Overnight Pumpkin French Toast with Streusel Topping
A make-ahead French toast casserole for fall, infused with pumpkin flavor with a sweet streusel topping. Ideal for Thanksgiving with company in town.
Servings: 12 servings
Ingredients
- 1 12 - 16 oz. loaf of French bread or similar style crusty loaf bread (day old or slightly stale works best to soak up custard)
- 6 large eggs
- 1 12 oz can evaporated milk
- 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
- 1/2 cup unsalted cold butter, cubed (1 stick)
- 1 cup chopped pecans
Instructions
- Cube bread and place in a greased 13x9 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. Refrigerate covered overnight.
- Remove casserole from refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 350 degrees.
- 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.
- Let stand 5 - 10 minutes before serving.
- Dust with confectioners' sugar and /or serve with warm maple syrup, if desired.
For streusel topping:
- Mix flour, brown sugar, and cinnamon. Add butter and work it into a flour mix with 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.
Notes
Keep an eye on streusel topping and recover with foil to prevent overbrowning if needed during last minutes of baking time.