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Cozy Pumpkin Pie Spice French Toast Bake: Easy Kid-Approved Breakfast Recipe

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This easy, make-ahead French toast bake features a pumpkin pie spice custard soaked into day-old bread, topped with a buttery streusel. It’s a kid-approved, budget-friendly breakfast that fills your home with cozy fall aromas.

Ingredients

Scale
  • 1 loaf (16 oz) day-old brioche or challah bread, cut into 1-inch cubes
  • 6 large eggs
  • 1 ½ cups whole milk
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • For the streusel topping:
  • ¼ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ¼ cup cold unsalted butter, cut into small cubes
  • ½ teaspoon pumpkin pie spice
  • Optional for serving: maple syrup, whipped cream, toasted pecans, or powdered sugar

Instructions

  1. Prep the bread: Cut the loaf into 1-inch cubes. If bread is fresh, spread cubes on a baking sheet and let sit out for an hour, or toast at 300°F for 5-7 minutes until slightly dry but not browned.
  2. Make the custard: In a large mixing bowl, whisk eggs until fully broken up and slightly frothy. Add milk, pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, and salt. Whisk until smooth and sugars are mostly dissolved.
  3. Soak the bread: Place bread cubes in a greased 9×13-inch baking dish. Pour custard evenly over the top. Gently press bread down with a spatula or clean hands to coat every piece.
  4. Let it rest: Let the dish sit at room temperature for 15 minutes, or cover tightly with plastic wrap and refrigerate for up to 12 hours for overnight prep.
  5. Make the streusel: In a small bowl, combine flour, brown sugar, and pumpkin pie spice. Add cold butter cubes. Use a pastry cutter, fork, or fingertips to work butter into dry ingredients until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate until ready to use.
  6. Preheat the oven: About 20 minutes before baking, preheat oven to 350°F. If baking straight from the fridge, add 5-10 minutes to bake time.
  7. Add streusel and bake: Sprinkle streusel evenly over the soaked bread. Bake for 40-45 minutes, until top is golden brown and center is set but slightly jiggly. A knife inserted into the center should come out clean. If top browns too quickly, tent loosely with foil for the last 10 minutes.
  8. Rest and serve: Let the French toast bake rest for at least 5 minutes before cutting. Serve warm with maple syrup, whipped cream, or powdered sugar.

Notes

For best texture, use day-old or slightly dried bread. Whisk eggs first to avoid streaks. The streusel adds essential crunch. Let the bake rest before cutting to allow custard to set. For dairy-free, use full-fat oat milk or canned coconut milk and plant-based butter. For gluten-free, use a sturdy gluten-free bread like sourdough-style. Avoid pumpkin pie filling—use 100% pure pumpkin puree.

Nutrition

Keywords: pumpkin pie spice, French toast bake, breakfast casserole, make-ahead breakfast, kid-friendly, fall breakfast, easy breakfast recipe

Find it online: https://juliamadeit.com/cozy-pumpkin-pie-spice-french-toast-bake-easy-kid-approved-breakfast-recipe/