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Lightened-Up Pumpkin French Toast Casserole with Pecan Streusel

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A lighter take on classic pumpkin French toast casserole, featuring a crunchy pecan streusel topping and a soft, custard-like interior. Perfect for fall mornings, holiday brunches, or meal prep.

Ingredients

Scale
  • 1 loaf day-old French bread or brioche (about 12–14 ounces), cut into 1-inch cubes
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 ½ cups whole milk (or 2%)
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • 4 large eggs, room temperature
  • ⅓ cup maple syrup (real maple syrup)
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup rolled oats (old-fashioned)
  • ½ cup chopped pecans (lightly toasted)
  • ⅓ cup brown sugar, packed (light or dark)
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • ½ teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Prep your bread: Cut day-old French bread or brioche into 1-inch cubes. If bread is fresh, spread cubes on a baking sheet and let dry for 1-2 hours.
  2. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  3. Make the custard: In a large mixing bowl, whisk together pumpkin puree, milk, Greek yogurt, eggs, maple syrup, and vanilla extract until smooth. Whisk in pumpkin pie spice, cinnamon, and salt.
  4. Combine bread and custard: Place bread cubes in the greased baking dish. Pour custard evenly over the top, then gently toss to coat every cube. Press down lightly and let sit for 10-15 minutes.
  5. Make the pecan streusel: In a medium bowl, combine rolled oats, chopped pecans, brown sugar, cinnamon, and salt. Add cold butter cubes and use a pastry cutter, fork, or fingertips to work butter into dry ingredients until mixture resembles coarse crumbs with some pea-sized butter pieces.
  6. Top the casserole: Sprinkle streusel evenly over the soaked bread cubes.
  7. Bake: Place dish in preheated oven and bake for 35-40 minutes, until casserole is set in the center and top is golden brown. If top browns too quickly, tent loosely with aluminum foil.
  8. Rest before serving: Let casserole sit for 5-10 minutes after baking to set.
  9. Serve: Cut into squares and serve warm with extra maple syrup, fresh fruit, or a dollop of yogurt.

Notes

For make-ahead: Assemble through step 5, cover, and refrigerate overnight. In the morning, add streusel and bake, adding 5-10 minutes to baking time. For dairy-free: use oat milk or almond milk, dairy-free yogurt and butter. For gluten-free: use day-old gluten-free bread. For vegan: use flax eggs (2 tbsp ground flaxseed + 6 tbsp water), oat milk, vegan yogurt, and cold coconut oil or vegan butter in streusel.

Nutrition

Keywords: pumpkin french toast casserole, lightened-up, pecan streusel, fall breakfast, brunch, healthy

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