Description

A cozy, make-ahead breakfast that tastes like pumpkin pie meets cheesecake. This Pumpkin Cream Cheese French Toast Casserole is layered with creamy pumpkin custard, sweet cream cheese, and a buttery streusel topping. It’s perfect for holiday mornings, brunch gatherings, or any chilly fall weekend when you want a warm, comforting dish that feels special but is easy to prepare.

Ingredients

Scale

1 loaf day-old French bread or brioche, cut into 1-inch cubes
1 ½ cups pumpkin puree
8 large eggs
2 cups whole milk
½ cup heavy cream
¾ cup brown sugar
2 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt

Cream Cheese Filling:

8 oz cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract

Streusel Topping:

½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
¼ cup unsalted butter, cold and cubed

Optional for Serving:

Maple syrup or caramel sauce
Whipped cream
Toasted pecans or walnuts
Powdered sugar

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Instructions

Grease a 9×13-inch baking dish with butter or non-stick spray. Arrange half of the bread cubes evenly in the dish.
In a medium bowl, beat cream cheese, granulated sugar, and vanilla until smooth. Drop spoonfuls of the mixture evenly over the bread layer.
Add the remaining bread cubes on top and lightly press down to even the surface.
In a large bowl, whisk together pumpkin puree, eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, cloves, and salt until fully combined.
Pour the pumpkin mixture evenly over the bread layers, pressing gently to help the bread absorb the custard.
Cover the dish with plastic wrap or foil and refrigerate for at least 3 hours or overnight to allow the flavors to blend.
Preheat oven to 350°F (175°C). Remove casserole from the refrigerator and let it sit at room temperature for 20 minutes.
To make the streusel topping, combine flour, brown sugar, and cinnamon in a bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the streusel evenly over the casserole.
Bake uncovered for 45–55 minutes, or until the top is golden and the center is set.
Cool for 10–15 minutes before serving. Dust with powdered sugar, drizzle with maple syrup, or top with whipped cream and toasted nuts.

Notes

Use day-old bread or lightly toast fresh bread before assembling to prevent sogginess.
The casserole can be prepared the night before and baked in the morning for an easy, stress-free breakfast.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
You can freeze baked portions for up to 2 months. Thaw overnight in the fridge and reheat before serving.
For a dairy-free option, use almond milk or oat milk and dairy-free cream cheese.
Try adding pecans, chocolate chips, or apple slices between layers for extra flavor and texture.

Prep Time: 15 minutes
Cook Time: 50 minutes