Pumpkin French Toast Casserole: The Ultimate Cozy Breakfast

There’s something magical about waking up to the smell of cinnamon, nutmeg, and toasted bread wafting through the house. This pumpkin French toast casserole takes me back to crisp fall mornings, when we’d throw on sweaters and gather around the kitchen table with steaming mugs of coffee. It’s warm, spiced, custardy—everything a cozy breakfast should be.

Why You’ll Love This Pumpkin French Toast Casserole

Pumpkin French toast casserole is your new fall brunch essential. It’s rich, creamy, and infused with all the cozy spices that define the season—think cinnamon, nutmeg, and clove. The custard-soaked bread transforms into a soft, pudding-like center with a golden, crispy pecan topping. Whether you’re hosting holiday guests or meal prepping for the week, this dish delivers big comfort with minimal fuss. Plus, it’s make-ahead friendly, which means more coffee time and less morning chaos.

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Ingredients You’ll Need

This casserole is pantry-friendly and flexible enough for busy mornings:

• Bread: Sturdy and slightly stale works best—opt for challah, brioche, French, or sourdough. Skip sandwich bread; it turns mushy.
• Pumpkin puree: Use 100% pumpkin, not pumpkin pie mix.
• Eggs and milk: The creamy custard base needs whole milk and six eggs to set properly.
• Sweetener and spice: Brown sugar and pumpkin pie spice bring deep, caramel-like warmth. You can DIY the spice with cinnamon, ginger, nutmeg, cloves, and allspice.
• Vanilla extract: A must for aromatic depth.
• Crumb topping: Butter, cinnamon, brown sugar, flour, and chopped pecans add a crunchy layer that bakes to golden perfection.
• Optional add-ons: Cream cheese swirls, maple drizzle, or raisins can take it even further.

How to Make Pumpkin French Toast Casserole

Step 1 – Prepare the Bread Base

Start by cubing your bread into bite-sized pieces—about 12 cups total—and let them sit out to dry for a few hours or overnight. This helps them soak up the pumpkin custard without turning soggy.

In a large bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, eggs, milk, and vanilla extract. Grease a 9×13-inch baking dish, layer in the bread cubes, and pour the custard evenly over the top. Press the bread gently to help it absorb the mixture.

Step 2 – Soak and Chill Overnight (or 30 min minimum)

For best results, cover the dish and refrigerate for at least 3 hours, or overnight. This soaking time gives the custard a chance to fully saturate the bread, creating that creamy interior that makes this casserole irresistible.

Step 3 – Add the Crumb Topping and Bake

Make the crumb topping by cutting cold butter into a mix of flour, brown sugar, and cinnamon. Stir in the chopped pecans. Keep it chilled until ready to bake.

When ready, preheat your oven to 350°F. Sprinkle the crumb topping generously over the casserole. Bake uncovered for 20 minutes, then cover loosely with foil and continue baking another 25–35 minutes, or until the center is set and the top is golden.

Let it cool for 5 minutes before serving with warm maple syrup.

Pro Tips for Success

• Choose the right bread: The heart of this casserole is the bread, so use something crusty and absorbent like challah, sourdough, or French bread.
• Don’t skip the soak: Letting the bread absorb the custard overnight creates the best texture.
• Cream cheese version: Mix cream cheese with powdered sugar and vanilla, and dollop between bread layers for a decadent twist. This pairs perfectly with these creamy pumpkin cream cheese muffins.
• Watch your bake time: Overbaking can lead to a dry casserole. Look for slight jiggle in the center.

Variations & Serving Ideas

Want to mix things up? Try these easy swaps and additions:

• Nut-free: Skip the pecans or sub with sunflower seeds.
• Gluten-free: Use your favorite gluten-free bread that holds up well when soaked.
• Dairy-free: Swap whole milk with full-fat oat milk or almond milk and use vegan butter.
• Toppings: Serve with whipped cream, maple syrup, a sprinkle of powdered sugar, or a dollop of Greek yogurt for tang.

If you love fall breakfasts, you’ll also want to check out my easy pumpkin muffins for fall mornings or this decadent chocolate chip pumpkin bread—they pair beautifully with this casserole on a brunch spread.

FAQ

Final Thoughts & Make-Ahead Tips

Pumpkin French toast casserole is the kind of cozy breakfast that brings people together—whether it’s a lazy Sunday morning or the start of a holiday. You can fully assemble it the night before, so you’re not scrambling in the morning. Just add the topping and bake fresh.

You can also freeze it unbaked (without the topping) for up to 2 months. Or bake, cool, and freeze leftovers for up to 3 months—perfect for when you need a comforting breakfast, fast.

Tried it? Drop a comment with your favorite toppings or tweaks—I’d love to hear how you make it your own.

And if you want more behind-the-scenes bites and kitchen tips, come hang out on Pinterest or Facebook.

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