Ingredients

The following ingredients have 12 Servings
  • 1 tablespoon butter (melted)
  • 1 loaf bread (or one pound, cubed or torn into pieces, preferably stale (see notes))
  • 6 large eggs
  • 2 cups half and half (or whole milk, see notes)
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar (packed)
  • 1 tablespoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup chopped pecans (or walnuts, see notes)
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 3 tablespoons cold butter (cut into pieces)
  • dried cranberries, powdered sugar, maple syrup, whipped cream, extra nuts, or other favorite French toast toppings

Instruction

  • Grease the bottom and sides of a 9x13 baking dish with the melted butter (1 tablespoon).
  • Add the cubed bread to the baking dish and spread out evenly.
  • In a large mixing bowl, make the custard. Whisk together the eggs (6), half and half (2 cups), pumpkin puree (1 cup), brown sugar (1/2 cup), vanilla extract (1 tablespoon), and pumpkin pie spice (1 tablespoon).
  • Pour the custard evenly over the cubed bread in the baking dish. Cover and refrigerate for a minimum of 1 hour or a maximum of 24 hours (the longer it sits, the softer the texture will be).
  • In a small bowl, mix the streusel topping. Combine the chopped pecans (1/2 cup), all-purpose flour (1/4 cup), brown sugar (1/4 cup), and pumpkin pie spice (1 teaspoon). Add the cold, cut up butter (3 tablespoons) and use a fork, a pastry cutter, or your hands to blend the mixture together and break up the butter, forming a crumbly texture. (If making ahead, this can also be made ahead, covered, and refrigerated separately).
  • When you are ready to bake, preheat your oven to 350 degrees F and arrange a rack in the middle of the oven. Just before baking, sprinkle the streusel topping over the casserole evenly. Bake at 350 degrees F for 50-60 minutes, or until the casserole is no longer jiggly if you shake it a bit. If it's browning too much, you can tent it with foil.
  • Allow the casserole to cool for 5-10 minutes. Cut into 12 pieces (4x3). Top with dried cranberries, powdered sugar, maple syrup, extra nuts, whipped cream... or anything else you love serving French toast with!