10/04/2026
This Praline Pumpkin French Toast Bake has everything you want on a slow fall morning: warm pumpkin custard, a crunchy pecan topping, and a sweet praline glaze.
The best part? You can prep it the night before and bake it in the morning, making it an easy option for holiday mornings with coffee and family around the table.
Recipe below! 👇
Ingredients:
FILLING
8-9 cups Day Old Rustic Boule, cubed or torn
3 Tbsp melted butter
8 large eggs
1 cup Kitchen Kettle Pumpkin Butter
1 cup whole milk
½ cup heavy cream
1 Tbsp vanilla extract
STREUSEL
½ cup flour
½ cup brown sugar
2 tsp cinnamon
¼ cup cold butter, cubed
½ cup chopped pecans
PRALINE GLAZE
2 cups Powdered Sugar
4 Tbsp butter, melted
2 tsp Dr. Pete’s Praline Mustard Glaze
3-4 Tbsp heavy cream
Instructions:
Melt butter in a 9x13 baking dish and arrange the bread inside.
Whisk together eggs, pumpkin butter, milk, heavy cream, and vanilla, then pour over the bread, pressing to cover. Refrigerate for 30 minutes or overnight.
For the streusel, mix flour, brown sugar, and cinnamon, then cut in cold butter until crumbly.
When ready to bake: preheat oven to 350°F. Sprinkle streusel and pecans over the casserole and bake for 45 minutes, covering with foil if needed after 40 minutes to prevent over-browning.
Whisk glaze ingredients and drizzle over the slightly cooled casserole. Enjoy!
