Pumpkin Spice French Toast Casserole is like a cozy hug on a chilly morning. It’s made with thick slices of bread soaked in a creamy pumpkin-spiced custard, then baked until golden and soft with a little crispy top. The warm flavors of cinnamon, nutmeg, and pumpkin come together to make a breakfast that’s both comforting and full of fall vibes.
I love making this casserole for weekend mornings when there’s no rush. It’s so easy to put together the night before, and while it bakes, the whole house fills with the smell of pumpkin and spices. I always think it tastes even better the next day, so leftovers are a bonus in my book! A little tip I like is to sprinkle some chopped nuts or a streusel topping for a nice crunch.
Serving this with a drizzle of maple syrup and a sprinkle of powdered sugar makes it extra special. It’s a great dish to share with family or friends, especially when you want something warming and a little bit different from regular toast or pancakes. Every bite reminds me of crisp fall mornings and lazy weekends, making it one of my favorite go-to breakfast treats.
Key Ingredients & Substitutions
Bread: Brioche or challah works best for a soft, rich texture. If you can’t find them, use thick-cut white bread or cinnamon swirl bread. Stale bread soaks the custard better, making the casserole extra tender.
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling. You can also use homemade pumpkin puree if you have it. It adds real pumpkin flavor and moisture without extra sugar.
Milk & Cream: Whole milk and heavy cream make the custard creamy and rich. For a lighter version, swap heavy cream with extra milk or use a dairy-free alternative like almond or oat milk.
Spices: Pumpkin pie spice combines cinnamon, nutmeg, ginger, and cloves for classic fall flavor. If you don’t have it, mix 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of ginger and cloves.
Nuts & Topping: Pecans and walnuts add great crunch. If you have a nut allergy, try rolled oats or crushed graham crackers for a crunchy topping instead.
How Do You Get the Perfect Custard Soaking and Baking for French Toast Casserole?
Soaking the bread in custard well is key for soft, custardy bites inside. Here’s the simple way:
- Mix eggs, pumpkin puree, milk, cream, sugar, spices, and vanilla until smooth.
- Pour over bread cubes and gently press them down so each piece soaks well.
- Cover and refrigerate at least 2 hours or overnight. This rest time lets liquid soak deep, making the inside creamy.
When baking, remove from fridge and add topping. Bake uncovered until the custard is set and the top is golden with crispy edges. The slow bake cooks custard gently without drying out the bread.
If you want a deeper crust, you can bake uncovered the whole time or broil for a minute at the end—just watch carefully so it doesn’t burn!
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it fits the bread evenly and bakes uniformly.
- Mixing bowls – perfect for whisking your custard ingredients together smoothly.
- Whisk – helps you combine the custard ingredients quickly and without lumps.
- Measuring cups and spoons – for accurate measurements, ensuring the right balance of flavors.
- Plastic wrap or foil – to cover the casserole while it soaks in the fridge, keeping it fresh and protected.
- Spatula or spoon – for pressing the bread into the custard and spreading the topping evenly.
- Oven – to bake your casserole to golden perfection.
Flavor Variations & Add-Ins
- Use cream cheese or mascarpone in the custard for extra creaminess and richness.
- Swap pecans for chopped walnuts, almonds, or pistachios for different crunch and flavor.
- Add sliced apples or pears to the bread layer for a fruity twist that pairs well with pumpkin.
- Incorporate a splash of bourbon or maple syrup into the custard for added depth and sweetness.
How to Make Pumpkin Spice French Toast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 loaf (around 12 ounces) brioche or challah bread, cut into 1-1.5 inch cubes
- 1 cup pumpkin puree (canned or homemade)
- 6 large eggs
- 1 1/4 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (additional for topping)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Topping:
- 1/2 cup packed light brown sugar
- 1/2 cup chopped pecans or walnuts
- 4 tablespoons unsalted butter, melted
To Serve:
- Maple syrup
- Powdered sugar (optional)
Time Needed:
This recipe needs about 15 minutes to prepare, plus at least 2 hours (or overnight) to soak the bread in the custard. Baking takes about 45 to 55 minutes. So, plan ahead for a total time of about 3 hours, mostly hands-off.
Step-by-Step Instructions:
1. Prepare the Bread:
Start by greasing a 9×13-inch baking dish with butter or cooking spray. Cut your brioche or challah bread into nice, medium-sized cubes, then spread them evenly in the dish so every bite can soak up the custard.
2. Make the Pumpkin Custard:
In a big bowl, whisk together the eggs, pumpkin puree, milk, heavy cream, granulated sugar, pumpkin pie spice, cinnamon, nutmeg, vanilla extract, and salt. Whisk until everything is smooth and well combined.
3. Soak the Bread:
Pour the pumpkin custard slowly over the bread cubes. Gently press the bread down so each piece absorbs the custard well. Cover your dish with plastic wrap or foil and pop it in the fridge for at least 2 hours, or even better, overnight.
4. Preheat Oven and Prepare Topping:
When you’re ready to bake, preheat your oven to 350°F (175°C). In a small bowl, stir together the brown sugar, chopped nuts, and melted butter until crumbly and mixed well. This will be your delicious crunchy topping.
5. Bake the Casserole:
Take the casserole from the fridge, sprinkle the topping evenly on top, and bake uncovered for 45 to 55 minutes. The casserole should be set in the center and the top should look golden and crisp.
6. Serve and Enjoy:
Let the casserole rest for a few minutes after baking. Optionally sprinkle with a little powdered sugar, then drizzle warm maple syrup all over. Serve warm and enjoy this cozy, pumpkin-spiced breakfast treat with friends or family!
Can I Use Day-Old or Stale Bread?
Absolutely! Day-old or slightly stale bread is perfect because it soaks up the custard better without falling apart. If your bread is fresh, you can dry it out in a low oven for 10 minutes before cubing.
Can I Make This Casserole Ahead of Time?
Yes! In fact, letting it soak overnight in the fridge improves the flavor and texture. Just cover it well and bake in the morning for a hassle-free breakfast.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave for best results—avoid high heat to keep it moist.
Can I Substitute the Pumpkin Puree?
You can substitute canned pumpkin puree with homemade pumpkin or even sweet potato puree for a different twist. Just avoid using pumpkin pie filling since it contains added sugar and spices.
