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Piece of Baked Pumpkin French Toast Casserole and a fork on two small, stacked plates
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5 from 1 vote

Baked Pumpkin French Toast Casserole

When it comes to breakfast, this Baked Pumpkin French Toast Casserole is the epitome of an evolutionary dish during the Fall season. This comfort dish will surely make your morning that much brighter, even on the most gloomiest of days with the warm pumpkin spice flavor, soft and fluffy insides, and crunchy crust. Entirely dairy-free.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast, Brunch
Keyword: baked, bread, breakfast, brioche, brunch, classic, dairy-free, easy, fall recipe, fluffy, french toast, healthy, holidays, homemade, pecans, plant-based, pumpkin, pumpkin spice, recipe, soft, sweet, sweets, thanksgiving, vegetarian
Servings: 8 servings
Calories: 542kcal
Author: Shanika

Ingredients

FRENCH TOAST:

  • 1 loaf challah, brioche, or sourdough bread; cubed (Best if bread is a day old!)
  • 1 tablespoon pumpkin spice
  • ½ teaspoon sea salt
  • 1 cup Almond milk (You can use your fave plant-based milk!)
  • 1 cup organic pumpkin puree (Canned version, not pie filling!)
  • 6 large organic eggs
  • ½ cup pure maple syrup
  • 2 tsps vanilla extract

BROWN SUGAR STREUSEL:

  • 1 cup chopped pecans, toasted
  • ½ cup organic brown sugar
  • ½ cup organic all-purpose flour
  • 6 Tbsps vegan butter, partially melted
  • 2 tsps pumpkin spice (See Notes!)

Instructions

FRENCH TOAST:

  • Lightly grease a large baking dish (9 x 13″) with butter or oil and pre-heat the oven to 375 degrees Fahrenheit.
  • Whisk together all the ingredients (except for the bread) into a large bowl and set aside so that everything marries together and activates, about 5 minutes.
  • Next, add the chopped challah bread into the prepared baking dish and spread around evenly.
  • Pour the liquid mixture atop cubed bread, generously covering all pieces.

TO MAKE STREUSEL:

  • Add the flour, organic brown sugar, chopped pecans, and pumpkin spice into a medium bowl, combining them together using a pastry blender. NOTE: This helps to breakdown the nuts into smaller pieces as well, if preferred.
  • Add the partially melted vegan butter and using a spatula, mix until combined and it becomes 'crumbly-like' in texture. Now, top the french toast mixture with brown sugar streusel topping, generously sprinkling it all over.
  • Bake casserole for 35-40 minutes or until fully cooked through (less 'jiggly') and edges and tops are golden brown (or slightly dark brown, if preferred).
  • Remove from oven and let cool for 5 minutes or so and then cut into desired size squares pieces.
  • To serve—add slice(s) unto prepared plate(s) and drizzle with maple syrup, if desired.
  • Bon Appetit!

Notes

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 1-2 days.
  • MAKE AHEAD | OVERNIGHT: If you want to prep this recipe for the next day, simply pour all the ingredients in the baking dish (following the steps), covering it tightly, and keeping it refrigerated for 24 hours. Remove from the fridge and let sit at room temp for about 30 minutes to 1 hour. Bake when ready to eat.
  • TOASTED NUTS: Add chopped pecans/walnuts to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.

Nutrition

Calories: 542kcal | Carbohydrates: 68g | Protein: 13g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 168mg | Sodium: 531mg | Potassium: 306mg | Fiber: 4g | Sugar: 30g | Vitamin A: 5095IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 4mg