If you’re searching for a breakfast that feels just as festive as the fall season itself, Pumpkin French Toast Casserole is a must for your table. Imagine cozy bites of fluffy, pumpkin-spiced bread with a buttery brown sugar streusel, all made ahead to make your mornings easy and delicious. Whether you’re gathering friends for brunch or serving up a lazy weekend treat, this casserole promises the nostalgic comfort of classic French toast with a delectable seasonal twist.
Ingredients You’ll Need
The magic of Pumpkin French Toast Casserole comes from a handful of thoughtfully chosen ingredients, all coming together for maximum flavor, texture, and autumn color. Each one plays a unique role, so don’t skip or skimp—your taste buds will thank you!
- Brioche or challah bread: Day-old, cubed bread soaks up the custard while holding its shape for a tender, satisfying bite.
- Pumpkin purée: Delivers earthy sweetness and vibrant orange color—canned or homemade both work!
- Eggs: These bind everything together and help create a luxurious, custardy texture.
- Milk: Combines with the cream for a rich, balanced custard base.
- Heavy cream: Adds decadent creaminess that makes each forkful unbelievably soft.
- Brown sugar: Gives caramel notes to both the casserole and the irresistible topping.
- Maple syrup: Adds a subtle, woodsy sweetness that pairs beautifully with pumpkin.
- Vanilla extract: Enhances all the warm, inviting flavors.
- Pumpkin pie spice: Brings the cozy blend of cinnamon, nutmeg, and clove that defines fall desserts.
- Ground cinnamon: Gives an extra boost of spiced warmth, perfect for the season.
- Salt: Balances the sweetness and intensifies the spices.
- All-purpose flour (topping): Helps create those crumbly, bakery-style streusel clusters on top.
- Unsalted butter (topping): Ice-cold and cubed—it makes the topping melt-in-your-mouth good.
- Chopped pecans (optional topping): Add a toasty crunch and nutty depth you’ll love in every layer.
How to Make Pumpkin French Toast Casserole
Step 1: Prep Your Baking Dish and Bread
Start by lightly greasing a 9×13-inch baking dish. Next, cube your day-old brioche or challah into generous, one-inch pieces. Arrange the cubes evenly in the prepared dish, letting a few tuck up higher for crispy texture later on. Using bread that’s a little stale helps absorb the custard, which leads to the most luscious Pumpkin French Toast Casserole you’ll ever taste!
Step 2: Whisk Together the Pumpkin Custard
In a large mixing bowl, combine pumpkin purée, eggs, milk, heavy cream, brown sugar, maple syrup, vanilla extract, pumpkin pie spice, ground cinnamon, and salt. Whisk until beautifully smooth, ensuring the spices are well blended for even flavor. Don’t be shy—this is where all those fall aromas really come to life!
Step 3: Soak the Bread
Pour the pumpkin custard mixture evenly over the cubed bread. Press the bread down very gently with the back of a spatula or clean hands so every piece soaks up the creamy liquid. Cover tightly, then refrigerate your casserole for at least four hours (overnight if possible). This long soak is the secret to a perfectly soft yet sliceable Pumpkin French Toast Casserole.
Step 4: Make the Streusel Topping
When you’re ready to bake, preheat the oven to 350°F (177°C). In a small bowl, combine flour, brown sugar, and cinnamon for the topping. Add the cold cubed butter, working it in with a pastry cutter or fork until you have pea-sized crumbles. Stir in chopped pecans, if you’re a fan of nutty crunch. This streusel topping is the final touch that gives your casserole irresistible texture and flavor!
Step 5: Bake and Serve
Remove the casserole from the fridge, uncover, and evenly sprinkle the streusel topping all over. Bake for 45 to 50 minutes, until the top turns golden brown and the center feels set when gently pressed. Let it cool for ten minutes so it slices up neatly, then serve warm with a drizzle of maple syrup, a puff of whipped cream, or a dusting of powdered sugar for pure brunch-time joy.
How to Serve Pumpkin French Toast Casserole
Garnishes
Top your Pumpkin French Toast Casserole with a cascade of warm maple syrup or a light snowfall of powdered sugar. For extra decadence, add a generous dollop of whipped cream or even a sprinkle of cinnamon or nutmeg. Chopped toasted pecans or pepitas lend a pretty, crunchy finish that echoes the casserole’s cozy, nutty vibe.
