Pumpkin Spice French Toast Casserole Recipe
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.
- 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
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
- Prepare Baking Dish: Grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking and ensure easy serving.
- Arrange Bread: Spread the cubed day-old bread evenly in the prepared baking dish, forming a uniform layer.
- 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.
- 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.
- 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.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C) for even, gentle cooking.
- 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.
- Add Topping: Sprinkle the prepared crumb topping evenly over the soaked bread mixture in the baking dish.
- 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.
- 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
