Pumpkin French Toast Casserole Recipe

Introduction

This Pumpkin French Toast Casserole combines seasonal pumpkin flavor with the comforting texture of a classic French toast bake. It’s perfect for a cozy breakfast or brunch and can be prepared ahead of time, making mornings easier during the busy fall season.

Ingredients

• 1 (12–14-ounce) loaf French bread, brioche, sourdough bread, or challah*
• 1 cup (226g) pumpkin puree
• 3/4 cup (150g) packed light or dark brown sugar
• 2 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
• 6 large eggs
• 2 and 1/3 cups (560ml) whole milk
• 2 teaspoons pure vanilla extract
• 1/3 cup (69g) packed light brown sugar
• 1/3 cup (41g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon ground cinnamon
• 6 Tablespoons (85g) unsalted butter, cold and cubed
• 3/4 cup (100g) roughly chopped pecans*
• Pure maple syrup, for serving

Instructions

1. Step 1: Slice and cut the bread into 1-inch cubes. Let the cubed bread sit out uncovered for a few hours or up to 1 day. (If short on time, see Bread note below.)
2. Step 2: Grease a 9×13-inch baking dish or similar size (3.5-4 quart) with butter or nonstick spray. Spread the bread cubes evenly in the dish.
3. Step 3: In a large bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, eggs, milk, and vanilla extract until smooth. Pour this mixture evenly over the bread cubes.
4. Step 4: Cover the baking dish tightly and refrigerate for at least 3 hours, or up to 1 day. This allows the bread to soak up the pumpkin custard for best texture and flavor.
5. Step 5: Prepare the crumb topping by mixing brown sugar, flour, and cinnamon in a bowl. Add cold butter and use a pastry cutter or fork to cut the butter into the mixture until pea-sized crumbs form.
6. Step 6: Stir in the chopped pecans. Cover and refrigerate the crumb topping separately until ready to use. It can chill for 15 minutes up to 1 day; colder topping helps it stay on top during baking.
7. Step 7: When ready to bake, preheat the oven to 350°F (177°C). Remove the casserole from the fridge and evenly sprinkle the crumb topping over the soaked bread.
8. Step 8: Bake uncovered for 20 minutes. Then cover the casserole with aluminum foil and bake for an additional 25-35 minutes, or until the center is set and no longer runny (total bake time about 45-55 minutes).
9. Step 9: Remove from the oven and allow to cool for 5 minutes before serving. The casserole will deflate slightly as it cools. Serve with pure maple syrup drizzled on top.
10. Step 10: Store leftover casserole covered in the refrigerator for 2-3 days.

Tips & Variations

• For best texture, use day-old bread or let the cubes dry out a few hours before assembling the casserole.
• If you prefer a nut-free version, simply omit the pecans or substitute with seeds like pumpkin seeds for crunch.
• Use homemade pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, and cloves for a fresh spice flavor.
• Maple syrup and a dollop of whipped cream or yogurt make excellent toppings for added richness.

Storage

Store any leftovers tightly covered in the refrigerator for 2 to 3 days. To reheat, warm individual servings in the microwave or oven until heated through. The texture remains soft and custardy, making it a delicious next-day treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, breads like brioche, challah, French bread, or sourdough all work well. Just ensure the bread is sturdy enough to soak up the custard without becoming too mushy.

Can I prepare this the night before?

Absolutely! Soaking the bread overnight in the pumpkin custard enhances the flavor and texture, making it an ideal make-ahead breakfast.

Pumpkin French Toast Casserole Recipe

Print Recipe

★★★★★

4.8 from 94 reviews

This Pumpkin French Toast Casserole is a cozy, autumn-inspired breakfast dish featuring cubes of bread soaked in a rich pumpkin custard, topped with a buttery pecan crumb topping, and baked to golden perfection. Perfect for holiday brunches or weekend mornings, it brings the warm flavors of pumpkin pie spice and maple syrup together in a comforting baked casserole.

• Author: Ella
• Prep Time: 15 minutes plus 3 hours soaking time
• Cook Time: 45-55 minutes
• Total Time: 3 hours 60 minutes (15 prep + 45-55 cooking + 3 hour soak)
• Yield: 8 servings 1x
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Casserole:

• 1 (12–14-ounce) loaf French bread, brioche, sourdough bread, or challah
• 1 cup (226g) pumpkin puree
• 3/4 cup (150g) packed light or dark brown sugar
• 2 1/2 teaspoons store-bought or homemade pumpkin pie spice
• 6 large eggs
• 2 1/3 cups (560ml) whole milk
• 2 teaspoons pure vanilla extract

For the Crumb Topping:

• 1/3 cup (69g) packed light brown sugar
• 1/3 cup (41g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon ground cinnamon
• 6 tablespoons (85g) unsalted butter, cold and cubed
• 3/4 cup (100g) roughly chopped pecans

For Serving:

• Pure maple syrup

Instructions

1. Prepare the Bread: Slice the loaf of bread into 1-inch cubes. Spread the bread cubes out on a tray and let them sit uncovered for a few hours or up to one day to dry out slightly, which helps them absorb the custard mixture better. If short on time, slightly toasted bread can be used as a substitute to reduce soaking time.
2. Grease the Baking Dish: Lightly grease a 9×13-inch or similar sized baking dish with butter or nonstick spray. Spread the cubed bread evenly in the dish to form the base of the casserole.
3. Mix Pumpkin Custard: In a large bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, eggs, whole milk, and vanilla extract until smooth and fully combined. Pour the custard mixture evenly over the cubed bread, ensuring all pieces are soaked.
4. Soak the Bread: Cover the baking dish tightly with plastic wrap or foil and refrigerate for at least 3 hours or up to 1 day. This soaking step is crucial for the bread to absorb the pumpkin custard thoroughly, resulting in a custardy texture once baked.
5. Prepare the Crumb Topping: In a separate bowl, mix together light brown sugar, all-purpose flour, and ground cinnamon. Add the cold, cubed unsalted butter and use a pastry cutter or fork to cut the butter into the dry ingredients until pea-sized crumbs form. Stir in the chopped pecans. Cover and refrigerate the topping separately until ready to use.
6. Preheat Oven: Remove the casserole from the refrigerator and preheat your oven to 350°F (177°C).
7. Add Topping and Bake: Evenly sprinkle the chilled crumb topping over the soaked bread casserole. Bake uncovered for 20 minutes, then cover the dish with foil and bake for another 25 to 35 minutes until the center is set and not runny. The total baking time is approximately 45 to 55 minutes.
8. Cool and Serve: Remove the casserole from the oven and let it cool for 5 minutes. The casserole will deflate slightly as it cools. Serve warm with pure maple syrup drizzled on top or on individual portions for added sweetness and flavor.
9. Storage: Cover leftovers tightly with foil or plastic wrap and refrigerate for 2 to 3 days. Reheat gently before serving.

Notes

• Using day-old or slightly dried bread improves custard absorption and texture.
• The crumb topping should be kept cold and refrigerated separately until use to prevent it from sinking into the casserole while baking.
• You can make the casserole entirely ahead of time by soaking the bread overnight and refrigerating the crumb topping separately.
• For a dairy-free version, substitute the whole milk and butter with plant-based alternatives.
• Feel free to swap pecans for walnuts or omit nuts for a nut-free option.

Keywords: pumpkin french toast casserole, pumpkin breakfast casserole, autumn brunch recipe, baked french toast, pumpkin pie spice, pecan crumble topping