Pumpkin French Toast Casserole
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This Pumpkin French Toast Casserole will quickly become your new favorite fall breakfast. It’s loaded with delicious seasonal flavor, feeds a crowd, and is so simple to make!
Pumpkin French Toast Casserole:
If it weren’t for the need to constantly be grocery shopping and then having to buy clothes in a larger size, I’d gladly spend all of autumn in my kitchen, baking up delicious treats and savory eats. I suppose I’m in full fall nesting mode. Bring on cool days, cozy blankets, and Law & Order SVU marathons.
My latest baking endeavor is this Pumpkin French Toast Casserole. Friends, this might be the new fall favorite at my house. It took a lot of willpower not to make this my breakfast, lunch, and dinner for several days straight. I loved it that much.
You all loved my Cinnamon Apple French Toast Casserole so much that I was inspired to try a pumpkin version!
Want more pumpkin-inspired breakfast recipes? Try these:
- Baked Pumpkin Oatmeal
- Pumpkin Cinnamon Rolls
- Pumpkin Pull-Apart Bread
- Pumpkin Muffins with Maple Glaze
- Baked Pumpkin Donuts
I am so enamored of the combination of pumpkin and maple. I think that’s what almost pushed me over the edge of self-control with this casserole. It’s also super simple to whip up and feeds 10-12 people. Plus, you do most of the preparation the night before. What more could you ask for?
Topped with some of my Cinnamon Maple Butter it really is a breakfast treat!
Let me show you how to make it.
KITCHEN TOOLS I RECOMMEND FOR THIS RECIPE:
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:
Want more? You can find the list of My Ultimate Kitchen Essentials HERE.
How to Make Pumpkin French Toast Casserole:
Start with sliced brioche. The loaf I used for this recipe came from Walmart. However, I’m sure any brioche bread would work well.
Spread the slices out in a 9×13-inch baking pan that has been sprayed with baking spray. (I LOVE this baking dish from Staub. It’s a classic and a must-have in my kitchen. I also have the smaller sizes.)
Then, in a large bowl, mix the eggs, milk, pumpkin puree, sugar, and spices.
Once the pumpkin custard mixture is thoroughly whisked, pour it on the prepared bread. After you give everything a sprinkle of cinnamon, tightly cover the dish with aluminum foil and pop it in the refrigerator overnight.
In the morning, preheat your oven to 350 degrees F and bake the casserole until set. That’s it!
I like to keep the dish covered for about 30 minutes and then remove the aluminum foil to finish baking. Otherwise, the bread will get too dark before that amazing pumpkin custard is set.
To serve, lightly dust it with powdered sugar and then slice it up.
Here, I served it with a generous portion of pure maple syrup and cinnamon maple butter. (You can find the recipe for my Cinnamon Maple Butter here.)
Friends, this is the fall breakfast of pumpkin spice champions. If you are a fan of pumpkin, you are going to love this casserole. Your family will also love it, and so will your guests.
When I think of pumpkin spice, this is exactly the flavor the comes to mind.
I hope you give this recipe a try! Happy Fall Breakfast Making!
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Pumpkin French Toast Casserole Recipe:
Pumpkin French Toast Casserole
Equipment
Ingredients
- 1 loaf sliced brioche I found my bread at Walmart.
- 1 cup pumpkin puree
- 8 eggs
- 2 1/2 cups milk
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon plus more to garnish
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- Confectioners' sugar to garnish
- Cinnamon maple butter for serving (recipe linked in NOTES below)
- Real Maple syrup for serving
Instructions
- Begin by spraying a 9x13-inch baking dish with baking spray. Arrange the slices of bread in the pan, slightly overlapping each slice. Set aside.
- In a large bowl, whisk together the pumpkin puree, eggs, milk, sugar, vanilla, salt, cinnamon, nutmeg, and cloves. Evenly pour this mixture over the bread. If needed, press the bread down to fully soak each slice. Then sprinkle with cinnamon.
- Cover with aluminum foil and refrigerate overnight.
- To bake, preheat your oven to 350 degrees Bake for about 60 minutes or until set. (Bake for 30 minutes covered; then remove the aluminum foil to finish baking.)
- Sprinkle with powdered sugar before serving.
- Slice to serve. Serve with cinnamon maple butter and pure maple syrup.
Video
Notes
Nutrition
Hi! I just put this together and put this in the fridge. There is a ton of liquid. In your photos, before you pop it in the oven, there is no liquid showing. If there is a lot of liquid left before I bake, should I pour it off? I am seeing some comments about soggy/undercooked results, and I’m wondering if that was people’s problem. When you make French toast on the griddle, you don’t want the bread to be super soggy or it’ll fall apart. Similarly, I’m thinking if there’s leftover liquid in the baking pan, that would be bad. Thoughts? Thanks!!!
The bread should absorb a lot of the liquid. If you used a different type of bread it might not absorb AS much. You want a bit of liquid at the bottom but if it feels excessive to you, you can pour off some.
xo Michael
All the liquid got absorbed. It was delicious! My family LOVED it. I did use more bread than you (I used fresh Sara Lee Butter Bread) and had to bake it 15 minutes longer with the foil back on so the top didn’t burn. My husband is usually not a fan of sweet stuff, and he said it was the best French Toast he’s ever had, and had seconds.
My result wasn’t as solid as your pictures (no one minded much) so next time I will try using the same bread as you – I just had Sara Lee on-hand and figured I’d go for it. I have a feeling the people in the comments who got soggy results didn’t use the type of bread you recommend. Just like when you use fresh or thin bread for French Toast instead of stale bread – fresh or thin bread falls apart – same thing here. It turns into more of a bread pudding. But it was cooked and still yummy!
Thanks for the great recipe that is now a staple in our house!
So happy to hear this! Having this feedback is always so valuable. I’m so glad it all worked out!
xo Michael
Also, I only used 1/2 cup of sugar. That’s the only other adjustment I made. And it was plenty sweet for us!
Very undercooked at one hour and still a soft mess after an hour and a half. I only used half a cup of sugar, one would have been way too much. The flavor is good but the texture is not. I did use brioche as the recipe said. Wouldn’t make again.
Sorry the recipe didn’t work out for you Caitie. It’s one of my favorites. Thanks for the feedback.
xo Michael
Made this yesterday for a family gathering. It was easy to put together, and really delicious. Every bite was gone! I also made the maple cinnamon butter–don’t skip it! It’s so easy to make and really added to the casserole. I will definitely be making this again. Thanks, Michael!
Are we sure the dish requires a tablespoon of vanilla? Not a teaspoon? I’m planning on making this and want to be sure. Thank you in advance.
Yep! If you want less, you can adjust to your liking.
xo Michael
My 12 year old made this and we really enjoyed it for a great weekend breakfast treat. It certainly did not last long on the table. The cinnamon maple butter was a great addition! Very easy to put together!
Michael, this sounds delicious. Since there’s just me around this household, do you suppose I could freeze this in individual portions to be re-heated as desired?
I haven’t tried, but I assume so! Enjoy!
xo Michael
Hey Michael, This looks wonderful…how about sprinkling some chopped nuts in it? 🙂