Pumpkin_French_Toast_Casserole_

Pumpkin French Toast Casserole – A cozy fall Recipe

ByJulia C. Harper

When the air turns crisp and leaves start crunching underfoot, there’s something comforting about baking with pumpkin. This Pumpkin French Toast Casserole is one of my favorite cozy fall breakfast bakes. It’s everything you want in a fall morning—warm, soft, spiced, and just a little sweet. Think lazy Sunday vibes, wrapped in a blanket with coffee in hand, while the kitchen smells like cinnamon and maple.

Honestly, this casserole is kind of perfect for Thanksgiving brunch too. You can prep it the night before and pop it in the oven while the parade’s on. And if you’ve got leftover bread hanging around? Even better. It soaks up all the pumpkin custard and gets golden on top, custardy underneath. A total win.

Kitchen Tools Needed

  • 9×13″ baking dish
  • Large mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Butter or cooking spray (for greasing)

Ingredients

Custard Mixture:

  • 1 cup canned pumpkin puree
  • 5 large eggs
  • 1 3/4 cups whole milk (or any milk you like)
  • 1/2 cup heavy cream (optional, but makes it richer)
  • 1/2 cup pure maple syrup
  • 1/2 cup brown sugar
  • 2 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • Pinch of salt

Casserole Assembly:

  • 1 loaf day-old challah or brioche bread, cubed (about 10 cups)
  • Optional: 4 oz cream cheese, cut into small chunks
  • Optional topping: powdered sugar, maple syrup, or chopped pecans

Step-by-Step Instructions

  1. Prep your dish: Lightly grease a 9×13” baking dish with butter or nonstick spray.
  2. Cube the bread: If your bread isn’t already a bit stale, leave it out uncovered for a few hours, or toast it lightly in the oven for 10 minutes.
  3. Whisk the custard: In a big bowl, whisk together the pumpkin puree, eggs, milk, cream (if using), maple syrup, brown sugar, vanilla, cinnamon, pumpkin pie spice, and salt. Don’t worry if it’s not perfectly smooth—it’ll all bake up just fine.
  4. Assemble the casserole: Add the bread cubes to the bowl and gently stir to coat. Let it sit for 10–15 minutes so the bread soaks up the custard.
  5. Layer it in: Pour everything into the baking dish. If you’re adding cream cheese chunks, tuck them in randomly between the cubes for surprise bites of creaminess.
  6. Chill (if making ahead): Cover and refrigerate overnight. Or if you’re baking right away, let it sit for 20–30 minutes on the counter.
  7. Bake: Preheat oven to 350°F (175°C). Bake uncovered for 45–55 minutes, or until the top is golden and the center feels set.
  8. Serve warm: Dust with powdered sugar, drizzle with maple syrup, or top with whipped cream.

Time & Servings

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings

Extra Tips for Perfect Results

  • Use day-old bread—it holds up better and gives the best texture.
  • Don’t skip the soak time. You want that custard to really get in there.
  • If the top’s browning too fast, just tent with foil for the last 15 mins.
  • Feeling fancy? Sprinkle chopped pecans or a cinnamon sugar topping before baking.

How to Serve Pumpkin French Toast Casserole

Honestly, this dish doesn’t need much. A drizzle of warm maple syrup is plenty. But you could totally go all-out with whipped cream, vanilla Greek yogurt, or even a scoop of vanilla ice cream (for brunch dessert?). It pairs great with a salty side like bacon or sausage too.

Storage Tips

  • Room Temp: Let it cool and cover loosely for up to 1 day.
  • Fridge: Store in an airtight container up to 4 days. Reheat in the microwave or oven.
  • Freezer: Freeze in individual portions wrapped in foil or stored in containers for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 325°F.

Nutrition Breakdown (Per Serving)

Calories: 320
Carbs: 38g
Protein: 8g
Fat: 15g
Fiber: 2g
Sugar: 18g

Recipe Notes

  • You can swap whole milk for almond, oat, or any milk you’ve got.
  • Brioche and challah work best, but French bread is fine too.
  • No pumpkin pie spice? Mix 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, and a dash of cloves.
  • Use canned pumpkin puree, not pumpkin pie filling—they’re not the same thing!

FAQs

Yes! That’s actually the best way. Just assemble, cover, and refrigerate overnight.

Brioche or challah. They’re rich, soft, and soak up the custard beautifully.

Totally! Just make sure it’s well-drained and not too watery.

Cut back the maple syrup or brown sugar by 1/4 cup. It’ll still be delicious.

Yep! Just portion and wrap them up. Reheat in the oven for the best texture.

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