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 pan with non-stick spray. Cube the bread and spread it evenly in the pan.
- In a large mixing bowl, combine milk, pumpkin puree, sugar, brown sugar, vanilla, pumpkin pie spice, and eggs. Whisk until thoroughly combined.
- Pour the mixture evenly over the cubed bread, pressing down gently with a fork to ensure all pieces soak well.
- Cover the dish and refrigerate for a minimum of 3 hours.
- Preheat the oven to 350 degrees just before baking.
- To prepare the streusel topping, add cold, cubed butter, brown sugar, flour, and pumpkin pie spice into a food processor. Pulse until the mixture resembles crumbs.
- Evenly sprinkle the streusel topping over the casserole. If using, add the chopped pecans on top of the streusel.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Notes
For best results, use day-old bread as it holds up better in the custard.
Let the casserole rest before serving to allow it to set.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 240 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 288
- Sugar: 16g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg