Pumpkin French Toast Casserole Recipe

If you’re looking for a cozy, crowd-pleasing breakfast or brunch idea, this Pumpkin French Toast Casserole Recipe is a total game-changer. I absolutely love how it effortlessly brings together the warm flavors of pumpkin and spices with the richness of custardy French toast baked into a comfy casserole. It’s perfect for chilly weekend mornings when you want something a little indulgent but still homemade and hearty.

When I first tried this Pumpkin French Toast Casserole Recipe, I was hooked by how easy it was to prep ahead — dumping everything into the pan, letting it soak up all those delicious pumpkin-spiced custard flavors overnight, then waking up to an irresistible bake. Whether you’re feeding a family, impressing brunch guests, or just craving pumpkin goodness beyond pie season, this casserole hits all the right notes.

this …

Ingredients You’ll Need

This Pumpkin French Toast Casserole Recipe combines classic ingredients with a seasonal twist, making it perfect for both newbies and seasoned bakers. When choosing your bread, day-old brioche or challah really soak up the custard beautifully without falling apart.

• French bread, brioche or challah: A sturdy, slightly dense bread soaks up the custard but keeps a great texture.
• Milk: Whole milk works best for creaminess, but you can use your preference here.
• Heavy cream: Adds richness and helps create that custardy texture I love.
• Granulated sugar: Sweetens the custard subtly without overpowering the pumpkin flavor.
• Pumpkin puree (not pie filling): Real pumpkin flavor is a must for authenticity—avoid the pre-spiced pie filling to control spice levels.
• Large eggs: The base for the custard, binding everything together.
• Vanilla extract: Enhances the overall warmth and flavor complexity.
• Pumpkin pie spice: The delicious blend of cinnamon, nutmeg, and cloves that defines this recipe.
• Light brown sugar (for streusel): Gives a caramel-like sweetness and chewiness to the topping.
• All-purpose flour (for streusel): Combines with butter to create the crumbly texture on top.
• Cold salted butter (for streusel): Use cold butter to mix into the streusel for those flaky pockets of flavor.
• Chopped pecans: Adds a nutty crunch that pairs so well with pumpkin.
• Additional pumpkin spice (for streusel): Brings that pumpkin vibe all the way through.

Variations

One of the best things about this Pumpkin French Toast Casserole Recipe is how easy it is to tweak to your liking. I like to switch things up based on the season or what we have in the fridge to keep it exciting week after week.

• Make it vegan: I’ve swapped the eggs with a flax or chia egg and used almond milk and vegan butter in the streusel — it works surprisingly well!
• Add fruit: Fresh or dried cranberries stirred into the custard add a nice tart contrast I really enjoy.
• Use different nuts: Walnuts or almonds instead of pecans give a slightly different crunch and flavor.
• Spice it up: Try adding a pinch of ginger or cloves for a deeper spice profile that still feels cozy and fall-inspired.

How to Make Pumpkin French Toast Casserole Recipe

Step 1: Prepare the bread and custard

Start by spraying your 9×13-inch baking dish with nonstick cooking spray to keep everything from sticking. Cube your day-old bread — I find about 1-inch pieces work great to soak up the custard without getting too mushy. Place the bread cubes evenly in your prepared pan and set aside.

In a medium bowl, whisk together the milk, heavy cream, sugar, eggs, pumpkin puree, vanilla, and pumpkin pie spice until smooth. Pour this luscious custard mixture evenly over the bread cubes, making sure everything is covered. Cover the dish tightly with plastic wrap and refrigerate for at least 3-4 hours, though overnight is what I prefer — it gives the bread time to absorb all those cozy flavors.

Step 2: Mix the streusel topping

This is the magic sprinkle that gives the casserole a wonderful crunchy top. In a small bowl, combine the light brown sugar, flour, chopped pecans, pumpkin spice, and cold diced butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with small clumps. This crumbly texture is exactly what you want so it bakes up crisp and buttery.

Step 3: Bake your casserole

When you’re ready to bake, preheat your oven to 350ºF and place a rack in the center. Take the casserole out of the fridge, sprinkle the streusel topping evenly over the custard-soaked bread, and pop it in the oven. Bake for about 48-55 minutes until the casserole is set and no longer jiggles — a little gentle wobble around the center is okay.

If you notice the streusel browning faster than you like (usually around 30-40 minutes), tent it loosely with a piece of foil to prevent burning. Once done, let it cool for several minutes before slicing. This cooling step makes it easier to get clean slices and lets all those delicious pumpkin and spice flavors settle.

How to Serve Pumpkin French Toast Casserole Recipe

Garnishes

When my family digs in, I always top slices with a pat of butter that melts right into the warm casserole. A generous drizzle of pure maple syrup is non-negotiable for that perfect balance of sweet and spicy. Sometimes, I sprinkle powdered sugar over the top for a pretty, frosted look that feels a bit festive.

Side Dishes

I like to pair it with crispy bacon or breakfast sausage for savory contrast. Fresh fruit, like orange slices or raspberry compote, adds brightness that balances the richness. And a hot cup of coffee or spiced chai tea? Totally completes the experience in my book.

Creative Ways to Present

For holiday brunches, I’ve made individual portions in small ramekins — it makes for a charming presentation and easy serving. Adding a handful of toasted pepitas or a cinnamon stick on the side adds a festive touch. I’ve even layered it with mascarpone cheese in between for an extra creamy surprise!

Make Ahead and Storage

Storing Leftovers

Any leftovers store beautifully in an airtight container in the fridge for 3-4 days. I usually slice the casserole, then layer the pieces between parchment paper so they don’t stick when I reheat them.

Freezing

I’ve frozen individual slices wrapped tightly in plastic wrap and then foil. They keep well for up to 2 months and thaw quickly in the fridge overnight — perfect for a quick breakfast fix during busy weeks.

Reheating

To reheat, I pop slices in a toaster oven or conventional oven at 350ºF for about 10-15 minutes until warmed through and the streusel topping is crisp again. Avoid microwaving if you can—it tends to make the bread soggy instead of crispy.

FAQs

Final Thoughts

This Pumpkin French Toast Casserole Recipe holds a special place in my breakfast rotation because it’s comforting, easy, and just plain delicious. If you love that warm pumpkin-spiced vibe but want something with a bit more texture and crunch than your average toast, give this a try — you won’t regret it. I promise, once you make it, you’ll find any fall morning feels a little brighter with a slice on your plate.

Print