Fall mornings call for recipes that feel special without keeping you in the kitchen all day. This Baked Pumpkin Brioche French Toast Casserole with Pecans has everything you want in a make-ahead breakfast! Cubes of brioche bread get soaked in a pumpkin spice custard and topped with a buttery pecan streusel. I like to top mine with extra pecans and fresh whipped cream before serving!
A Quick Look At The Recipe
Recipe: Baked Pumpkin Pecan Brioche French Toast Casserole
Ready In: 1 hour + chilling time
Serves: 12 servings
Staple Ingredients: pumpkin puree, brioche bread, pecans, brown sugar, whole milk, eggs.
What Makes It Special: perfectly custardy baked French toast with a hint of spice and just the right amount of pumpkin flavor. Topped with a decadent buttery cinnamon streusel that bakes up nice and crunchy. This can be made in advanced and baked when needed making it perfect for busy holiday mornings.
This baked French toast is the ultimate combo between pecan pie and pumpkin pie but in French toast form! The brioche bakes up similar to bread pudding, its custardy but still firm. The topping gets extra crunchy (especially the crispy sugar bits!) and the pecans add a nice nutty texture.
I highly recommend topping your warm French toast with fresh whipped cream before serving, it starts to melt and gives an ice cream like flavor. You might also like my blueberry baked French toast or this Bailey’s streusel French toast! Find all of my breakfast recipes here for more inspiration.
Key Ingredients
- Brioche Bread: Cubed into bite-sized pieces. Challah or cinnamon swirl bread are great swaps.
- Eggs: Help bind the custard. Room temperature works best for smooth mixing.
- Whole Milk (or Half and Half): Creates a rich, creamy custard. Use half and half for extra indulgence.
- Pumpkin Purée: Brings seasonal flavor and moisture, be sure to use pure pumpkin, not pie filling.
- Brown Sugar: Adds sweetness and depth. Light or dark both work depending on preference.
- Vanilla Extract: Balances the pumpkin spice with warmth.
- Pumpkin Pie Spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves. Use a pre-mixed blend or make your own.
- All-Purpose Flour: Gives structure to the topping.
- Unsalted Butter: Cold and cubed for a crumbly, bakery-style streusel.
- Pecans: Chopped for crunch. Walnuts or almonds can also be used.
How to Make the Pumpkin French Toast
Let’s talk a little about how to make the Baked Pumpkin Brioche French Toast Casserole with Pecans (The printable instructions are in the recipe card below.)
Quick overview:
- Combine the pumpkin custard, prep streusel toppings.
- Cube brioche, add to pan, pour over custard, top with streusel.
- Bake and enjoy!
- Grease a round braising pan or a 9 x 13 baking pan, set aside.
- In a large bowl, mix together eggs, pumpkin puree, brown sugar, vanilla extract, and pumpkin pie spice. Whisk well to combine, add in the milk. Add brioche cubes to the prepared baking pan, pour the custard mixture over the top, make sure each piece is covered. Pour the remaining egg mix over the bread. Cover and store in the refrigerator for at least an hour or overnight if desired.
- In a mixing bowl combine the streusel by mixing the flour, pumpkin pie spice, brown sugar, pecans, and butter by hand until the butter resembles the size of a pea. Preheat oven to 350 degrees F.
- Once the French toast has chilled, top evenly with the streusel mixture and bake at 350 for 40-45 minutes or until the custard has set completely. Top with whipped cream if desired and enjoy!
Recipe Variations
- French Toast Bar: Let everyone customize their serving with toppings like whipped cream, chocolate chips, blueberries, or chopped fruit.
- Family Style: Serve warm from the baking dish in the center of the table for a cozy, shareable breakfast.
- Bread Swap: Try a thick cinnamon swirl bread or challah from a local bakery for a fun twist instead of brioche.
- Extra Sweetness: Drizzle with cream cheese or powdered sugar glaze.
- Classic Pairing: Serve with warm maple syrup on the side for a classic touch.
- Complete Brunch Spread: serve with egg casserole, fresh fruit, and bacon or sausage for a well-rounded holiday brunch.
