Description

A make-ahead holiday breakfast casserole featuring day-old bread soaked in a rich pumpkin spice custard and topped with a crunchy pecan streusel. It offers zero morning stress with a cozy, bakery-like aroma.

Ingredients

Scale

1 loaf French or Italian bread (about 1.5 lbs / 680g), cut into 1-inch cubes
3 tablespoons butter (for greasing pan)
6 large eggs, room temperature
2 cups heavy cream
1 cup whole milk
15 oz can 100% pumpkin puree
½ cup maple syrup
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
½ cup all-purpose flour (for streusel)
½ cup packed brown sugar (for streusel)
¼ cup cold butter, cubed (for streusel)
1 cup chopped pecans (for streusel)
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray.
Cut day-old bread into 1-inch cubes and spread them evenly in the bottom of the prepared dish.
In a large mixing bowl, whisk eggs until beaten. Add heavy cream, milk, pumpkin puree, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Whisk vigorously until smooth.
Pour the custard mixture evenly over the bread cubes. Use a spatula to gently press down on the bread to ensure it absorbs the liquid.
In a small bowl, combine flour, brown sugar, and a pinch of salt. Add cold cubed butter and rub in with fingers or a pastry cutter until the mixture resembles coarse sand with pea-sized clumps.
Stir chopped pecans into the streusel mixture.
Spread the pecan streusel evenly over the top of the soaked bread.
Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or ideally overnight.
Remove from fridge and let sit while oven heats up. Bake for 45-50 minutes until the top is golden brown and the center is set.
If the top browns too quickly, tent loosely with foil for the last 15 minutes.
Let the casserole rest for 10 minutes before cutting and serving.

Notes

Use day-old or stale bread to prevent mushiness. Ensure you use 100% pumpkin puree, not pumpkin pie filling. For best texture, let the casserole rest overnight in the fridge to allow the bread to fully absorb the custard. Toast pecans beforehand for enhanced flavor.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 18
Sodium: 280
Fat: 20
Saturated Fat: 10
Carbohydrates: 42
Fiber: 2
Protein: 8

Keywords: pumpkin spice, french toast casserole, holiday breakfast, make-ahead recipe, pecan streusel, autumn brunch, easy breakfast