This Pumpkin Brioche French Toast Casserole is an easy and delicious breakfast treat. Brioche bread makes the best French Toast! In the fall, Pumpkin Brioche Cinnamon Swirl Bread gives this casserole a beautiful orange color, with warm cinnamon flavors. The Pecan Streusel Topping yields a crunchy texture to this tender French toast. This recipe works great with regular Brioche Bread, too!
Pumpkin season could be year-round in our household. Pumpkin pasta, Pumpkin Cake… the list goes on!
Whenever fall rolls around, I’m on the lookout for Trader Joe’s Pumpkin Brioche Twist Bread. I snag a couple of them, and toss them in the freezer.
If you can’t find this type of brioche bread, you can use “plain” Brioche bread. I’ll provide notes in the recipe card. Otherwise, if you are a bread baker, my recipe for Pumpkin Spice Challah Bread would be perfect for this recipe.
This bread makes delicious traditional French Toast. This time, I had an idea to make a French Toast Casserole. I find that this casserole recipe isn’t much different than making a bread pudding. The custard recipe is pretty standard– eggs, milk, sugar, vanilla and spices.
To make the streusel, you’ll want to toast about 1/4 cup of pecans. Chop them to an almost fine consistency
Combine flour, brown sugar, pecans with melted butter. Mix together with a fork, or clean fingers until clumpy. Set aside.
The bread has been cut into 1-inch pieces. For the custard, whisk the custard ingredients together, then pour over the bread. Give it a gentle toss. There will be extra custard, but don’t panic. Allow for the custard to be absorbed for about 10 minutes.
Spray an 8×8 baking dish with nonstick spray. Evenly spread the bread mixture, then top with the streusel topping. Bake at 350F for 35-40 minutes, until golden puffy. I like to test with a toothpick to make sure that it comes out clean. Serve with maple syrup, but go easy! The streusel is sweet enough!
Bake at 350F for 35-40 minutes, until golden puffy. I like to test with a toothpick to make sure that it comes out clean.
The aroma smells of fall spices. Serve with maple syrup, but go easy! The streusel is sweet enough!
TASTING NOTES: The first time that I made this, my husband loved it. The leftovers, the following morning, heated up really well in the microwave. The second time that I made this, I added toasted chopped pecans to the streusel topping. We loved it even more! Can you make this overnight, refrigerate and bake the following day? Absolutely!
Pecan Streusel Pumpkin Brioche French Toast Casserole
Ingredients
For the Streusel:
- ¼ cup packed light brown sugar
- ¼ cup all purpose flour
- 2 Tbsp unsalted butter melted
- 1 pinch kosher salt
- ½ teaspoon ground cinnamon
- ¼ cup pecans (optional) toasted and chopped
For the custard:
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon table salt
- 2 tablespoons unsalted butter melted
- 1 cup milk
- 6 thick slices Brioche Bread Cut into 1-inch cubes; see notes
Instructions
For the streusel:
- Combine brown sugar, flour, salt and cinnamon and pecans (if using) in a bowl. Add the melted butter and stir with a fork until just combined and crumbly. If needed, clump together with clean hands. Set aside.
For the custard:
- Lightly coat an 8×8-inch baking dish with cooking spray. (I use Bakers Joy Spray.)Preheat the oven to 350℉
- Whisk together milk, vanilla, and cinnamon in a large bowl until fully combined. Add the melted butter and whisk together.Toss cubed brioche in milk mixture until all pieces are moistened. Allow for the custard to be completed absorbed, at room temperature–about 10 minutes.
Casserole:
- Transfer mixture to prepared baking dish, and sprinkle evenly with streusel.
- Sprinkle brown sugar mixture evenly over top of bread mixture.
- Bake in preheated oven until casserole is set and bread is golden brown and puffy, 35 to 40 minutes. Remove from oven, and serve immediately with additional maple syrup.
Notes
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