Go Back Email Link
–+ servings
slices of pumpkin french toast on a plate

Pumpkin Spice Brioche French Toast Casserole

Yield: 10
Prep Time: 15 minutes
Cook Time: 45 minutes
Chill Time: 8 hours
I've spent years perfecting this pumpkin breakfast casserole!
It's a great make ahead recipe for anytime during the fall months, or Thanksgiving morning.
Check my notes above this recipe card for info on ingredient swaps and storing leftovers.
No ratings yet
Print Pin Recipe

Ingredients
 

  • 16 ounces Brioche bread, cut into cubes
  • 5 eggs
  • 1 cup half and half, or heavy cream
  • 1 cup pumpkin puree
  • ¼ cup maple syrup, plus extra for serving
  • 3 tablespoons strong brewed coffee
  • 2 teaspoons pumpkin pie spice, divided
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

For the crumble topping:

  • ½ cup flour
  • ½ cup light brown sugar
  • 4 tablespoons butter, softened

Instructions
 

  • Add the half and half, eggs, coffee, maple syrup, pumpkin puree, salt, 1 teaspoon pumpkin pie spice, and vanilla extract to a large mixing bowl and whisk until well combined. Set aside.
  • Arrange the bread pieces in the bottom of a greased 9x13-inch baking pan.
  • Pour the egg mixture evenly over the top of the bread. Set aside.
  • Make the crumble topping. Add the flour, brown sugar, remaining teaspoon pumpkin pie spice, and butter to a separate small bowl and work the butter in with your hands until the entire mixture is moistened.
  • Sprinkle the crumble topping evenly over the top of the casserole.
  • Cover the casserole tightly with plastic wrap and place in the refrigerator overnight.
  • When you are ready to bake the casserole, preheat the oven to 350 degrees Fahrenheit.
  • Replace the plastic wrap on the casserole with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden brown.
  • Serve warm with maple syrup.
Serving: 1, Calories: 395kcal, Carbohydrates: 45g, Protein: 10g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 180mg, Sodium: 353mg, Potassium: 159mg, Fiber: 1g, Sugar: 17g, Vitamin A: 4547IU, Vitamin C: 1mg, Calcium: 94mg, Iron: 2mg
Did you make this recipe?Please leave a review or share a photo on Instagram.