Pumpkin French Toast Casserole

Immerse yourself in the flavors of fall with Pumpkin French Toast Casserole. Enjoy a perfect fusion of pumpkin, spices, and golden-baked bread for a decadent breakfast experience that can be made ahead.

Craving more pumpkin breakfast recipes? You can also try Almond Flour Pumpkin Muffins, Pumpkin Spice Waffles, or Healthy Pumpkin Pancakes.

Pumpkin French Toast Breakfast Casserole topped with whipped cream and with a scoop taken out.

What I Love About This Recipe

  • Fall Flavor: Embrace the spirit of the season with this casserole that captures the essence of autumn in every forkful. It’s the perfect breakfast to serve on Thanksgiving morning.
  • Make-Ahead: Prepare for stress-free mornings! This casserole can be made ahead, allowing you to enjoy a delicious and satisfying breakfast without the hassle.
  • Crowd Pleaser: Entertain effortlessly! Pumpkin French Toast Casserole is a crowd-pleaser, making it the perfect dish for gatherings and brunches.

How to Make Pumpkin French Toast Casserole

Cut up pieces of bread in a casserole dish for making pumpkin French toast casserole.
Batter for pumpkin french toast casserole in a mixing bowl.
  1. Slice the bread. Cut the bread into 1-inch cubes and let it air-dry uncovered for a few hours or up to 1 day. Grease a 9×13-inch baking dish (or any 3.5-4 quart baking dish) or use nonstick spray, then evenly spread the bread cubes in the dish. Pro Tip: Choose crusty, slightly stale bread for optimal French toast casserole results. Aim for approximately 12 cups of cubed bread (a bit more or less is fine). If you’re pressed for time and can’t let the bread air-dry as instructed in step 1, spread the cubes on a baking sheet and bake in a 300°F (149°C) oven for 10 minutes.
  2. Mix the custard. In a large bowl, whisk the milk, pumpkin puree, eggs, sugar, Pumpkin Pie Spice, and vanilla extract until well combined. Pour the pumpkin mixture over the cubed bread and use a spoon to toss the bread so each piece is coated.
Streusel topping for Pumpkin French Toast Casserole.
Unbaked Pumpkin French Toast Casserole ready to go in the oven.
  1. Make the Streusel Topping. In a medium-sized bowl mix the flour, brown sugar, granulated sugar, cinnamon, and pecans. Add the cold butter and, using a pastry cutter or fork, blend it into the brown sugar mixture until you achieve pea-sized crumbles. Place in an air-tight container and store in the fridge until ready to bake the casserole.
  2. Let it chill. Cover the pan tightly and refrigerate for at least 3 hours, up to 1 day. This essential step allows the bread to absorb the pumpkin custard, contributing to the recipe’s rich flavor profile.
  3. Bake. Take the casserole out of the refrigerator and preheat the oven to 350°F (177°C). Sprinkle the streusel topping over the casserole. Bake uncovered for 20 minutes, then cover with aluminum foil and bake for an extra 25-35 minutes, or until the center sets. The entire baking time for this casserole is 45-55 minutes.
Pumpkin French Toast casserole in a casserole dish topped with whipped cream and a scoop taken out.

Make-Ahead, Storage, and Freezing Information:

  • To Make-Ahead: Prepare the casserole and streusel topping. Refrigerate the covered casserole and store the streusel in an airtight container. When ready to bake, preheat the oven to 350ºF, spread the streusel on top of the casserole, cover with foil, and bake for 40 minutes. Uncover and bake for an additional 15 to 20 minutes until golden brown.
  • Storage: Wrap the casserole dish in aluminum foil or portion into individual servings, storing them in an airtight container. Refrigerate for a maximum of 5 days. Reheat the casserole easily in the microwave or bake at 275ºF for 20 minutes.
  • To Freeze: Prepare and bake the pumpkin french toast casserole in a freezer-safe pan. Allow it to cool, then cover with a double layer of aluminum foil for freezer storage, lasting up to 3 months. When ready to indulge, simply thaw the pumpkin French toast casserole in the refrigerator overnight and bake it to perfection the next morning.
Pumpkin French Toast casserole in a casserole dish with the corner scooped out.

