Pumpkin French Toast Casserole
on Sep 15, 2024
This Overnight Pumpkin French Toast Casserole can be assembled ahead of time then baked for a comforting fall breakfast or brunch. You will love that it is full of pumpkin flavor and topped with a delicious streusel topping.
Warm and comforting breakfast casseroles are perfect during the fall and winter months. This Pumpkin French Toast Casserole is one that we enjoy frequently. It’s a perfect weekday/weekend or holiday breakfast. Make it for Thanksgiving or Christmas Breakfast or Brunch.. your family will LOVE it!
If you are looking for other easy breakfast casserole recipes, try our Apple Overnight French Toast Casserole or our irresistible Biscuits and Gravy Casserole.
Fall baking is the BEST! Typically desserts or drinks are what we think of when we mention pumpkin recipes. You can add pumpkin spice flavors to breakfasts and dinners too! This overnight pumpkin pie french toast casserole is perfect for a fall breakfast.
The best part of this recipe is that it can be prepared ahead of time. In the morning, you pop it in the oven to bake. What’s not to love about overnight french toast casserole? They are easy peazy!
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This Pumpkin French Toast Bake Recipe is loaded with so much flavor. There’s nothing bland about this recipe at all. The pumpkin pie spice, pumpkin filling along with the slightly crunchy topping are so tasty.
Pumpkin French Toast Casserole Ingredients
Our Pumpkin French Toast Casserole uses a few fridge and pantry staples plus a couple go-to pumpkin/fall ingredients. Fresh French bread isn’t even super important to have on hand- leftover Stale French bread is the best for this recipe! Here’s all the ingredients you need:
- French Bread – Pick up a nice big loaf of French bread from your local grocery store or bakery counter. You can even leave this out for a day before using it- some think stale bread makes better French toast! You could also consider using a Brioche or Challah bread too!
- Eggs
- Brown Sugar – Light brown sugar will work best here.
- Vanilla Extract
- Milk – You could easily use all milk for this recipe and still have a tasty French Toast Casserole at the end. We think our recipe tastes best when you pair milk with some…
- Half-and-Half – Mixing milk and half-and-half gives you just that little bit of extra richness and creaminess. You could, just as easily, use heavy cream instead or use all half-and-half if that’s what you prefer.
- Pumpkin Puree – Canned pumpkin puree is easiest to use here. Note that this is not pumpkin pie filling- don’t make that mistake!
- Pumpkin Pie Spice – You can go with store-bought or make some Homemade Pumpkin Pie Spice instead if you have the ingredients sitting around.
- All-Purpose Flour
- Butter
- Optionally: you can top your overnight casserole with maple syrup or even whipped cream. It’s perfectly sweetened without the additions too!
See recipe card for quantities.
How to make Overnight French Toast Bake
If you’ve ever made an Overnight French Toast Bake before, our Pumpkin Spice version should be easy to make! We’ll cut up some bread, whip up some French toast batter, and make a quick crumble topping- easy, right? Here’s what you need to do, step-by-step:
- Start by cutting your French bread into thick slices before quartering into smaller pieces. Set aside and, to a large mixing bowl or measuring cup, crack and add your eggs. Beat together to combine.
- To make our Pumpkin French Toast batter, we’ll start by adding some brown sugar and vanilla extract. Whisk together.
- Next, add in milk, half-and-half, pumpkin puree, and pumpkin pie spice.
- Beat all these ingredients together until well combined. This may take a bit, but it should eventually come together into a custard type batter.
- Grease up a baking dish before adding bread pieces and pouring Pumpkin French Toast batter over them. Give a light stir to coat and help bread soak up batter.
- Cover the baking dish with plastic wrap and let sit in the fridge– ideally overnight. When you’re ready to bake, grab a mixing bowl and whisk together flour, brown sugar, and pumpkin pie spice.
- Cut your butter into pats and toss into the bowl. Use something like a fork or dough blender to work the butter into the flour and sugar mixture. This should form into a crumble streusel type topping.
- Remove the plastic wrap from your French Toast Casserole and transfer to an awaiting 350 degree oven. Bake uncovered for 35 minutes.
- Pull casserole from the oven and even sprinkle your crumble mixture over top of the baking dish.
- Return the casserole to the oven for another 25-30 minutes or until crumble topping has browned.
Storage / Freezing
Storage: When it comes to storing your Pumpkin Overnight French Toast Casserole, you’ve got a couple options. Like we mentioned before, you can store it, unbaked, in the fridge overnight before baking it. After it’s baked, you’ll want to wrap any leftover casserole tightly with plastic wrap or transfer to an airtight container. Keep in the fridge for 3-4 days.
Freezing: You can also try keeping your Pumpkin French Toast Bake frozen for longer storage. Tightly wrap the leftovers in plastic wrap and foil to prevent freezer burn before moving to the freezer. Keep frozen for up to 3 months- let thaw in the fridge overnight before reheating.
Tips for the BEST Pumpkin French Toast Casserole
It’s BEST to have slightly stale bread but not necessary. Also, let the pumpkin bread mixture sit overnight (or for at least a few hours) before baking.
Other Pumpkin Breakfast Recipes
Looking for other breakfast recipes with pumpkin? Try these:
Other Breakfast Casserole Recipes
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Pumpkin French Toast Casserole
Ingredients
CASSEROLE
- 1 loaf French Bread, 16 oz
- 8 Eggs
- 1 1/2 cup Brown Sugar
- 2 tsp Pumpkin Pie Spice
- 2 tsp Vanilla Extract
- 15 oz Pumpkin Puree
- 1 cup Half and Half
- 1 cup Milk
STREUSEL TOPPING
- 3/4 cup Flour
- 3/4 cup Brown Sugar
- 1 tsp Pumpkin Pie Spice
- 1/2 cup Butter
Instructions
- Grease 9×13″ baking dish.
- Cut bread into cubes and place in prepared baking dish. Set aside.
- In a large bowl, beat eggs.
- Beat in brown sugar and vanilla until blended.
- Add pumpkin puree, pumpkin spice, half and half and milk.
- Whisk until blended.
- Pour batter over prepared bread cubes in dish. Stir/toss to coat all bread.
- Cover with plastic wrap and refrigerate until ready to cook.
- Preheat oven to 350.
- Remove plastic wrap and bake for 35 minutes.
- In a bowl whisk together flour, pumpkin pie spice and brown sugar for streusel.
- Cut in butter using a fork until crumbly.
- Sprinkle mixture over top of baking dish.
- Return to oven for 25-30 minutes until streusel is browned.
Notes
Nutrition
This looks like the perfect fall breakfast! I’m drooling! Thanks for sharing and for joining Fiesta Friday Party! Please come back again.
How much butter?
Hi Jane! Thanks so much for letting me know that the butter amount was not included. I I have updated the recipe. Have a wonderful day! – Jen