- Special Occasions: Perfect for gatherings like Mother’s Day, Easter morning, or Thanksgiving weekend breakfast.
Overnight Baked Pumpkin Pecan French Toast
Equipment
Ingredients
For the French Toast:
- 1 loaf Brioche bread , cut into 1" cubes
- 3 Whole eggs
- 2 1/2 cups Whole milk, or half and half
- 1 cup Pumpkin puree
- 3/4 cups Brown sugar, packed
- 1 tsp Vanilla extract
- 1 tbsp Pumpkin pie spice
For the Streusel:
- 1/2 cup All-purpose flour
- 1 tsp Pumpkin pie spice
- 1/2 cup Brown sugar, packed
- 1/2 cup Unsalted butter, cold and cut into cubes
- 1/2 cup Pecans, chopped
- Whipped cream, for garnish
Instructions
- Grease a round braising pan or a 9 x 13 baking pan, set aside.
- In a large bowl, mix together eggs, pumpkin puree, brown sugar, vanilla extract, and pumpkin pie spice. Whisk well to combine, add in the milk. Add brioche cubes to the prepared baking pan, pour the custard mixture over the top, make sure each piece is covered. Pour the remaining egg mix over the bread. Cover and store in the refrigerator for at least an hour or overnight if desired.3 Whole eggs, 2 1/2 cups Whole milk, 1 cup Pumpkin puree, 3/4 cups Brown sugar, 1 tsp Vanilla extract, 1 tbsp Pumpkin pie spice, 1 loaf Brioche bread
- In a mixing bowl combine the streusel by mixing the flour, pumpkin pie spice, brown sugar, pecans, and butter by hand until the butter resembles the size of a pea. Preheat oven to 350 degrees F.1/2 cup All-purpose flour, 1 tsp Pumpkin pie spice , 1/2 cup Brown sugar, 1/2 cup Unsalted butter, 1/2 cup Pecans
- Once the French toast has chilled, top evenly with the streusel mixture and bake at 350 for 40-45 minutes or until the custard has set completely. Top with whipped cream if desired and enjoy!Whipped cream
Notes
- Make-Ahead: Assemble the casserole the night before, cover, and refrigerate. Bake fresh in the morning for stress-free hosting.
- Bread: Use day-old brioche or challah for the best texture. A cinnamon swirl loaf also makes a fun variation.
- Toppings: Add a drizzle of maple syrup, whipped cream, cream cheese glaze, or fresh fruit just before serving.
- Storage Tip: Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Nutrition
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Storage, Serving, & Reheating
Storage: Keep leftovers covered tightly or in an airtight container in the refrigerator for up to 3 days.
Serving: Serve warm straight from the baking dish or portion into squares. Add maple syrup, fresh fruit, or whipped cream before serving.
Reheating: Reheat individual scoops in the microwave for 30–60 seconds, or place the casserole back in a 325°F oven for 10–15 minutes until warmed through. For a crisp topping, reheat uncovered in the oven.
Frequently Asked Recipe Questions
Yes! Assemble the casserole the night before, cover, and refrigerate. In the morning, bake as directed. This makes it perfect for holidays and brunch gatherings.
Brioche works best but challah or a thick cinnamon swirl bread are great alternatives. Avoid very soft sandwich bread, which can get mushy. Croissants would also work.
Bake uncovered to allow the pecan streusel to crisp up. If reheating, use the oven instead of the microwave to help the topping stay crunchy.
Yes! Simply leave them out or swap with walnuts, almonds, or pumpkin seeds for a nut-free crunch.
Helpful Tools I Recommend
- Glass Mixing Bowl – I love this lidded mixing bowl, it has measurement lines and the high sides are perfect for mixing without making a mess! Plus the lid is great for doughs and batters that need to chill in the fridge.
- Cast Iron Braising Pan – this is my go-to pan for casseroles, pasta, skillet meals, and more. Its affordable and heavy duty.
- Large Wire Whisk – a wire whisk is a must for whipping up light and airy eggs, this is one of my favorite whisks. It is sturdy and doesn’t hold water inside when washing.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
