Pumpkin Spice French Toast Casserole is the perfect cozy breakfast that brings together soft, custardy bread soaked in a mix of pumpkin puree, warm spices, and a hint of sweetness. Every bite is like fall wrapped up in a dish, with the cinnamon, nutmeg, and cloves adding that classic pumpkin spice vibe everyone loves. It’s a great way to turn the simple idea of French toast into something you can bake and share with family or friends.
I love making this casserole the night before I want to serve it because it gives the bread time to soak up all those delicious flavors. Plus, when you pop it in the oven in the morning, your kitchen fills with the cozy smell of pumpkin and spice, which makes waking up a little easier, don’t you think? I usually sprinkle a bit of brown sugar or pecans on top before baking for a little extra crunch and sweetness.
When I serve this, I like to keep it simple with a drizzle of maple syrup and a dusting of powdered sugar. It’s not too sweet but just right for a special weekend breakfast or holiday brunch. Sometimes, I pair it with a cup of hot coffee or apple cider to make the whole experience feel like a warm hug on a chilly day. This casserole always feels like a small celebration of fall in every bite.
Key Ingredients & Substitutions
Bread: French bread or challah work great because they soak up the custard well without getting mushy. If you want, brioche or a sturdy white bread can also be good choices.
Pumpkin Puree: Canned pumpkin puree is easy and consistent, but homemade puree from cooked and mashed pumpkin works well too. Avoid pumpkin pie filling since it’s sweetened and spiced already.
Pumpkin Pie Spice: This classic blend adds the warm flavors. You can make your own mix using cinnamon, nutmeg, ginger, and cloves if you don’t have a ready mix. Adjust the amounts to taste.
Milk: Whole milk is best for richness, but you can substitute with any milk you prefer, like almond, oat, or soy milk for a dairy-free option.
Pecans: Pecans add crunch and a buttery flavor. If you’re not a fan or have allergies, walnuts or almonds are excellent alternatives.
How Can I Make Sure the Bread Absorbs the Pumpkin Custard Perfectly?
Getting the custard absorbed well into the bread is key for a tender and flavorful casserole. Follow these tips:
- Use slightly stale or day-old bread. It soaks better without turning to mush.
- After pouring the custard, gently press the bread down with a spatula to get it to soak up the liquid.
- Letting the casserole rest in the fridge for several hours or overnight allows the custard to seep deep into the bread pieces.
- Don’t skip covering the dish; it helps lock in moisture during soaking.
These steps ensure your French toast casserole comes out moist inside but with a nice crust on top.
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it holds all the bread evenly and bakes uniformly.
- Large mixing bowl – for whisking the pumpkin custard; a wide bowl makes mixing easier.
- Whisk – keeps the custard smooth and blended without lumps.
- Spatula or spoon – to press the bread into the custard and spread toppings evenly.
- Measuring cups and spoons – for accurate ingredient amounts.
- Aluminum foil – optional, to cover the casserole if baking longer or to prevent over-browning.
Flavor Variations & Add-Ins
- Chocolate Chips: Add semi-sweet or white chocolate chips into the custard before pouring; they melt slightly and add richness.
- Apple Slices: Layer thin apple slices between bread slices or sprinkle chopped apples into the casserole for extra sweetness and texture.
- Spices: Boost the flavor with a pinch of ground ginger, cardamom, or a splash of bourbon vanilla extract for a gourmet touch.
- Cheese: Mix in cream cheese dollops or sprinkle shredded cheese on top for a creamy, savory contrast.
How to Make Pumpkin Spice French Toast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 loaf French bread or challah, cut into 1-inch cubes (about 8 cups)
- 1 1/2 cups pumpkin puree (canned or homemade)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, cloves)
- 4 large eggs
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Topping:
- 1 cup chopped pecans (divided)
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted
To Serve:
- Maple syrup
Time Needed
This recipe takes about 15-20 minutes to prepare, plus 4 hours (or overnight) to chill the casserole so the bread soaks up all the pumpkin custard. Baking takes about 45-55 minutes. Plan for about 5 to 6 hours total if chilling overnight.
Step-by-Step Instructions:
1. Prepare the Baking Dish and Bread
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Spread the cubed bread evenly in the dish to create a nice base for soaking.
2. Mix the Pumpkin Custard
In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, eggs, milk, vanilla extract, and salt until smooth and well blended.
3. Combine Custard with Bread
Pour the pumpkin custard evenly over the bread cubes. Use a spatula to gently press the bread down so it absorbs the custard evenly. Cover the dish with plastic wrap or foil, then refrigerate for at least 4 hours or overnight—this soaking step makes it wonderfully tender.
4. Prepare the Pecan Topping
While the casserole chills, mix the chopped pecans, flour, light brown sugar, and melted butter in a bowl. Stir until the mixture becomes crumbly.
5. Bake the Casserole
Preheat the oven to 350°F again if needed. Remove the casserole from the fridge, uncover it, and sprinkle the pecan topping evenly over the top. Bake uncovered for 45-55 minutes, until the topping is golden brown and a knife inserted into the center comes out clean.
6. Serve and Enjoy
Let the casserole cool slightly before serving. Drizzle with maple syrup and add extra pecans if you like. Serve warm and enjoy the delicious fall flavors in every bite!
Can I Use Day-Old Bread for This Casserole?
Yes! Day-old or slightly stale bread is actually best because it soaks up the pumpkin custard without becoming too mushy, resulting in a perfect texture.
Can I Make This Recipe Dairy-Free?
Absolutely! Swap the whole milk for almond, oat, or your favorite plant-based milk. Use a dairy-free butter substitute for the topping to keep it vegan-friendly.
How Far in Advance Can I Prepare This?
You can assemble the casserole the night before and refrigerate it for up to 24 hours. Just add the pecan topping right before baking for the best crunchy finish.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the texture delicious.