Pumpkin Spice French Toast Casserole is like a warm hug on a chilly morning. This dish is packed with soft, custardy bread soaked in a rich pumpkin-spice flavored egg mixture, baked until golden and perfectly crispy on top. The aromas of cinnamon, nutmeg, and pumpkin fill the kitchen, making it feel like fall in every bite.
I love making this casserole when I have a bit of extra time on the weekend. It’s one of those recipes that almost makes itself while you’re getting ready, and then you come back to a beautiful dish that feels special but isn’t hard to pull off. I usually sprinkle a bit of brown sugar or chopped nuts on top before baking to add a little crunch that I can’t get enough of.
My favorite way to serve this is with a drizzle of maple syrup and a dollop of whipped cream or a scoop of vanilla yogurt. It’s a breakfast everyone seems to enjoy — kids, adults, and even picky eaters! Plus, it’s a great way to bring some cozy fall flavors into your home any time of the season. This casserole makes mornings feel extra cozy and a little sweeter, which is just what we all need sometimes.
Key Ingredients & Substitutions
Bread: Brioche or challah works great because they soak up the custard and stay soft inside while crisping up outside. If you can’t find them, use a sturdy white bread, but avoid super soft sandwich bread.
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling, which is sweeter and spiced already. You can swap for fresh cooked and mashed pumpkin if you have it on hand.
Milk and Eggs: Whole milk gives creaminess, but you can use 2% or a dairy-free milk like almond milk for a lighter version. Eggs bind and create that custardy texture—don’t skip them!
Sweeteners & Spices: Brown sugar adds a mild molasses flavor; you can substitute with coconut sugar or maple syrup but reduce the liquid in the custard slightly. Pumpkin pie spice is a mix of cinnamon, nutmeg, ginger, and cloves—if you don’t have it, use 1/2 tsp cinnamon and a pinch of each powdered spice you like.
Walnuts or Pecans: Optional but add nice crunch and warmth. You can swap for almonds, pecans, or skip nuts if you prefer.
How Do You Get the Bread Perfectly Soaked but Not Soggy?
The soaking step is key to great French toast casserole. Here’s what helps:
- Cut your bread into 1-inch cubes so it soaks evenly but holds shape.
- Pour the pumpkin custard mixture over the bread and gently press cubes down to push liquid inside.
- Cover and refrigerate for at least 1 hour or overnight. This gives the bread time to absorb the custard fully.
- Let the casserole rest at room temperature for 10 minutes before baking—this helps the custard cook evenly.
If you bake right away without soaking, the casserole can be dry or have dry spots. Soaking overnight is my favorite for a creamy inside and nicely baked outside.
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it evenly holds the bread cubes and makes baking straightforward.
- Mixing bowls – for whisking the custard ingredients; a large one makes mixing easier.
- Whisk – so you can blend the eggs, milk, and spices until smooth and well combined.
- Measuring cups and spoons – to get precise amounts of sugar, spices, and liquids.
- Sharp knife – for cutting the bread into even cubes.
- Oven – of course, for baking until golden and cooked through.
Flavor Variations & Add-Ins
- Swap the nuts: Use pecans, almonds, or leave them out for a nut-free version.
- Spice it up: Add a pinch of ginger, allspice, or cardamom to enhance fall flavors.
- Change the toppings: Serve with whipped cream, vanilla yogurt, or even a drizzle of caramel sauce.
- Protein boost: Mix in cooked sausage, bacon bits, or a sprinkle of crumbled cooked sausage before baking for a savory twist.
How to Make Pumpkin Spice French Toast Casserole
Ingredients You’ll Need:
For The Casserole:
- 1 loaf (about 12-16 oz) of brioche or challah bread, cut into 1-inch cubes
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 6 large eggs
- 2 cups whole milk
- 3/4 cup brown sugar, packed
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (plus extra for sprinkling)
- Pinch of salt
For The Topping:
- 1/2 cup chopped walnuts or pecans (optional)
- 2 tbsp unsalted butter, melted
For Serving:
- Whipped cream or vanilla yogurt
- Maple syrup
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 1 hour for soaking the bread in the pumpkin custard. Baking takes about 45-55 minutes. For best results, soak the casserole overnight in the fridge — then bake it fresh in the morning for a cozy, fall-flavored breakfast!
Step-by-Step Instructions:
1. Prepare the Baking Dish and Bread:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. Cut the brioche or challah bread into 1-inch cubes and spread them evenly in the baking dish.
2. Mix the Pumpkin Custard:
In a large bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, cinnamon, and a pinch of salt until smooth and well combined.
3. Soak the Bread:
Pour the pumpkin custard evenly over the bread cubes, pressing down gently so the bread absorbs the liquid. Cover the dish tightly with plastic wrap or foil and refrigerate for at least 1 hour, or overnight for deeper flavor.
4. Add the Topping and Bake:
Before baking, let the casserole sit at room temperature for about 10 minutes. In a small bowl, mix the chopped nuts (if using), melted butter, a sprinkle of cinnamon, and a little brown sugar. Sprinkle this topping evenly over the soaked bread. Bake uncovered for 45-55 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
5. Serve and Enjoy:
Remove the casserole from the oven and let it cool for 5-10 minutes. Serve warm with a dollop of whipped cream or vanilla yogurt and a generous drizzle of maple syrup. Enjoy your delicious, cozy Pumpkin Spice French Toast Casserole!
Can I Use Day-Old or Stale Bread for This Recipe?
Yes! Day-old or slightly stale bread works best because it soaks up the custard without falling apart. If your bread is fresh, you can toast it lightly to dry it out before cubing.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole the night before, cover it, and refrigerate. Then bake it fresh in the morning for a hassle-free, flavorful breakfast.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat by warming in the oven at 325°F until heated through, or in the microwave in short bursts.
What Can I Use Instead of Pumpkin Puree?
You can substitute canned pumpkin with homemade cooked and mashed pumpkin or butternut squash puree. Just ensure it’s smooth and unsweetened for the best results.