Pumpkin French Toast Casserole Recipe
Introduction
This Pumpkin French Toast Casserole is a cozy and delicious breakfast perfect for autumn mornings. With the warm spices of pumpkin pie spice and a buttery pecan crumble topping, it’s a comforting dish that’s easy to prepare ahead of time.
Ingredients
- 1 (12–14-ounce) loaf French bread, brioche, sourdough bread, or challah*
- 1 cup (226g) pumpkin puree
- 3/4 cup (150g) packed light or dark brown sugar
- 2 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
- 6 large eggs
- 2 and 1/3 cups (560ml) whole milk
- 2 teaspoons pure vanilla extract
- 1/3 cup (69g) packed light brown sugar
- 1/3 cup (41g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon ground cinnamon
- 6 Tablespoons (85g) unsalted butter, cold and cubed
- 3/4 cup (100g) roughly chopped pecans*
- Pure maple syrup, for serving
Instructions
- Step 1: Slice and cut the bread into 1-inch cubes. Let the cubed bread sit out uncovered for a few hours or up to 1 day to dry slightly. (If short on time, see Bread note.)
- Step 2: Grease a 9×13-inch baking dish or any 3.5-4 quart dish, then spread the bread cubes evenly in the dish.
- Step 3: In a large bowl, whisk together pumpkin, brown sugar, pumpkin pie spice, eggs, milk, and vanilla extract. Pour this mixture evenly over the bread cubes in the dish.
- Step 4: Cover the baking dish tightly and refrigerate for at least 3 hours and up to 1 day. This soaking step is key for the bread to absorb the pumpkin custard.
- Step 5: Prepare the crumb topping by mixing brown sugar, flour, and cinnamon together. Add cold cubed butter and cut it into the mixture with a pastry cutter or fork until pea-sized crumbs form. Stir in pecans.
- Step 6: Cover the crumb topping and refrigerate it separately until ready to bake, from 15 minutes up to 1 day. Keeping it cold helps it stay on top during baking.
- Step 7: When ready to bake, remove the casserole from the refrigerator and preheat the oven to 350°F (177°C).
- Step 8: Sprinkle the chilled crumb topping evenly over the soaked casserole. Bake uncovered for 20 minutes, then cover with foil and bake an additional 25-35 minutes, or until the center is set and no longer runny.
- Step 9: Let the casserole cool for 5 minutes before serving. It will deflate slightly as it cools. Serve warm with pure maple syrup drizzled on top.
- Step 10: Store any leftovers covered tightly in the refrigerator and consume within 2-3 days.
Tips & Variations
- For best texture, let the bread cubes dry out for several hours or overnight to absorb the custard better.
- Use brioche or challah for a richer flavor, or sourdough for a slight tang.
- Homemade pumpkin pie spice can be made with cinnamon, nutmeg, ginger, cloves, and allspice.
- Omit pecans or substitute with walnuts or pecan halves if preferred.
- For a dairy-free version, substitute milk with almond or oat milk and butter with a plant-based alternative.
Storage
Cover leftover casserole tightly and refrigerate for 2 to 3 days. Reheat individual portions in the microwave until warm, or warm the entire casserole in a 350°F (177°C) oven for about 15 minutes. The topping may lose some crispness but remains delicious.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this casserole the night before?
Yes, soaking the bread overnight allows the flavors to meld and makes morning preparation quick. Just add the crumb topping and bake in the morning.
What bread works best for this recipe?
Dense breads like brioche, challah, French bread, or sourdough work best. Avoid very soft or pre-sliced sandwich bread as it may become too mushy.
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Pumpkin French Toast Casserole Recipe
- Total Time: 4 hours to 1 day 15 minutes (including soaking)
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
This Pumpkin French Toast Casserole is a cozy and comforting breakfast dish that combines cubed bread soaked in a spiced pumpkin custard, topped with a crunchy pecan crumb mixture, and baked to golden perfection. Perfect for fall mornings or holiday brunches, it delivers warm pumpkin flavors balanced with cinnamon and brown sugar sweetness, finished with a drizzle of pure maple syrup.
Ingredients
Scale
Bread and Custard
- 1 (12–14-ounce) loaf French bread, brioche, sourdough bread, or challah
- 1 cup (226g) pumpkin puree
- 3/4 cup (150g) packed light or dark brown sugar
- 2 and 1/2 teaspoons store-bought or homemade pumpkin pie spice
- 6 large eggs
- 2 and 1/3 cups (560ml) whole milk
- 2 teaspoons pure vanilla extract
Crumb Topping
- 1/3 cup (69g) packed light brown sugar
- 1/3 cup (41g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon ground cinnamon
- 6 Tablespoons (85g) unsalted butter, cold and cubed
- 3/4 cup (100g) roughly chopped pecans
- For serving: pure maple syrup
Instructions
- Prepare the bread: Slice the bread into 1-inch cubes and let them sit uncovered at room temperature for several hours or up to 1 day to dry out and absorb the custard better.
- Grease the baking dish: Lightly grease a 9×13-inch (or 3.5-4 quart) baking dish with butter or nonstick spray, then evenly spread out the cubed bread in the dish.
- Make the pumpkin custard: In a large bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, eggs, whole milk, and vanilla extract until smooth. Pour this mixture evenly over the bread cubes in the baking dish.
- Soak the bread: Cover the casserole tightly with plastic wrap or foil and refrigerate for at least 3 hours, up to 1 day. This allows the bread to soak up all the delicious pumpkin custard.
- Prepare the crumb topping: In a separate bowl, mix light brown sugar, all-purpose flour, and ground cinnamon. Add the cold, cubed butter and use a pastry cutter, fork, or your fingers to cut the butter into the dry ingredients until small pea-sized crumbles form. Stir in the chopped pecans.
- Chill the crumb topping: Cover the topping and refrigerate it separately for at least 15 minutes or up to 1 day. Keeping it cold prevents it from sinking into the casserole during baking.
- Preheat the oven: Remove the soaked casserole from the refrigerator and preheat your oven to 350°F (177°C).
- Add topping and bake: Evenly sprinkle the crumb topping over the soaked bread casserole. Bake uncovered for 20 minutes, then cover loosely with aluminum foil and continue baking for an additional 25-35 minutes until the center is set and no longer runny. Total baking time will be about 45-55 minutes.
- Cool and serve: Remove the casserole from the oven and let it cool for 5 minutes. The casserole will deflate slightly as it cools. Serve warm with a drizzle of pure maple syrup on top or on individual plates.
- Store leftovers: Cover leftovers tightly and refrigerate for up to 2-3 days.
Notes
- If you don’t have time to dry out the bread, you can toast the cubes lightly in the oven before assembling the casserole to help them absorb the custard better.
- The pumpkin pie spice can be substituted with a mixture of cinnamon, nutmeg, ginger, and cloves if homemade.
- Use whole milk for the richest custard, but 2% milk can be substituted if preferred.
- Ensure the butter for the crumb topping is very cold to achieve a nice crumbly texture that won’t melt into the casserole during baking.
- Use pecans or walnuts interchangeably for the topping depending on your preference.
- Leftover casserole can be reheated gently in the microwave or oven.
- Prep Time: 20 minutes (plus several hours to overnight bread soaking)
- Cook Time: 45-55 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Keywords: pumpkin french toast casserole, pumpkin breakfast casserole, fall breakfast recipe, holiday brunch, pumpkin puree, pecan topping, baked french toast
