Pumpkin French Toast Casserole: The Cozy Fall Breakfast You’ll Crave All Year

When the leaves turn golden and the air fills with that familiar crispness of fall, there’s nothing more comforting than the aroma of pumpkin spice wafting through the kitchen. Enter the Pumpkin French Toast Casserole — a breakfast bake that captures the essence of autumn in every bite.

This easy, make-ahead recipe transforms simple ingredients like day-old bread, eggs, and pumpkin puree into a decadent morning dish that’s both indulgent and heartwarming. Whether served for a cozy family breakfast, a weekend brunch with friends, or even as a sweet holiday side, this casserole is everything you love about fall — baked into one irresistible pan.

Why You’ll Love This Pumpkin French Toast Casserole

• Perfect Make-Ahead Breakfast: Assemble the night before and bake in the morning — ideal for holidays or busy mornings.
• Rich Pumpkin Flavor: Pumpkin puree and warm spices give each bite a cozy, autumnal touch.
• Crispy & Custardy Texture: Golden-brown top with soft, custardy bread underneath — the perfect contrast.
• Feeds a Crowd: Great for gatherings, potlucks, or brunch tables.
• Customizable: Add pecans, cream cheese, or caramel drizzle for a fun twist.

Ingredients

French Toast Base

• 1 loaf brioche or challah bread (about 10 cups), cubed
• 1 ½ cups pumpkin puree (not pumpkin pie filling)
• 6 large eggs
• 1 ¾ cups whole milk (or half-and-half for richness)
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 2 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves (optional)
• 1 tsp vanilla extract
• Pinch of salt

Streusel Topping

• ½ cup all-purpose flour
• ½ cup brown sugar
• 1 tsp cinnamon
• ¼ cup unsalted butter, softened
• ½ cup chopped pecans (optional)

Optional Serving Add-Ons

• Maple syrup
• Powdered sugar
• Whipped cream or vanilla yogurt

Instructions

1. Prepare the Bread:
   Cut brioche or challah into 1-inch cubes and spread them evenly in a greased 9×13-inch baking dish. If the bread is fresh, leave it uncovered for 30 minutes to slightly dry out — this helps it absorb the custard better.
2. Mix the Pumpkin Custard:
   In a large bowl, whisk together pumpkin puree, eggs, milk, brown sugar, granulated sugar, cinnamon, nutmeg, cloves, vanilla extract, and salt until smooth and well combined.
3. Assemble the Casserole:
   Pour the pumpkin mixture evenly over the cubed bread, pressing lightly with a spatula to make sure all pieces soak up the custard. Cover the dish tightly with plastic wrap or foil.
4. Chill Overnight (Optional but Recommended):
   Refrigerate for at least 4 hours or overnight. This step allows the custard to fully absorb into the bread, creating a more flavorful, rich texture.
5. Preheat the Oven:
   When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for 20 minutes while you prepare the topping.
6. Make the Streusel Topping:
   In a small bowl, combine flour, brown sugar, and cinnamon. Add the softened butter and mix with a fork (or your fingers) until the mixture resembles coarse crumbs. Stir in chopped pecans if using.
7. Top and Bake:
   Sprinkle the streusel evenly over the top of the soaked bread. Bake uncovered for 45–55 minutes, until the casserole is puffed, golden, and set in the center.
8. Serve:
   Let cool for 10 minutes before serving. Drizzle with maple syrup, dust with powdered sugar, or top with a dollop of whipped cream for the ultimate fall breakfast experience.

