Description
Warm spices, creamy pumpkin, and golden French toast come together in this make-ahead casserole that tastes like autumn in every bite. It’s soft in the center, crisp on top, and impossible to resist with a drizzle of maple syrup.
Ingredients
1 loaf day-old brioche or challah, cubed (about 10 cups)
6 large eggs
1½ cups whole milk
1 cup pumpkin purée
½ cup heavy cream
½ cup brown sugar
¼ cup granulated sugar
2 tsp vanilla extract
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp salt
Crumble Topping:
½ cup flour
½ cup brown sugar
1 tsp cinnamon
4 tbsp cold butter, cubed
Optional: chopped pecans or walnuts for crunch, maple syrup for serving
Instructions
Prep Dish: Grease a 9×13-inch baking dish and fill with cubed bread.
Make Custard: In a bowl, whisk eggs, milk, pumpkin, cream, sugars, vanilla, spices, and salt until smooth.
Soak: Pour mixture evenly over the bread cubes. Press lightly to help absorb.
Chill: Cover and refrigerate at least 4 hours or overnight.
Topping: In a bowl, mix flour, sugar, cinnamon, and butter until crumbly. Sprinkle over casserole before baking.
Bake: Preheat oven to 350°F (175°C). Bake uncovered for 45–50 minutes until golden and set in the center.
Serve: Let cool slightly. Serve warm with maple syrup or a dusting of powdered sugar.
- Prep Time: 20 minutes
- Chill Time: 4+ hrs
- Cook Time: 45–50 min
Nutrition
- Calories: 420 kcal / Serving
- Sugar: 27g / Serving
- Sodium: 280mg
- Fat: 22g / Serving
- Saturated Fat: 12g / Serving
- Carbohydrates: 48g / Serving
- Protein: 9g / Serving
- Cholesterol: 175mg / Serving