This Pumpkin French Toast Casserole is the ultimate embrace of fall flavors in a cozy, crowd-pleasing breakfast dish that’s both indulgent and effortless. Imagine cubes of tender brioche soaking up a creamy pumpkin custard, kissed with warm spices and topped with a brown sugar pecan crumble that bakes into pure golden magic. Whether you’re feeding sleepy holiday guests or craving a comforting weekend treat, this casserole makes breakfast taste like something truly special with every forkful.
Ingredients You’ll Need
The beauty of this Pumpkin French Toast Casserole lies in its simplicity—each ingredient blends together to create a dish that’s rich, soft, and layered with autumn flavor. Every component has a purpose, from the soft bread to the warming spices and the buttery, crunchy topping.
- Brioche or Challah Bread: Stale, slightly dried cubes are perfect—they soak up the custard while holding their shape for a creamy but not soggy casserole.
- Eggs: The backbone of the custard, eggs give structure and silkiness to every bite.
- Whole Milk: Adds richness and helps meld the flavors together smoothly.
- Pumpkin Purée: The star ingredient, lending vibrant color and earthy sweetness.
- Heavy Cream: For an ultra-luxurious texture that makes the casserole taste truly decadent.
- Brown Sugar: Brings a deep, caramel-like sweetness that complements the pumpkin and spices.
- Granulated Sugar: Adds gentle sweetness and balances the flavors.
- Pumpkin Pie Spice: A magical spice blend that infuses the whole dish with cozy, unmistakable fall flavor.
- Vanilla Extract: Rounds out the flavors with smooth, aromatic notes.
- Ground Cinnamon: Extra cinnamon means extra warmth and depth in both the custard and the topping.
- Salt: A small but mighty addition that amplifies all of the sweet and spicy notes.
- All-Purpose Flour (for topping): Helps form those irresistible crumble clusters on top.
- Cold Unsalted Butter (for topping): When cut into the topping mixture, it creates buttery pockets of deliciousness.
- Chopped Pecans (optional, for topping): Add toasted crunch and nutty flavor—perfect for extra texture and visual appeal.
How to Make Pumpkin French Toast Casserole
Step 1: Prepare the Baking Dish & Bread
Start by generously greasing a 9×13-inch baking dish—this step not only prevents sticking, but also gives those golden edges that everyone reaches for. After that, pile in your day-old brioche or challah cubes, spreading them evenly. Don’t be shy about that stale bread; it’s the secret to a casserole that drinks up all the pumpkin custard without turning mushy.
Step 2: Whisk Up the Pumpkin Custard
In a big mixing bowl, gather six eggs, whole milk, pumpkin purée, heavy cream, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, extra cinnamon, and a pinch of salt. Whisk everything together until smooth and velvety. You’ll notice the batter’s rich orange hue and heavenly scent—this is where the magic begins for your Pumpkin French Toast Casserole.
Step 3: Pour and Soak
Pour the pumpkin custard evenly over the bread cubes, gently pressing down with a spatula or your hands so each cube gets well-coated. This way, every bite bakes up soft and flavorful. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or overnight if you’re prepping ahead. The longer soak lets all those autumnal flavors nestle deep into the bread.
Step 4: Make the Crumble Topping
When you’re almost ready to bake, grab a medium bowl and mix the flour, brown sugar, cinnamon, and salt. Now, add in the cold butter cubes and cut them into the dry mix using a pastry cutter or fork until the texture looks crumbly with pea-sized bits. For a little extra flair, stir in some chopped pecans—they add just the right amount of crunch and a toasty, nutty taste.
Step 5: Assemble and Bake
Preheat your oven to 350°F (175°C). Take your soaked casserole out of the fridge and remove the cover. Evenly sprinkle the buttery crumble topping across the entire surface, making sure every inch has a touch of sweet crunch. Pop it into the oven and bake for 45 to 50 minutes, or until the casserole is puffed, golden, and set in the center. Let it cool for about 10 minutes to make slicing easier and to let the flavors settle.
How to Serve Pumpkin French Toast Casserole
Garnishes
A warm slice of Pumpkin French Toast Casserole absolutely shines when finished with your favorite toppings. A generous drizzle of maple syrup amps up the sweetness, while a dollop of whipped cream or a dusting of powdered sugar adds elegance and a finishing touch. Feel free to scatter extra pecans or even a few fresh berries for color and contrast.
