- 1 loaf, day old challah bread (about 14 ounces, equal to about 8 cubes cubed, see notes)
- 6 large eggs
- 1.33 cup canned pumpkin puree
- 1 cup oat milk (or non-dairy milk of choice)
- ½ cup canned full fat coconut milk (or sub heavy cream)
- 3 tablespoons granulated sugar
- 1 tablespoon pumpkin pie spice
- 4 tablespoons unsalted butter, softened (can use plant based)
- 1/4 cup brown sugar
- ⅓ cup rolled oats
- ⅓ cup flour (all-purpose, whole wheat, or gluten free blend)
- 1 tsp ground cinnamon
- ½ cup pecans, optional
- Preheat oven to 350ºF and grease a 9×13 casserole dish with butter or coconut oil; set aside.
- Slice french bread into 1” thick slices, then slice again into about 1” cubes. Place in bottom of baking dish.
- In a large bowl whisk together eggs, pumpkin, milk, sugar and pumpkin pie spice. Pour over bread in baking dish, pressing bread down and making sure each piece is fully covered. Cover with lid or foil, and place in fridge for 4 hours, up to overnight.
- Once you’ve chilled the casserole, make the make the streusel topping: in a medium bowl, use fork to combine butter, brown sugar, oats, flour and ground cinnamon – use hands as needed to make sure the mixture is fully combined. Spread over top of baking dish, adding pecans if using, and press down gently.
- Bake pumpkin french toast for 40 minutes uncovered, then cover with foil and bake for 10-15 minutes.
- Allow mixture to cool slightly before topping with powdered sugar for extra presentation. Serve with maple syrup and enjoy!
Bread – If bread is not dried out, toast bread slices at 350ºF for about 10 minutes. A loaf of french bread would also work if you can’t find challah bread.
Sugar – I thought this french toast needed a touch of sweetness in the custard-like filling, but you can omit. If you want a sweeter filling, you could also add more sugar, up to 1/2 cup is what I’d suggest.
Milk – feel free to use the milk of your choice and heavy cream if you aren’t dairy free. I would just stay away from protein plant milks for this recipe.