This easy Pumpkin French Toast Casserole is packed with pumpkin spice flavor for the perfect make-ahead fall breakfast or brunch that kids and adults both love.
Once the fall rolls around, that means it’s time to add pumpkin flavor to anything and everything — we are a pumpkin spice family through and through. And breakfast and brunch time is the perfect opportunity, so this easy Pumpkin French Toast Casserole has become one of our favorites. Its full of warm, spiced flavor, easy to feed a large group, and the best part? All the prep happens the night before, so it’s the ideal make-ahead dish to just pop into the oven the next morning.
Cubed bread soaks overnight in a creamy pumpkin spice custard, then bakes until golden and fluffy with a simple brown sugar crust on top. Warm, cozy, and ideal to make in advance, this Pumpkin French Toast Casserole is the perfect fall breakfast for busy mornings, special weekend brunches, or feeding a hungry crowd around the holidays.
If you’re a pumpkin spice lover like we are, be sure to try some of our other favorites featuring pumpkin. We love this easy and delicious No Bake Pumpkin Pie for any dessert, and this Pumpkin Spice Syrup brings fall flavor to so many different items.
Why You’ll Love This Recipe
- Easy overnight, make-ahead breakfast. This is so easy to prep in advance, pop in the fridge, and bake the next day. Most of the work happens the night before.
- Great to feed a crowd. Baked in one large 9×13 dish, this french toast easily feeds a group at once, rather than making piece by piece for each person.
- Made with simple ingredients and customizable. You can make this dish with easy to find ingredients that might even already be in your pantry, and it’s easy to customize with different spice profiles.
- A cozy fall breakfast or brunch centerpiece. Perfect for the autumn season, this french toast anchors a breakfast table as the star of the show, and bonus, leftovers reheat well so you can enjoy them the next day, too.
Ingredients
- Bread Cubes: The base for the casserole, any thick cut or artisan bread works well.
- Eggs: For the fluffy, custard-like consistency.
- Milk: Use whole milk for the best flavor and texture,
- Vanilla Extract: Adds a depth of flavor and enhances the other ingredients.
- Pumpkin Pie Spice: For that classic warm, spiced flavor.
- Pumpkin Puree: Rich and creamy, we love keeping a few cans on hand during the fall season.
- Brown Sugar. Sweet and caramelized in flavor.
How To Make Pumpkin French Toast Casserole
1. Cut any kind of bread into 1-inch cubes. Just use enough slice to fill a lightly greased 9×13-inch baking dish quite full.
2. In a large bowl, whisk together eggs, milk, vanilla, pumpkin purée and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover and refrigerate overnight.
3. In the morning, preheat oven to 350, uncover and top with brown sugar. Bake for 35-45 minutes or until golden brown and no longer wet.
4. Serve with maple syrup, honey or agave nectar. Enjoy!
Expert Tips
- Push bread down firmly into the custard before refrigerating. This will ensure every cube really soaks up the mixture overnight, for the best texture once baked.
- Use day old bread. Bread that’s a day or two old is ideal, because slightly stale bread absorbs the custard better than a fresh slice.
- Check center before removing from oven. Be sure to make sure the center of the casserole is no longer wet and jiggly before pulling it from the oven — that means it’s not quite ready. This bake can take the full 45 minutes depending on the bread you use.
- Swap pumpkin pie spice for a different spice blend. If pumpkin isn’t your favorite flavor, you can easily use a different spice blend to give it a different flavor profile. Cinnamon sugar, apple cinnamon, and fruit profiles work great.
Variations & Substitutions
- Swap out the pumpkin pie spice. And use a different flavor profile, like cinnamon, ginger, and allspice, if you’re not a fan of pumpkin spice.
- Add a crunchy topping. Add chopped pecans or a streusel topping instead of just plain brown sugar for even more texture.
- Serve with a dollop of whipped cream. This makes it even more decadent, in addition to the syrup drizzle.
- Use brioche or challah bread. For an even richer, more custard-like texture.
Storage & Reheating
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven at 350° until warmed through. You can also reheat individual portions in the microwave in 30 second intervals.
Freeze leftover casserole in an airtight container for up to 2 months. Thaw in the fridge overnight, then reheat in the oven until warm and the top has crisped up.
This is a great make-ahead breakfast or brunch dish. Prep and assemble the casserole the night before, cover it and let it sit, then bake in the next day when you’re ready to serve.
Frequently Asked Questions
Yes, but you want to make sure you really give the bread enough time to soak up the custard mixture. At least 3 hours is recommended, but overnight gives you the best result.
Any thick cut bread works. An artisan loaf like sourdough or a baguette (or French bread) works nicely, or brioche or challah for a slightly richer casserole.
Definitely. You can use apple pie spice, or cinnamon sugar, if you don’t love pumpkin.
More Fall Breakfast Recipes
- Cinnamon Roll Apple Pie Cups
- Pumpkin Streusel Muffins
- Apple Pie Cinnamon Rolls
- Cinnamon Apple Lazy Pancakes
Pumpkin French Toast Casserole
Ingredients
Method
- Cut any kind of bread into 1-inch cubes. Just use enough slice to fill a lightly greased 9×13-inch baking dish quite full.
- In a large bowl, whisk together eggs, milk, vanilla, pumpkin purée and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover and refrigerate overnight.
- In the morning, preheat oven to 350, uncover and top with brown sugar. Bake for 35-45 minutes or until golden brown and no longer wet.
- Serve with maple syrup, honey or agave nectar.Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven at 350° until warmed through. You can also reheat individual portions in the microwave in 30 second intervals.
- Freeze leftover casserole in an airtight container for up to 2 months. Thaw in the fridge overnight, then reheat in the oven until warm and the top has crisped up.
- This is a great make-ahead breakfast or brunch dish. Prep and assemble the casserole the night before, cover it and let it sit, then bake in the next day when you’re ready to serve.