Pumpkin French Toast Casserole

A cozy baked breakfast casserole made with pumpkin puree, warm spices, and buttery streusel topping — perfect for fall mornings or holiday brunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 6 hours hrs 30 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American, Fall

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

French Toast Base

• 10 cups brioche or challah bread cubed
• 1.5 cups pumpkin puree not pumpkin pie filling
• 6 eggs large
• 1.75 cups whole milk or half-and-half
• 0.5 cup brown sugar packed
• 0.25 cup granulated sugar
• 2 tsp cinnamon
• 0.5 tsp nutmeg
• 0.25 tsp cloves optional
• 1 tsp vanilla extract
• 1 pinch salt

Streusel Topping

• 0.5 cup all-purpose flour
• 0.5 cup brown sugar
• 1 tsp cinnamon
• 0.25 cup unsalted butter softened
• 0.5 cup chopped pecans optional

Equipment

• Mixing bowls
• Whisk
• 9×13 inch baking dish
• Spatula

Method

 

1. Grease a 9×13-inch baking dish and add cubed bread evenly across the bottom.
2. Whisk together pumpkin puree, eggs, milk, sugars, spices, vanilla, and salt until smooth.
3. Pour mixture over bread, pressing lightly so all cubes soak up the custard.
4. Cover and refrigerate at least 4 hours or overnight.
5. Preheat oven to 350°F (175°C).
6. Combine flour, brown sugar, cinnamon, and butter to form a crumbly streusel. Stir in pecans.
7. Sprinkle streusel over casserole and bake 45–55 minutes until golden and set.
8. Cool 10 minutes before serving with maple syrup or powdered sugar.

Notes

Can be made the night before for easy baking in the morning. Add cream cheese or caramel drizzle for variations.

Tips for the Perfect Pumpkin French Toast Casserole

• Use Sturdy Bread: Brioche, challah, or French bread work best. Softer sandwich bread can become too mushy.
• Don’t Skip the Overnight Rest: The longer it sits, the better the texture — soft on the inside, crisp on top.
• Customize Your Flavor: Add a touch of pumpkin pie spice or a splash of bourbon for depth.
• Keep It Crunchy: For an extra crispy top, broil the casserole for 1–2 minutes after baking.
• Make It Creamier: Substitute half of the milk with heavy cream or use cream cheese chunks between bread layers for a richer twist.

Variations

• Pumpkin Pecan Crunch: Add a handful of chopped candied pecans to the streusel for added crunch.
• Cream Cheese Swirl: Dollop small spoons of softened cream cheese over the bread before pouring in the custard.
• Maple Bacon Twist: Add bits of cooked bacon to the top before baking for a sweet-savory combo.
• Dairy-Free Version: Use almond or oat milk and plant-based butter — still deliciously cozy.

Serving Suggestions

This casserole is incredibly versatile — serve it for breakfast, brunch, or even dessert. Pair it with:

• A side of fresh fruit salad or cinnamon baked apples.
• A warm pumpkin spice latte or cup of black coffee.
• A drizzle of salted caramel sauce for dessert-style decadence.

If serving for a brunch buffet, you can bake it in smaller ramekins for individual portions — beautiful and portion-controlled!

Storage & Reheating

• Refrigerate: Store leftovers covered in the fridge for up to 4 days.
• Reheat: Warm individual portions in the microwave for 30–45 seconds or bake in a 325°F oven for 10–15 minutes.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Make-Ahead Option

Want to simplify your holiday morning? Assemble the casserole the night before Thanksgiving or Christmas, refrigerate overnight, then bake fresh in the morning while the coffee brews. The aroma alone will bring everyone to the kitchen.

Fun Fact: The French Toast Evolution

French toast — or “pain perdu,” meaning “lost bread” in French — was originally a way to use up stale bread. This Pumpkin French Toast Casserole takes that tradition and transforms it into a modern fall favorite, combining the comfort of baked custard with the irresistible flavors of pumpkin pie.

Nutrition (per serving)

• Calories: 320
• Carbohydrates: 45g
• Protein: 8g
• Fat: 13g
• Saturated Fat: 6g
• Sugar: 28g
• Fiber: 2g
• Sodium: 210mg

Final Thoughts

If autumn could be baked into a single dish, it would taste exactly like Pumpkin French Toast Casserole. It’s warm, spiced, and sweet, with layers of texture and flavor that make every bite comforting. From holiday breakfasts to lazy Sunday mornings, this recipe is the ultimate fall indulgence — no matter the occasion.