Pumpkin French Toast Casserole #SundaySupper
Recipe type: Breakfast
Cuisine: American
Cook time: 
Total time: 
Serves: 8 servings
Delicious Overnight Pumpkin French Toast Casserole with a yummy pecan streusel.
  • 1 baguette, cubed
  • 2 cups half and half or milk
  • ½ cup heavy cream
  • 1 cup granulated sugar
  • 6 large eggs
  • 1 cup pumpkin
  • 2 tablespoons vanilla
  • 1 tablespoon pumpkin pie spice
  • ½ cup brown sugar
  • ½ cup cold salted butter, diced
  • ½ cup all-purpose flour
  • ⅓ cup chopped pecans
  • 2 teaspoons pumpkin spice
  1. Spray a 9x13 pan with nonstick cooking spray. Place the diced bread in the baking pan; set aside.
  2. In a medium bowl, whisk together the half and half, cream, sugar, eggs, pumpkin, vanilla, and pie spice. Pour the prepared custard over the prepared baking pan. Cover with plastic wrap and refrigerate for at least 3-4 hours and preferably overnight.
  3. STREUSEL:Combine brown sugar, butter, all-purpose flour, pecans, and pumpkin spice in a small bowl. Using your hands, mix together until the butter breaks down into smaller pieces. Sprinkle the streusel mixture over the french toast casserole.
  4. When ready to bake, position a rack in the center of the oven and preheat the oven to 350ºF. Bake for 45-55 minutes or until thoroughly cooked. If your streusel starts to brown too much at any point, tent with a piece of foil. Let cool for a few minutes before serving. Serve with maple syrup, butter, and powdered sugar.
Recipe by Moore or Less Cooking at https://mooreorlesscooking.com/2016/10/09/pumpkin-french-toast-casserole-sundaysupper/