Pumpkin French Toast Casserole
A Perfect Make-Ahead Breakfast for Fall, this Pumpkin French Toast Casserole is sure to delight.
Fall mornings are made for cozy breakfasts, and this Pumpkin French Toast Casserole is just the dish to warm you up. Whether you’re hosting brunch, celebrating the holidays, or just craving something comforting, this recipe has become a cherished tradition in my family. My mother would make this every autumn, especially during the holidays, filling the kitchen with the comforting aroma of pumpkin, cinnamon, and nutmeg. It’s easy to prepare the night before and bake the next morning, making it an ideal choice for busy mornings or when entertaining guests.
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Why This Pumpkin French Toast Casserole is Perfect for Fall
This dish brings together everything you love about fall—pumpkin, warm spices, and a comforting, custardy texture. The casserole is prepared in advance and left to rest in the refrigerator overnight or for at least three hours. This allows the bread to soak up all the flavors, making it moist and flavorful.
Ingredients Needed:
- 1 loaf day-old bread (Italian, French, challah, brioche, or sourdough work well)
- 2 cups whole milk
- ½ cup heavy whipping cream
- 1 cup white sugar
- 1 cup pumpkin puree
- 6 whole eggs
- 2 tablespoons vanilla extract
- 1 ½ tablespoons pumpkin pie spice
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
Serving:
- Powdered sugar for dusting
- Maple syrup (optional)
How to Make Pumpkin French Toast Casserole
Step 1: Prepare the Bread
Choose a loaf of day-old bread. Italian or French bread works well, but you could also try challah, brioche, or even sourdough for a twist. The slightly stale bread will absorb the liquid custard better, ensuring a rich, moist casserole.
Step 2: Mix the Custard
In a large mixing bowl, whisk together the milk, heavy cream, sugar, pumpkin puree, eggs, vanilla, pumpkin pie spice, nutmeg, and cinnamon until well combined. This custard mixture is what gives the casserole its warm fall flavors.
Step 3: Combine and Refrigerate
Tear or cut the bread into 1-inch cubes and place them in a greased 9×13-inch baking dish. Pour the custard mixture over the bread, ensuring every piece is soaked. Cover the dish with plastic wrap or foil and refrigerate overnight or for at least three hours.
Step 4: Bake and Serve
Preheat the oven to 350°F (175°C). Bake the casserole for about 1 hour or until the top is golden brown and the center is set. Let it cool for a few minutes, then dust with powdered sugar. For an extra indulgent touch, drizzle with maple syrup just before serving.
Tips
Serving Tips: This Pumpkin French Toast Casserole is versatile and pairs wonderfully with various toppings. A dusting of powdered sugar keeps it simple, or a drizzle of maple syrup adds a rich sweetness. Fresh fruit, like sliced apples or pears, or even a dollop of whipped cream, would also complement the flavors beautifully.
Storage Tips: If you have leftovers (though it’s hard to imagine!), store them in an airtight container in the refrigerator for up to three days. To reheat, pop individual portions in the microwave or reheat the whole dish in the oven at 300°F (150°C) for 10-15 minutes. And YES this freezes well!!! Any leftovers can be frozen, thawed in refrigerator and reheated.
What to Do If You Don’t Have Day-Old Bread
If you don’t have day-old bread on hand, no worries! You can easily mimic that texture by lightly toasting fresh bread in the oven. This will help the bread absorb the custard mixture without becoming too soggy.
Quick Tip:
Preheat your oven to 300°F (150°C). Cut the fresh bread into cubes and spread them out in a single layer on a baking sheet. Toast the bread in the oven for about 10-15 minutes, just until it feels dry and slightly crisp, but not browned. Allow the bread to cool slightly before adding it to the custard mixture.
Why Make It Ahead?
The best part about this recipe is how easy it is to prepare in advance. You can do all the work the night before, allowing you to focus on enjoying the morning with your family or guests. This casserole needs time to soak, which ensures a moist and flavorful dish.
Growing up, this was a staple in our home during the fall. My mother would make it for holiday mornings, and the smell of pumpkin and spices baking in the oven would always be the first sign that a special day had begun. Now, I love to carry on that tradition in my own kitchen, knowing that this easy, make-ahead breakfast will be just as appreciated by my family and friends.
For a cozy fall breakfast, this Pumpkin French Toast Casserole is a must-try. Its rich, comforting flavors combined with the ease of preparation make it a perfect addition to your holiday mornings or weekend brunches. And don’t forget—this casserole is great drizzled with syrup or simply sprinkled with powdered sugar!
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Pumpkin French Toast Casserole
Ingredients
Casserole
- 1 loaf day-old bread Italian, French, challah, brioche, or sourdough work well
- 2 cups whole milk
- ½ cup heavy whipping cream
- 1 cup white sugar
- 1 cup pumpkin puree
- 6 whole eggs
- 2 tablespoons vanilla extract
- 1 ½ tablespoons pumpkin pie spice
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the milk, heavy cream, sugar, pumpkin puree, eggs, vanilla, pumpkin pie spice, nutmeg, and cinnamon until well combined.
- Tear or cut the bread into 1-inch cubes and place them in a greased 9×13-inch baking dish. Pour the custard mixture over the bread, ensuring every piece is soaked. Cover the dish with plastic wrap or foil and refrigerate overnight or for at least three hours.
- Bake the casserole for about 1 hour or until the top is golden brown and the center is set. Let it cool for a few minutes, then dust with powdered sugar or drizzle with maple syrup just before serving.