Pumpkin French Toast Casserole with Pecan Crunch Topping! A super easy casserole everyone will love, with chunks of cream cheese running through it. And then…as if thats not enough, Crunchy Pecan Topping! Bring on the holidays!
Nothing says Fall like pumpkin flavored everything! Admittedly pumpkin recipes can be a bit of an overkill this time of year and maybe just a smidge annoying? But if annoying tastes this good…bring on the eye roll!
How to make this Pumpkin Cream Cheese French Toast Casserole!
Combine eggs, half and half, pumpkin puree (not pumpkin pie filling), and pour over a pound of day old bread. Brioche works great as would Challah. Buy it unsliced if possible, so you can slice into big chunks. If you can’t find either of those, use a loaf of Texas Toast in a pinch!
After it soaks for at least 2 hours or overnight – add your crunchy streusel topping and pop it in the oven for about an hour.
Your house will smell like a pumpkin pie spice factory, which is an added bonus as well as a calorie free treat! Once this comes out of the oven, your calorie free treat moment is over. I took two amazingly delicious bites, divided it in half and sent it to my neighbors!
My plan is to fatten up everyone around me so I look skinnier. The plan is not working….but my neighbors love me! :).
The easy topping is the same streusel I used in my Crunchy Pumpkin Pecan Muffins!
Checkout those cream cheese chunks in this Pumpkin French Toast Casserole!
You can’t see them on the top but believe me, they are everywhere in there…just hiding out, waiting to attack your taste buds!
This is like a bread pudding, in fact I am sure you could serve it as a breakfast casserole or as a dessert. Top with a bit of powdered sugar and maybe a smidge, just a smidge of maple syrup.
Here are a few of my other favorite Breakfast Casseroles!
or Eggs Benedict Casserole! All the flavor of Eggs Benedict in a crowd pleasing casserole!
To Fall and all things Pumpkin…annoying or not!
Pumpkin French Toast Casserole with chunks of cream cheese and a crunchy pecan topping! You can make this ahead of time, 2 hours or overnight!
- 1 pound loaf of dense bread such at Challah, Brioche or Egg Bread cut into large cubes
- 1 8 ounce cream cheese cut into small cubes 15 minutes in the freezer will make it easier to cut
- 6 eggs
- 1 1/2 cups half and half cream
- 3/4 cup sugar, white granulated
- 1 cup pumpkin puree not pumpkin pie filling, pure pumpkin
- 1/2 teaspoon salt
- 1/2 cup brown sugar, light or dark
- 1/2 cup cold butter, cubed 1 stick
- 1/2 cup all purpose white flour
- 1/2 cup pecans, chopped set aside a handful of halves to sprinkle on top if desired
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 tablespoons powdered sugar for garnish
Butter or spray a 9 x 13 baking pan.
Place half of your cubed bread into the prepared dish and sprinkle with half of the cream cheese cubes. Top with remaining bread and cream cheese.
In a large mixing bowl, combine eggs, half and half cream, pumpkin puree, sugar and salt. Mix well with a whisk.
Pour egg mixture over bread and cream cheese making sure all pieces are covered.
Cover with plastic wrap and store in refrigerator for 2 to 24 hours.
Combine brown sugar, butter, flour, pecans and pumpkin pie spice in a medium bowl. (keep a few of the large pecan halves out to sprinkle on top if desired).
Blend with a fork until crumbly and butter is in small pieces. (you can also use the paddle attachment of a Kitchen Aid Mixer to crumble).
Sprinkle on top of the bread and cream mixture.
Preheat oven to 350 degrees. Bake uncovered for 50-60 minutes or until sides of casserole begin to brown and look puffy.
Serve warm with maple syrup!