Pumpkin French Toast Casserole
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyThis 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?
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!
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!
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.
Ingredients
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.
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.
- 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.
How to Serve
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 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.
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.
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.
More Pumpkin Recipes You’ll Love
- Baked Pumpkin Oatmeal
- Pumpkin Cinnamon Rolls
- Pumpkin Pull-Apart Bread
- Pumpkin Muffins with Maple Glaze
- Baked Pumpkin Donuts
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.
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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 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.
Made it this morning and followed the recipe exactly and used BRIOCHE bread and it was delicious! Everyone loved it! No soggy bread in sight! Thank you for sharing!!
Your Pumpkin Oatmeal is a family favorite, so I can’t wait to try this recipe. Can you share where your “syrup pitcher” came from? Thank you!
This was a HUGE hit at Thanksgiving…in fact I was asked for the recipe by 3 people visiting. I’m making it again for friends visiting us this weekend! For anyone saying it was a mess I believe it starts with using the wrong bread! Use Brioche (or Challah) like Michael said!
Gosh—this was beautiful (if French Toast can look beautiful) and delicious!
Loved it! Made it for Thanksgiving breakfast and the whole family enjoyed it. Thanks for giving us a new family dish to enjoy.
Nothing like the picture. Too much milk, mine turned out to be a soggy custard everywhere. You may need to add weight to the bread loaf. Much too sweet to add any syrup or topping. I would not make again, major fail.
I made this morning. It was yummy. Cut recipe in half and baked same amount of time in a 7×11 pan. Will make again.
Why does the recipe say bake time 2hrs, but in the instructions, it says 60min ?
I think the 2 hours was a mistake of some sort. I’ve corrected it.
xo Michael
OH MY GOSH…this is the bomb diggety!
I don’t know how you keep your weight down…..
This is my FAVORITE fall recipe.
This is just as good cold as right out of the oven.
Tho when it does come out of the oven it’s like a soufflé,
but the next day it’s like pumpkin pie!
Mercy this is a great one and these hips don’t lie!
Loving the scrumptious baked pumpkin French toast recipe, however, can I skip the pumpkin puree? What else can I replace it with! Gracious!
OMG, this looks amazing!! I am going to make it next weekend when my parents come visit. They will love it! Your recipes are over the top awesome! Thanks so much.
One caveat…I have celiac so I have to make it GF. I hope the GF bread works ok. I know it won’t be the same, but with eggs, cinnamon, butter, pumpkin, how can it go wrong?!? LOL
Hi Michael,
My 96 year old mother would love this. Pumpkin pie is her favorite. Do you make the cinnamon maple butter? Or, is that something I can purchase?
Thank you and Happy Fall!
Is it 2 hours to bake? Or 30 mins covered and 30 uncovered?
60 total. 30 covered, 30 uncovered.
xo Michael
If your having issues——all bread is NOT… the same.
His/her recipe called for Brioche. Not that you didn’t use but if not—it makes a huge difference.
Though it is a rich bread, it is also much sturdier and absorbent.
Can’t find Brioche—-Challah is a good sub.
No luck on either, then of a regular ‘shelf bread’—reach for a ‘Texas Toast’.
You can use ‘other’ breads and although probably tasty— but the ‘softer the structure’-—you’ll end up with more of a ‘Bread Pudding’.
This did for me what it was supposed to.
Made it for our monthly’Church Leadership’ Breakfast.
Everyone…. loved it!!!!!!
Thank you sooooo much for providing this comment. This is why I recommend this particular bread for this recipe. It does make a difference.
xo Michael
I’m ready to make this, this evening for breakfast tomorrow.. But I have a question/comment – why must you have so many phot And many that are repetitive? I just want to get to the recipe but it takes forever to get to it.
I just enjoy photography and sharing. That’s all. It only takes a few seconds to scroll for a free recipe. Hopefully it wasn’t too much trouble.
xo Michael
Yes! Everyone went crazy for this French toast. I was expecting leftovers, but it was GONE. Thank you!
I’m so glad everyone enjoyed it.
xo Michael
I made this today and while it looks and smells amazing, it didn’t quite turn out as well as yours. The tops of the bread were definitely done, but the bottoms are pretty mushy and fall apart when I take them out. Any idea where I went wrong??
I assume it wasn’t baked long enough. The bottom should set like a custard when baked.
xo Michael
Mine too, it was a mess. I ended up kinda chopping it up and baking another whole hour and it was more of a bread pudding then.
Hey Natalie, so sorry the recipe didn’t work out for you. I’m not sure what could have happened. Maybe the type of bread you used? I’ve heard from lots of folks that the recipe worked well for them.
Thanks for letting me know! I appreciate the feedback!
Xo Michael
Thanks for sharing your recipe. I made it for my family this weekend. So easy and soooo delicious!!
So happy to hear that, Jodi! I love this recipe!
xo Michael
My son’s school has a monthly breakfast and I’m making this. I hate to admit it, but I’m secretly competitive with this silly breakfast. Game on.
Hahaha. They will love it I’m sure!
xo Michael
Lordy, this looks amazing! I’m with you on hunkering down with some pumpkin carbs while watching L&O. Or Dateline!
Yesssss!! And thank you so much!!
xo Michael
This will definitely go into my fall recipe rotation! I just love your flatware in these photos. Vintage? Thanks, as always, for great content!
Thank you!! And I LOVE them too. They are from Anthropologie several years ago. I’m so bummed I didn’t by and extra set.
xo Michael