Make-ahead Pumpkin French Toast Casserole is perfect for fall brunch and holiday mornings. Prep it the night before, bake until golden, and everyone is shuffling into the kitchen in fuzzy socks for breakfast.
Why We Love Pumpkin French Toast Casserole
- Easy cozy fall breakfast – This pumpkin French toast casserole soaks bread in warm pumpkin-spice custard, gets a cinnamon-sugar crumble, and fills the house with that cozy fall feeling.
- Make-ahead friendly – Prep it the night before or 30 minutes ahead, then bake while kids are still in pajamas and the cartoons are rolling. This pumpkin recipe is great for weekend brunch, Thanksgiving morning, or a cozy potluck.
- Crowd favorite for family brunch – Soft, custardy middle, toasty edges, buttery crumble. Kids race for the crunchy corners and ask for “one more piece with whipped cream” while grown-ups plan seconds.
Ingredients For Pumpkin French Toast Casserole
Ingredients For The Pumpkin French Toast Casserole
- French bread, cut into 1-inch cubes, day-old is best so it soaks without getting mushy. Brioche or challah also work. The bread can be toasted if it is fresh.
- brown sugar
- maple syrup
- white sugar
- butter, melted
- eggs
- vanilla extract
- pumpkin puree – plain, not pumpkin pie filling, so you control sugar and spice.
- milk
- heavy cream – for a rich, custardy texture. Half-and-half works in a pinch.
- pumpkin pie spice
- cinnamon
- ground nutmeg
- salt
Ingredients For The Crumble Topping
This topping is optional, but adds sweet, buttery crunch.
- all-purpose flour
- brown sugar
- white sugar
- pumpkin pie spice
- salt
- butter, cold and cut into small cubes, salted
How To Make Pumpkin French Toast Casserole
How To Make The Pumpkin French Toast
- Spray a 9×13 casserole dish lightly with spray cooking oil. Cut French bread into 1 inch pieces and spread evenly into the 9×13 pan.
- In a large mixing bowl add brown sugar, maple syrup, white sugar, ¼ cup melted butter, eggs, and vanilla. Add pumpkin puree, milk, and heavy cream and blend with a whisk.
- Add pumpkin pie spice, cinnamon, ground nutmeg, and ¼ teaspoon salt to the egg mixture, and mix until well blended pumpkin custard.
- Pour the pumpkin mixture 1/2 cup at a time over French bread. This helps you to make sure the pumpkin custard is spread evenly over the bread so none of it is dry.
How To Make The Crumble Topping (Optional But Delicious!)
- In a medium bowl add flour, brown sugar, white sugar, pumpkin pie spice, and ⅛ teaspoon salt.
- Add cut up ¼ cup butter to the sugar mixture. Work the butter into the flour mixture with a fork or pastry cutter until it resembles thick crumbly sand.
- Sprinkle the crumbles over the casserole and cover with aluminum foil. Cover and refrigerate ½ hour and up to overnight.
Baking The Pumpkin French Toast
- Preheat the oven to 350 degrees.
- Place the pumpkin French toast casserole in the oven covered with aluminum foil and bake for about 35 minutes. Uncover and bake for 15-20 minutes. When done the top will be golden brown and the center set not liquid. Serve and enjoy!
Pumpkin French Toast Casserole Variation Ideas
Add Nuts – Try chopped pecans or walnuts sprinkled on top, start with 3/4 cup.
Dust With Powdered Sugar – A light dusting of powdered sugar on top looks pretty and tastes delicious!
Sprinkle Chocolate Chips – Add a good sprinkle of chocolate chips to the top of this casserole for a chocolate pumpkin twist!
FAQ For Pumpkin French Toast Casserole
The crumble is optional, but it adds a nice bakery style crunch to the top.
Use all milk or half-and-half. The texture will be a little lighter but still delicious.
No, pumpkin pie filling is too sweet. Use plain pumpkin puree so you can control the sweetness.
If the bread was too fresh or cut too small, oven ran cool, or custard pooled in one area the casserole can become soggy. Use drier bread, bigger cubes, pour in passes to spread the custard evenly, and bake fully.
