Another fall day, another fall recipe! 🙂 The mornings are getting so much cooler (we even already had our first frost!) and we are getting plenty of those sleepy Saturday mornings where the sun doesn’t even appear until 7:15am and we all want to huddle on the couch with our PJs still on until way past when we probably should.
And to go along with all that, why not pop in a fall french toast casserole that has all the goodness of pumpkin pie spice and pumpkin, mixed with the custard-y goodness of french toast?! This make-ahead fall go-to was gobbled up by the whole family and I just had to share!
1 loaf thick bread (brioche or French work here) – I used Sara Lee Artesano bread found in all major grocery stores in the bread aisle
2 cups milk
1/2 cup heavy cream – I subbed in half and half and it was just fine!
1 cup sugar
1 cup pumpkin puree
2 tablespoons vanilla
1 tablespoon pumpkin pie spice
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup cold salted butter, diced into small cubes
2 teaspoons pumpkin pie spice
3-4 hours before cooking, and preferably overnight: Spray a 9×13 pan with nonstick cooking spray.
Dice your loaf of bread into 1-2 inch cubes and place in baking pan.
In a medium bowl, whisk together milk, cream, sugar, and eggs. Mix in pumpkin, vanilla, and pie spice and combine well. Pour the custard over the bread, being sure to coat all pieces.
Cover and refrigerate overnight (or at least 3 hours) to set your casserole.
When ready to bake, set oven to 350.
Combine brown sugar, butter, flour, and pumpkin pie spice in a small bowl to make your streusel. Using your fingertips, mix together until the butter breaks down into smaller pieces. Sprinkle your streusel mixture over the french toast casserole.
Bake for 50-55 minutes on the center rack. Casserole will begin to brown on the top and sides and no longer jiggle when it’s cooked through. Let cool for several minutes before slicing.
Serve with syrup, butter, and powdered sugar!