Description
This Pumpkin Pie French Toast Bake is a cozy, fall-inspired breakfast casserole combining custardy brioche bread soaked in pumpkin and spices, topped with a crunchy oat and pecan crumb. Perfect for a festive brunch or holiday morning, it offers the rich flavors of pumpkin pie in a warm, comforting baked French toast.
Ingredients
Scale
French Toast Bake
- Cooking spray
- 1 (1-lb.) brioche loaf, sliced 1″ thick
- 1 (15-oz.) can pumpkin puree
- 6 large eggs
- 3/4 cup (160 g) packed dark or light brown sugar
- 2 tsp pumpkin pie spice
- 2 tsp pure vanilla extract
- 3/4 tsp kosher salt
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
Crumb Topping & Assembly
- 6 Tbsp unsalted butter, melted
- 3/4 cup (160 g) packed dark or light brown sugar
- 1/2 cup (60 g) all-purpose flour
- 1/3 cup (30 g) rolled oats
- 1/4 cup (30 g) pecans, finely chopped
- 1/4 tsp kosher salt
- Pure maple syrup, for serving
Instructions
- Prepare the baking dish and bread: Grease a 13″-by-9″ baking dish with cooking spray. Arrange the brioche bread slices in the dish, layering them overlapping each other (shingling) for optimal custard absorption.
- Make the custard mixture: In a large bowl, whisk together pumpkin puree, eggs, brown sugar, pumpkin pie spice, vanilla extract, and kosher salt. Slowly whisk in the whole milk and heavy cream until the mixture is smooth and uniform in texture.
- Assemble and soak: Pour the pumpkin custard mixture evenly over the arranged bread slices. Cover the dish tightly and refrigerate for at least 4 hours, preferably up to 12 hours, allowing the bread to soak in the custard fully.
- Prepare the crumb topping: In a medium bowl, use a fork to mix the melted butter, brown sugar, all-purpose flour, rolled oats, chopped pecans, and kosher salt until crumbly. Refrigerate the mixture until ready to use.
- Preheat oven and add topping: Preheat the oven to 350°F (175°C). Remove the French toast bake from the refrigerator and crumble the chilled topping evenly over the soaked bread custard.
- Bake the French toast: Bake in the preheated oven for 35 to 40 minutes until the crumb topping is golden brown and the custard has set firmly in the center.
- Serve: Remove from the oven and serve warm, drizzled with pure maple syrup alongside for a delicious, festive breakfast.
Notes
- For best flavor and texture, soak the bread overnight to allow custard to penetrate thoroughly.
- Brioche bread works best for a rich, tender French toast; substitute with challah if desired.
- You can toast the pecans lightly before mixing them into the crumb topping for extra nuttiness.
- Use pure maple syrup for a classic authentic pairing, or try whipped cream for an indulgent touch.
- This dish can be prepared the night before for easy holiday morning service.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 410 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 150 mg
