If you’re craving a cozy, crowd-pleasing breakfast that fills your kitchen with the irresistible scent of autumn spices, then this Pumpkin Spice French Toast Casserole Recipe is about to become your new favorite. Imagine tender cubes of bread soaked in a creamy, pumpkin-spiced custard, baked to golden perfection, and topped with a buttery, crumbly streusel that adds the perfect contrast of texture. It’s the ultimate fall brunch dish that’s as comforting as it is festive, ideal for sharing with family and friends or savoring all to yourself on a slow weekend morning.
Ingredients You’ll Need
Gathering your ingredients is the first fun step in making this delicious casserole. Each component plays a pivotal role, from providing rich creaminess to delivering that signature pumpkin spice flavor and a beautiful golden crust.
- Day-old bread (1 loaf, about 1 pound): Using day-old bread, like French bread or challah, helps prevent the casserole from becoming too soggy while soaking up the custard perfectly.
- Large eggs (6): Eggs bind everything together and create that custardy texture that makes this dish so irresistible.
- Whole milk (2 cups, or 1 cup milk + 1 cup heavy cream): Milk adds creaminess while the cream option boosts richness for a more decadent bite.
- Pumpkin puree (1 cup): The star ingredient, bringing fantastic moisture and autumn flavor, just make sure it’s pure pumpkin, not pie filling.
- Brown sugar (1/2 cup plus 1/4 cup for topping): Adds natural sweetness and depth, perfectly complementing the pumpkin spices.
- Granulated sugar (1/4 cup): Balances the sweetness and helps with caramelization of the custard.
- Vanilla extract (2 teaspoons): Enhances all the flavors with a warm, floral hint.
- Pumpkin pie spice (2 tablespoons in custard + 1 teaspoon in topping): The blend of cinnamon, nutmeg, ginger, and cloves that brings the signature pumpkin flavor to life.
- Salt (1/4 teaspoon): A pinch to balance the sweetness and heighten flavor.
- Optional add-ins (1/2 cup chopped pecans or walnuts, 1/4 cup dried cranberries): These add delightful texture and subtle bursts of flavor if you choose to include them.
- All-purpose flour (1/4 cup for topping): Creates the crumbly texture for the streusel topping.
- Cold butter (1/4 cup cubed): Cut into the topping to make that irresistible golden crust on top.
How to Make Pumpkin Spice French Toast Casserole Recipe
Step 1: Prepare Your Dish and Bread
Start by greasing a 9×13 inch baking dish with butter or cooking spray. Then, spread your cubed bread evenly across the dish to create a sturdy base for soaking in all the flavors.
Step 2: Whisk Together the Pumpkin Custard
In a large bowl, whisk together the eggs, milk (or milk and cream combo), pumpkin puree, brown and granulated sugars, vanilla extract, pumpkin pie spice, and salt. Make sure this custard is silky smooth and well-combined, so each bread cube gets a perfect coating.
Step 3: Soak the Bread
Pour your pumpkin custard mixture evenly over the bread cubes, gently pressing down to help everything absorb that luscious liquid. Once covered, wrap the dish with plastic wrap and refrigerate for at least 3 hours or even overnight. This step is crucial because it allows the bread to soak up all the pumpkin-y goodness deeply.
Step 4: Preheat and Prepare the Streusel Topping
When you’re ready to bake, preheat your oven to 350°F (175°C). In a small bowl, mix the flour, brown sugar, and pumpkin pie spice for the topping. Cut in the cold, cubed butter using a fork or pastry cutter until you get coarse crumbs—this topping will add that irresistible crunch on top.
Step 5: Bake the Casserole
Sprinkle the streusel topping evenly over the soaked bread and custard. Bake for 45-55 minutes until the top turns a beautiful golden brown and the center is fully set. Let it cool for 10-15 minutes before slicing so the casserole firms up and becomes easy to serve.
How to Serve Pumpkin Spice French Toast Casserole Recipe
Garnishes
Top your slices with a dusting of powdered sugar, a drizzle of maple syrup, or a dollop of whipped cream for that extra touch of indulgence. Toasted pecans or a sprinkle of cinnamon add beautiful texture and highlight the pumpkin spice flavors.
Side Dishes
This casserole pairs wonderfully with fresh fruit like sliced apples or blueberries, crispy bacon, or even a cozy cup of spiced chai. These accompaniments complement the sweet and spicy notes while adding a little balance and variety to your plate.
Creative Ways to Present
For brunch gatherings, serve the casserole in individual ramekins for a charming look, or create a layered parfait using warmed casserole pieces, whipped cream, and fruit compote. You can also transform leftovers into French toast sticks for a fun, handheld breakfast treat!
