Overnight Pumpkin French Toast with Streusel Topping

Overnight Pumpkin French Toast with Streusel Topping

Overnight Pumpkin French Toast with Streusel Topping is a perfect recipe for Thanksgiving and with guests in town! It can be made ahead, refrigerated overnight and pulled out to bake the next morning. The result is a baked French toast casserole that’s a close cousin to bread pudding that smells heavenly baking. The streusel topping adds a sweet layer of flavor and crunch that makes it company-worthy and that your family or tree trimmers will enjoy this weekend.


We enjoyed this French toast a couple of weeks ago when my sister was in town. I tweaked the recipe since, adjusting the amount of eggs and milk in the recipe, using evaporated milk for convenience since I rarely have milk in the fridge. This is also a delicious way to use that extra can of pumpkin and evaporated milk in the pantry that you picked up when you were grocery shopping for your Thanksgiving feast.


Overnight Pumpkin French Toast Casserole Recipe

Makes 10 – 12 Servings


 1 (12 – 16 oz) loaf of French bread or similar style crusty loaf bread, (day old or stale works best to soak up the custard)

6 large eggs

1 can (12 ounces) evaporated milk (2% or skim)

1/2 cup half and half

1 cup canned pumpkin puree (like Libby’s)

2/3 cup brown sugar

2 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

Streusel Topping


Streusel Topping Ingredients

3/4 cup brown sugar

1/4 cup flour

1/2 teaspoon cinnamon

1 stick butter, cubed

1 cup chopped pecans



Cube bread and place in a greased 13×9 baking dish. In a large bowl, whisk together eggs, evaporated milk, pumpkin, brown sugar, half and half, pumpkin pie spice and salt. Pour over bread and refrigerate covered overnight.


Remove casserole from refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Add streusel topping to casserole. Bake, covered 40 minutes. Uncover and bake an additional 25-30 minutes or until lightly browned and a knife inserted near the center comes out clean.


For streusel topping:  Mix flour, brown sugar, and cinnamon. Add butter and work it into a flour mix with pastry cutter or fork until crumbly with pea-sized bits of butter. Stir in chopped nuts. Topping can be made ahead and refrigerated separately.


Let stand 5 – 10 minutes before serving. If desired, dust with confectioners’ sugar and serve with warm maple syrup.


Baking time may vary depending on your oven. Recover the streusel topping with foil during last few minutes of baking time to prevent overbrowning if necessary. You can find a printable recipe, here.

Wishing you a Happy Thanksgiving Week!

Overnight Pumpkin French Toast Casserole with Streusel Topping

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  30 comments for “Overnight Pumpkin French Toast with Streusel Topping

  1. Cheryl Burgess
    November 24, 2015 at 7:53 am

    Oh. My. Goodness! I hope I have room in my fridge for this. What a nice breakfast surprise for my daughters! Thank you for another scrumptious recipe.

  2. Annie M
    November 24, 2015 at 7:54 am

    Sounds yummy. Will make this Friday morning.

  3. November 24, 2015 at 8:31 am

    Looks so decadent! Love the composition of the 1st photo on the tea towel taken from above. Happy Thanksgiving. Grateful for all the inspiration you bring to others.

  4. Sue
    November 24, 2015 at 8:32 am

    Thanks so much for the recipe Mary. My brother and his family are coming for a weekend stay in December and I am always looking for a good morning treat!!! Happy Thanksgiving to you and all your family!! xoxo

  5. Michelle
    November 24, 2015 at 9:04 am

    I make that when I have company ! It is the greatest and everyone likes it. Enjoy! Have a great Thanksgiving and enjoy the great food!🌴😎🦃🦃

  6. Ellen Stillabower
    November 24, 2015 at 9:32 am

    Looks like dessert to me!!! Delicious!!! But, I will try maybe not for breakfast but for something!!! 😋😋😋

  7. Sue
    November 24, 2015 at 9:35 am

    OK, I just put all the ingredients out on the counter (since I just happened to have some stale artisan bread!) and I’m not sure I can wait overnight for this to soak!!!

