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 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!