This Overnight Pumpkin French Toast Casserole is simple, incredibly delicious and is going to become an instant favorite. It starts with buttery croissants that are soaked in a delicious pumpkin custard. Then it’s topped with a cinnamony streusel topping. It’s unforgettable and is perfect for any holiday brunch or get together.
(Originally posted November 15, 2021)
This Overnight Pumpkin French Toast Casserole has completely won us over and has been making a regular appearance at our kitchen counter the last few weeks.
Parker has declared it the best breakfast casserole ever!
I repeat, Parker declared it not just the best french toast casserole ever, but THE BEST breakfast casserole ever! In case you don’t remember, Parker is a picky eater and seems to be getting pickier by the day. So the fact that this pumpkin french toast casserole has sky rocketed to the top of his favorite’s list is saying something about how fantastic it is.
This casserole may not get any awards for the prettiest and/or most appetizing looking casserole, but I promise you one bite and you’re going to be in love with this. You know the old saying you can’t judge a book by its cover, well that definitely applies here.
This pumpkin french toast casserole is perfect for holiday breakfasts and brunches. One of the beauties of this recipe is that it is made the night before which makes entertaining during the holidays, or any time of the year so much easier.
The homemade caramel syrup isn’t a must, but kind of it is (lol). Seriously though, maple syrup or my buttermilk syrup would be amazing. A dusting of powdered sugar is also delicious, and even on its own this casserole is scrumptious.
Tips for a perfect pumpkin french toast casserole:
- This casserole is best if it soaks overnight, but if you’re short on time then at least 4 hours will suffice. Just keep in mind the longer the better. It definitely gets better with age. The more the croissants soak up the custard, the less time the casserole takes to bake and the less soggy the casserole tastes. If it does end up a little soggy, put it back in the oven and bake it a little longer until it’s baked the way you like it.
- Make the streusel topping in advance so it can also chill in the refrigerator. Streusel toppings are butter heavy which means they’ll melt quickly in the oven. The colder the streusel topping is, the less likely it will melt down and disappear in the casserole. Sprinkle the streusel topping on the casserole right before baking so that the crumbs don’t mix it with the custard.
- Test your casserole to make sure it’s done. Insert a wooden skewer into the center of the casserole and if it comes out wet, it still needs a few more minutes of oven time.
- If your casserole starts browning too much at any point, place a piece of foil to loosely over the top of the casserole. Start checking it with about 15 minutes left of the baking time.
I seriously can’t even adequately put into words how delicious this casserole is. It’s perfect for fall, Thanksgiving, Christmas, and honestly any occasion because it’s that good. If you’re a pumpkin lover like I am, this is the french toast casserole for you.
Again, my apologies if your pumpkin-ed out, but you really need to give this one a try.
Overnight Pumpkin French Toast Casserole
- Total Time: 0 hours
- Yield: 10 to 12 servings 1x
Ingredients
Casserole:
- 7 large croissants, cubed
- 2 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/3 cup brown sugar
- 6 eggs
- 1 cup pumpkin puree
- 1 tablespoon vanilla extract
- 1/2 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon kosher salt
Streusel:
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1 teaspoon cinnamon
- pinch kosher sea salt
- 1/2 cup butter cold and cubed
- 1/3 mini chocolate chips, see notes
Caramel Syrup:
- 1 cup brown sugar
- 1 cup corn syrup
- 1 cup whipping cream
- pinch of salt
Instructions
- Butter or spray a 9×13-inch baking dish, add cubed bread; set aside.
- In a medium bowl, whisk together the milk, cream, sugars, eggs, pumpkin, vanilla, pumpkin pie spice, and cinnamon. Pour the mixture over the bread. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Streusel topping:
- In a medium bowl, whisk together the brown sugar, flour, pumpkin pie spice, cinnamon and salt. Using a pastry cutter (or your fingers), cut in the cold butter until small chunks form. Add the chopped pecans and combine. Sprinkle the streusel over the refrigerated bake.
- Place in oven and bake for 50 to 60 minutes (you may need to tent the top of the bake with a piece of foil during the last 15 minutes if the top is getting too brown).
- Remove form the oven and allow to cool/set for 5 minutes before serving.
- Serve with a dusting of powdered sugar and maple syrup, if desired.
Caramel Syrup:
- In a medium saucepan, combine the brown sugar, corn syrup, whipping cream and pinch of salt. Whisk together over medium heat until smooth and sugar has completely dissolved. Remove from heat and serve warm over french toast casserole.
Notes
- I use salted butter, but you can use unsalted if you’d like.
- You can replace the mini chocolate chips with chopped pecans if you’d like. You could also use both of them in the streusel topping.
- You could also use a loaf of challah bread or brioche in place of the croissants.
- Prep Time: 20 mins + chill time
- Cook Time: 50 mins
Recipe Source: Casserole adapted slightly from Life Made Simple
At what temperature should this bake for 50-60 minutes?
Thank you!