Cozy fall mornings are effortless with this Pumpkin French Toast Casserole. Ready in about 15 minutes of prep, it bakes up with warm pumpkin spice flavors and a buttery cinnamon-pecan streusel on top. It’s a family favorite for a special autumn brunch, a relaxed weekend, or even Thanksgiving morning.
I adore French toast, and casseroles take it to another level. This Pumpkin French Toast Casserole blends elements from spiced pear bakes and pumpkin coffee cake to create a fluffy, pumpkin-filled bake that’s perfect for fall.
It’s simple to assemble and fills the kitchen with cinnamon, nutmeg and cozy aromas—ideal for serving a crowd or treating your household to an extra-special breakfast.
Why You Will Love This Pumpkin French Toast Casserole:
- Quick to assemble. If you let the bread sit out to dry overnight, the actual prep is just slicing and whisking—about 15 minutes before it goes into the oven.
- Make-ahead friendly. Assemble the casserole the night before and refrigerate; pop it into the oven in the morning for an easy breakfast service.
- Classic fall spices. Cinnamon, nutmeg, ginger and cloves give the casserole its seasonal warmth. Use homemade spice blends or a store-bought pumpkin pie spice—both work well.
- Buttery streusel topping. The cinnamon-pecan streusel adds crunch and richness; while optional, it elevates the dish and pairs beautifully with whipped cream or maple syrup.
- Great for brunches and holidays. This casserole suits showers, church breakfasts, holiday mornings, or any gathering where you want a comforting, shareable dish.
Pumpkin French Toast Ingredients and Substitutions:
- Day-old bread: Brioche is recommended for its rich, buttery texture, but Texas toast, a thick-sliced French or sourdough loaf also work. Let the bread sit uncovered overnight to dry.
- Eggs: 6 large eggs provide structure and richness.
- Milk: Whole milk gives the creamiest result; low-fat or dairy-free milks (like almond milk) can be used as substitutes.
- Heavy cream: Adds decadence and helps thicken the custard. For a dairy-free option, use a suitable non-dairy cream substitute.
- Pumpkin: Use plain pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
- Sugar: White sugar is used here; light or dark brown sugar can be swapped for deeper flavor.
- Vanilla: Pure vanilla extract is classic; bourbon-style vanilla would be lovely.
- Spices: A mix of cinnamon, nutmeg, ginger and cloves is recommended. You can substitute up to 1 tablespoon of pumpkin pie spice if preferred.
For the Cinnamon Streusel Topping:
Simple pantry ingredients are all you need:
- Cold butter
- Flour
- Brown sugar
- Cinnamon
- Salt
For a dairy-free version, use a cold buttery spread designed for baking. The texture will vary slightly but still adds a crunchy topping.
Step-by-Step Instructions:
Begin by letting your bread dry out overnight for the best texture. When ready:
- Slice the bread into 1½-inch cubes and place them in a large bowl.
- Whisk eggs, milk, heavy cream, sugar, vanilla and spices in a medium bowl until combined. Stir in the pumpkin until smooth.
- Pour the pumpkin-egg mixture over the bread and toss so the cubes are evenly coated. Transfer everything to a greased 9×13-inch baking dish, making sure the top pieces are covered with any remaining liquid.
Make The Streusel Topping:
- Mix flour, brown sugar, cinnamon and salt. Add cold, cubed butter and use a fork, pastry cutter or food processor to cut it in until the mixture resembles coarse crumbs.
- Stir in pecans.
- Evenly sprinkle the streusel over the assembled French toast in the baking dish.
- Bake at 350°F for about 45–55 minutes, until the casserole is puffed, the top is golden and the center is set. If the streusel browns too quickly, tent lightly with foil and continue baking until done.
You’ll know the casserole is done when:
- The casserole is puffed.
- The top is a golden brown.
- The center feels set (not overly wet).
Allow it to cool 10–15 minutes before serving. Offer maple syrup, whipped cream or pumpkin-spiced whipped cream on the side as desired. Leftovers keep well in an airtight container in the refrigerator for up to five days and can also be frozen.
Recipe Tips
- Use stale/day-old bread. Dry bread holds up better in a custard bake and prevents a soggy center.
- In a hurry? Cube the bread and bake the cubes on a sheet at 350°F for 15–20 minutes, tossing once or twice, to dry them quickly.
- Make ahead. Assemble and chill the casserole overnight. Bake in a preheated oven when you’re ready to serve for an effortless morning.
Other Fall Breakfast Recipes:
-
Cinnamon Streusel Pumpkin Coffee Cake
-
Pumpkin Baked Oatmeal
-
Maple Bacon French Toast Muffins
-
Pumpkin Carrot Muffins
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Pumpkin French Toast Casserole
Ingredients
For the French Toast:
- 1 loaf brioche bread, day old for best results
- 1 ½ c whole milk
- 6 large eggs
- ½ c sugar
- 1 c pumpkin purée, not pumpkin pie filling
- ½ T cinnamon
- 1 tsp vanilla
- ½ tsp ginger, nutmeg and cloves (each)
- ½ c heavy cream
For the Streusel Topping:
- ½ c flour
- ½ c brown sugar, packed
- ¼ tsp sea salt
- 1 tsp cinnamon
- ½ c cold butter, unsalted (1 stick)
- ¾ c pecans, halves or pieces
Instructions
-
Prepare the French Toast layer: Preheat oven to 350°F. Cut the day-old bread into 1½-inch cubes and place in a large bowl.
-
Whisk together eggs, sugar, milk, cream, vanilla, cinnamon, ginger, cloves and nutmeg. Add pumpkin purée and whisk until smooth.
-
Pour the custard over the bread cubes and toss gently to coat. Transfer to a greased 9×13-inch baking dish and pour any excess liquid over the top to ensure even coverage.
-
Prepare the streusel: Combine flour, brown sugar, cinnamon and sea salt. Add cold, cubed butter and cut it in with a fork or pastry cutter until crumbly. Stir in pecans.
-
Evenly sprinkle the streusel over the French toast, keeping most pecans covered to prevent burning.
-
Bake 45–55 minutes, until puffed, golden and set in the center. If the topping browns too quickly, tent with foil and finish baking.
-
Remove from the oven and let rest 10–15 minutes. Serve warm with maple syrup or whipped cream.
-
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze portions for longer storage.
Notes
- Stale bread is best. If the bread is fresh, lightly dry the cubes on a baking sheet at 350°F for 15–20 minutes, tossing once or twice, before assembling.
- Make ahead: Assemble and chill overnight, then bake in a preheated oven the next morning.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
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