Introduction

This Pumpkin Spice French Toast Casserole is the perfect cozy breakfast for chilly mornings or holiday gatherings. Packed with warm pumpkin flavors and a buttery crumb topping, it’s easy to prepare ahead and bakes into a comforting, crowd-pleasing dish.

A square piece of bread pudding sits in the middle of a white plate with a thin brown rim, placed on a white marbled texture. The bread pudding has a golden-brown top layer with a slightly crisp texture and soft, moist layers of light golden bread underneath. On top, there is a dollop of white whipped cream sprinkled with brown cinnamon powder, surrounded by small chunks of toasted bread with a golden crust. Around the pudding, powdered sugar is dusted lightly and a small pool of amber syrup gathers at the base. In the background, blurred star anise and a small orange pumpkin add warm autumn vibes. 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 recommended)
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: 1/2 cup chopped pecans or walnuts, and/or 1/4 cup dried cranberries
1/4 cup all-purpose flour
1/4 cup brown sugar (for topping)
1 teaspoon pumpkin pie spice (for topping)
1/4 cup cold butter, cubed (for topping)

Instructions

Step 1: Grease a 9×13 inch baking dish with butter or cooking spray.
Step 2: Spread the cubed bread evenly in the prepared baking dish.
Step 3: In a large bowl, whisk together eggs, milk, pumpkin puree, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, and salt until smooth.
Step 4: Pour the pumpkin custard mixture over the bread cubes, ensuring all pieces are coated. Gently press the bread down to help it absorb the custard.
Step 5: Cover the dish with plastic wrap and refrigerate for at least 3 hours or overnight to let the bread soak up the flavors.
Step 6: Preheat the oven to 350°F (175°C) when ready to bake.
Step 7: In a small bowl, combine flour, brown sugar, and pumpkin pie spice for the topping. Cut in the cold butter using a pastry cutter or fork until the mixture forms coarse crumbs.
Step 8: Sprinkle the topping evenly over the soaked casserole.
Step 9: Bake for 45-55 minutes, until the top is golden brown and the center is set.
Step 10: Let the casserole cool for 10-15 minutes before slicing to allow it to set fully.

Tips & Variations

Use day-old bread for the best texture, as fresh bread may become too soggy.
Add chopped nuts or dried cranberries for extra texture and flavor.
For a dairy-free version, substitute milk and cream with your favorite plant-based milk.
Make it ahead by assembling the night before and baking fresh in the morning.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm the entire casserole in a 350°F oven until heated through. This dish also freezes well; wrap tightly and freeze for up to 1 month. Thaw overnight before reheating.

How to Serve

A golden brown square piece of bread pudding sits on a white plate with a thin rim, showing a soft and slightly chunky texture inside made of layered bread soaked in custard. On top, there are small toasted bread cubes with a light crispy texture, and a dollop of white whipped cream sprinkled with fine cinnamon powder. The plate has a light dusting of powdered sugar around the dessert, and a thin layer of caramel syrup pools slightly beneath it, adding a shiny touch. The background is a white marbled texture with warm lighting giving the dish a cozy feeling. 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?

Fresh bread tends to absorb too much custard and can become mushy. Day-old bread is drier and holds up better, giving a perfect texture.

Can I prepare this casserole without pumpkin pie spice?

Yes! You can substitute with a mix of cinnamon, nutmeg, ginger, and cloves to create a similar warm spice flavor.

Pumpkin Spice French Toast Casserole Recipe

Print Recipe

★★★★★

4.5 from 142 reviews

This Pumpkin Spice French Toast Casserole is a cozy and delicious breakfast dish, perfect for fall mornings. Made with day-old bread soaked in a rich pumpkin custard and topped with a spiced crumbly streusel, it’s a delightful blend of sweet, creamy, and warmly spiced flavors that everyone will love.

Author: Izo
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 3 hours 65 minutes (including soaking time)
Yield: 8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Base

1 loaf (about 1 pound) day-old bread, cut into 1-inch cubes (French bread or challah recommended)
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
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
1/4 cup cold butter, cubed

Instructions

Prepare the baking dish: Grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking and to add flavor.
Arrange the bread: Spread the cubed day-old bread evenly in the prepared baking dish, ensuring all pieces are distributed uniformly.
Make the pumpkin custard: In a large bowl, whisk together eggs, milk (or milk and cream), pumpkin puree, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and well combined.
Soak the bread: Pour the pumpkin custard mixture evenly over the bread cubes, making sure each piece is coated. Gently press down on the bread to help it absorb the custard thoroughly.
Refrigerate: Cover the dish tightly with plastic wrap and place it in the refrigerator for at least 3 hours or overnight. This soaking step allows the bread to fully absorb the pumpkin flavors.
Preheat the oven: When ready to bake, preheat your oven to 350°F (175°C).
Prepare the topping: In a small bowl, mix together flour, brown sugar, and pumpkin pie spice. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add the topping: Sprinkle the prepared streusel topping evenly over the soaked bread and custard mixture in the baking dish.
Bake the casserole: Bake for 45-55 minutes, or until the top is golden brown and the center is set, indicating it’s fully cooked.
Cool and serve: Allow the casserole to cool for 10-15 minutes before slicing and serving. This resting time helps the dish to set and makes it easier to cut.

Notes

Day-old bread works best because it absorbs the custard without becoming too mushy.
You can substitute the bread with gluten-free bread to make the recipe gluten-free.
For extra richness, use half milk and half heavy cream.
Optional nuts and dried cranberries add a nice texture and contrast.
Make ahead by soaking the bread overnight; this makes morning prep easy.
Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.

Keywords: Pumpkin Spice French Toast Casserole, pumpkin breakfast casserole, fall breakfast, pumpkin puree recipe, baked French toast, holiday breakfast, pumpkin spice breakfast