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Best Overnight Pumpkin French Toast Casserole for a Crowd

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This overnight pumpkin French toast casserole is a rich, spiced, and make-ahead breakfast that feeds 10 to 12 people. With a velvety pumpkin custard, tender bread, and a crunchy streusel topping, it’s the perfect stress-free dish for holiday mornings or weekend brunches.

Ingredients

Scale
  • 1 large loaf (about 16 ounces) challah or brioche bread, cut into 1-inch cubes (stale or day-old preferred)
  • 8 large eggs, at room temperature
  • 1 ½ cups whole milk
  • 1 cup heavy cream
  • 1 (15-ounce) can pure pumpkin purée (not pumpkin pie filling)
  • ¾ cup packed light brown sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ½ cup chopped pecans or walnuts (optional)

Instructions

  1. Prepare the bread (Day Before, 10 minutes): Cut challah or brioche into 1-inch cubes. If bread is fresh, spread cubes on a baking sheet and let dry out for 1-2 hours.
  2. Make the custard (Day Before, 10 minutes): In a large mixing bowl, whisk eggs until frothy. Add pumpkin purée, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt; whisk until smooth. Slowly pour in milk and heavy cream while whisking continuously.
  3. Assemble the casserole (Day Before, 10 minutes): Grease a 9×13-inch baking dish. Spread half the bread cubes in the dish, pour half the custard over, and press down gently. Add remaining bread cubes and custard, pressing again to ensure all bread is moistened.
  4. Make the streusel (Day Before, 5 minutes): In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized butter pieces. Stir in nuts if using. Cover and refrigerate separately.
  5. Chill overnight (8-12 hours): Cover assembled casserole tightly with plastic wrap or foil. Refrigerate for at least 8 hours, up to 24 hours.
  6. Bake (Morning of serving, 45-55 minutes): Preheat oven to 350°F (175°C). Remove casserole from fridge and let sit 20 minutes. Sprinkle streusel evenly over top. Bake uncovered for 45-55 minutes until golden brown and center is set (slightly jiggly but not liquidy). If browning too quickly, tent with foil for last 10 minutes.
  7. Rest and serve (10 minutes): Let casserole rest on a wire rack for at least 10 minutes before serving. Slice into squares and serve warm. Optionally dust with powdered sugar and drizzle with maple syrup.

Notes

For best results, use day-old bread and do not skip the overnight soak. If the streusel browns too quickly, tent with foil. Let the casserole rest after baking to allow the custard to set. For a dairy-free version, substitute whole milk with full-fat oat milk and heavy cream with full-fat coconut cream. For gluten-free, use a sturdy gluten-free brioche-style bread.

Nutrition

Keywords: overnight french toast casserole, pumpkin french toast, make-ahead breakfast, holiday brunch, pumpkin casserole, fall breakfast

Find it online: https://junomeals.com/best-overnight-pumpkin-french-toast-casserole-for-a-crowd/