Pumpkin Spice French Toast Casserole is a cozy breakfast treat that combines the warm flavors of pumpkin and cinnamon with soft, custardy bread baked to perfection. Imagine thick slices of bread soaking up a spiced pumpkin custard and then baked until golden and slightly crispy on the edges. It’s like fall in every bite, perfect for chilly mornings or weekend brunches.
I love making this casserole the night before so it can soak up all those pumpkin spice flavors overnight. When I wake up to the smell of cinnamon, nutmeg, and pumpkin baked with bread, it feels like an instant hug from the inside. Plus, it’s so easy to whip up—no flipping or fussing, just prep, bake, and enjoy. It’s one of those recipes that makes everyone around the table smile and ask for seconds.
My favorite way to serve this dish is straight from the oven with a drizzle of maple syrup and a sprinkle of powdered sugar on top. Sometimes, I add a little dollop of whipped cream or a handful of toasted pecans for a crunchy finish. It’s a lovely way to start the day or celebrate a lazy weekend morning with family and friends.
Key Ingredients & Substitutions
Bread: Brioche or challah is my favorite here because they soak up the custard well and stay soft inside while crisping outside. If you want a lighter option, white sandwich bread works, but avoid very dense bread.
Pumpkin Puree: Canned pumpkin puree adds moisture and that classic fall flavor. You can substitute with homemade pumpkin puree or sweet potato puree for a twist. Avoid pumpkin pie filling since it’s already sweetened and spiced.
Milk: Whole milk or half-and-half gives the custard a rich texture. For dairy-free, unsweetened almond or oat milk are good substitutes, though the texture will be a bit lighter.
Spices: Pumpkin pie spice is a simple blend that combines cinnamon, nutmeg, ginger, and cloves. Feel free to adjust these spices to your taste or add a pinch of allspice for more warmth.
Nuts: Pecans or walnuts add a nice crunch. You can skip the nuts or use toasted almonds or even sunflower seeds if you prefer.
How Can I Make Sure the Bread Soaks Up All the Pumpkin Custard Perfectly?
Getting the bread to soak up the custard well is key for a moist and tender casserole. Here’s how I do it:
- Cut the bread into 1-inch cubes so they’re not too small to fall apart but big enough to absorb well.
- After pouring the custard over the bread, press gently with a spatula to push the bread down and help it soak up more liquid.
- For best results, cover and refrigerate the casserole overnight so the bread has plenty of time to absorb all the flavors.
- If you’re short on time, let the casserole sit for at least 30 minutes before baking.
These simple steps help create that custardy, soft center with a golden, slightly crispy top—just what a good French toast casserole should be!
Equipment You’ll Need
- 9×13-inch baking dish – I like it because it’s the perfect size for this casserole and easy to serve from.
- Mixing bowls – useful for whisking the custard ingredients together smoothly.
- Whisk – makes blending the eggs, pumpkin, and spices quick and easy.
- Measuring cups and spoons – for accurate ingredient amounts.
- Aluminum foil – covers the dish during the first bake to keep the moisture in.
- Oven – of course, to bake this cozy casserole.
Flavor Variations & Add-Ins
- Swap pecans for toasted walnuts or pecans mixed with dried cranberries for extra richness and tartness.
- Add chocolate chips or white chocolate chunks on top before baking for a sweet surprise.
- Mix in chopped apple or banana slices into the bread layers for a fruity twist.
- Use spiced rum or bourbon in the custard for an adult version with added warmth.
Pumpkin Spice French Toast Casserole Recipe
Ingredients You’ll Need:
- 1 loaf brioche or challah bread, cut into 1-inch cubes (about 8 cups)
- 1 cup canned pumpkin puree
- 6 large eggs
- 2 cups whole milk or half-and-half
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped pecans or walnuts (optional)
- 2 tablespoons unsalted butter, melted (for dotting)
- Maple syrup, for serving
- Powdered sugar, for dusting
- Whipped cream, for topping (optional)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and roughly 50-55 minutes to bake. For best results, you can prepare it the night before and refrigerate to let the bread soak up all the pumpkin custard flavors. The cooler soak time helps create a tender, custardy texture inside.
Step-by-Step Instructions:
1. Prepare the Baking Dish and Bread:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Place the cubed bread evenly in the dish, making sure it’s spread out well.
2. Mix the Pumpkin Custard:
In a big bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth and fully combined.
3. Assemble the Casserole:
Pour the pumpkin custard evenly over the cubed bread. Gently press the bread with a spatula to help it soak up the liquid. Sprinkle the chopped nuts on top if you’re using them. Then, dot the melted butter over the entire casserole.
4. Bake the Casserole:
Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and continue baking for another 20-25 minutes until the custard is set, the top is golden brown, and the edges are slightly crispy.
5. Serve and Enjoy:
Allow the casserole to cool for a few minutes before serving. Top with a light dusting of powdered sugar, drizzle with maple syrup, and add whipped cream if you like. Enjoy this warm, cozy fall breakfast treat!
Can I Use Frozen Bread for This Casserole?
Yes! Just make sure to thaw it completely before cutting into cubes. Stale or slightly dried bread works best to soak up the custard without becoming too mushy.
Can I Prepare This Casserole the Night Before?
Absolutely! Preparing it the night before and refrigerating allows the bread to absorb all the pumpkin spice flavor, making the casserole extra tender and delicious.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Recipe Dairy-Free?
Yes, substitute the milk or half-and-half with your favorite plant-based milk like almond, oat, or soy milk. Use a dairy-free butter or oil for dotting as well.