Ingredients:

  • 1 loaf (about 1.5 lbs) sturdy bread (Brioche, Challah, or Texas Toast), cut into 1-inch cubes
  • 2 Tbsp Unsalted Butter, melted (for greasing the pan)
  • 8 large eggs
  • 1 cup Whole Milk
  • ½ cup Heavy Cream
  • 1 cup Canned Pumpkin Purée (NOT pumpkin pie filling)
  • ½ cup Light Brown Sugar, packed (for custard)
  • ¼ cup Maple Syrup
  • 1 Tbsp Vanilla Extract
  • 1 tsp Ground Cinnamon (for custard)
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • Pinch of Ground Cloves or Allspice
  • ½ tsp Kosher Salt
  • ½ cup All-Purpose Flour (for streusel)
  • ⅓ cup Light Brown Sugar, packed (for streusel)
  • ¼ cup Chopped Pecans
  • ¼ tsp Ground Cinnamon (for streusel)
  • 4 Tbsp Cold Unsalted Butter, cut into small cubes (for streusel)

Instructions:

  1. Prep the Pan and Bread: Grease the 9x13 inch baking dish generously with melted butter. Arrange the cubed bread evenly across the dish, packing the pieces snugly.
  2. Whisk the Custard: In a large bowl, combine the eggs, milk, heavy cream, pumpkin purée, brown sugar, maple syrup, vanilla extract, spices (cinnamon, ginger, nutmeg, cloves/allspice), and salt. Whisk vigorously until the mixture is smooth and uniform.
  3. Soak the Bread: Slowly and evenly pour the pumpkin custard mixture over the cubed bread. Press down lightly on the bread to ensure all pieces are submerged and thoroughly coated.
  4. Cover and Chill: Cover the dish tightly with plastic wrap and refrigerate for a minimum of 8 hours, or ideally, overnight, allowing the bread to fully absorb the liquid.
  5. Preheat and Rest: Preheat oven to 375°F (190°C). Remove the casserole from the refrigerator and allow it to sit on the counter for 20-30 minutes while the oven heats up.
  6. Prepare the Streusel: In a separate medium bowl, combine the flour, brown sugar, pecans, and cinnamon. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
  7. Top and Bake (Covered): Sprinkle the streusel topping evenly over the soaked French toast. Cover the baking dish tightly with aluminium foil. Bake for 30 minutes to trap steam and ensure the center cooks.
  8. Bake (Uncovered): Remove the foil and continue baking for another 15-20 minutes, or until the topping is golden brown and the custard in the center is fully set (internal temperature 185-195°F).
  9. Rest: Allow the casserole to rest for 10-15 minutes after removing it from the oven so the internal structure can firm up before slicing.
  10. Serve: Slice into generous portions and serve warm with warm maple syrup and a dusting of icing sugar or whipped cream.