Pumpkin Pie Baked Overnight French Toast
An irresistible Fall morning breakfast! French toast gets a makeover with pumpkin brioche plus all the warm and cozied up fall flavors and spices.
Ingredients
- 1 loaf pumpkin brioche, cut into cubes (a few days old is best) (I get 6 cubes per slice)
- 1 cup pumpkin puree
- 3 tbsps light brown sugar
- 1 tbsp ground cinnamon
- 1/2 tsp kosher salt
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 6 lg eggs
- 1 1/2 cups milk
- 3/4 cup evaporated milk
- 1/2 tsp pure vanilla extract
- 3 tbsps unsalted butter, melted (plus a little extra for the pan)
For the streusel topping:
- 3 tbsps all-purpose flour
- 3 tbsps chopped pecans
- 1 1/2 tbsps light brown sugar
- 1/2 tsp ground cinnamon
- pinch kosher salt
- pinch ground cloves
- 2 tbsps unsalted butter, melted
Instructions
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Butter a 9x13" casserole dish. Place the cubed brioche evenly into the dish.
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In a large bowl whisk together all of remaining ingredients, minus the streusel topping, and pour evenly over bread. Cover the casserole dish and store in the fridge several hours or overnight.
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Then in a small bowl, combine the dry ingredients for the streusel. Add the melted butter and use a fork to mash until it forms a crumbly mixture. Cover with plastic wrap and place in the fridge as well.
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In the morning, pull out the casserole dish and the streusel from the fridge. Then preheat the oven to 350°F/ 175°C.
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Crumble the streusel evenly over the over the top of the casserole. Then when the oven is ready, bake for 50 minutes to 1 hour depending until set and golden brown on top.
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Serve the French toast warm with or without some pure maple syrup.
Recipe Notes
*I love the Trader Joe's Pumpkin Brioche but any brand of pumpkin brioche could work, or even plain brioche too.