Description
This cozy make-ahead breakfast casserole features a silky pumpkin custard-soaked bread base topped with a crunchy pecan praline. Perfect for fall brunches, holidays, or any morning you want something special and comforting.
Ingredients
Scale
- 1 loaf challah or brioche bread, cut into 1-inch cubes (about 16 oz)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 6 large eggs
- 2 cups whole milk (or dairy-free milk like almond or oat)
- 1/2 cup heavy cream (optional but recommended)
- 2/3 cup granulated sugar
- 2 tsp pure vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
- 1/4 tsp salt
- 1 cup chopped pecans (toast for extra flavor)
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 tsp ground cinnamon
- Pinch of salt
- Optional: chocolate chips, raisins or dried cranberries, dairy-free milk, gluten-free bread, maple syrup
Instructions
- Cut the bread into 1-inch cubes. If fresh, let it sit out for an hour to dry slightly.
- Spread bread cubes evenly in a greased 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, eggs, milk, heavy cream, granulated sugar, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
- Pour the pumpkin custard evenly over the bread cubes, pressing gently to help the bread soak it up.
- Cover tightly and refrigerate for at least 4 hours, or overnight for best flavor.
- In a small bowl, mix chopped pecans, brown sugar, melted butter, cinnamon, and a pinch of salt until crumbly.
- Preheat oven to 350°F.
- Remove casserole from fridge and let sit at room temperature for 20 minutes.
- Sprinkle praline topping evenly over the soaked bread.
- Bake uncovered for 40–50 minutes, until custard is set and top is golden and crisp. Tent with foil if topping browns too quickly.
- Let cool for 10–15 minutes before slicing. Serve warm with maple syrup, whipped cream, or powdered sugar.
Notes
Use day-old bread for best texture. Overnight soaking gives deeper flavor. Toast pecans for extra crunch. For gluten-free or vegan adaptations, substitute bread and dairy/eggs as needed. If casserole is too wet, dry bread longer next time; if too dry, add a splash of milk. Leftovers keep well and can be frozen.
- Prep Time: 20 minutes
- Cook Time: 40–50 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of casserole)
- Calories: 320
- Sugar: 16
- Sodium: 220
- Fat: 13
- Saturated Fat: 6
- Carbohydrates: 38
- Fiber: 2
- Protein: 8
Keywords: pumpkin, french toast casserole, praline, pecan, make ahead, fall breakfast, brunch, holiday, easy, overnight