I absolutely adore this Pumpkin French Toast Casserole Recipe because it brings the cozy flavors of fall right onto your breakfast table with minimal fuss. The combination of creamy pumpkin, warm spices, and custardy bread soaked overnight means you wake up to something that’s already halfway to perfection. It’s the kind of dish you can prep the night before, making busy mornings feel a little bit like a special occasion.
When I first tried this Pumpkin French Toast Casserole Recipe, I discovered how effortlessly it pleases everyone — from kids to adults. The streusel topping adds just the right crunch and nutty flavor that makes each bite irresistible. Whether it’s for a weekend brunch, holiday morning, or a comforting fall breakfast, you’ll find this recipe becomes a fast favorite!
Why You’ll Love This Recipe
- Make-Ahead Convenience: Soaking the bread overnight means your busy mornings start stress-free with a ready-to-bake casserole.
- Perfect Fall Flavors: Pumpkin puree and pumpkin pie spice bring warmth and nostalgia in every bite.
- Crunchy Streusel Topping: Adds texture and depth that turns this from simple French toast to a memorable dish.
- Crowd-Pleaser: My family goes crazy for this and it’s always a hit at gatherings or weekend brunch.
Ingredients You’ll Need
These ingredients come together in a beautiful balance of creamy, sweet, and spiced flavors. I recommend using day-old bread for the best texture, and fresh pumpkin puree over canned pie filling to avoid too much sweetness.
- French bread (brioche or challah preferred): Day-old bread soaks up the custard wonderfully without turning mushy.
- Milk: Whole milk works best to keep the casserole rich and creamy.
- Heavy cream: Adds extra indulgence and silky texture to the custard.
- Granulated sugar: Sweetens the custard just right without overpowering the pumpkin.
- Pumpkin puree (not pie filling): The real star that delivers earthy, natural pumpkin flavor.
- Eggs: They bind the custard and give it a beautiful, firm texture once baked.
- Vanilla extract: A little warmth and depth to complement the spices.
- Pumpkin pie spice: The perfect blend of cinnamon, nutmeg, ginger, and cloves for that signature autumn taste.
- Light brown sugar (for streusel): Adds a molasses note and helps caramelize the topping.
- All-purpose flour (for streusel): Gives structure to the crumbly topping.
- Cold salted butter (for streusel): Cold butter creates clusters in the streusel for texture.
- Chopped pecans: Toasty nuts add crunch and flavor contrast.
Variations
I love to tweak this Pumpkin French Toast Casserole Recipe depending on the occasion or what I have on hand. Don’t be afraid to make it your own by mixing up spices or adding textures you enjoy!
- Add-Ins: I sometimes toss in dried cranberries or chocolate chips for bursts of sweetness throughout the casserole — it’s a total crowd pleaser!
- Dairy-Free Version: Swap milk and cream for coconut milk or almond milk, and use a vegan butter substitute to accommodate dietary needs without sacrificing flavor.
- Spice Swap: If you don’t have pumpkin pie spice, try a mix of cinnamon and ginger alone — it still gives lovely warmth.
- Nut-Free: Simply leave out the pecans and maybe add toasted oats to the streusel for crunch instead.
How to Make Pumpkin French Toast Casserole Recipe
Step 1: Prepare the Bread and Custard
Start by spraying a 9×13 baking dish with nonstick spray — this ensures your casserole doesn’t stick to the pan. Next, dice your day-old French bread into cubes and spread them evenly in the pan. In a medium bowl, whisk together the milk, heavy cream, eggs, sugar, pumpkin puree, vanilla, and pumpkin pie spice until smooth. Pour this custard mixture over the bread cubes, pressing lightly so the bread soaks it up. Cover with plastic wrap and refrigerate for at least 3-4 hours or ideally overnight for that perfect custardy texture.
Step 2: Make the Streusel Topping
While the bread is soaking, mix up your streusel topping. Combine the light brown sugar, flour, cold diced butter, chopped pecans, and pumpkin pie spice in a small bowl. Use your fingertips to rub the butter into the dry ingredients until it looks crumbly but still has little clumps — those bits are what will become golden and crispy in the oven.
Step 3: Bake the Casserole
When you’re ready to bake, preheat your oven to 350ºF and position the rack in the center. Evenly sprinkle the streusel mixture over the soaked bread and custard. Bake uncovered for about 48-55 minutes, keeping an eye on the top so it doesn’t brown too quickly — if it does, just tent with foil. The casserole should be set and no longer jiggly in the center. Let it cool for several minutes before slicing so it firms up nicely.
Pro Tips for Making Pumpkin French Toast Casserole Recipe
- Use Day-Old Bread: Fresh bread can get too soggy; using bread that’s a day or two old helps it soak custard perfectly without falling apart.
- Soak Overnight: I learned soaking the casserole overnight enhances the flavor and gives it that custardy, melt-in-your-mouth texture you want.
- Watch the Bake Time: Start checking around 45 minutes—if it’s still very jiggly, give it 5-10 more minutes but be careful not to overbake or it’ll dry out.
- Streusel Texture: Keeping the butter cold when mixing topping makes those perfect little clumps that crisp up beautifully in the oven.
How to Serve Pumpkin French Toast Casserole Recipe
Garnishes
I adore topping this casserole with a pat of butter and a generous drizzle of real maple syrup — it adds the perfect balance to the spiced pumpkin flavors. Sometimes I sprinkle a little powdered sugar on top for a pretty finishing touch. Fresh whipped cream is also a wonderful addition if you want to make it extra indulgent.