Side Dishes
Pair this cozy casserole with a bowl of spiced fruit salad or crisp, smoky bacon to balance all that sweet richness. For brunch gatherings, offer yogurt parfaits, scrambled eggs, or strong coffee on the side—each makes a wonderful companion to this show-stopping breakfast centerpiece.
Creative Ways to Present
Serving Pumpkin French Toast Casserole doesn’t have to mean just scooping onto a plate! For special occasions, try portioning it into individual ramekins before baking for adorable single servings. Or, pile slices onto a platter and garnish with clusters of pecans and edible flowers for a festive, shareable brunch spread.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Pumpkin French Toast Casserole, simply let the casserole cool to room temperature, then cover tightly with foil or transfer to an airtight container. It will keep beautifully in the refrigerator for up to four days, always ready to brighten a busy morning.
Freezing
To freeze the casserole, wrap individual slices (or the whole dish) snugly in plastic wrap and then in foil. Store in the freezer for up to two months. When the pumpkin craving strikes, just thaw overnight in the fridge and reheat as desired—no need to deny yourself a taste of fall, even out of season!
Reheating
For best results, reheat slices in a 350°F oven, covered with foil for about 15 minutes, until warmed through. You can also microwave single servings for 1-2 minutes. A fresh dusting of powdered sugar or warm syrup on top instantly refreshes the flavor and texture.
FAQs
Can I use a different type Breakfast
Absolutely! While brioche and challah offer the softest, richest results, any day-old, sturdy bread like French bread or even whole wheat can be used. Just make sure it’s a bit stale to soak up all that delicious pumpkin custard.
Is there a way to make Pumpkin French Toast Casserole dairy free?
Yes—swap whole milk and heavy cream for your favorite unsweetened non-dairy milk (like almond, oat, or coconut milk) and use a plant-based butter for the topping. The result will still be creamy and irresistible!
Can I prepare this casserole the same day?
You can! While overnight soaking is ideal, a minimum soak of 4 hours works well to let the custard fully soak into the bread. If you’re really pressed for time, give it at least an hour and expect a slightly softer texture.
What makes the casserole “set” in the center?
The combination of eggs and dairy creates a custard that firms up as it bakes. A gentle press in the center with your finger should feel just slightly springy and no longer liquid when it’s done!
How can I add extra crunch or flavor?
Try adding a handful of chopped toasted nuts, a sprinkle of chocolate chips, or even a swirl of cream cheese into the bread before baking. The Pumpkin French Toast Casserole is endlessly customizable to suit your cravings.
Final Thoughts
If you’re looking to wow your friends and family with an autumn breakfast that’s memorable and fuss-free, this Pumpkin French Toast Casserole is the one to try. Let it be your invitation to gather, linger, and savor every warm, spiced bite together!
Print
Pumpkin French Toast Casserole Recipe
- Total Time: 1 hour 10 minutes (plus chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the cozy flavors of fall with this delicious Pumpkin French Toast Casserole. Perfect for holiday brunch or a leisurely weekend breakfast, this make-ahead dish is a crowd-pleaser. Rich pumpkin custard soaked into cubes of brioche or challah bread, topped with a buttery cinnamon crumble, this casserole is a delightful blend of sweet and spiced flavors.
Ingredients
Bread:
- 1 loaf (about 14 oz) day-old brioche or challah bread (cut into 1-inch cubes)
Custard:
- 6 large eggs
- 1 ½ cups whole milk
- 1 cup canned pumpkin purée
- ½ cup heavy cream
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup cold unsalted butter (cut into small cubes)
- ½ cup chopped pecans (optional)
Instructions
- Prepare the Bread: Grease a 9×13-inch baking dish and add the cubed bread in an even layer.
- Make the Custard: In a large bowl, whisk together the eggs, milk, pumpkin purée, heavy cream, sugars, spices, vanilla, and salt. Pour the custard mixture over the bread cubes, press down gently, cover, and refrigerate for at least 4 hours or overnight.
- Prepare the Topping: Preheat the oven to 350°F (175°C). In a bowl, mix flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly. Stir in pecans if using. Sprinkle over the soaked bread.
- Bake: Bake for 45-50 minutes until set. Let cool for 10 minutes before serving. Enjoy warm with desired toppings.
Notes
- Perfect for holiday brunch or a cozy fall breakfast.
- Use stale bread for better absorption of the custard.
- Substitute dairy-free milk and cream if needed.
- Prep Time: 20 minutes (plus chilling time)
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 21g
- Sodium: 240mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 140mg
