Go Back
Ultra close-up macro food photography of overnight pumpkin brioche french toast casserole with caramelized brown sugar pecan streusel and maple syrup

Overnight Pumpkin Brioche French Toast Casserole

Rich buttery brioche cubes soaked in a velvety spiced pumpkin custard, topped with a crunchy brown sugar candied pecan streusel and baked until golden and bubbling. Assemble the night before for effortless holiday mornings!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, brunch
Cuisine: American Comfort, Autumn Harvest
Calories: 410
Ingredients Method

Ingredients
  

For the Brioche & Pumpkin Custard
  • 1 loaf (16 oz) artisan brioche bread (cut into 1-inch cubes)
  • 8 large eggs (room temperature)
  • 1 1/2 cups whole milk
  • 1 cup heavy whipping cream
  • 1 can (15 oz) 100% pure pumpkin puree (not pumpkin pie mix)
  • 1/2 cup dark brown sugar (packed)
  • 1 tbsp pure vanilla extract
  • 1 1/2 tbsp pumpkin pie spice (ground cinnamon, nutmeg, ginger, cloves)
  • 1/2 tsp fine sea salt
For the Crunchy Pecan Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup dark brown sugar (packed)
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter (cold, cubed into small pieces)
  • 1 cup raw pecan halves (coarsely chopped)
For Serving
  • Pure dark maple syrup (warmed)
  • Powdered sugar (for dusting)
  • Salted butter pats

Method
 

Overnight Preparation
  1. Grease a 9x13-inch ceramic or enameled baking dish generously with softened butter. Arrange cubed brioche bread evenly throughout the baking dish.
  2. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, pumpkin puree, dark brown sugar, vanilla extract, pumpkin pie spice, and fine sea salt until smooth and uniform.
  3. Slowly pour the spiced pumpkin custard evenly over the brioche cubes, pressing down gently with a spatula so all bread pieces absorb the liquid. Cover tightly with plastic wrap and refrigerate overnight (or for at least 4 hours).
Baking & Streusel
  1. Preheat oven to 350°F (175°C). Remove the casserole dish from the refrigerator and let it sit at room temperature for 20 minutes while the oven heats up.
  2. Prepare the streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and cold cubed butter. Use a pastry cutter or clean fingers to work the butter until pea-sized crumbles form. Fold in the chopped pecans.
  3. Scatter the pecan streusel evenly across the top of the soaked casserole. Bake uncovered for 45 to 50 minutes until the center is set, puffed, and the edges are deep golden brown and bubbling.
  4. Let rest for 10 minutes before slicing into generous squares. Dust lightly with powdered sugar, top with melting butter, and drizzle with warm pure maple syrup. Serve immediately!