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–+ servings
Pumpkin French Toast Casserole 1

Pumpkin French Toast Casserole

This Pumpkin French Toast Casserole combines the comforting warmth of traditional French toast with the beloved flavors of fall, creating a breakfast masterpiece that's perfect for chilly autumn mornings. Whether you're hosting a holiday brunch or simply treating your family to a special weekend breakfast, this pumpkin spice breakfast bake delivers cozy fall flavors in every bite.
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Prep Time 15 minutes
Cook Time 50 minutes
Refrigeration Time 12 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Brunch
Cuisine American, Fall
Servings 12 servings
Calories 320 kcal

Equipment

  • 9x13-inch Baking Dish
  • Mixing Bowls
  • Whisk
  • Pastry Cutter

Ingredients
  

French Toast Base

  • 1 loaf day-old bread 16 oz, brioche, challah, or French bread work best
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 cups whole milk substitute with almond or oat milk for dairy-free option
  • 6 large eggs
  • 3/4 cup brown sugar packed (coconut sugar works as a less refined alternative)
  • 2 teaspoons vanilla extract
  • 2 tablespoons maple syrup
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt

Streusel Topping

  • 1/2 cup all-purpose flour or gluten-free flour blend
  • 1/2 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 6 tablespoons cold unsalted butter cubed
  • 1/2 cup chopped pecans walnuts make an excellent alternative

For Serving (Optional)

  • maple syrup warmed
  • whipped cream
  • fresh berries
  • powdered sugar for dusting

Instructions
 

  • Cut your day-old bread into 1-inch cubes. If you only have fresh bread, spread the cubes on a baking sheet and bake at 275°F for 10 minutes to dry them slightly.
  • In a large bowl, whisk together pumpkin puree, milk, eggs, brown sugar, vanilla extract, maple syrup, pumpkin pie spice, and salt until smooth and well combined.
  • Place your bread cubes in a greased 9x13 inch baking dish. Pour the pumpkin custard mixture evenly over the bread, gently pressing down to ensure all pieces are coated.
  • Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight (up to 12 hours).
  • About 30 minutes before baking, remove the casserole from the refrigerator to take the chill off. Preheat your oven to 350°F.
  • In a medium bowl, combine flour, brown sugar, and pumpkin pie spice for the streusel topping. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the chopped pecans.
  • Sprinkle the streusel topping evenly over the soaked bread mixture.
  • Bake uncovered for 45-50 minutes, or until the center is set and the top is golden brown. If the topping starts to brown too quickly, loosely cover with aluminum foil for the remaining baking time.
  • Allow the casserole to cool for 10-15 minutes before serving.
  • Serve warm with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of powdered sugar as desired.

Notes

Using slightly stale bread is crucial as it absorbs the custard mixture better without becoming mushy.
The overnight refrigeration not only saves you morning prep time but enhances flavor development by allowing the bread to fully absorb the pumpkin custard.
For a healthier version, you can reduce the sugar by half, substitute dairy-free alternatives, or add ground flaxseed for extra protein.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Nutrition

Calories: 320kcalCarbohydrates: 41gProtein: 8gFat: 14gSaturated Fat: 7gCholesterol: 125mgSodium: 280mgFiber: 2gSugar: 25g
Keyword Pumpkin, French Toast, Breakfast Casserole, Fall Breakfast, Pumpkin Spice
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