Pumpkin Pecan Praline French Toast Bake
Brioche in spiced pumpkin custard with buttery pecan praline topping and cream cheese glaze.
Contains dairy, eggs and gluten; contains pecans. Card heading gives 50 minutes cook; method gives 45–50 minutes. Tips: use day-old bread; chill overnight; toast pecans; substitute half-and-half for some cream; add a pinch of cardamom or orange zest. Variations: add ½ cup maple syrup to topping; ½ tsp pumpkin pie spice in custard; ½ cup chocolate chips between bread layers; 1 cup diced apples; 1–2 tbsp bourbon in praline sauce. Store covered in the refrigerator for up to 4 days. Freeze without glaze for up to 2 months; thaw overnight in the refrigerator and reheat at 325°F (165°C) until warmed through. Add fresh glaze before serving.
Ingredients
Brioche
- 1 large loaf brioche or challah (about 1 lb), cut into 1-inch cubes (about 8 cups)
Pumpkin custard
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup brown sugar
- 2 tsp vanilla extract
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
Pecan praline topping
- 1 cup packed brown sugar
- ½ cup unsalted butter
- ⅓ cup heavy cream
- 2 tbsp maple syrup
- 1½ cups chopped pecans
- ½ tsp ground cinnamon
- ¼ tsp salt
Cream cheese glaze
- 4 oz (½ package) cream cheese, softened
- ¼ cup powdered sugar
- 2–3 tbsp milk (as needed)
- ½ tsp vanilla extract
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Method
- 1
Prepare the bread: cut brioche into 1-inch cubes. Grease a 9 × 13-inch baking dish.
- 2
Make the pumpkin custard: whisk eggs, milk, cream, pumpkin purée, brown sugar, vanilla, cinnamon, nutmeg, ginger, cloves and salt until well combined.
- 3
Assemble: spread half the brioche cubes in the dish. Pour half the custard evenly over the bread. Add remaining bread and custard. Cover and refrigerate at least 1 hour or overnight.
- 4
Make the pecan praline topping: melt butter over medium heat in a saucepan. Stir in brown sugar, heavy cream and maple syrup. Bring to a gentle boil and cook 2–3 minutes, stirring constantly. Remove from heat and stir in pecans, cinnamon and salt. Let cool slightly.
- 5
Sprinkle the pecan praline mixture evenly over the chilled bread.
- 6
Bake: preheat oven to 350°F (175°C). Bake uncovered for 45–50 minutes until golden brown and set in the center.
- 7
Make the glaze: beat cream cheese, powdered sugar, milk and vanilla until smooth. Drizzle over the warm bake.
- 8
Let rest for 10–15 minutes before serving. Enjoy warm!
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From Bobbie's “Bobbie's Recipe Card 125”. Written up by Bobbie's Kitchen · Updated 26 October 2026