Pumpkin French Toast Bake with Pecan Streusel

Ingredients

• 16 oz Brioche or challah loaf, preferably slightly stale
• 1 cup Pumpkin purée
• 6 Large eggs
• 2 cups Whole milk
• 1/2 cup Heavy cream
• 1/3 cup Pure maple syrup
• 1/4 cup Packed brown sugar
• 2 tsp Vanilla extract
• 2 tsp Ground cinnamon
• 1/2 tsp Ground ginger
• 1/4 tsp Ground nutmeg
• 1/2 tsp Fine sea salt
• 3/4 cup All-purpose flour
• 1/2 cup Packed brown sugar
• 1 tsp Ground cinnamon
• 1/4 tsp Fine sea salt
• 6 tbsp Cold unsalted butter, cubed
• 1 cup Chopped pecans
• Warm maple syrup
• Powdered sugar

Instructions

1. Butter a 9×13-inch baking dish.
2. Cut the bread into approximately 1-inch cubes.
3. Spread the bread cubes evenly in the dish.
4. Whisk the pumpkin purée and eggs together until completely smooth.
5. Add milk, cream, maple syrup, brown sugar, vanilla, cinnamon, ginger, nutmeg, and salt. Whisk thoroughly.
6. Pour the custard evenly over the bread.
7. Press the bread gently into the custard. Do not crush.
8. Cover and refrigerate for 8–12 hours for the bread to absorb the custard.
9. Prepare the streusel: combine flour, brown sugar, cinnamon, and salt.
10. Cut in the cold butter until coarse clumps form.
11. Stir in the chopped pecans. Refrigerate the streusel separately.
12. Next day: preheat oven to 350°F (177°C).
13. Remove the casserole from the refrigerator while the oven heats.
14. Sprinkle the streusel evenly over the top.
15. Bake uncovered for 45–55 minutes. The top should be browned, the center set, and there should be no visible pool of raw custard.
16. Rest for 10 minutes before serving.
17. Serve warm with maple syrup and optional powdered sugar.

Nutrition

Chef's Notes

The overnight soak is essential for the bread to fully absorb the custard. If baking immediately, the center may be soggy. Refrigerate streusel separately so the butter stays cold. Store leftovers refrigerated and reheat gently. Contains tree nuts (pecans).

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