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–+ servings

Overnight Spiced Pumpkin Brioche French Toast Casserole

Pillowy cubes of golden brioche soaked overnight in a rich spiced pumpkin custard infused with cinnamon, nutmeg, pure vanilla, and maple, baked until golden and puffy, and crowned with a crunchy brown sugar pecan streusel. The ultimate make-ahead autumn holiday breakfast!
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 440
Ingredients Method Nutrition Notes

Ingredients
  

For the Brioche & Custard Base
  • 1 loaf approx. 14-16 oz / 450g artisan brioche or challah bread, cut into 1-inch cubes
  • 8 large farm-fresh eggs
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1 cup 100% pure pumpkin puree not pumpkin pie mix
  • 1/2 cup dark brown sugar packed
  • 1/4 cup pure amber maple syrup
  • 1 tbsp pure vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp kosher salt
For the Crunchy Pecan Brown Sugar Streusel
  • 1/2 cup all-purpose flour
  • 1/2 cup dark brown sugar packed
  • 1 tsp ground cinnamon
  • 1/2 cup 1 stick / 113g cold unsalted butter, cut into small cubes
  • 3/4 cup raw pecans roughly chopped
  • 1 pinch flaky sea salt
For Serving
  • Warm pure maple syrup
  • Confectioners powdered sugar for dusting
  • Whipped cream or fresh berries optional

Method
 

Step-by-Step Instructions
  1. Prep the Baking Dish: Generously grease a 9x13-inch ceramic or glass baking dish with softened butter. Arrange the cubed brioche bread evenly in the dish, gently pressing them into a uniform layer.
  2. Whisk the Pumpkin Custard: In a large bowl, vigorously whisk together eggs, whole milk, heavy cream, pumpkin puree, brown sugar, maple syrup, vanilla extract, cinnamon, pumpkin pie spice, nutmeg, and salt until completely smooth, velvety, and emulsified.
  3. Pour & Soak: Slowly and evenly pour the spiced pumpkin custard all over the cubed bread, ensuring every cube is soaked. Gently press down on top with a spatula so all bread cubes absorb the custard. Cover tightly with foil and refrigerate overnight (or for at least 4 hours, up to 24 hours).
  4. Make Pecan Streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and a pinch of salt. Cut in the cold butter cubes using a pastry cutter, fork, or fingertips until coarse crumbly pea-sized clusters form. Fold in the chopped pecans. (Can be refrigerated in an airtight container overnight alongside the casserole).
  5. Top & Bake: Preheat oven to 350°F (175°C). Remove the casserole from the refrigerator 20 minutes prior to baking to take the chill off. Uncover and scatter the brown sugar pecan streusel evenly over the top. Bake uncovered at 350°F (175°C) for 45 to 55 minutes, until puffed, deep golden-brown, and the center is set (a knife inserted into the center should emerge clean).
  6. Rest, Dust & Serve: Let the casserole rest on a wire rack for 10 minutes to allow the custard to settle. Dust generously with powdered sugar, slice into generous squares, and serve warm with plenty of pure maple syrup!

Nutrition

Serving: 1gCalories: 440kcalCarbohydrates: 54gProtein: 11gFat: 21gSaturated Fat: 10gCholesterol: 195mgSodium: 410mgPotassium: 280mgFiber: 3gSugar: 28gVitamin A: 5100IUVitamin C: 2mgCalcium: 140mgIron: 3mg

Notes

Chef Secret: Day-old, slightly dry brioche or challah bread is the secret to casserole perfection! Dry bread absorbs the velvety pumpkin custard like a sponge without turning mushy. If your brioche is freshly baked, spread the cubes on a baking sheet and toast at 300°F (150°C) for 10 minutes to dry them out slightly before soaking.

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