Print

Cozy Pumpkin French Toast Bake with Maple Pecan Topping

pumpkin French toast bake - featured image
Print Recipe

A warm and comforting baked French toast casserole with pumpkin-spiced custard, soft brioche, and a crunchy maple pecan topping. Perfect for fall mornings, holiday brunches, or make-ahead breakfasts.

Ingredients

Scale
  • 1 loaf (14-16 ounces) brioche or challah bread, cut into 1-inch cubes
  • 6 large eggs, room temperature
  • 1 ½ cups whole milk (or half-and-half)
  • 1 cup canned pumpkin puree (100% pumpkin)
  • ½ cup packed brown sugar (light or dark)
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted
  • ½ cup pure maple syrup
  • ½ cup packed brown sugar
  • 1 cup chopped pecans (raw preferred)
  • ½ teaspoon pumpkin pie spice
  • Pinch of salt

Instructions

  1. Prep your bread: Cut brioche or challah into 1-inch cubes. If fresh, spread on a baking sheet and let dry for 1-2 hours, or toast in a 300°F oven for 8-10 minutes until slightly dry but not browned.
  2. Make the custard: In a large mixing bowl, whisk eggs until well beaten and slightly frothy (about 30 seconds). Add milk, pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Whisk until completely smooth with no streaks of pumpkin.
  3. Soak the bread: Place bread cubes in a 9×13-inch baking dish. Pour custard evenly over the top. Gently toss with hands or a spatula to coat every cube. Press bread down gently into custard. Let sit at least 15 minutes at room temperature, or cover and refrigerate overnight.
  4. Make the topping: In a medium bowl, combine melted butter, maple syrup, brown sugar, chopped pecans, pumpkin pie spice, and a pinch of salt. Stir until well mixed.
  5. Preheat and assemble: Preheat oven to 350°F. Give the bread mixture one more gentle stir. Sprinkle maple pecan topping evenly over the top.
  6. Bake: Cover dish with aluminum foil and bake for 25 minutes. Remove foil and bake another 20-25 minutes, until top is golden brown and center is set but slightly jiggly. A knife inserted in center should come out mostly clean.
  7. Rest and serve: Let bake cool for at least 10 minutes before serving. Serve warm with extra maple syrup and powdered sugar if desired.

Notes

For best results, use stale or day-old brioche/challah. Let bread soak at least 15 minutes (or overnight) for even custard absorption. If topping browns too quickly, tent with foil. Toasting pecans first enhances flavor. Leftovers keep 4 days in fridge or freeze up to 3 months. Reheat in 350°F oven covered with foil.

Nutrition

Keywords: pumpkin French toast bake, maple pecan topping, fall breakfast, baked French toast, pumpkin casserole, make-ahead breakfast, holiday brunch

Find it online: https://leilameals.com/cozy-pumpkin-french-toast-bake-with-maple-pecan-topping/