Overnight Pumpkin French Toast with Streusel Topping

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Makes 10 – 12 Servings


1 (12 - 16 oz) loaf of French bread or similar style crusty loaf bread (day old or slightly stale works best to soak up custard)

6 large eggs

1 can (12 ounces) evaporated milk

1/2 cup half and half

1 cup canned pumpkin puree (like Libby’s)

2/3 cup brown sugar

2 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

Streusel Topping

Streusel Topping Ingredients

3/4 cup brown sugar

¼ cup flour

½ teaspoon cinnamon

1 cold stick butter, cubed

1 cup chopped pecans


Cube bread and place in a greased 13x9 baking dish. In a large bowl, whisk together eggs, evaporated milk, pumpkin, brown sugar, half and half, pumpkin pie spice and salt. Pour over top. Refrigerate covered overnight.

Remove casserole from refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 350 degrees. Add streusel topping to casserole. Bake, covered 40 minutes. Uncover and bake an additional 25-30 minutes or until lightly browned and a knife inserted near the center comes out clean. (Keep an eye on streusel topping and recovering with foil to prevent overbrowning if necessary during last minutes of baking time.)

For streusel topping:  Mix flour, brown sugar, and cinnamon. Add butter and work it into a flour mix with with pastry cutter or fork until crumbly with pea-sized bits of butter. Stir in chopped nuts. Topping can be made ahead and refrigerated separately.

Let stand 5 - 10 minutes before serving. If desired, dust with confectioners' sugar and /or serve with warm maple syrup.