Pumpkin Spice French Toast Casserole Recipe
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.
- 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
