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!
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.
Pumpkin French Toast Casserole:
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!
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.
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.
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!
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
Pumpkin French Toast Casserole Recipe:
- 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 and maple syrup for serving
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.