Try baking the casserole a few minutes less. You can cover the top with foil if it’s browning too early, or add a splash more milk. Some ovens run a little hotter, so it’s important to start checking the casserole for doneness after the first 30 minutes of baking to avoid overcooking.
I recommend halving the recipe to cook in a smaller pan. Start checking for doneness after 30-35 minutes as the smaller pan can bake much quicker.
You can use your favorite gluten free bread in this casserole and leave off the crumble topping or swap a gluten free baking flour (like Bob’s Red Mill) into the crumble cup for cup. I am not sure how using almond flour or other alternative flours would work, as I have not tested it. Always check that all of your ingredients don’t contain trace amounts of gluten, and are safe for the person who is gluten free.
How Long Will Pumpkin French Toast Casserole Last?
Expect this will last for about 4-5 days if stored in a covered, airtight container in the refrigerator.
This recipe can be prepped up to 24 hours in advance. If the bread looks dry at all before you baking it, add another 1/4 cup of milk.
You can freeze leftover of this recipe in a covered freezer safe container as an entire casserole or in individual portions. I recommend enjoying within 2-3 months. Reheat at 325 degrees until warm all the way through, or you can also microwave until warm.
Pumpkin French Toast Casserole
For Thanksgiving morning or any chilly weekend, Pumpkin French Toast Casserole brings all the fall coziness. Soak French bread in pumpkin spice custard, top with buttery cinnamon sugar, and bake until golden. Easy to prep, easy to love, great with whipped cream for breakfast.
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Ingredients For The Pumpkin French Toast Casserole
Ingredients For The Crumble Topping (optional)
How To Make The Pumpkin French Toast
-
Spray a 9×13 casserole dish lightly with spray cooking oil. Cut French bread into 1 inch pieces and spread evenly into the 9×13 pan.
14 ounces French bread loaf
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In a large mixing bowl add brown sugar, maple syrup, white sugar, ¼ cup melted butter, eggs, and vanilla. Add pumpkin puree, milk, and heavy cream and blend with a whisk.
¼ cup brown sugar, ¼ cup maple syrup, ¼ cup white sugar, ¼ cup butter, 4 large eggs, 1 tablespoon vanilla extract, 15 ounces pumpkin puree, ½ cup milk, ½ cup heavy cream
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Add pumpkin pie spice, cinnamon, ground nutmeg, and ¼ teaspoon salt to the egg mixture, and mix until well blended pumpkin custard.
2 teaspoons pumpkin pie spice, 1 teaspoons cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt
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Pour the pumpkin mixture 1/2 cup at a time over French bread. This helps you to make sure the pumpkin custard is spread evenly over the bread so none of it is dry.
How To Make The Crumble Topping (Optional But Delicious!)
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In a medium bowl add flour, brown sugar, white sugar, pumpkin pie spice, and ⅛ teaspoon salt.
¼ cup all-purpose flour, 2 tablespoons brown sugar, 2 tablespoons white sugar, ¼ teaspoon pumpkin pie spice, ⅛ teaspoon salt
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Add cut up ¼ cup butter to the sugar mixture. Work the butter into the flour mixture with a fork or pastry cutter until it resembles thick crumbly sand.
¼ cup butter
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Sprinkle the crumbles over the casserole and cover with aluminum foil. Cover and refrigerate ½ hour and up to overnight.
Baking The Pumpkin French Toast
-
Preheat the oven to 350 degrees.
-
Place the pumpkin french toast casserole in the oven covered with aluminum foil and bake for about 35 minutes. Uncover and bake for 15-20 minutes. When done the top will be golden brown and the center set not liquid. Serve and enjoy!
You know for sure this casserole is done when the outer edge is a golden brown. The center should be set, not a liquid. If you carefully touch it, the center should spring back against your finger.
Calories: 314kcal | Carbohydrates: 41g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 368mg | Potassium: 192mg | Fiber: 2g | Sugar: 20g | Vitamin A: 5999IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
