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Pumpkin French Toast Casserole with golden brioche, pumpkin custard, toasted pecans and maple syrup

Pumpkin French Toast Casserole

An easy overnight Pumpkin French Toast Casserole made with brioche, real pumpkin, maple syrup, warm spices and a crunchy brown-sugar pecan topping.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 9 hours 20 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • French Toast Casserole
  • 1 lb 450 g brioche or challah, slightly stale and cut into 1-inch pieces
  • 1 cup pure pumpkin puree
  • 6 large eggs
  • 2 cups whole milk
  • ½ cup heavy cream
  • ⅓ cup pure maple syrup
  • ¼ cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon fine salt
  • Pecan Topping
  • ½ cup roughly chopped pecans
  • 3 tablespoons packed light brown sugar
  • 3 tablespoons cold unsalted butter cut into small pieces
  • ½ teaspoon ground cinnamon

Method
 

  1. Slightly dry fresh bread if necessary.
  2. Butter a 9 × 13-inch baking dish.
  3. Arrange bread cubes loosely in the dish.
  4. Whisk eggs thoroughly in a large bowl.
  5. Whisk in pumpkin puree.
  6. Gradually add milk and cream.
  7. Add maple syrup and brown sugar.
  8. Whisk in vanilla, cinnamon, ginger, nutmeg, cloves, and salt.
  9. Pour custard evenly over bread.
  10. Gently press bread into the custard.
  11. Rest 10 minutes and press lightly again.
  12. Cover and refrigerate 8–12 hours.
  13. Preheat oven to 350°F (175°C).
  14. Combine pecans, brown sugar, cinnamon, and cold butter.
  15. Scatter topping over casserole.
  16. Cover loosely with foil and bake 25 minutes.
  17. Remove foil and bake another 20–30 minutes, until the center is set.
  18. Rest 10–15 minutes.
  19. Serve warm with maple syrup.

Notes

Use pure pumpkin puree, not pumpkin pie filling.
Slightly stale brioche or challah gives the casserole better structure.
Keep the pecan topping separate until you're ready to bake.
If the top browns before the center is set, cover loosely with foil.