A Pumpkin French Toast Casserole is the ultimate cozy fall breakfast, layered with spiced custard and crowned with a buttery streusel. Let it soak overnight so the flavors meld beautifully, then bake until golden and fragrant. It’s an effortless way to gather everyone around the table on a crisp autumn morning.
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This Casserole Feels Like a Hug
- Make-Ahead Magic – Assemble everything the night before for a stress-free morning.
- Crowd-Pleasing Comfort – It’s the perfect festive breakfast bake for holiday gatherings.
- Simple Ingredients – You likely have most of these cozy pantry staples already.
- So Much Flavor – The rich pumpkin spice custard and crunchy pecans are pure heaven.
What You’ll Need for Pumpkin French Toast Casserole
For the Casserole
- Challah Bread or Brioche (1 loaf, 16 oz) – Cut into cubes for that perfect soft and pillowy texture.
- Whole Milk (2 cups) – This creates a rich custard that soaks into the bread beautifully.
- Canned Pumpkin Puree (1 cup) – Go for pure pumpkin, not the pie filling, for the best flavor.
- Eggs (4 large) – Room temperature helps them blend smoothly into the mix.
- Light Brown Sugar (1/4 cup) – Packed for a deep caramel-like sweetness.
- Pure Maple Syrup (1/4 cup) – The real stuff makes all the difference here.
- Vanilla Extract (1 tbsp) – Adds warmth and depth to the custard.
- Pumpkin Pie Spice (1 1/2 tsp) – The quintessential fall flavor enhancer.
- Ground Cinnamon (1/2 tsp) – A little extra cinnamon never hurts in a pumpkin dish.
- Kosher Salt (1/4 tsp) – Just a pinch to balance out all the sweetness.
For the Streusel Topping
- Unsalted Butter (6 tbsp) – Melted for that irresistible crumbly texture.
- All-Purpose Flour (1/4 cup) – The base of any good streusel.
- Granulated Sugar (1/4 cup) – Adds a bit of crispness to the topping.
- Light Brown Sugar (1/4 cup) – Packed again for that caramel flavor.
- Chopped Pecans (1/2 cup) – Adds a nutty crunch that’s perfection with pumpkin.
- Ground Cinnamon (1/2 tsp) – A final sprinkle ties everything together.
Let’s Talk Timing, Friend
I know how crazy mornings can be, so I designed this baked pumpkin French toast to be wonderfully low-fuss. You’ll spend about 20 peaceful minutes getting everything ready—I find it’s a lovely ritual with a cup of coffee. Then, it bakes for 50 minutes, filling your whole home with the most incredible aroma.
In just over an hour, you’ll have a gorgeous, fluffy baked French toast with maple syrup waiting for everyone. It’s the kind of slow, cozy weekend cooking I live for, and it makes any morning feel like a special occasion. If you adore make-ahead breakfasts like I do, you’ll also love my easy breakfast casserole for another simple option.
Pumpkin French Toast Casserole
Ingredients
- 1 loaf (16 ounces) challah bread or brioche cut into 1-inch cubes
- 2 cups whole milk
- 1 cup canned pumpkin puree
- 4 large eggs at room temperature
- 1/4 cup light brown sugar packed
- 1/4 cup pure maple syrup
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter melted
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1/2 cup chopped pecans
- 1/2 teaspoon ground cinnamon
Equipment
- oven
- 9×13-inch baking dish
- large mixing bowl
- small bowl
Method
- Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter or non-stick cooking spray.
- Spread the cubed challah bread in an even layer in the prepared baking dish.
- In a large mixing bowl, whisk together the whole milk, pumpkin puree, eggs, 1/4 cup brown sugar, maple syrup, vanilla extract, pumpkin pie spice, 1/2 teaspoon cinnamon, and kosher salt until the mixture is completely smooth and well-combined.
- Slowly pour the pumpkin custard mixture evenly over the bread cubes in the baking dish. Use a spatula to gently press down on the bread, ensuring all pieces are soaked with the custard.
- In a small bowl, combine the melted butter, all-purpose flour, granulated sugar, 1/4 cup brown sugar, chopped pecans, and 1/2 teaspoon cinnamon to create a streusel topping.
- Sprinkle this topping evenly over the soaked bread. Bake for 45-55 minutes, or until the casserole is set in the center, the top is golden brown, and the edges are slightly crisp.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Thoughtful Tips for Special Diets
I love making my recipes work for everyone around the table. If you’re sugar conscious or looking for a diabetic-friendly option, a few simple swaps can make this casserole work for you. I always believe in real food for real life, and that includes being mindful of what we eat.
For a lower glycemic version, you could try a natural sweetener like stevia in place of the brown sugar. Reducing the overall sugar and adding a handful of extra pecans also creates a more blood sugar friendly profile without sacrificing that cozy pumpkin spice flavor we all crave.
My Favorite Pro Tips for You
After making this pumpkin casserole with pecans more times than I can count, I’ve learned a few tricks to make it absolutely perfect every single time.
- Bread Choice is Key – Stale challah or brioche works best! It soaks up the rich custard without getting mushy, creating that perfect moist pumpkin spice French toast bake we love.
- Go Nuts or Don’t – Not a fan of pecans? Swap them for walnuts or even a drizzle of my cinnamon french toast glaze for a different crunch.
- Press for Soakage – After pouring the custard, gently press the bread down with a spatula. This ensures every single cube gets deeply soaked for a uniformly delicious bite.
