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Overhead image of pumpkin french toast casserole.

Pumpkin French Toast Casserole

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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Breakfast, brunch, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 5 1/2 - 7 1/2 cups 1-inch bread cubes I used a thick artisan bread
  • 7 large eggs
  • 2 C milk
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 C pumpkin puree
  • 3-4 Tbsp brown sugar for topping

Method
 

  1. Cut any kind of bread into 1-inch cubes. Just use enough slice to fill a lightly greased 9x13-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!

Notes

Storage:
  • 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.