There’s nothing like the warm, cozy aroma of pumpkin spice on a crisp autumn morning. This Pumpkin Spice French Toast Casserole combines everything you love about fall breakfast recipes into one easy bake. It’s basically a pumpkin pie meets French toast – perfect for satisfying those seasonal cravings. Whether you’re planning a festive fall brunch for the holidays or simply want a special make-ahead breakfast for a lazy weekend, this casserole has you covered.
Because it’s assembled in advance, this overnight French toast bake is a meal prep dream. Prep it the night before and wake up to an indulgent breakfast that just needs to be popped in the oven. The result is a custardy, pumpkin-infused French toast casserole that’s golden on top, soft inside, and loaded with cinnamon and nutmeg flavor. It’s an excellent option for Thanksgiving morning, Christmas brunch, or any time you want a crowd-pleasing dish without the morning rush.
Why You’ll Love This Recipe
- Make-Ahead Convenience: Assemble everything the night before. In the morning, simply bake – no hassle or early prep required, so you can enjoy more time with family (and coffee!).
- Feeds a Crowd: This 9×13-inch casserole yields plenty of servings, making it ideal for holiday breakfasts, potluck brunches, or when hosting overnight guests. One dish and everyone digs in!
- Cozy Fall Flavor: Packed with pumpkin puree and pumpkin spice, it delivers all the sweet, warm flavors of fall. Every bite has notes of cinnamon, nutmeg, and vanilla – like pumpkin pie for breakfast.
- Minimal Morning Work: Forget standing at the stove flipping French toast. Bake this casserole in the oven and let it do the work. It’s stress-free, especially on busy mornings or when you have company.
Ingredients
For the French Toast Casserole:
- Butter or cooking spray, for greasing the baking dish
- 1 loaf (about 1 lb) brioche, challah, or French bread, preferably day-old (stale), cut into 1-inch cubes
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream (or use 2½ cups milk total if you don’t have cream)
- 3/4 cup brown sugar (packed; or granulated sugar)
- 1 cup pumpkin puree (100% pure pumpkin – not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
For the Streusel Topping:
- 1/2 cup brown sugar (packed)
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon (or use additional pumpkin pie spice)
- 6 tablespoons unsalted butter (cold, cut into small cubes)
- 1/2 cup chopped pecans (optional; or substitute walnuts/almonds)
Optional for serving: Maple syrup, powdered sugar, whipped cream or vanilla yogurt.
Instructions
- Prep the Dish: Grease a 9×13-inch baking dish with butter or nonstick cooking spray. Spread the bread cubes evenly in the dish. (If your bread isn’t day-old, see the Tips section below for how to dry it out quickly.)
- Make the Custard: In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, pumpkin puree, pumpkin pie spice, vanilla, and salt until smooth and well combined.
- Assemble and Soak: Pour the pumpkin-egg custard mixture evenly over the bread cubes. Use a spatula to gently toss and press the bread, making sure all pieces absorb the custard. The bread should be moist (some custard will pool at the bottom – that’s okay). Cover the dish tightly with plastic wrap or foil.
- Chill Overnight: Refrigerate the assembled casserole for at least 3-4 hours, or ideally overnight (8-12 hours). This soak allows the bread to fully absorb the flavors and ensures a soft, pudding-like interior. (You can also prep the streusel in advance—see Tips—so everything is ready to bake in the morning.)
- Preheat the Oven: When ready to bake, take the casserole out of the fridge and let it sit at room temperature while the oven preheats. Preheat oven to 350°F (175°C).
- Prepare Streusel: In a medium bowl, mix together the brown sugar, flour, and cinnamon. Add the cold butter cubes. Using a pastry cutter or your fingers, cut the butter into the mixture until you have a crumbly streusel with pea-sized bits. Stir in the chopped pecans. (If you made this topping ahead of time, use it straight from the fridge so it stays cold.)
- Top and Bake: Uncover the casserole and sprinkle the streusel topping evenly over the soaked bread. Bake, uncovered, for 45–55 minutes or until the top is golden brown and the center is set. Tip: Check at the 30-minute mark – if the topping is browning too quickly, tent loosely with aluminum foil. The casserole is done when a knife inserted in the center comes out clean (no liquid custard).
- Serve: Remove from the oven and let it cool for about 5–10 minutes (it will deflate slightly as it settles). Serve warm. Cut into squares and plate it up, or simply scoop portions with a large spoon. Drizzle with maple syrup and dust with powdered sugar, or add a dollop of whipped cream for an extra treat. Enjoy your fall-inspired brunch!
