Pumpkin Spice Latte French Toast (Print)

Cozy French toast casserole with pumpkin spice and coffee, ideal for autumn mornings or family brunch.

# Ingredients:

→ Bread

01 - 1 loaf (approximately 450 grams) brioche or challah bread, cut into 1-inch cubes (preferably one day old)

→ Custard Mixture

02 - 6 large eggs
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 1 cup canned pumpkin purée
06 - 2/3 cup packed light brown sugar
07 - 2 teaspoons pure vanilla extract
08 - 2 teaspoons pumpkin pie spice
09 - 1 teaspoon ground cinnamon
10 - 1/2 teaspoon salt
11 - 1/2 cup strong brewed coffee, cooled

→ Streusel Topping

12 - 1/2 cup chopped pecans (optional)
13 - 1/4 cup light brown sugar
14 - 2 tablespoons unsalted butter, melted
15 - 1 teaspoon ground cinnamon

→ For Serving

16 - Whipped cream
17 - Maple syrup

# Directions:

01 - Preheat your oven to 350°F (175°C). Thoroughly grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick cooking spray.
02 - Distribute the bread cubes in an even layer within the prepared baking dish.
03 - In a large mixing bowl, vigorously whisk together the eggs, whole milk, heavy cream, pumpkin purée, light brown sugar, vanilla extract, pumpkin pie spice, ground cinnamon, salt, and cooled brewed coffee until the mixture is smooth and cohesive.
04 - Pour the prepared custard mixture evenly over the bread cubes. Gently press down on the bread to ensure thorough saturation.
05 - Let the casserole rest for a minimum of 10 minutes to allow the bread to absorb the custard. For enhanced flavor infusion, cover and refrigerate for up to 24 hours.
06 - In a small bowl, combine the chopped pecans (if using), light brown sugar, melted unsalted butter, and ground cinnamon. Mix well.
07 - Evenly sprinkle the prepared streusel topping over the surface of the casserole. Bake for 40–45 minutes, or until the center is firmly set and the top achieves a golden-brown hue.
08 - Remove the casserole from the oven and allow it to cool for 10 minutes before serving. Garnish generously with whipped cream and a drizzle of maple syrup.

# Expert Tips:

01 -
  • Ready in just over an hour with mostly hands-off time
  • Uses simple ingredients you likely already have during fall
  • Makes your home smell amazing while baking
  • Perfect make-ahead option for holiday breakfasts or brunches
02 -
  • Can be assembled the night before for a stress-free morning
  • Perfect for using up slightly stale bread
  • Leftovers reheat beautifully in the microwave
03 -
  • When selecting bread, look for a loaf with a tight crumb structure rather than one with large air holes. This ensures better custard absorption and a more consistent texture in the final dish.
  • If your bread is fresh rather than day-old, you can dry it out by cutting it into cubes and placing in a 250°F oven for about 10 minutes. This helps it absorb more of the custard mixture without becoming soggy.
  • For the most impressive presentation, dust the finished casserole with a light sprinkle of powdered sugar just before bringing it to the table.

Back