Overnight Pumpkin French Toast With Streusel Topping

12 servings
1 hr 15 min


A make-ahead French toast casserole infused with pumpkin flavor with a sweet streusel topping. Perfect for Thanksgiving weekend with family in town.

Overnight Pumpkin French Toast with Streusel Topping is a perfect recipe for Thanksgiving and with guests in town! It can be made ahead, refrigerated overnight and pulled out to bake the next morning. The result is a baked French toast casserole that’s a close cousin to bread pudding that smells heavenly baking. The streusel topping adds a sweet layer of flavor and crunch that makes it company-worthy.

Start with (12 – 16 oz) loaf of French bread or similar style crusty loaf bread, (day old or stale works best to soak up the custard).

Cube the bread and place in a greased 13×9 baking dish. In a large bowl, whisk together eggs, evaporated milk, pumpkin, brown sugar, half and half, pumpkin pie spice and salt.

Pour over bread and refrigerate covered overnight.

For streusel topping: Mix flour, brown sugar, and cinnamon. Add butter and work it into a flour mix with pastry cutter or fork until crumbly with pea-sized bits of butter. Stir in chopped nuts. Topping can be made ahead and refrigerated separately.

Bake, covered 40 minutes. Uncover and bake an additional 25-30 minutes or until lightly browned and a knife inserted near the center comes out clean. Let stand 5 – 10 minutes before serving. If desired, dust with confectioners’ sugar and serve with warm maple syrup.

Enjoy!

You can find a round up of 19 pumpkin recipes to satisfy your pumpkin spice cravings, HERE.

Overnight Pumpkin French Toast With Streusel Topping

Recipe details

  • 12  servings
  • Prep time: 10 Minutes Cook time: 65 Minutes Total time: 1 hr 15 min
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Ingredients


  • 1 12 - 16 oz. loaf of French bread or similar style crusty loaf bread (day old or slightly stale works best to soak up custard)
  • 6 large eggs
  • 1 12 oz can evaporated milk
  • 1/2 cup half and half
  • 1 cup canned pumpkin puree like Libby’s
  • 2/3 cup brown sugar
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • Streusel Topping

Streusel Topping Ingredients

  • 3/4 cup brown sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted cold butter, cubed (1 stick)
  • 1 cup chopped pecans

Instructions


Cube bread and place in a greased 13x9 baking dish.
In a large bowl, whisk together eggs, evaporated milk,pumpkin, brown sugar, half and half, pumpkin pie spice and salt. Pour over bread. Refrigerate covered overnight.
Remove casserole from refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 350 degrees.
Add streusel topping to casserole. Bake, covered 40 minutes.
Uncover and bake an additional 25-30 minutes or until lightly browned and a knife inserted near the center comes out clean.
Let stand 5 - 10 minutes before serving.
Dust with confectioners' sugar and /or serve with warm maple syrup, if desired.

For streusel topping:

Mix flour, brown sugar, and cinnamon. Add butter and work it into a flour mix with with pastry cutter or fork until crumbly with pea-sized bits of butter.
Stir in chopped nuts.
Topping can be made ahead and refrigerated separately.

Tips

  • Keep an eye on streusel topping and recover with foil to prevent overbrowning if needed during last minutes of baking time.

Mary @ Home is Where the Boat Is
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