Pumpkin French Toast Casserole Recipe

If you’re like me, mornings with a cozy, comforting breakfast feel like an absolute treat. That’s exactly why this Pumpkin French Toast Casserole Recipe has become one of my favorite go-to dishes for fall weekends and holiday brunches. It’s got this beautiful balance of creamy pumpkin-infused custard soaked into soft chunks of bread, all topped with a crunchy, buttery pecan streusel that just elevates it to something special.

What really makes this Pumpkin French Toast Casserole Recipe stand out is how it can be prepared ahead of time, meaning you can relax in the morning while it bakes beautifully in the oven. Whether you’re feeding a crowd or just want something delicious for your family, you’ll find it’s a stress-free way to impress everyone with those classic pumpkin flavors in every warm, satisfying bite.

this …

Ingredients You’ll Need

The beauty of this Pumpkin French Toast Casserole Recipe is that it uses simple ingredients you probably already have or can easily find, plus that perfect pumpkin puree which ties it all together. Using brioche or challah bread works wonders to soak up all the custardy goodness without falling apart.

• French bread (or brioche, challah): Day-old bread works best so it soaks up the custard without turning mushy.
• Milk: Whole milk gives a creamy texture, but I’ve swapped in coconut milk for a dairy-free twist.
• Heavy cream: Adds richness; don’t skip this if you want that silky custard.
• Granulated sugar: Balances the natural pumpkin flavor with a gentle sweetness.
• Pumpkin puree: Make sure to use pure pumpkin, not pumpkin pie filling, for the best flavor and control.
• Eggs: The foundation of your custard, holding everything together beautifully.
• Vanilla extract: Brings warmth and depth to every bite.
• Pumpkin pie spice: The magic blend that spices up the casserole perfectly.
• Light brown sugar: For that caramelized sweetness in the streusel.
• All-purpose flour: Helps hold the streusel topping together.
• Cold salted butter: For richness and to create crumbs in the streusel.
• Chopped pecans: I love the crunch and toasty flavor pecans add to the topping.

Variations

One of the things I love most about this Pumpkin French Toast Casserole Recipe is how easy it is to make it your own. I often change up the spices or nuts, and you can even make it vegan or gluten-free with a few swaps that don’t impact the flavor much.

• Dairy-Free Version: When I want to avoid cow’s milk, I use canned coconut milk and swap heavy cream for almond milk—still super creamy and delicious.
• Nut-Free Option: Just skip the pecans and go for a cinnamon sugar streusel instead; my niece has a nut allergy and loves it this way.
• Mini Casseroles: For breakfast with a smaller crowd, I make individual cups using the same ingredients—it’s great for portion control and less leftovers!
• Extra Spice Kick: I sometimes add a pinch of ground ginger or clove to the custard for a bit more warm spice complexity.

How to Make Pumpkin French Toast Casserole Recipe

Step 1: Prep Your Bread and Baking Dish

Start by spraying a 9×13-inch baking pan generously with nonstick cooking spray—that way, your casserole won’t stick and will come out cleanly. Then, cube your day-old French bread into bite-sized pieces and spread them evenly in the pan. Old bread is a little drier which helps it absorb the custard beautifully without turning mushy, so don’t skip this step.

Step 2: Whisk Together the Custard

In a medium bowl, whisk together the milk, heavy cream, granulated sugar, eggs, pumpkin puree, vanilla extract, and pumpkin pie spice until smooth and well combined. This mixture is where all the flavor and creaminess come from. Be sure to whisk it thoroughly so the sugar dissolves and the spices are evenly distributed.

Step 3: Soak the Bread

Pour your custard mixture evenly over the bread cubes in your baking dish. Press the bread down lightly with a spatula so it starts soaking up the custard well. Then cover the pan with plastic wrap and refrigerate it for at least 3-4 hours—overnight is best if you have the time. I discovered this was a game-changer: the bread soaks up every bit of flavor, making each slice wonderfully tender and custardy.

Step 4: Prepare the Streusel Topping

While your casserole is resting, mix your streusel. Combine the light brown sugar, flour, diced cold butter, chopped pecans, and pumpkin pie spice in a small bowl. Using your fingertips, rub the butter into the dry ingredients until the mixture looks crumbly with small butter pieces still visible—that’s exactly what you want for a crunchy, melt-in-your-mouth topping.

Step 5: Bake to Perfection

When you’re ready to bake, preheat your oven to 350ºF and place a rack in the center. Sprinkle that beautiful streusel topping evenly over your soaked bread. Bake for 48-55 minutes, or until the casserole isn’t jiggly in the center and the topping is golden and crisp. If you notice it browning too quickly after about 30 minutes, tent it loosely with foil to prevent burning. I usually skip the foil and still get great, even browning.

Once done, let it cool a few minutes before slicing—it will firm up nicely as it cools. I like to serve mine warm with a drizzle of maple syrup, a little butter, and a dusting of powdered sugar for that classic French toast finish.

How to Serve Pumpkin French Toast Casserole Recipe

Garnishes

I always top my Pumpkin French Toast Casserole with a good drizzle of pure maple syrup — it’s just classic and lets that pumpkin shine. A sprinkle of powdered sugar adds a pretty snow-dusted look and a touch of extra sweetness. Sometimes, I like to toss a few extra toasted pecans on top for that crunch and nuttiness right at the end.

Side Dishes

Pair this casserole with some crispy bacon or breakfast sausage for a savory balance. My family loves having fresh fruit on the side—something like roasted apples or a citrusy orange salad really brightens the plate. If you want to keep it simple, a warm cup of coffee or spiced chai tea alongside makes the perfect cozy morning combo.

Creative Ways to Present

For special occasions, I’ve baked this casserole in small ramekins, sprinkling the streusel on top individually, which makes for cute presentation and easy serving. If you want to fancy it up, a dollop of whipped cream with a light dusting of cinnamon on each slice makes it look brunch-worthy. Even adding caramel sauce for a drizzle brings a decadent feel to the table.

Make Ahead and Storage

Storing Leftovers

I usually cover any leftovers tightly with foil or store them in an airtight container in the fridge. This casserole keeps beautifully for 3-4 days, and the flavors even deepen a bit! When I reheat, I prefer the stovetop or oven to keep the crispness of the topping instead of the microwave.

Freezing

I haven’t frozen the entire baked casserole often, but I do freeze portions after baking. Wrap individual slices in plastic wrap and aluminum foil, then pop them in the freezer for up to 2 months. When I’m ready to enjoy, I let them thaw in the fridge overnight for best texture.

Reheating

To reheat without losing the crisp topping, I recommend warming the casserole slices in a 325ºF oven for about 10-15 minutes. I cover them loosely with foil if they look like they might over-brown. This keeps the inside soft and custardy while maintaining that lovely streusel crunch.

FAQs

Final Thoughts

This Pumpkin French Toast Casserole Recipe really holds a special place in my kitchen because it combines comfort, flavor, and simplicity all in one dish. It’s that perfect recipe to pull out when you want to treat yourself or your loved ones to something really cozy and homemade without the stress. I absolutely love how every bite feels like a warm hug, and I’m confident you’ll enjoy it just as much when you try it. So grab that pumpkin puree, dust off your baking pan, and make some memories with this delicious casserole!

Print