Pumpkin Spice French Toast Casserole Recipe

Introduction

This Pumpkin Spice French Toast Casserole is a cozy and delicious breakfast perfect for fall mornings or holiday brunches. Made with a rich pumpkin custard soaked into day-old bread and topped with a spiced crumb topping, it’s both comforting and flavorful.

Ingredients

• 1 loaf (about 1 pound) day-old bread, cut into 1-inch cubes (French bread or challah work great)
• 6 large eggs
• 2 cups whole milk (or 1 cup milk and 1 cup heavy cream for extra richness)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 tablespoons pumpkin pie spice
• 1/4 teaspoon salt
• Optional add-ins: 1/2 cup chopped pecans or walnuts, 1/4 cup dried cranberries
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar (for topping)
• 1 teaspoon pumpkin pie spice (for topping)
• 1/4 cup cold butter, cubed

Instructions

1. Step 1: Grease a 9×13 inch baking dish with butter or cooking spray.
2. Step 2: Spread the cubed bread evenly in the prepared baking dish.
3. Step 3: In a large bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, and salt until smooth.
4. Step 4: Pour the pumpkin custard mixture over the bread cubes, ensuring all pieces are coated. Gently press down on the bread to help it absorb the custard.
5. Step 5: Cover the dish with plastic wrap and refrigerate for at least 3 hours or overnight to let the bread soak up the flavors.
6. Step 6: When ready to bake, preheat the oven to 350°F (175°C).
7. Step 7: In a small bowl, combine flour, brown sugar, and pumpkin pie spice for the topping. Cut in the cold, cubed butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
8. Step 8: Sprinkle the topping evenly over the soaked casserole.
9. Step 9: Bake for 45 to 55 minutes, until the topping is golden brown and the center is set.
10. Step 10: Let the casserole cool for 10 to 15 minutes before slicing and serving. This helps it firm up for easier portions.

Tips & Variations

• Add chopped nuts like pecans or walnuts and dried cranberries to the custard for extra texture and flavor.
• Use day-old bread for best absorption; fresh bread may become too soggy.
• For a dairy-free version, substitute milk with almond milk or other plant-based milk.
• Serve with maple syrup or a dusting of powdered sugar for extra sweetness.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole covered with foil in a 325°F (160°C) oven until heated through. This casserole also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes! In fact, refrigerating the casserole overnight helps the bread soak up the custard fully, resulting in a moist and flavorful dish.

What type of bread works best for French toast casserole?

Sturdy breads like French bread or challah work best because they hold up well during soaking and baking without becoming mushy.

Pumpkin Spice French Toast Casserole Recipe

Print Recipe

★★★★★

4.5 from 140 reviews

This Pumpkin Spice French Toast Casserole is a cozy, autumn-inspired breakfast dish perfect for chilly mornings. Made with day-old bread soaked in a creamy pumpkin custard and topped with a spiced crumbly topping, it bakes to golden perfection. Rich, flavorful, and easy to prepare ahead of time, this casserole combines seasonal pumpkin spice with tender, custardy bread cubes for a delicious treat that the whole family will enjoy.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 65 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 loaf (about 1 pound) day-old bread, cut into 1-inch cubes (French bread or challah work great!)
• 6 large eggs
• 2 cups whole milk (or 1 cup milk and 1 cup heavy cream for extra richness)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 tablespoons pumpkin pie spice
• 1/4 teaspoon salt
• Optional add-ins: 1/2 cup chopped pecans or walnuts, 1/4 cup dried cranberries

Topping

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1 teaspoon pumpkin pie spice
• 1/4 cup cold butter (cubed)

Instructions

1. Prepare Baking Dish: Grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking and ensure easy serving.
2. Arrange Bread: Spread the cubed day-old bread evenly in the prepared baking dish, forming a uniform layer.
3. Make Custard Mixture: In a large bowl, whisk together the eggs, milk (or milk and heavy cream), pumpkin puree, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, and salt until smooth and well combined.
4. Soak Bread: Pour the pumpkin custard mixture evenly over the bread cubes. Gently press down on the bread to help it absorb the custard thoroughly.
5. Chill: Cover the baking dish with plastic wrap and refrigerate for at least 3 hours or overnight to let the bread soak up the custard, enhancing the flavors.
6. Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C) for even, gentle cooking.
7. Prepare Topping: In a small bowl, combine flour, brown sugar, and pumpkin pie spice. Cut in the cold cubed butter using a pastry cutter or fork until the topping mixture resembles coarse crumbs.
8. Add Topping: Sprinkle the prepared crumb topping evenly over the soaked bread mixture in the baking dish.
9. Bake: Bake the casserole for 45-55 minutes, or until the topping is golden brown and the center is fully set, indicating it is cooked through.
10. Cool and Serve: Let the casserole cool for 10-15 minutes after baking to allow it to set further and make slicing easier before serving.

Notes

• Use day-old bread for best texture as it absorbs the custard without becoming too soggy.
• You can substitute milk with dairy-free alternatives, but texture and richness may vary.
• Optional nuts and dried cranberries add texture and flavor but can be omitted for nut-free versions.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for a crisp top.
• For extra indulgence, serve with maple syrup or a dusting of powdered sugar.

Keywords: pumpkin spice, french toast casserole, fall breakfast, pumpkin puree, baked french toast, holiday brunch, pumpkin pie spice