Somewhere between French toast and bread pudding, this pumpkin breakfast bake is a lovely reason to linger at the table on a cool fall morning. Pieces of challah or brioche soak up a lightly spiced pumpkin custard, while a buttery pecan streusel adds crunch to the golden top. Assemble it the night before, then bake it in the morning while the coffee brews. Serve with warm maple syrup for a breakfast that feels special without a last-minute fuss.
INGREDIENTS:
French Toast Bake
1 (1-pound) loaf challah or brioche, preferably a day old, cut into 1-inch cubes
6 large eggs
1 cup unsweetened pumpkin purée
2 cups whole milk
½ cup heavy cream
1/3 cup packed light brown sugar
2 teaspoons vanilla extract
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
½ teaspoon fine salt
Butter, for greasing the baking dish
Pecan Streusel
½ cup chopped pecans
1/3 cup all-purpose flour
1/3 cup packed light brown sugar
½ teaspoon ground cinnamon
Pinch of fine salt
4 tablespoons cold unsalted butter, cut into small pieces
METHOD:
Butter a 9-by-13-inch oven-safe glass or ceramic baking dish, such as a Pyrex or CorningWare baking dish. Arrange the bread cubes evenly in the dish.
In a large bowl, whisk the eggs until well blended. Add the pumpkin purée, milk, cream, brown sugar, vanilla, spices, and salt. Whisk until smooth.
Pour the custard evenly over the bread. Gently press the bread into the custard with a spatula so all the pieces are moistened. Cover and refrigerate for at least 4 hours or overnight, up to 12 hours.
To make the streusel, combine the pecans, flour, brown sugar, cinnamon, and salt in a bowl. Work in the cold butter with your fingertips or a pastry blender until the mixture forms coarse crumbs. Cover and refrigerate separately until ready to bake.
Remove the covered baking dish from the refrigerator about 30 minutes before baking to take off some of the chill, following the bakeware guidance in the cook’s note below. Heat the oven to 350°F and allow it to preheat completely.
Uncover the dish and sprinkle the streusel evenly over the bread. For easier handling, you may place the dish on a dry, room-temperature rimmed baking sheet before putting both into the oven.
Bake for 50–65 minutes, until puffed, golden, and set in the center. The center should reach 160°F on an instant-read thermometer, with no liquid custard remaining. If the topping browns before the center is done, loosely cover with foil.
Let stand for 10–15 minutes before cutting into portions and serving warm.
SERVING SUGGESTIONS:
Serve with warm maple syrup and fresh pear or apple slices. For a more indulgent brunch, add a spoonful of lightly whipped cream.
YIELD: 8–10 servings
COOK’S NOTES:
- Use an oven-safe baking dish free of chips, cracks, or deep scratches. Follow the manufacturer’s guidance for refrigerator-to-oven use; the 30-minute rest takes off some chill but does not guarantee protection against thermal shock. A baking sheet makes handling easier but does not prevent thermal shock. After baking, set the hot dish on a dry, heatproof trivet or potholder, never directly on a cold or wet countertop.
- Use plain pumpkin purée rather than sweetened pumpkin pie filling. Homemade purée should be thick and smooth; drain watery purée before measuring.
- If your bread is very fresh, spread the cubes on a baking sheet and dry them in a 300°F oven for 15–20 minutes, stirring once. They should feel dry on the surface without becoming deeply toasted. Cool before assembling.
- Challah gives the bake a little more structure, while brioche makes it especially rich and tender. A sturdy French bread also works well.
- For a nut-free topping, omit the pecans and use ½ cup flour in the streusel instead of 1/3 cup.
- For the best contrast between creamy custard and crisp topping, serve shortly after baking. Refrigerate leftovers and reheat individual portions in the oven, loosely covered, until warmed through.