Side Dishes
Balance out this rich, sweet casserole with sides like crisp bacon, savory breakfast sausage, or tangy Greek yogurt with fresh berries. A bright fruit salad makes a fabulous complement to the pumpkin’s autumnal richness, and a fresh pot of coffee is always welcome!
Creative Ways to Present
Slice big squares for a brunch buffet, or use a large round biscuit cutter to serve neat, elegant circles. Individual ramekins make for extra-cute, personal servings. For a fancy touch, stack cubes parfait-style into glass jars, with layers of fruit or yogurt in between—guaranteed to impress your guests!
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin French Toast Casserole keeps beautifully in the fridge. Cover the casserole tightly, or store individual portions in airtight containers. It will stay fresh for up to four days—meaning you can have a cozy breakfast (or snack!) at the ready all week.
Freezing
Yes, you can freeze Pumpkin French Toast Casserole! Wrap the whole (unbaked or baked) casserole tightly in plastic and foil, or portion it out into freezer-safe containers. It’ll keep for up to two months. Let thaw overnight in the fridge, then bake or reheat as you like.
Reheating
Warm slices gently in the microwave for a quick fix, or reheat larger portions in a 300°F oven, covered with foil, until heated through. Add a splash of milk or cream before reheating for extra moisture, especially if the casserole has gotten a bit dry after a few days.
FAQs
Can I make Pumpkin French Toast Casserole dairy-free?
Absolutely! Swap in your favorite non-dairy milk (like almond milk or oat milk) and use coconut cream in place of heavy cream. Choose a dairy-free bread, and the casserole will still turn out rich and lovely.
What’s the best bread to use for this recipe?
Brioche and challah are favorites thanks to their soft, sturdy crumb and subtle sweetness. Make sure it’s a day old for best absorption. If you need a gluten-free version, choose hearty gluten-free bread—just ensure it’s slightly dried out.
Can I assemble Pumpkin French Toast Casserole the night before?
Yes, and in fact, it’s better that way! Letting the bread soak overnight in the custard ensures the flavors meld and the texture comes out perfectly creamy. Just top with streusel and bake in the morning!
How do I know when the casserole is done baking?
The top should be deeply golden and slightly crisp, while the center should feel set (not too jiggly) when pressed gently. If you insert a knife, it should come out mostly clean—just a bit moist, not wet.
Can Pumpkin French Toast Casserole be served cold?
You can enjoy it cold or at room temperature, especially if you like bread pudding-style desserts. Still, it shines brightest warm, when the spices and pumpkin are most aromatic and inviting!
Final Thoughts
If fall flavors make your heart skip a beat, Pumpkin French Toast Casserole is about to become your new cozy favorite. It’s easy, crowd-pleasing, and perfect for both relaxed weekends and special holiday mornings. Give it a try and let this spiced, pumpkin-packed delight fill your kitchen—and your memories—with warmth!
Print
Pumpkin French Toast Casserole Recipe
- Total Time: 1 hour 10 minutes (plus chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Pumpkin French Toast Casserole is a delightful twist on a classic breakfast favorite. With warm flavors of pumpkin, cinnamon, and maple syrup, this make-ahead dish is perfect for cozy fall mornings or holiday gatherings.
Ingredients
Bread:
- 1 loaf (about 14 oz) day-old brioche or challah, cut into 1-inch cubes
Custard:
- 1 cup pumpkin purée
- 6 large eggs
- 1 and 1/2 cups milk
- 1/2 cup heavy cream
- 1/3 cup brown sugar
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup chopped pecans (optional)
Instructions
- Prepare the Casserole: Grease a 9×13-inch baking dish and add the cubed bread.
- Top and Bake: When ready to bake, preheat the oven to 350°F (177°C). In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until crumbly. Stir in pecans if using. Sprinkle the topping evenly over the soaked casserole.
- Bake: Bake for 45–50 minutes, or until golden brown and the center is set. Let cool for 10 minutes before serving. Serve warm with maple syrup, whipped cream, or powdered sugar if desired.
In a large bowl, whisk together the pumpkin purée, eggs, milk, cream, brown sugar, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Pour the mixture evenly over the bread cubes, pressing down lightly to soak. Cover and refrigerate for at least 4 hours or overnight.
Notes
- Perfect for make-ahead holiday breakfasts or brunches.
- Can be made dairy-free using almond milk and coconut cream, and gluten-free with GF bread.
- Leftovers can be refrigerated for up to 4 days and reheated.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 18 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 140 mg
