An overnight breakfast bake made with a fresh-ground sourdough artisan loaf soaked in a spiced pumpkin custard, topped with a crunchy pecan streusel… It’s the best start to a fall morning.
Why Love Sourdough Pumpkin French Toast Casserole
Prep Ahead Convenience: Assemble the entire casserole the night before so all you have to do is pop it in the oven on holiday mornings.
The Best Texture: Using a hearty sourdough loaf creates a sturdy base that soaks up the creamy pumpkin custard without getting mushy.
Fall Flavor: Warm autumn spices, rich pumpkin puree, and a buttery pecan streusel top give you the ultimate cozy fall and winter breakfast.
Ingredients
- For the Casserole:
1 large sourdough artisan loaf (about 1.5 – 2 pounds), cut into 1-inch cubes (about 8–10 cups cubed bread) - 8 large eggs (room temperature)
- 2 cups whole milk or half-and-half
- 1 cup pure pumpkin puree (not pumpkin pie mix)
- ¾ cup pure cane sugar or brown sugar
- 1 tablespoon pure vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon fine sea salt
For the Pecan Streusel Topping:
- ¾ cup all-purpose flour (or fresh-ground einkorn flour)
- ½ cup chopped pecans
- ⅓ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ cup (½ stick) cold unsalted butter, cut into small cubes
- A pinch of salt
Step-by-Step Instructions
How to Make Sourdough Pumpkin French Toast Casserole
Step 1: Dry Out the Bread
Cut your sourdough artisan loaf into 1-inch cubes first, then dry them out:
Spread the cubes out on a baking sheet and let them sit uncovered at room temperature for 4 to 6 hours (or overnight) to dry out slightly. Stale or dry bread absorbs the spiced custard much better than fresh, soft bread.
If you’re short on time, you can pop the cubed bread into a 300°F oven for 10–12 minutes to toast them. 😉
Step 2: Prep the Baking Dish
Lightly grease a 9×13-inch baking dish with butter or a neutral oil to prevent sticking.
Arrange the dried sourdough cubes evenly in the dish.
Step 3: Whisk the Spiced Pumpkin Custard
In a large mixing bowl, combine the eggs, milk (or half-and-half), pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt.
Whisk vigorously until completely smooth and the pumpkin puree is fully incorporated into the liquid.
Step 4: Pour and Soak (Overnight Method)
Toss the bread cubes right in the baking dish with half of the custard mixture first, then pour the remaining custard evenly over the top. Press down gently on the bread with a spatula so the top pieces absorb the moisture.
Cover the baking dish tightly with plastic wrap or foil.
Place it in the refrigerator for at least 4 hours, or ideally overnight (8 to 12 hours). This allows the sourdough to thoroughly drink up all the rich pumpkin flavor.
Step 5: Make the Pecan Streusel Topping
While the casserole rests (or right before baking), mix the flour, chopped pecans, brown sugar, cinnamon, and a pinch of salt in a medium bowl.
Add the cold cubed butter. Use a pastry blender, a fork, or your clean fingers to work the butter into the dry mixture until it resembles coarse crumbs with pea-sized pieces of butter.
Keep the streusel topping in the fridge until you are ready to bake.
Step 6: Bake to Perfection
Preheat your oven to 350°F (175°C).
Remove the casserole from the refrigerator and take off the cover. Let it sit on the counter for about 15–20 minutes to take the chill off while the oven heats.
Sprinkle the cold pecan streusel topping evenly across the entire surface of the casserole.
Bake uncovered for 45 to 50 minutes. You’ll know it’s done when the center is puffed up, the edges are golden brown, and the custard is set (no wet liquid pooling when you press the center gently with a spoon).
If the pecan topping starts browning too fast towards the end, loosely tent a piece of foil over the top for the last 10 minutes of baking.
Step 7: Cool and Serve
Remove from the oven and let it rest for 10 to 15 minutes before serving. This helps the slices hold their shape.
Serve warm with a dusting of powdered sugar, a drizzle of pure maple honey, or a dollop of whipped cream!
Pro Tips for First-Time Cooks
Same-Day Method: Short on time? You can skip the overnight soak, but let the casserole rest on the counter for at least 2 to 3 hours at room temperature before baking so the dense sourdough bread has enough time to fully absorb the spiced custard. 😉
Storage & Leftovers: Cover any leftover casserole tightly and store it in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30–45 seconds or in a 350°F oven for 10 minutes to bring back the crispiness of the streusel.
