Description
This Pumpkin Streusel Brioche French Toast Bake is a cozy, sweet breakfast casserole perfect for autumn mornings. Combining soft brioche bread soaked in a spiced pumpkin custard with a buttery pecan streusel topping, it’s an indulgent yet comforting dish that serves 8 to 10 people. The bake is easy to prepare ahead, allowing the flavors to meld overnight before a warm, golden bake that delivers both creamy and crunchy textures in every bite.
Ingredients
Scale
Bread Base
- 1 loaf (1 lb) brioche bread, cubed (preferably day-old)
Custard Mixture
- 8 large eggs
- 1 cup 100% pumpkin purée
- 1 cup whole milk
- ½ cup heavy cream
- ¼ cup dark brown sugar
- 1 tbsp vanilla extract
- 1 tbsp pumpkin pie spice
- ½ tsp salt
Streusel Topping
- ½ cup all-purpose flour
- ½ cup dark brown sugar
- 2 tsp cinnamon
- ¼ cup cold butter, cubed
- ½ cup chopped pecans (optional)
Glaze
- 2 cups powdered sugar
- 4 tbsp melted butter
- 2 tsp maple syrup
- 1–2 tbsp heavy cream or milk
- ½ tsp vanilla extract
Other
- Butter for greasing dish
Instructions
- Prepare the Bread: Preheat the oven to 300°F. Toast the cubed brioche bread on a baking sheet for 10–15 minutes if the bread is not stale. This helps to dry it out and creates the perfect texture for soaking up the custard.
- Grease the Dish and Add Bread: Generously grease a 9×13-inch baking dish with butter. Place the toasted brioche cubes evenly in the dish for an even bake.
- Make the Custard: In a large bowl, whisk together the eggs, pumpkin purée, whole milk, heavy cream, dark brown sugar, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and well blended.
- Soak the Bread: Pour the pumpkin custard mixture evenly over the bread cubes in the baking dish. Gently press the bread down with the back of a spatula or your hands to ensure it absorbs the custard fully.
- Refrigerate: Cover the baking dish with plastic wrap or a lid and refrigerate for at least 30 minutes or overnight. This allows the bread to soak up the custard deeply for a custardy center.
- Prepare Streusel Topping: In a separate bowl, mix together the all-purpose flour, dark brown sugar, cinnamon, cold cubed butter, and chopped pecans (if using) using a fork or pastry cutter until crumbly. Chill the streusel until ready to use.
- Bake the Casserole: Preheat the oven to 350°F. Remove the casserole from the fridge and evenly sprinkle the chilled streusel topping over the soaked bread. Bake uncovered for 35 to 40 minutes or until the center is fully set and the topping is golden brown.
- Prepare Glaze (Optional): While baking or once baked, whisk together the powdered sugar, melted butter, maple syrup, heavy cream or milk, and vanilla extract until smooth to drizzle over the French toast bake before serving.
Notes
- For best results, use brioche bread that is at least a day old or slightly toasted to absorb custard without becoming mushy.
- You can prepare this casserole the night before by soaking it in the fridge and baking it the next morning.
- Chopped pecans in the streusel provide texture and a nutty flavor but can be omitted for nut allergies.
- The glaze is optional but adds a lovely sweetness and shine when drizzled on top before serving.
- Make sure the center is set and not liquid before removing from the oven to ensure perfect custard consistency.
