- 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
- 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
- 1 cup brown sugar
- 1 cup corn syrup
- 1 cup whipping cream
- pinch of salt
- 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.
- 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.
- 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.
- 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