Pumpkin Spice French Toast Casserole is the perfect cozy breakfast treat, especially when the air starts to feel crisp and you want something warm and comforting. It’s packed with soft, custardy bread soaked in a pumpkin-spiced egg mixture, with hints of cinnamon, nutmeg, and a touch of vanilla. The top is usually golden and slightly crispy, making every bite a lovely mix of creamy and crunchy textures.
I love making this casserole the night before and letting it soak in all those wonderful fall flavors while I sleep. It feels like a little gift I give myself in the morning because it’s so easy to pop in the oven, and the whole house fills with the smell of pumpkin and spices. It’s one of those dishes I keep going back to every autumn because it feels both special and simple at the same time.
To me, this casserole tastes amazing drizzled with a bit of maple syrup or dusted with powdered sugar. I sometimes add a side of fresh fruit or a dollop of whipped cream to make it even more festive. It’s a wonderful dish to share with family or friends, and it always feels like a warm hug on a chilly morning.
Key Ingredients & Substitutions
Bread: Challah or brioche is best for its soft, slightly sweet texture that soaks up the custard well. If you don’t have these, use thick-cut white bread or a sturdy sandwich bread. Avoid very dense or whole wheat breads.
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. You can substitute canned sweet potato puree if you want a similar texture with a slightly different flavor.
Milk & Cream: Whole milk and heavy cream add richness, but you can swap for all milk if preferred. For dairy-free, try oat or almond milk and coconut cream as replacements.
Spices: Pumpkin pie spice is key here – a blend of cinnamon, nutmeg, cloves, and ginger. If you don’t have it, mix your own with cinnamon (1 tsp), nutmeg (1/2 tsp), and ginger (1/4 tsp).
Butter & Nuts (Topping): Butter adds crunch and flavor to the topping. For a nut-free version, skip the pecans or walnuts or use toasted oats or seeds for texture instead.
How Can I Make Sure the Bread Soaks Up the Custard Well?
Soaking is essential to get soft, custardy bread inside without sogginess. Here’s how to nail it:
- Use slightly stale bread or toast fresh bread cubes lightly so they absorb liquids better.
- After pouring the custard over the bread, press the cubes down gently to help soak up the mixture evenly.
- Cover and refrigerate at least 2 hours or overnight—this rest time lets the bread fully absorb the flavors and custard.
- Don’t skip covering the dish; it keeps moisture in and stops the bread from drying out.
This patient step makes a huge difference in texture and flavor!
Equipment You’ll Need
- 9×13-inch baking dish – I like it because it’s the perfect size to hold all the bread and custard evenly.
- Mixing bowls – for whisking together the custard ingredients and topping mixture; a large one makes blending easier.
- Whisk – helps you combine the wet ingredients smoothly and without lumps.
- Measuring cups and spoons – keep everything precise for the best flavor.
- Aluminum foil – to cover the casserole while it chills in the fridge, trapping moisture.
- Baking sheet (optional) – for catching drips if you prefer easy cleanup or bake on a foil-lined sheet.
Flavor Variations & Add-Ins
- Use pecans or walnuts for a crunchy topping, or skip nuts for a nut-free version.
- Mix in a handful of chocolate chips or dried cranberries for extra sweetness and texture.
- Add a teaspoon of bourbon or rum extract to give it a warm, boozy undertone.
- Swap pumpkin puree for sweet potato or butternut squash puree to change up the flavor while keeping it hearty.
How to Make Pumpkin Spice French Toast Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 loaf (about 12 oz) challah or brioche bread, cut into 1-inch cubes
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 6 large eggs
- 1 1/4 cups whole milk
- 1/4 cup heavy cream
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Topping:
- 1/2 cup brown sugar
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For Serving:
- Maple syrup
- Whipped cream or dollop of plain yogurt (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus at least 2 hours (or overnight) for soaking the bread in the custard mixture. Baking takes about 50-60 minutes. Plan ahead to let the flavors soak in for the best results!
Step-by-Step Instructions:
1. Prepare Your Baking Dish and Bread:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray. Spread the cubed bread evenly in the baking dish.
2. Mix the Pumpkin Custard:
In a large bowl, whisk together pumpkin puree, eggs, whole milk, heavy cream, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt until everything is smooth and combined.
3. Combine and Soak:
Pour the pumpkin custard mixture evenly over the bread cubes. Press gently on the bread with your hands or the back of a spoon to help the bread soak up the custard.
4. Make the Topping:
In another bowl, mix together brown sugar, chopped nuts (if using), flour, cinnamon, and melted butter until crumbly. Sprinkle this mixture evenly over the soaked bread.
5. Chill and Bake:
Cover the baking dish tightly with aluminum foil and place it in the refrigerator for at least 2 hours or overnight. This allows the bread to soak up all the delicious flavors. When ready, remove the foil and bake uncovered for 50–60 minutes, or until the custard is set and the topping is golden and crisp.
6. Serve and Enjoy:
Take the casserole out of the oven and let it cool a few minutes. Serve warm with a drizzle of maple syrup, a dollop of whipped cream or yogurt if you like, and a sprinkle of powdered sugar for a pretty touch.
This Pumpkin Spice French Toast Casserole is cozy, flavorful, and perfect to enjoy on a chilly morning with family or friends. Happy baking!
Can I Use Frozen Bread for This Recipe?
Yes! Frozen bread works great as long as it’s completely thawed before assembling. Thaw overnight in the fridge or at room temperature for a few hours. Using slightly stale or day-old bread also helps it soak up the custard better.
Can I Prepare This Casserole the Night Before?
Absolutely! In fact, letting the casserole soak overnight in the fridge improves the flavor and texture. Just cover it tightly with foil or plastic wrap before refrigerating, then bake it straight from the fridge in the morning.
How Should I Store Leftovers?
Store any leftovers covered in the refrigerator for up to 3 days. To reheat, warm portions gently in the microwave or oven until heated through. Adding a little milk when reheating can help keep it moist.
Can I Make This Recipe Dairy-Free?
Yes! Swap the whole milk and heavy cream for your favorite plant-based milk and a dairy-free cream alternative, like coconut cream. Use dairy-free butter or coconut oil for the topping to keep it vegan-friendly.