  8. November 24, 2015 at 10:24 am

    OK, now I am dying for some of this! Going to print out the recipe now! Wishing you and your family a VERY happy and blessed Thanksgiving, Mary. I am thankful for you and your beautiful blog that inspires me all year. XO

  9. November 24, 2015 at 10:35 am

    You had me at streusel Mary! Yum! Make ahead casseroles are my “go to”s, and this one is perfect for the winter holidays! Have fun at your family feast!

  10. November 24, 2015 at 11:12 am

    We’d make great neighbors, Mary…I always have milk on hand, for my tea but I never have any bread, being gluten free these days. LOL
    I am saving this recipe for future reference when the next round of company arrives. It looks & sounds scrumptious & anything I can do ahead of time works for me. THANKS!!

  11. November 24, 2015 at 12:42 pm

    Oh my goodness, Mary, thank you for this recipe! It sounds absolutely wonderful and is similar to a bread pudding, which I truly love. I’ll be making this soon!

  12. Betty
    November 24, 2015 at 1:15 pm

    Mary, at Thanksgiving time, I want to let you know how much I enjoy and appreciate your ideas, recipes, etc. NO OTHER BLOG COMPARES TO IT – none even comes close! It is always uplifting and inspiring. You’re the one that introduced me to the “Katy Alice” dishes and I enjoy them every day! I can’t quite comprehend how you “do it all” – but I’m glad that you do. I hope you have a very happy Thanksgiving!!!

  13. November 24, 2015 at 2:03 pm

    Sounds absolutely delicious and decadent…I always have pumpkin purée and evaporated milk in the pantry…and just happen to have everything on hand except the half & half…which I will get today with the rest of what I need to pick up for the long weekend…

    Happy Thanksgiving to you, your handsome husband and the two adorable fur babies!

  14. November 24, 2015 at 6:46 pm

    This sounds like a perfect “tweener”… A great meal between Thanksgiving and Christmas:@)

  15. Melodie Strickland
    November 24, 2015 at 7:43 pm


    This sounds scrumptious!! May you, your husband and the girls have a very Happy Thanksgiving!!

    • November 24, 2015 at 7:45 pm

      Thank you Melodie! Happy Thanksgiving :)

  16. Paula
    November 24, 2015 at 11:01 pm


    Oh my gosh , looks yummy!! I really would love to make this , I baked 4 pumpkins for pies and I have so much pumpkin left over. So I am going to use in it in this delightful looking breakfast French toast , hope it will still taste as wonderful ?!
    Happy Thanksgiving to you and your family ! Thank you for all you share with us Mary, I know a lot of planning and doing goes into each one of you posts !! Hugs :)

    • November 25, 2015 at 7:07 am

      Thanks Paula, I think you’ll enjoy it! I let Libby’s cook my pumpkins, you’re much more industrious than I am :) Wishing you a Happy Thanksgiving! ♥

  17. November 24, 2015 at 11:34 pm

    Dropping by to wish you and your family a wonderful Thanksgiving! This looks absolutely delicious!

  18. November 30, 2015 at 7:58 pm

    so many recipes, such big thighs :-(

  19. Wanda jordan
    October 3, 2016 at 7:18 am

    Is there anyway to just put recipe together and not have to print all the photos. I don’t have space for extra paper so need just recipe please next time somewhere on page..

  20. Deborah Hernandez
    November 25, 2016 at 2:01 pm

    We made this for Thanksgiving morning, it was delicious. I found it required more cooking time then the directions noted. We divided the dish up in two containers, had one for Thanksgiving morning and the second container for “Black” Friday! make sure the dishes are sprayed with a non stick spray. Next time I might even try mixing in cranberries or blueberries.

    • November 25, 2016 at 3:56 pm

      Glad you enjoyed it Deborah! I love the idea of adding some cranberries or cranberry-maple syrup :)

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