked. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.
- While the casserole is chilling, prepare the streusel topping: In a medium bowl, combine the flour, brown sugar, rolled oats, and cinnamon.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Remove the casserole from the refrigerator. Sprinkle the streusel topping evenly over the top.
- Bake in the preheated oven for 45-50 minutes, or until the casserole is golden brown and set. Let cool slightly before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 200 mg