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Pumpkin French Toast Bake

Pumpkin French toast bake with a cinnamon streusel topping—cubes of brioche or Texas toast soaked overnight and baked until golden and puffed. Serve warm with maple syrup and a light powdered sugar dusting for a cozy American breakfast casserole.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

French toast base
  • 1 loaf (16 oz) brioche or Texas toast, cut into cubes Use brioche for richer flavor or Texas toast for sturdier cubes.
  • 6 eggs
  • 1.5 cup whole milk
  • 0.5 cup heavy cream
  • 0.75 cup pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
  • 0.33 cup maple syrup
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 1 tsp vanilla
  • 0.25 tsp salt
Cinnamon streusel topping
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 0.25 cup cold butter Cut into small pieces for crumbly streusel.
Serving
  • 0.5 cup maple syrup Warm for drizzling over the bake.
  • 1 powdered sugar Dust lightly right before serving.

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Assemble and chill
  1. Grease a 9x13 baking dish, then arrange the bread cubes in an even layer.
  2. In a large bowl, whisk the eggs, whole milk, heavy cream, pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, vanilla, and salt until smooth.
  3. Pour the custard evenly over the bread, then press the cubes down so they soak.
  4. Refrigerate the dish overnight so the bread fully absorbs the liquid.
Bake with streusel
  1. Preheat the oven to 350F.
  2. Make the streusel by mixing flour, brown sugar, cinnamon, and cold butter until the mixture looks like coarse crumbs.
  3. Scatter the streusel evenly over the soaked bread.
  4. Bake for 50-55 minutes, until the top is golden and the center is puffed.
Serve
  1. Let the bake cool for 5 minutes, then drizzle with warm maple syrup and dust with powdered sugar to serve.

Notes

Pro tip: press the bread down after pouring the custard so every cube soaks evenly, which helps the bake puff uniformly. Refrigerate covered up to 2 days after assembling; freeze baked portions up to 2 months (thaw overnight in the fridge). For a dairy-free swap, use unsweetened oat milk and coconut cream in place of whole milk and heavy cream.