Make Ahead and Storage
Storing Leftovers
Place any leftover casserole in an airtight container and refrigerate for up to 4 days. It tastes even better after a day as the flavors continue to meld, so it makes a perfect next-day breakfast treat.
Freezing
If you want to stash this casserole for later, freeze it before baking. Cover tightly with plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, just bake it straight from frozen, increasing the baking time by about 15-20 minutes.
Reheating
Reheat individual portions in the microwave for about 1-2 minutes or warm the whole casserole in a 325°F oven, covered loosely with foil, until heated through. Reheating gently preserves that perfect creamy texture and crunchy topping.
FAQs
Can I use any type of bread for the casserole?
Absolutely! While French bread or challah are ideal for their texture and ability to hold custard, you can also experiment with brioche or even sandwich bread. Just make sure the bread is day-old or slightly stale to avoid sogginess.
Is there a way to make this recipe dairy-free?
Yes, you can substitute the whole milk and cream with your favorite plant-based milks like almond, oat, or coconut milk. Just keep in mind the texture and flavor may be a bit different but still delicious.
Can I prepare the casserole entirely the night before?
Definitely! The Pumpkin Spice French Toast Casserole Recipe benefits from an overnight soak in the refrigerator, which allows the bread to soak in all those wonderful flavors, making the custard rich and creamy.
What’s the best way to get a crunchy topping?
The streusel topping made from flour, brown sugar, pumpkin pie spice, and cold butter is key. Make sure the butter is very cold and cut it in until the mixture looks crumbly before sprinkling it on top. This creates that perfect golden, crispy crust.
Can I add nuts or fruit inside the casserole?
Yes! Adding chopped pecans, walnuts, or dried cranberries during the custard pour step adds wonderful bursts of texture and flavor. Feel free to get creative with your favorite mix-ins.
Final Thoughts
This Pumpkin Spice French Toast Casserole Recipe is pure autumn magic captured in a dish. It’s warm, comforting, and layered with flavors that evoke cozy mornings and festive gatherings. Whether you’re making it for a holiday brunch or just treating yourself to something special, this casserole is bound to bring smiles and satisfied sighs around the table. Go ahead, try it out and enjoy every delicious bite!
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Pumpkin Spice French Toast Casserole Recipe
- Total Time: 4 hours 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Spice French Toast Casserole is a cozy, autumn-inspired breakfast dish featuring day-old bread soaked in a rich pumpkin custard, topped with a crunchy spiced streusel. Perfect for holiday mornings or weekend brunch, it combines warm pumpkin pie spices with a tender, custardy texture and a golden, crisp topping.
Ingredients
Main Ingredients
- 1 loaf (about 1 pound) day-old bread, cut into 1-inch cubes (French bread or challah)
- 6 large eggs
- 2 cups whole milk (or 1 cup milk and 1 cup heavy cream for extra richness)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons pumpkin pie spice
- 1/4 teaspoon salt
Optional Add-ins
- 1/2 cup chopped pecans or walnuts
- 1/4 cup dried cranberries
Topping
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 cup cold butter, cubed
Instructions
- Prepare the Baking Dish: Grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking and ensure easy serving.
- Arrange the Bread: Spread the cubed bread evenly in the greased baking dish, creating a flat layer for even soaking.
- Make the Pumpkin Custard: In a large bowl, whisk together eggs, milk (or milk and cream), pumpkin puree, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and well combined.
- Soak the Bread: Pour the pumpkin custard mixture over the bread cubes, making sure all pieces are moistened. Gently press down on the bread to help it absorb the custard fully.
- Refrigerate: Cover the dish with plastic wrap and refrigerate for at least 3 hours or overnight. This rest time allows the bread to soak up the custard, resulting in a tender, flavorful casserole.
- Preheat the Oven: When ready to bake, preheat your oven to 350°F (175°C) to ensure even baking.
- Prepare the Topping: In a small bowl, combine flour, brown sugar, and pumpkin pie spice. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs, creating a crunchy topping.
- Add the Topping: Sprinkle the topping evenly over the soaked bread and custard in the casserole dish.
- Bake: Bake the casserole in the preheated oven for 45-55 minutes, or until the topping is golden brown and the center is set (a toothpick inserted should come out clean).
- Cool and Serve: Let the casserole cool for 10-15 minutes before slicing and serving to allow it to set and become easier to cut.
Notes
- Using day-old bread helps absorb the custard better without becoming too mushy.
- You can make the casserole the night before and refrigerate it to save time on the day you want to serve it.
- For extra richness, swap half the milk for heavy cream as suggested.
- Add chopped nuts or dried cranberries for texture and added flavor.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
- This casserole can also be frozen after baking; reheat gently to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
