Pumpkin French Toast Casserole Recipe

Introduction

Pumpkin French Toast Casserole is a cozy and indulgent breakfast dish perfect for autumn mornings or holiday brunches. Featuring soft, buttery bread soaked in a creamy pumpkin custard and topped with a crisp streusel, it combines comforting flavors and textures that everyone will love.

Ingredients

• 1 loaf brioche or challah bread (about 14–16 oz), cubed
• 1 cup pumpkin puree (pure, not pie filling)
• 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)
• ¼ cup brown sugar (for streusel)
• 4 tablespoons cold butter, cubed (for streusel)
• ½ teaspoon pumpkin pie spice or cinnamon (for streusel)
• ¼ cup chopped pecans (optional, for streusel)
• Optional toppings: maple syrup, powdered sugar, whipped cream

Instructions

1. Step 1: Grease a 9×13-inch baking dish and preheat your oven to 350°F if baking immediately.
2. Step 2: In a large bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, and salt until smooth.
3. Step 3: Place the cubed bread in the baking dish and pour the custard mixture evenly over it. Press lightly to help the bread soak up the custard.
4. Step 4: Cover the dish with plastic wrap and refrigerate overnight or for at least 4 hours to allow the flavors to meld and bread to absorb the custard fully.
5. Step 5: To make the streusel topping, combine flour, brown sugar, pumpkin pie spice, and cold cubed butter in a bowl. Mix until the mixture is crumbly. Stir in chopped pecans if using.
6. Step 6: Before baking, sprinkle the streusel evenly over the soaked casserole. Bake uncovered for 45–50 minutes, until the top is golden and the custard is set. If the top browns too quickly, tent with foil.
7. Step 7: Let the casserole cool slightly before serving. Add optional toppings such as powdered sugar, maple syrup, or whipped cream as desired.

Tips & Variations

• Use slightly stale brioche or challah bread for the best texture; fresh bread may become soggy.
• If short on time, soak the bread in the custard for at least 30 minutes instead of overnight.
• Add a splash of maple syrup to the custard for deeper flavor.
• Try swapping pumpkin pie spice for a cinnamon and nutmeg mix if needed.
• For a gluten-free version, use gluten-free bread and flour alternatives.
• Omit the streusel topping for a lighter dish.
• Broil for 2 minutes at the end of baking for an extra crunchy topping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or rewarm the whole dish in a 325°F oven for 15–20 minutes. You can also freeze baked or unbaked portions (without streusel) for easy future breakfasts; thaw overnight in the fridge before baking and topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake this right away?

Yes, you can bake it immediately, but soaking the bread overnight improves the texture and flavor significantly.

Can I freeze the casserole before baking?

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

Pumpkin French Toast Casserole Recipe

Print Recipe

★★★★★

4.6 from 140 reviews

This Pumpkin French Toast Casserole is a cozy, flavorful, and indulgent breakfast bake perfect for autumn mornings and festive brunches. Combining soft, buttery brioche bread soaked in a rich custard infused with pumpkin puree, warm spices, brown sugar, and maple syrup, then baked to golden perfection with an optional crunchy pecan topping. It can be prepared the night before for convenience and offers a comforting, custard-like texture with a crisp, spiced topping that is perfect for the fall season.

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

Ingredients

Scale 1x2x3x

For the French Toast Base:

• 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 (or 1 1/2 cups whole milk + 1/2 cup heavy cream)
• ½ cup Brown Sugar
• 2 teaspoons Vanilla Extract
• 2 teaspoons Pumpkin Pie Spice (or 2 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger)
• 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

1. Preheat Your Equipment: Grease a 9×13-inch baking dish with melted butter and preheat the oven to 350°F (175°C). This prepares the vessel for even cooking and prevents sticking.
2. Combine Ingredients: In a large bowl, whisk together eggs, milk, cream (or half-and-half), pumpkin puree, brown sugar, maple syrup, vanilla extract, pumpkin pie spice (or cinnamon, nutmeg, ginger combination), and salt until smooth and fully incorporated.
3. Prepare Your Cooking Vessel: Add the cubed brioche or challah bread to the greased baking dish. Pour the pumpkin custard mixture evenly over the bread, pressing down gently to ensure the bread soaks up the custard thoroughly.
4. Assemble the Dish: Cover the dish with plastic wrap and refrigerate overnight or for at least 4 hours to allow the bread to absorb the flavors and custard fully. If short on time, soak for minimum 30 minutes.
5. Make Streusel Topping: In a small bowl, combine flour, brown sugar, and pumpkin pie spice or cinnamon. Cut in the cold, cubed butter with a pastry cutter or fingers until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the soaked bread. Add chopped pecans if desired for texture and nutty flavor.
6. Cook to Perfection: Bake uncovered in the preheated oven at 350°F (175°C) for 45–50 minutes until the casserole is golden brown on top and set in the center. If the topping browns too quickly, tent the dish lightly with foil to prevent burning.
7. Finishing Touches: Remove from oven, let cool for about 10 minutes for easier serving, then dust with powdered sugar. Optionally, garnish with maple syrup and whipped cream.
8. Serve and Enjoy: Cut into thick squares and serve warm, perfect alone or with additional toppings like syrup or whipped cream.

Notes

• For a softer texture, cover the casserole with foil during the first 30 minutes of baking.
• Soaking overnight intensifies flavor and improves custard texture.
• Brioche or challah bread is ideal, but French bread or sourdough can be used.
• Use dry, slightly stale bread to prevent sogginess.
• To make dairy-free, substitute almond or oat milk and plant-based butter.
• Do not use canned pumpkin pie mix as it is pre-sweetened and spiced, altering flavor balance.
• Leftover casserole keeps up to 4 days refrigerated and can be reheated in the oven or microwave.
• Freeze unbaked casserole (without streusel topping) and thaw overnight before baking.
• The streusel topping is optional and can be omitted for a lighter dish.
• You can broil the casserole for 2 minutes at the end for extra crispiness on top.

Keywords: pumpkin french toast casserole, fall breakfast casserole, pumpkin spice casserole, holiday brunch recipe, baked french toast with pumpkin, autumn breakfast