- Reheat Like a Pro – Leftovers reheat beautifully! Cover with foil and warm in a 350°F oven for 15 minutes to keep the topping from burning. It’s just as good as day one.
A Peek into the Nutrition
While this easy brunch casserole is certainly a treat, it’s made with wholesome ingredients that bring their own benefits. Pumpkin is a fantastic source of vitamin A, and eggs provide a great protein boost to help keep you full and satisfied all morning long.
Using whole milk and real maple syrup means we’re avoiding processed ingredients, which is a core part of my real food, real life philosophy. For more on building a balanced plate, you can check out the Lunds & Byerlys Recipe Collection. And if you’re looking for another nutrient-packed breakfast, my simple pumpkin bread is always a winner.
A Lighter Take on This Classic
I truly believe every recipe should fit your life, and sometimes that means making a few adjustments. If you’re looking for a lighter version of this savory-sweet pumpkin and brioche casserole, I’ve got you covered.
You can easily use a whole grain bread for extra fiber, or swap half the milk for almond milk. For a dairy-free option, coconut oil works wonderfully in the streusel. For more inspiration on healthier twists, my gluten-free pumpkin bread and French breakfast puff are great places to start.
How I Love to Serve This Bake
There’s a particular crisp October morning I remember every time I make this. The sun was streaming through my kitchen window, and the smell of baking pumpkin and cinnamon had drawn my entire family to the table before I’d even called them. That’s the magic of this dish—it creates a moment.
I always serve this warm, right out of the oven, with an extra drizzle of maple syrup and a dusting of powdered sugar. A side of crispy bacon or fresh fruit salad cuts through the sweetness perfectly. It’s the ultimate festive breakfast bake for a lazy weekend. For another fabulous brunch pairing, try it with a slice of my pumpkin cinnamon rolls or a mug of hot coffee.
Common Mistakes (And How to Avoid Them)
We’ve all had a kitchen mishap or two! Here’s how to make sure your pumpkin French toast casserole recipe turns out perfectly.
- Using Fresh, Soft Bread – This is the biggest one! Fresh bread turns to mush. Always use day-old or lightly toasted cubes for the best texture.
- Not Soaking Long Enough – Give the bread a good 30-minute soak (or overnight!) so it fully absorbs the custard. Press it down gently to help.
- Overbaking – You want the center to be set but still tender. Pull it when the top is golden brown and the edges are bubbly to avoid drying it out.
For a deeper dive into technique, Food Network’s Pumpkin French Toast Casserole offers a great perspective. And if you love French toast, my recipes for French toast roll-ups and mascarpone stuffed French toast are must-tries!
Storing Your Leftovers for Later
I’m a big believer in making meals that keep on giving, and this casserole is no exception. I often make a full pan just for myself and my husband, and we enjoy it for days.
Let the baked pumpkin French toast cool completely, then cover it tightly with foil or transfer slices to an airtight container. It will keep in the fridge for up to 4 days. You can also freeze individual portions for a quick future breakfast—just thaw overnight in the fridge and reheat. For more make-ahead magic, explore my pumpkin bread pudding and vanilla custard bread pudding.
You Simply Have to Try This Recipe
This recipe holds a special place in my heart. It’s the first thing I taught my niece how to bake when she moved into her first apartment, and now it’s her go-to for impressing friends. There’s something so deeply comforting about sharing food made with love.
I hope this easy Pumpkin French Toast Casserole becomes a cherished recipe in your home too, filling your kitchen with warmth and joy. If you’re looking for more cozy baking projects, I know you’ll adore my creamy pumpkin cheesecake, pumpkin cake cheesecake, and festive pumpkin cupcakes.
More Cozy Fall Recipes You’ll Adore
If you loved this casserole, your next baking adventure is waiting. Here are a few of my most beloved recipes for the season.
Snickerdoodle Pumpkin Bread – A swirl of cinnamon sugar makes this moist loaf absolutely irresistible.
Pumpkin Cinnamon Rolls – The ultimate gooey, spiced treat for a slow weekend morning.
Pumpkin Bread Pudding – Another incredibly easy make-ahead breakfast with pecans and warm spices.
Sausage Breakfast Casserole – A savory option that’s perfect for balancing out a sweet brunch spread.
Frequently Asked Questions
Can I make pumpkin French toast casserole ahead of time?
Absolutely! That’s one of the best parts. You can assemble the entire casserole the night before, cover it tightly, and let it soak in the fridge overnight. In the morning, just add the streusel topping and pop it in the oven. It’s the ultimate easy make-ahead breakfast with pecans for a stress-free morning.
What kind of bread is best for French toast casserole?
I highly recommend using a sturdy, slightly stale bread like challah or brioche. Their rich, eggy texture and firm crumb hold up beautifully to the custard without dissolving into mush, creating that perfect baked challah and pumpkin brunch casserole consistency we’re after.
Can I freeze baked French toast casserole?
Yes, you can! Let it cool completely after baking, then cut it into individual portions. Wrap each piece tightly in plastic wrap and foil, or place them in a freezer-safe container. It will keep for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven for the best results. For another freezable favorite, check out my classic pumpkin bread.
How do I know when the casserole is done baking?
The casserole is ready when the center is set and doesn’t jiggle loosely when you gently shake the pan. The top should be a beautiful golden brown, and the edges will be slightly crisp and bubbly. A knife inserted near the center should come out clean, indicating your fluffy baked French toast with maple syrup is perfectly cooked.
