Pumpkin French Toast Casserole is a seasonal twist on the classic overnight French toast! This casserole is easy to throw together at night and bake in the morning for a delicious breakfast that feeds a crowd.
Butter or spray a 9 x 13-inch casserole dish with cooking spray.
Cut the brioche into 1-inch cubes and place the cubed bread into the prepared pan.
In a large bowl whisk the eggs until well beaten. Add in the milk, pumpkin puree, vanilla, pumpkin pie spice, salt and light brown sugar. Vigorously whisk all ingredients together until completely combined.
Pour the egg mixture evenly over the brioche cubes. Gently stir any areas that seem to be a bit dry, but do not overmix. Cover with plastic wrap and refrigerate for at least 4 hours or overnight (up to 12 hours).
Prepare the topping: In a large bowl, stir together the flour, brown sugar, pumpkin pie spice and salt. Use a pastry blender or 2 forks to cut the butter into the dry ingredients until small clumps are formed. Gently stir in the oats and pecans. Place the topping into a sealed container and refrigerate until you’re ready to bake.
When you’re ready to bake, preheat the oven to 350°F. Remove plastic wrap from the casserole dish and evenly sprinkle on the refrigerated topping.
Bake for 50-60 minutes or until the top of the casserole is golden brown and the french toast is firm.