Pumpkin Spice French Toast Casserole Recipe
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.
- 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
