Introduction

This Pumpkin Spice French Toast Casserole is a cozy, autumn-inspired breakfast that’s perfect for brunch or a special holiday morning. Packed with warm spices and creamy pumpkin flavor, it’s a comforting dish that’s easy to prepare ahead and bake when ready.

A white rectangular baking dish with yellow handles is filled with a baked bread pudding made of multiple uneven bread pieces, golden brown on top with a soft yellow layer underneath. The surface shows creamy white icing drizzled unevenly and scattered pecan halves adding a dark brown, textured crunch. The dish is placed on a white marbled surface alongside a white cup of black coffee, a white pitcher of cream, a small white sauce jug, and a stack of white plates with golden forks and spoons nearby. 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

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar size casserole dish.
Step 2: Place the cubed bread evenly in the prepared dish. If using nuts and dried cranberries, sprinkle them over the bread cubes.
Step 3: In a large bowl, whisk together the eggs, milk (and/or cream), pumpkin puree, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, salt, and flour until smooth and well combined.
Step 4: Pour the pumpkin egg mixture evenly over the bread cubes, pressing down gently to make sure all the bread is soaked.
Step 5: Cover the casserole with foil and refrigerate for at least 4 hours, or overnight. This allows the bread to absorb the custard fully.
Step 6: When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for about 20 minutes.
Step 7: Bake covered with foil for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until the top is golden and the custard is set.
Step 8: Let the casserole cool slightly before serving. Enjoy with maple syrup, whipped cream, or fresh fruit if desired.

Tips & Variations

Use day-old bread to avoid sogginess and help the casserole soak up the custard better.
For a dairy-free version, substitute almond or oat milk and coconut cream.
Add a streusel topping made from brown sugar, flour, butter, and cinnamon for extra crunch.
Try swapping the pumpkin pie spice with cinnamon and nutmeg if preferred.
Make it vegan by using flax eggs and plant-based milk, and adjust baking time as needed.

Storage

Store any leftovers covered tightly in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through or warm the whole casserole in a 325°F (160°C) oven until hot. This casserole can also be frozen before baking; thaw overnight in the refrigerator before baking as directed.

How to Serve

A white rectangular baking dish with yellow handles holds a baked bread pudding with about two layers of uneven golden brown toasted bread pieces. The top layer is covered with a light drizzle of white icing and scattered dark brown pecan halves. The bread pieces have a soft texture with some crispy edges and a warm cinnamon color. Around the dish, on a white marbled surface, there are cups of black coffee in white mugs, a white plate with gold cutlery, and small white cream pitchers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread instead of day-old bread?

Yes, but day-old bread is preferable because it soaks up the custard without becoming too mushy. If using fresh bread, consider toasting it lightly first.

Is pumpkin pie spice necessary, or can I make my own?

You can make your own blend using cinnamon, nutmeg, ginger, cloves, and allspice if you don’t have pumpkin pie spice on hand. Adjust the quantities to taste.

Pumpkin Spice French Toast Casserole Recipe

Print Recipe

★★★★★

4.6 from 411 reviews

This Pumpkin Spice French Toast Casserole is a cozy, autumn-inspired breakfast dish perfect for chilly mornings or holiday brunches. Made with day-old bread soaked in a spiced pumpkin custard, it bakes to a golden, custardy perfection topped with optional nuts or cranberries for extra texture and flavor.

Author: Zane
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes (plus optional soaking time overnight)
Yield: 6–8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Bread

1 loaf (about 1 pound) day-old bread, cut into 1-inch cubes (French bread or challah recommended)

Custard

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 (used for topping mixture)

Instructions

Prepare the Bread: Cube the day-old bread into 1-inch pieces, distributing them evenly in a greased casserole dish to form the base of the French toast casserole.
Mix Custard: In a large bowl, whisk together the eggs, whole milk (or milk and heavy cream blend), pumpkin puree, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, and salt until fully combined and smooth.
Combine and Soak: Pour the pumpkin custard mixture evenly over the cubed bread, gently pressing the bread down to ensure it absorbs the custard. Allow this to soak for at least 30 minutes, or refrigerate overnight for deeper flavor and custard penetration.
Add Optional Mix-ins: If using, sprinkle chopped pecans or walnuts and dried cranberries evenly over the soaked bread mixture before baking.
Prepare Topping: In a small bowl, mix the all-purpose flour with a little brown sugar and cinnamon if desired (not listed but commonly paired), then sprinkle this topping mixture evenly over the casserole to create a slightly crisp crust after baking.
Bake: Preheat the oven to 350°F (175°C). Bake the casserole, uncovered, for 45-55 minutes or until the custard is set, the top is golden brown, and a knife inserted in the center comes out clean.
Serve: Let the casserole cool slightly before serving. Optionally, drizzle with maple syrup or dust with powdered sugar for added sweetness.

Notes

Day-old or stale bread works best as it soaks the custard without falling apart.
For a richer custard, substitute 1 cup of milk with heavy cream as suggested.
Allowing the casserole to soak overnight enhances flavor and texture.
Optional nuts and dried fruits add a pleasant crunch and burst of flavor.
Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice level.

Keywords: Pumpkin spice, French toast casserole, fall breakfast, pumpkin puree, holiday brunch