Pumpkin French Toast Casserole

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This Pumpkin French Toast Casserole will quickly become your new favorite fall breakfast or brunch recipe. Whisked with autumnal spice, topped with cinnamon maple butter, and drizzled with pure maple syrup, it’s loaded with delicious seasonal flavor. It also feeds a crowd and is so simple to make. What’s not to love?

hand pouring maple syrup onto a piece of 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!

slice of pumpkin french toast casserole on a plate with a fork.

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!

pumpkin french toast casserole in a baking dish and served on a plate with maple syrup.

Why You’ll Love This Recipe

  • This Pumpkin French Toast Casserole is the perfect embodiment of fall flavors. With every bite, you are treated to the rich warmth of pumpkin and a medley of seasonal spices.
  • The use of brioche bread elevates this dish from regular to exceptional. It’s buttery softness perfectly complements the pumpkin custard, giving the casserole a luxurious texture and taste.
  • The homemade cinnamon maple butter is a game-changer. It melts effortlessly over the warm casserole, infusing each slice with a sweet and spiced richness that pairs so well with the pure essence of maple syrup.
  • Whether it’s a Sunday brunch, a festive holiday breakfast, or just a cozy family gathering, this casserole fits the bill. It’s easy to serve, loved by all ages, and bound to get everyone talking.

Prepare to fall in love with breakfast all over again! Let me show you how to make it.

pumpkin french toast casserole topped with butter and maple syrup served on a plate with a fork.


Before we can assemble this pumpkin french toast casserole, let’s gather up all the ingredients you’ll need.

  • brioche bread
  • pumpkin puree
  • eggs
  • milk
  • sugar
  • vanilla extract
  • kosher salt
  • cinnamon
  • nutmeg
  • cloves
  • confectioners’ sugar

To serve:

  • You’ll also need pure maple syrup. My favorite is from Finding Home Farms.
  • I also highly recommend whipping up a batch of this cinnamon maple butter. It’s really simple to make and adds such great flavor to this dish.
pumpkin french toast casserole served on a plate with maple syrup.

How to Make

I’ll walk you through the steps for making this breakfast casserole below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card at the end of this post.

  1. Start with sliced brioche. The loaf I used for this recipe came from Walmart. However, I’m sure any brioche bread would work well.
  2. 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.)
sliced brioche bread arranged in a white baking dish.

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.

pouring pumpkin custard over sliced brioche bread in a baking dish.
sliced brioche French toast in a baking dish.
  1. In the morning, preheat your oven to 350 degrees F and bake the casserole until set. That’s it!
  2. 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.
baked pumpkin french toast casserole in a white baking dish.

How to Serve

To serve, lightly dust it with powdered sugar and then slice it up.

a hand with a knife cutting into pumpkin french toast casserole.

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 recipes, you are going to love this casserole. Your family will also love it, and so will your guests.

The right presentation and accompaniments can elevate the dining experience. Here are a few ideas for serving the Pumpkin French Toast Casserole:

  • Seasonal Fruit Salad: Pair the rich flavors of the casserole with a refreshing fruit salad. Fall fruits like pears, apples, and persimmons can be mixed with cranberries and a sprinkle of pomegranate seeds. Drizzle with a light honey-citrus dressing for an added zing.
  • Whipped Cream Topping: A dollop of freshly whipped cream on top of the warm casserole can be delightful. For an extra touch, flavor the whipped cream with a dash of vanilla extract or a sprinkle of cinnamon.
  • Yogurt Parfait Station: Set up a yogurt parfait and granola bar with a variety of toppings such as granola, nuts, dried fruits, and a drizzle of honey. This can act as a lighter counterpoint to the richness of the casserole.
  • Maple Glazed Nuts: Offer a bowl of cinnamon and sugar nuts. Pecans, almonds, or walnuts would be ideal choices. They add a crunchy texture and deepen the maple theme of the dish.
pumpkin french toast casserole with a couple pieces removed.
pumpkin french toast casserole served on a plate with additional servings in the background.

Recipe Variations

Want to experiment with additional flavor combinations? You’ve got it! Here are a few ideas to get you started.

Chocolate Chip Pumpkin Casserole: Add a cup (or more, to taste) of chocolate chips to the mixture before baking. The combination of chocolate, pumpkin, and spices is heavenly!

Nutty Pumpkin Casserole: Add a mixture of crushed nuts (walnuts, pecans, or almonds) to the top of the casserole before baking for a delightful crunch.

Pumpkin and Cream Cheese Casserole: Dot the surface of the casserole with small spoonfuls of cream cheese before baking. This results in pockets of creamy delight within the casserole.

Spicy Pumpkin Casserole: For those who love a kick, add a pinch of cayenne pepper or a dash of hot sauce to the custard mix. It adds a spicy contrast to the sweet and creamy flavors.

Coconut Pumpkin Casserole: Replace the regular milk with coconut milk in the custard. You can also sprinkle shredded coconut on top before baking. This gives the casserole a tropical twist.

unclose photo of pumpkin french toast casserole served with butter and maple syrup.
hand with a fork taking a bite of a slice of pumpkin french toast casserole.

Frequently Asked Questions

Can I use a different type of bread if I don’t have brioche?

Yes, while brioche gives a rich and buttery flavor, other breads like challah, sourdough, or even day-old French bread can work. Just make sure the bread is sturdy enough to absorb the custard without falling apart.

How do I store leftovers?

Cool the casserole completely, then cover it tightly with plastic wrap or aluminum foil. It can be stored in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through.

How do I know when the casserole is fully cooked?

The casserole is ready when it’s puffed up, golden brown on top, and set in the middle. You can insert a knife or toothpick in the center; if it comes out mostly clean (a little moisture is okay), it’s done.

Can I add fruits to the casserole?

Certainly! Fresh or dried fruits like cranberries, raisins, or even thinly sliced apples or pears can be added for an extra layer of flavor and texture.

piece of pumpkin french toast casserole on a plate with a bite removed.
spread of pumpkin french toast casserole in a casserole dish and served on plates.

More Pumpkin Recipes You’ll Love

When I think of pumpkin spice, this is exactly the flavor the comes to mind. I hope you’ll give this pumpkin french toast casserole a try! If you do, please leave a comment and a 5-star rating below. 

Want more from Inspired by Charm? Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest!

This overnight Pumpkin French Toast Casserole is a delicious and easy fall breakfast recipe! #breakfast #overnight #pumpkin #frenchtoast #casserole #recipe

Pumpkin French Toast Casserole

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!
4.36 from 14 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: breakfast, french toast, pumpkin, pumpkin spice
Prep Time: 15 minutes
Cook Time: 1 hour
Refrigerator Time: 6 hours
Total Time: 8 hours 15 minutes
Servings: 10
Calories: 324kcal



  • Begin by spraying a 9×13-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.



Get my recipe for Cinnamon Maple Butter HERE


Calories: 324kcal | Carbohydrates: 41g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 195mg | Sodium: 350mg | Potassium: 180mg | Fiber: 1g | Sugar: 24g | Vitamin A: 4393IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg

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Recipe Rating


  1. 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!!!

    1. 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

      1. 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!

  2. 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.

  3. 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!

  4. 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!

  5. 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?