Tips and Variations
- If Your Bread Is Fresh: Stale bread soaks up custard best. If you only have fresh bread, cut it into cubes and bake the cubes on a baking sheet at 350°F for about 10 minutes until lightly dried (not toasted). Let them cool, then use in the recipe.
- Bread Options: Brioche and challah breads yield a rich, soft texture, while French bread or sourdough adds a bit more chew. Any sturdy loaf works as long as it’s not too soft or fresh. You can even mix leftover bread types. Just avoid overly soft sandwich bread, which may turn mushy.
- Gluten-Free Version: Substitute the bread with your favorite gluten-free bread (preferably a sturdy artisan-style loaf). Also swap the all-purpose flour in the streusel with a 1:1 gluten-free flour blend. The rest of the recipe is naturally gluten-free.
- Dairy-Free Option: Use non-dairy milk (such as almond, oat, or coconut milk) in place of the milk/heavy cream. Full-fat coconut milk is a great substitute for richness. Also use a vegan butter or coconut oil in the streusel instead of dairy butter. The casserole will still turn out creamy and delicious.
- Nut Variations: If you can’t have nuts, simply omit the pecans in the streusel or replace them with pumpkin seeds or sunflower seeds for a crunch. You can also use walnuts instead of pecans, if preferred.
- Add-Ins & Extras: Feel free to customize! Try sprinkling raisins or chopped dates over the bread for extra sweetness, or adding a handful of chocolate chips for a kid-friendly twist. For a decadent touch, add small dollops of cream cheese (sweetened with a bit of sugar and vanilla) between the bread cubes to create a pumpkin cheesecake French toast vibe.
FAQ
Can I make this ahead of time? Yes – in fact, it’s designed to be made ahead. You can assemble the casserole and refrigerate it overnight (or up to 24 hours) before baking. This makes it a fantastic option for busy mornings. (For longer storage, see freezing instructions below.) You can even prepare the streusel topping ahead and keep it in a separate container in the fridge, then just sprinkle it on right before baking.
How do I store and reheat leftovers? Let the casserole cool, then cover and store leftovers in the refrigerator for 2–3 days. To reheat, microwave individual portions for 1-2 minutes until warm, or place in a 325°F oven for about 10-15 minutes. If reheating a larger portion in the oven, cover the dish with foil to prevent it from drying out.
Can I freeze this casserole? Yes. For best results, freeze after baking: cut the fully baked casserole into individual portions, wrap tightly or place in airtight containers, and freeze for up to 2-3 months. Thaw overnight in the fridge and reheat as above. You can also freeze it before baking: assemble the casserole (without the streusel) in a freezer-safe dish, cover well, and freeze up to 2 months. When ready to enjoy, thaw in the refrigerator overnight, then add the streusel topping and bake as directed. (Keep in mind that the texture might be slightly softer after freezing.)
Can I use pumpkin pie filling instead of pumpkin puree? It’s not recommended. Canned pumpkin pie filling contains added sugar and spices, which will make the French toast much sweeter and could throw off the flavor balance. For best results, use pure pumpkin puree and add your own sugar/spices as in the recipe. If pumpkin pie filling is your only option, you would need to reduce the added sugar and adjust spices, but the outcome may differ. Using pure pumpkin puree ensures consistent, delicious results.
Nutrition (Estimated Per Serving)
Approximately: 500 calories; 21g fat (9g saturated); 62g carbohydrates (30g sugars, 3g fiber); 11g protein; 400mg sodium. (Calculated for 10 servings; values will vary with ingredient brands and exact portion size.)
Pumpkin Spice French Toast Casserole – Make-Ahead Fall Breakfast
Ingredients
- 2 cups heavy cream (or use 2½ cups milk total if you don’t have cream)
- 4 cups brown sugar (packed)
- 1 cup pumpkin puree (100% pure pumpkin – not pumpkin pie filling)
- 2 teaspoons salt
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon (or use additional pumpkin pie spice)
- 2 cups chopped pecans (optional)
- 8 large eggs
- 2 teaspoons vanilla extract
- 1 cup maple syrup (for serving, optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, whisk together the eggs, heavy cream, pumpkin puree, brown sugar, salt, vanilla extract, and ground cinnamon until well combined.
- Add in the cubed bread and chopped pecans, gently folding until the bread is coated with the mixture.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Cover with aluminum foil and refrigerate for at least 2 hours or overnight.
- When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes.
- Bake uncovered for 30-35 minutes or until the top is golden and the center is set.
- Serve warm with maple syrup, if desired.
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