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Cozy Pumpkin French Toast Bake with Pecan Streusel

pumpkin french toast bake - featured image
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A comforting fall breakfast bake featuring custardy pumpkin-infused brioche bread topped with a crunchy brown butter pecan streusel. It is easy to prepare, can be made ahead, and serves a crowd perfectly.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 1 cup heavy cream
  • 1 cup (240g) pure pumpkin puree
  • 1/4 cup (60ml) maple syrup
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 loaf (10-12 cups) brioche or challah bread, cubed
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) light brown sugar
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (60g) chopped pecans
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Cut day-old brioche or challah into 1-inch cubes (about 10-12 cups) and place them in the prepared baking dish in an even layer.
  3. In a large mixing bowl, whisk eggs until beaten. Add heavy cream, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and salt. Whisk vigorously until smooth.
  4. Pour the custard mixture evenly over the bread cubes. Use a rubber spatula to gently press down on the bread to ensure it is submerged or well-coated. Let sit for at least 15 minutes to absorb.
  5. In a small bowl, combine softened butter, brown sugar, flour, chopped pecans, and cinnamon. Use fingers to rub butter into dry ingredients until a crumbly, sandy texture with some clumps forms.
  6. Sprinkle the pecan streusel evenly over the soaked bread.
  7. Bake for 45-50 minutes until the top is golden brown and the center is set (a knife inserted should come out clean).
  8. Remove from oven and let rest for 10 minutes before serving warm.

Notes

Use day-old bread for best texture to avoid sogginess. Ensure butter is softened, not melted, for the streusel. Can be assembled the night before and refrigerated overnight; add 5-10 minutes to baking time if baking from cold. For dairy-free, use coconut milk and vegan butter. For gluten-free, use GF bread and flour.

Nutrition

Keywords: pumpkin french toast, baked french toast, pecan streusel, fall breakfast, brunch recipe, brioche bake, pumpkin spice, make ahead breakfast

Find it online: https://merrymorsel.com/cozy-pumpkin-french-toast-bake-with-pecan-streusel/