Introduction

Pumpkin French Toast Casserole is a cozy and indulgent breakfast perfect for autumn mornings. This bake combines rich pumpkin flavor with warm spices and a golden, crisp topping, making it an ideal dish for holiday brunch or weekend treats.

The image shows a close-up of a square baked dessert in a white baking dish. The dessert has a golden brown top layer with visible chunks of nuts, likely walnuts, scattered unevenly across the surface. The texture of the top layer looks crisp and slightly cracked. Below the top is a thick, soft layer of bright orange filling, smooth and dense, slightly moist inside but firm enough to hold shape. The sides reveal this two-layer structure clearly, with the orange layer contrasting strongly against the golden-brown crust on top. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf brioche or challah bread (about 14–16 oz), cubed
1 cup pumpkin puree
6 large eggs
2 cups whole milk or half-and-half
½ cup brown sugar
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
¼ teaspoon salt
½ cup all-purpose flour (for streusel topping)
¼ cup brown sugar (for streusel topping)
4 tablespoons cold butter, cubed (for streusel topping)
½ teaspoon pumpkin pie spice or cinnamon (for streusel topping)
¼ cup chopped pecans (optional, for streusel topping)
Maple syrup (optional, for drizzling)
Powdered sugar (optional, for dusting)
Whipped cream (optional, for serving)

Instructions

Step 1: Grease a 9×13-inch baking dish and preheat your oven to 350°F if baking immediately.
Step 2: In a large bowl, whisk together eggs, milk or half-and-half, pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, and salt until smooth.
Step 3: Add the cubed bread to the baking dish. Pour the pumpkin custard mixture evenly over the bread, pressing lightly to ensure it soaks through.
Step 4: Cover the dish with plastic wrap and refrigerate overnight or for at least 4 hours for best flavor and texture.
Step 5: To make the streusel topping, combine flour, brown sugar, pumpkin pie spice or cinnamon, and cold cubed butter in a bowl. Mix until crumbly. Stir in chopped pecans if using.
Step 6: Sprinkle the streusel evenly over the soaked bread mixture before baking.
Step 7: Bake uncovered for 45–50 minutes until the casserole is golden and set. If the top browns too quickly, tent with foil.
Step 8: Let the casserole cool slightly before serving. Top with powdered sugar, maple syrup, or whipped cream if desired.

Tips & Variations

Cube the bread a day ahead to let it dry out slightly for better soaking.
If short on time, soak the bread for at least 30 minutes instead of overnight.
Add a splash of maple syrup into the custard mixture for extra flavor depth.
Use French bread, sourdough, or croissants as alternatives to brioche or challah.
For dairy-free options, substitute almond or oat milk and plant-based butter.
Try adding mini chocolate chips, dried cranberries, or a cream cheese swirl for variety.
To make it gluten-free, use gluten-free bread and flour for the topping.
For a crunchier topping, broil the casserole for the last 2 minutes of baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in a 325°F oven for 15–20 minutes or in the microwave until warmed through. You can also freeze individual portions for longer storage; thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of a pumpkin dessert with three visible layers in a white square dish on a white marbled surface. The bottom layer is thick and dense with a deep orange color, the middle layer is a soft, smooth pumpkin filling in a lighter orange tone, and the top layer is a crumbly golden brown crust covered with chopped walnuts and a light dusting of powdered sugar. A piece is cut out from the dessert, showing the texture of each layer clearly, giving it a warm and cozy look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake this casserole right away without soaking?

Yes, you can bake it immediately, but soaking the casserole overnight improves the flavor and texture by allowing the bread to absorb the custard fully.

Is it possible to freeze the casserole before baking?

Yes, freeze the unbaked casserole without the streusel topping. Thaw it overnight in the refrigerator before adding the streusel and baking as directed.

Pumpkin French Toast Casserole Recipe

Print Recipe

★★★★★

4.6 from 84 reviews

This Pumpkin French Toast Casserole is a cozy and indulgent fall breakfast dish featuring cubes of buttery brioche bread soaked in a creamy pumpkin custard infused with warm spices and topped with a crunchy streusel and chopped pecans. Ideal for festive brunches or holiday mornings, it combines a custardy interior with a golden, crisp topping for a perfect balance of flavors and textures.

Author: Dana
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: 5 hours (including chilling time)
Yield: 8–10 servings 1x
Category: Breakfast Casserole
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the French Toast Base:

1 loaf Brioche or Challah Bread (about 14–16 oz), cubed
1 cup Pumpkin Puree (100% pure pumpkin)
6 large Eggs
2 cups Whole Milk or Half-and-Half
½ cup Brown Sugar
2 teaspoons Vanilla Extract
2 teaspoons Pumpkin Pie Spice
¼ teaspoon Salt

For the Streusel Topping:

½ cup All-Purpose Flour
¼ cup Brown Sugar
4 tablespoons Butter, cold and cubed
½ teaspoon Pumpkin Pie Spice or Cinnamon
¼ cup Chopped Pecans (optional)

Optional Toppings:

Maple Syrup for drizzling
Powdered Sugar for dusting
Whipped Cream for serving

Instructions

Preheat Your Equipment: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with melted butter to prevent sticking and enhance flavor.
Combine Ingredients: In a large bowl, whisk together the eggs, whole milk or half-and-half, pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and custardy.
Prepare Your Cooking Vessel: Add the cubed brioche or challah bread into the greased baking dish, then pour the pumpkin custard evenly over the bread. Press the bread cubes gently to ensure they soak up the custard thoroughly.
Assemble the Dish: Cover the baking dish tightly with plastic wrap and refrigerate overnight or for at least 4 hours to allow the bread to fully absorb the custard and flavors to meld.
Cook to Perfection: Prepare the streusel topping by mixing the flour, brown sugar, pumpkin pie spice or cinnamon, and cold cubed butter until crumbly. Sprinkle the streusel evenly over the soaked casserole, adding chopped pecans if desired. Bake uncovered for 45–50 minutes or until the casserole is golden brown and set in the center. Tent with foil if the top browns too quickly.
Finishing Touches: Remove from the oven and let the casserole cool slightly for about 10 minutes. Dust with powdered sugar and drizzle with maple syrup or serve with whipped cream if desired.
Serve and Enjoy: Cut into thick, generous squares and serve warm for a comforting, flavorful fall breakfast or brunch treat.

Notes

For a softer texture, cover the casserole with foil for the first 30 minutes of baking.
Soaking overnight intensifies the flavors and saves time in the morning.
Swap brioche with challah, French bread, sourdough, or even croissants for different textures.
Use almond or oat milk and plant-based butter for a dairy-free alternative.
To avoid sogginess, use slightly stale or dried bread, not fresh soft bread, and measure liquids carefully.
You can freeze the unbaked casserole (without streusel) and thaw overnight in the fridge before baking.
Leftovers keep well refrigerated for up to 4 days and can be reheated in the oven or microwave.
For a crunchier topping, broil the casserole for 2 minutes at the end of baking.

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