Introduction

This Pumpkin Spice French Toast Casserole is a cozy, comforting dish perfect for fall mornings or holiday brunches. Loaded with warm spices and creamy pumpkin, it’s an easy make-ahead recipe that the whole family will love.

A warm baked dessert sits in a white rectangular pan with yellow handles. The dish has multiple layers starting with a soft, golden-brown base made of bread pieces. On top, there are swirled layers of cinnamon and sugar creating a rich brown color. Drizzled over the top is creamy white icing that runs unevenly across the surface. Scattered around are dark brown pecan halves adding texture and contrast to the soft bread and icing. The pan rests on a white marbled table, surrounded by white cups of coffee and white plates with gold cutlery. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf (about 1 pound) day-old bread, cut into 1-inch cubes (French bread or challah work great!)
6 large eggs
2 cups whole milk (or 1 cup milk and 1 cup heavy cream for extra richness)
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons pumpkin pie spice
1/4 teaspoon salt
Optional add-ins: 1/2 cup chopped pecans or walnuts, 1/4 cup dried cranberries
1/4 cup all-purpose flour
1/4 cup brown sugar (for topping)
1 teaspoon pumpkin pie spice (for topping)
1/4 cup cold butter, cubed (for topping)

Instructions

Step 1: Grease a 9×13 inch baking dish with butter or cooking spray.
Step 2: Spread the cubed bread evenly in the prepared baking dish.
Step 3: In a large bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, and salt until smooth.
Step 4: Pour the pumpkin custard mixture over the bread cubes, making sure all pieces are evenly coated. Gently press down on the bread to help it absorb the custard.
Step 5: Cover the dish with plastic wrap and refrigerate for at least 3 hours or overnight to let the bread soak up the flavors.
Step 6: Preheat your oven to 350°F (175°C) when ready to bake.
Step 7: In a small bowl, combine the flour, brown sugar, and pumpkin pie spice for the topping. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Step 8: Sprinkle the topping evenly over the casserole.
Step 9: Bake for 45-55 minutes, or until the top is golden brown and the center is set.
Step 10: Let the casserole cool for 10-15 minutes before slicing and serving.

Tips & Variations

Use day-old or slightly stale bread to prevent the casserole from becoming too soggy.
Add chopped nuts or dried cranberries to the custard mixture for extra texture and flavor.
For a dairy-free option, substitute milk with almond or oat milk and skip the butter topping or replace with a dairy-free alternative.
Make it ahead by preparing the casserole the night before and baking in the morning for a stress-free breakfast.

Storage

Store leftover casserole tightly covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through, about 15-20 minutes.

How to Serve

A white rectangular baking dish with yellow handles holds a baked bread pudding made of several puffed golden-brown layers of soft bread pieces, spread unevenly with visible cinnamon dusting that gives a warm brown color on top. The dish is generously sprinkled with whole and chopped pecans, adding a rough texture and deep brown color contrast, and drizzled with creamy white icing in irregular patches over the bread. The dish sits on a white marbled surface surrounded by white cups filled with black coffee and white small pitchers of cream, along with white plates stacked with gold utensils. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread for this recipe?

Day-old or slightly stale bread is best because it absorbs the custard without becoming mushy. Fresh bread can be used but may result in a softer texture.

Is it possible to make this gluten-free?

Yes, substitute the bread with a gluten-free variety and ensure the flour used for the topping is gluten-free as well.

Pumpkin Spice French Toast Casserole Recipe

Print Recipe

★★★★★

4.5 from 143 reviews

This Pumpkin Spice French Toast Casserole is a cozy, fall-inspired breakfast dish perfect for holiday mornings or weekend brunches. Cubed day-old bread soaked in a rich pumpkin custard mixture, then topped with a spiced buttery crumble and baked to golden perfection. It’s infused with warm pumpkin pie spice and vanilla extract, delivering comforting seasonal flavors in every bite.

Author: Lena
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 3 hours 65 minutes (including soaking time)
Yield: 8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

1 loaf (about 1 pound) day-old bread, cut into 1-inch cubes (French bread or challah recommended)
6 large eggs
2 cups whole milk (or 1 cup milk and 1 cup heavy cream for extra richness)
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons pumpkin pie spice
1/4 teaspoon salt
Optional add-ins: 1/2 cup chopped pecans or walnuts, 1/4 cup dried cranberries

Topping

1/4 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
1/4 cup cold butter, cubed

Instructions

Prepare the baking dish: Grease a 9×13 inch baking dish with butter or cooking spray to prevent the casserole from sticking during baking.
Arrange the bread: Spread the cubed bread evenly in the prepared baking dish, distributing any optional pecans, walnuts, or dried cranberries if using.
Mix custard: In a large bowl, whisk together the eggs, whole milk (or milk and cream), pumpkin puree, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and homogenous.
Soak the bread: Pour the pumpkin custard over the bread cubes, making sure each piece is coated. Gently press down on the bread to help it absorb the custard evenly.
Refrigerate: Cover the baking dish with plastic wrap and refrigerate for at least 3 hours or overnight to allow the bread to fully soak in the pumpkin custard for maximum flavor and moisture.
Preheat oven: When ready to bake, preheat your oven to 350°F (175°C).
Make topping: In a small bowl, combine flour, brown sugar, and pumpkin pie spice. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add topping: Sprinkle the prepared topping evenly over the soaked bread casserole.
Bake: Bake uncovered for 45-55 minutes, or until the topping is golden brown and the center of the casserole is set and no longer jiggly.
Cool and serve: Let the casserole cool for 10-15 minutes so it can set properly and be easier to slice and serve. Enjoy warm, optionally with maple syrup or whipped cream.

Notes

Using day-old bread helps it absorb the custard without becoming too mushy.
You can substitute whole milk and heavy cream with all milk if preferred, though the casserole will be less rich.
For a nut-free version, omit pecans or walnuts.
Refrigeration time is important to allow the bread to absorb the custard fully, enhancing texture and flavor.
Leftovers can be refrigerated for 3-4 days and reheated gently in the oven.

Keywords: pumpkin spice, french toast casserole, fall breakfast, pumpkin puree, pumpkin pie spice, holiday brunch, baked french toast