Side Dishes
For a well-rounded brunch, I like pairing the pumpkin french toast casserole with crispy bacon or sausage links. A simple green salad with a light vinaigrette or some fresh fruit like sliced apples or berries adds a refreshing contrast. Coffee or chai tea also complement the warm spices beautifully.
Creative Ways to Present
For holiday breakfasts, I’ve served this in individual ramekins topped with a cinnamon stick or a handful of toasted pecans for an elegant touch. Layering the casserole with thin slices of fresh apples or pears before baking adds a delicious twist. If you’re hosting, setting out a toppings bar with nuts, syrups, and whipped cream lets everyone customize their plate, which is always a hit!
Make Ahead and Storage
Storing Leftovers
Leftover pumpkin french toast casserole keeps well in an airtight container in the refrigerator for up to 3 days. I usually slice it into portions, so it’s easy to grab and reheat without taking up too much space.
Freezing
I’ve found that this casserole freezes nicely if you want to plan ahead. Just bake it fully, let it cool, then cut into squares and freeze in a single layer on a baking sheet. Once frozen solid, transfer to a freezer bag. You can reheat from frozen or thaw overnight in the fridge first.
Reheating
Reheat leftovers in a 350ºF oven covered with foil for about 15 minutes or until warmed through. For a quick fix, I sometimes zap a slice in the microwave for 30-60 seconds, but the oven method keeps it from getting soggy and preserves that lovely streusel crunch.
FAQs
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Can I use regular pumpkin pie filling instead of pumpkin puree in this Pumpkin French Toast Casserole Recipe?
It’s best to use pumpkin puree rather than pie filling because pie filling already contains added sugars and spices, which can throw off the sweetness and flavor balance of the casserole. Using puree lets you control all the ingredients and get that authentic pumpkin taste.
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Is it necessary to soak the bread overnight?
While you can soak it for 3-4 hours, allowing the casserole to soak overnight really enhances the custardy texture and flavor absorption. It makes a huge difference in how creamy and cohesive the dish turns out.
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Can I make this Pumpkin French Toast Casserole Recipe gluten-free?
Absolutely! Use gluten-free bread and substitute the all-purpose flour in the streusel with a gluten-free flour blend. Just watch the bake time as gluten-free breads may absorb liquid differently.
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How do I prevent the streusel topping from burning?
If you notice the topping browning faster than the casserole is cooking, tent the dish loosely with foil about halfway through baking. This shields the topping while allowing the casserole to bake fully.
Final Thoughts
Honestly, this Pumpkin French Toast Casserole Recipe feels like a warm hug on a chilly morning. It’s one of those dishes that brings people together around the table with minimal effort yet maximum impact. I highly recommend giving it a try — once you do, it might just become your new fall tradition too!
Print
Pumpkin French Toast Casserole Recipe
- Prep Time: 4 hours 15 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 5 minutes
- Yield: 6–8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Pumpkin French Toast Casserole is a cozy and delicious breakfast perfect for fall. Made with day-old French bread soaked in a spiced pumpkin custard and topped with a buttery pecan streusel, this casserole bakes to golden perfection and is ideal for entertaining or a comforting family brunch.
Ingredients
French Toast Casserole
- 1 lb. day-old French bread (brioche or challah), diced
- 2 cups milk
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 1 cup pumpkin puree (not pie filling)
- 6 large eggs
- 2 tablespoons vanilla extract
- 1 tablespoon pumpkin pie spice
Streusel Topping
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup cold salted butter, diced
- 1/3 cup chopped pecans
- 2 teaspoons pumpkin pie spice
Instructions
- Prep Baking Dish: Spray a 9×13-inch baking pan with nonstick cooking spray. Place the diced bread evenly in the baking pan and set aside.
- Make Pumpkin Custard: In a medium bowl, whisk together milk, heavy cream, granulated sugar, eggs, pumpkin puree, vanilla extract, and pumpkin pie spice until well combined.
- Soak Bread: Pour the pumpkin custard evenly over the diced bread in the baking dish. Cover the dish tightly with plastic wrap and refrigerate for at least 3-4 hours, preferably overnight, to allow the bread to soak thoroughly.
- Prepare Streusel: In a small bowl, combine light brown sugar, all-purpose flour, cold diced butter, chopped pecans, and pumpkin pie spice. Using your fingertips, mix until the butter is broken down into small pieces and the mixture resembles coarse crumbs.
- Preheat Oven: Position a rack in the center of the oven and preheat to 350°F (175°C).
- Add Streusel Topping: Remove the casserole from the refrigerator and evenly sprinkle the prepared streusel mixture on top of the soaked bread custard.
- Bake: Bake uncovered for 48-55 minutes or until the casserole is set and no longer jiggly in the center. If the top starts to brown too quickly around 30-40 minutes, tent with foil to prevent over-browning.
- Cool and Serve: Let the casserole cool for several minutes before slicing. Serve warm with maple syrup, butter, and a dusting of powdered sugar if desired.
Notes
- Using day-old bread helps the custard soak better without the bread getting too mushy.
- For a lighter option, substitute half-and-half for the heavy cream or reduce sugar slightly.
- This casserole can be assembled the night before and baked fresh in the morning for a hassle-free breakfast.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently.
- Feel free to swap pecans with walnuts or omit nuts for nut-free variation.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 410 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 160 mg
