Pumpkin French Toast Casserole
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Pumpkin French Toast Casserole is delicious twist on the classic breakfast casserole recipe that’s perfect for fall. French bread is immersed in heavy cream, brown sugar, pumpkin puree and warm pumpkin pie spices, then topped a sugary pecan mixture that’s makes a breakfast dish worthy of any holiday.
It’s a favorite for Thanksgiving and Christmas morning, but great any time in the fall. It’s a great breakfast recipe for pumpkin lovers.
You might also like our cinnamon roll french toast casserole.
Pumpkin French Toast Casserole
This just might be one of my favorite baked French toast recipes. It’s one of those easy breakfast casseroles that creates the perfect pumpkin flavor with all the pumpkin spice flavors you love.
This french toast casserole recipe is like eating pumpkin pie for breakfast with each bite. The pumpkin custard adds a creamy texture to the bread.
You could make pumpkin pancakes for breakfast, but we think this is a lot easier since you can prep it the night before and make overnight pumpkin french toast casserole.
Keep going with that want for more fall season baking and try this recipe as an awesome pumpkin dessert to end the day. Starting the day and ending the day with pumpkin flavors is the best!
Ingredients Needed To Make This Pumpkin French Toast Casserole
- 1 15. oz loaf French bread, diced
- 2 cups milk
- ½ cup heavy cream
- ½ cup light brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 6 eggs
- 2 Tablespoons vanilla
- 1 1/2 Tablespoons pumpkin pie spice
Topping:
- ½ cup brown sugar
- ¼ cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- ½ cup cold butter, diced
- 1/3 cup chopped pecans
Instructions
- Spray a 9×13 pan with cooking spray and place the french bread in the baking dish and set aside.
- In medium-sized mixing bowl add the milk, cream, sugar, eggs, pumpkin, vanilla, and pumpkin pie spice and whisk until combined.
- Pour mixture on top of the bread, cover and refrigerate four hours or overnight.
- Preheat oven to 350
Make the topping:
- In small mixing bowl combine the brown sugar, flour, pumpkin pie spice, and butter with a pastry cutter or two forks. Add in the pecans and stir until mixed together. The mixture will be clumpy.
- Just before baking, sprinkle the topping on top of the french bread custard.
- Bake for 45-55 minutes.. At 30 minutes check to see if it’s getting too brown. If so, make a tent out of aluminum foil to shield the top of the casserole.
- Let cool for 10 minutes before serving.
- Serve with maple syrup and butter.
Can I Make This Recipe Ahead of Time?
I love making this the night before and the next morning just popping it in the oven. To make this casserole ahead of time make it up until the baking. Cover the casserole dish with plastic wrap and keep in the refrigerator overnight.
Prepare the topping and place in an air tight container in the refrigerator.
In the morning, remove the casserole and set on counter while the oven preheats. Top with the streusel topping and place in the oven and bake as directed.
Alternatives
- Pancake Syrup – If you’re not a fan of maple syrup, pancake syrup is perfect as well!
- Walnuts – You can easily toast up some walnuts and use them instead of pecans.
- Brioche bread – this is a nice alternative to make a brioche french toast version
- Leftover bread – you can easily use day old or nearly stale bread for this breakfast casserole. The custard adds so much moisture that it makes it great for older bread.
What is the difference between pumpkin pie filling and pumpkin puree?
Pumpkin pie filling is typically not truly pumpkin. If you read the list of ingredients on the can, you’ll more than likely find out that the main ingredient isn’t actually pumpkin – it’s squash!
Tips For Making Streusel Topping Pumpkin Casserole
The main thing to remember is that you really need to pay close attention to the top of this casserole as it’s baking in the oven. You don’t want to burn the top and it’s going to cook faster than the rest of the recipe. For this reason, keep a close eye on it and then follow the directions on what to do in the printable recipe below.
What Do I Serve with Pumpkin French Toast Casserole?
This is a very filling breakfast, but would be great with a side of bacon or sausage.
How To Store
Storing leftovers is as easy as popping a lid and keeping it nice and cool in the fridge. You can warm it up slightly if you want it warm or eat it nice and chilled.
Save this recipe for your next Sunday brunch, or holiday breakfast!
More Pumpkin Recipes
Want More Breakfast Recipes?
Pumpkin French Toast Casserole
Ingredients
- 1 15 ounce loaf French bread cubed
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 cup light brown sugar
- 1 cup pumpkin puree not pumpkin pie filling
- 6 eggs
- 2 Tablespoons vanilla
- 1 1/2 Tablespoons pumpkin pie spice
Topping:
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/2 cup cold butter chopped
- 1/3 cup pecans choped
Instructions
- Spray a 9×13 pan with cooking spray and place the french bread in the baking dish and set aside.1 15 ounce loaf French bread
- In medium-sized mixing bowl add the milk, cream, sugar, eggs, pumpkin, vanilla, and pumpkin pie spice and whisk until combined.2 cups milk, 1/2 cup heavy cream, 1/2 cup light brown sugar, 1 cup pumpkin puree, 6 eggs, 2 Tablespoons vanilla, 1 1/2 Tablespoons pumpkin pie spice
- Pour mixture on top of the bread, cover and refrigerate four hours or overnight.
For the topping:
- Preheat the oven to 350.
- In small mixing bowl combine the brown sugar, flour, pumpkin pie spice, and butter with a pastry cutter or two forks. Add in the pecans and stir until mixed together. The mixture will be clumpy.1/2 cup brown sugar, 1/4 cup all-purpose flour, 2 teaspoons pumpkin pie spice, 1/2 cup cold butter, 1/3 cup pecans
- Just before baking, sprinkle the topping on top of the french bread custard.
- Bake for 45-55 minutes.. At 30 minutes check to see if it’s getting too brown. If so, make a tent out of aluminum foil to shield the top of the casserole.
- Let cool for 10 minutes before serving.
- Serve with maple syrup and butter.
Nutrition
Did You Make This Recipe?
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