Ingredients
Scale
- 1 (14 oz) day old french bread, cubed
- 3 cups whole milk
- 1 (15 oz) can pumpkin puree
- 3/4 cup sugar
- 1/2 cup brown sugar
- 2 tsp vanilla
- 2 tsp pumpkin pie spice
- 6 eggs
- 1/2 cup butter, cold & cubed
- 1/2 cup brown sugar
- 1/2 cup flour
- 1 tsp pumpkin pie spice
- 1 cup pecans, chopped, optional
Instructions
- Spray a 9 x 13 inch pan with non-stick spray and spread cubed bread evenly in the pan.
- In a large mixing bowl, combine milk, pumpkin puree, sugar, brown sugar, vanilla, pumpkin pie spice, and eggs. Whisk until well mixed.
- Pour the mixture evenly over the cubed bread. Gently press the bread cubes down with a fork to soak them up.
- Cover the dish with plastic wrap and refrigerate for at least 3 hours.
- Before baking, preheat the oven to 350°F.
- To make the streusel topping, combine cold cubed butter, brown sugar, flour, and pumpkin pie spice in a food processor and pulse until crumbly.
- Sprinkle the streusel topping evenly over the casserole and add the chopped pecans if desired.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Notes
For best results, refrigerate overnight for enhanced flavor.
Feel free to substitute with gluten-free bread for a gluten-free option.
This casserole is perfect for serving a crowd during brunch or holidays.
- Prep Time: 240 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 140mg