Pumpkin French Toast Casserole Recipe

The ultimate Fall decadence is a sweet breakfast filled with seasonal spices. Pumpkin French Toast Casserole is a rich pumpkin spice filled recipe with a crunchy cinnamon streusel perfect for indulging on those crisp mornings.
5 from 9 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 4 hours
Cook Time: 50 minutes
Cooling Time: 3 hours
Total Time: 7 hours 50 minutes
Servings: 12 servings
Calories: 339kcal
Author: Aimee Mars

Equipment

  • 9×13 Baking Dish

Ingredients

Casserole

  • 1 15-ounce Stale White Bread challah, French Bread, or Brioche
  • cups Milk or cream
  • 1 cup Pumpkin Puree
  • 5 large Eggs
  • 1/4 cup Granulated Sugar
  • 1 tablespoon Pumpkin Pie Spice
  • 2 teaspoons Vanilla Extract

Streusal Topping

  • 1/2 cup Flour
  • 1/2 cup Brown Sugar
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Cinnamon
  • 1/3 cup Chopped Pecans optional
  • 1/2 cup Butter cold and cubed
  • Maple Syrup for serving

Instructions

  • Slice the bread. Cut the bread into 1-inch cubes and let it air-dry uncovered for a few hours or up to 1 day.
  • Grease a 9×13-inch baking dish (or any 3.5-4 quart baking dish) or use nonstick spray, then evenly spread the bread cubes in the dish (if your bread isn't stale see Note below).
  • Mix the custard. In a large bowl, whisk the milk, pumpkin puree, eggs, sugar, Pumpkin Pie Spice, and vanilla extract until well combined. Pour the pumpkin mixture over the cubed bread and use a spoon to toss the bread so each piece is coated.
  • Make the Streusel Topping. In a medium-sized bowl mix the flour, brown sugar, granulated sugar, cinnamon, and pecans. Add the cold butter and, using a pastry cutter or fork, blend it into the brown sugar mixture until you achieve pea-sized crumbles. Place in an air-tight container and store in the fridge until ready to bake the casserole.
  • Let it chill. Cover the pan tightly and refrigerate for at least 3 hours, up to 1 day. This essential step allows the bread to absorb the pumpkin custard, contributing to the recipe's rich flavor profile.
  • Take the casserole out of the refrigerator and preheat the oven to 350°F (177°C). Sprinkle the streusel topping over the casserole.
  • Bake. Bake uncovered for 20 minutes, then cover with aluminum foil and bake for an extra 25-35 minutes, or until the center sets. The entire baking time for this casserole is 45-55 minutes.

Notes

  • Bread: Choose crusty, slightly stale bread for optimal French toast casserole results. Aim for approximately 12 cups of cubed bread (a bit more or less is fine). If you’re pressed for time and can’t let the bread air-dry as instructed in step 1, spread the cubes on a baking sheet and bake in a 300°F (149°C) oven for 10 minutes.

Make-Ahead, Storage, and Freezing Information:

  • To Make-Ahead: Prepare the casserole and streusel topping. Refrigerate the covered casserole and store the streusel in an airtight container. When ready to bake, preheat the oven to 350ºF, spread the streusel on top of the casserole, cover with foil, and bake for 40 minutes. Uncover and bake for an additional 15 to 20 minutes until golden brown.
  • Storage: Wrap the casserole dish in aluminum foil or portion into individual servings, storing them in an airtight container. Refrigerate for a maximum of 5 days. Reheat the casserole easily in the microwave or bake at 275ºF for 20 minutes.
  • To Freeze: Prepare and bake the pumpkin french toast casserole in a freezer-safe pan. Allow it to cool, then cover with a double layer of aluminum foil for freezer storage, lasting up to 3 months. When ready to indulge, simply thaw the pumpkin French toast casserole in the refrigerator overnight and bake it to perfection the next morning.

Nutrition

Serving: 1serving | Calories: 339kcal | Carbohydrates: 35g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 151mg | Sodium: 72mg | Potassium: 217mg | Fiber: 2g | Sugar: 26g | Vitamin A: 5364IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @AimeeMarsLiving or tag #AimeeMarsLiving!

This post was originally published on September 14th, 2020 and updated in November 2023.

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About The Author

Aimee

I’m thrilled you’ve stopped by my space here and love to connect with new friends through food. I’ve always felt sharing meals brings people together, which is one of the many reasons I began this site.

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