Pumpkin Spice French Toast Casserole – just the mention of it conjures images of cozy autumn mornings, crisp air, and the irresistible aroma of cinnamon, nutmeg, and cloves wafting through your home. This isn’t merely a breakfast dish; it’s a celebration of the fall season, a comforting embrace in casserole form that makes holiday brunches and lazy weekend mornings truly special. We all know and love traditional French toast, but transforming it into a casserole elevates it significantly, marrying convenience with incredible flavor.
I believe the magic of this dish lies not only in its delightful taste but also in its incredible make-ahead potential. Imagine waking up to a delicious, prepped breakfast that simply needs to bake, freeing you to enjoy precious moments with family and friends without the morning rush. The combination of tender, custardy bread soaked in a rich, pumpkin-spiced custard, baked to golden perfection with slightly crispy edges, is simply divine. It captures the essence of autumn in every single bite, offering a symphony of warmth, sweetness, and spice.
Why This Pumpkin Spice French Toast Casserole Will Become Your New Fall Favorite
People adore this dish for its luxurious texture, its crowd-pleasing ability, and the sheer joy it brings to any table. It’s the perfect centerpiece for Thanksgiving breakfast, a festive Christmas morning, or simply a way to make any ordinary day feel extraordinary. Get ready to experience the ultimate autumnal comfort food!
Ingredients:
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For the Pumpkin Spice French Toast Casserole:
- 1 (1-pound) loaf challah, brioche, or stale French bread, cut into 1-inch cubes (about 10-12 cups)
- 12 large eggs
- 2 cups whole milk (or half-and-half for extra richness)
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, softened (for greasing the baking dish)
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For the Streusel Topping (Optional, but highly recommended for extra texture and flavor):
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
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For Serving (Optional):
- Maple syrup
- Powdered sugar
- Whipped cream or a dollop of Greek yogurt
- Toasted pecans or walnuts
Preparing the Casserole Base:
- Prepare your bread: The first crucial step to creating a truly magnificent Pumpkin Spice French Toast Casserole is selecting and preparing your bread. I always recommend using a slightly stale loaf of challah, brioche, or a good quality French bread. Stale bread absorbs the rich custard mixture much better than fresh bread, preventing your casserole from becoming soggy. If your bread isn’t stale, you can achieve a similar effect by cutting it into 1-inch cubes and spreading it out on a baking sheet. Leave it on the counter for a few hours, or even overnight, to dry out. Alternatively, you can toast it lightly in a 250°F (120°C) oven for about 15-20 minutes until it feels dry to the touch but isn’t browned. Once prepared, transfer all the bread cubes into a large 9×13-inch baking dish. Make sure they are evenly distributed, aiming for a relatively flat layer, though a few gentle peaks are perfectly fine. This foundational step is key to a casserole that holds its shape and has that delightful French toast texture.
- Grease the baking dish: Before you even think about the custard, take a moment to properly prepare your baking dish. Using about 2 tablespoons of softened unsalted butter, thoroughly grease the inside of your 9×13-inch baking dish. I like to use my fingertips or a small piece of paper towel to ensure every nook and cranny is coated. This simple step is vital for preventing the French toast casserole from sticking to the bottom and sides during baking, ensuring easy removal and presentation. Nobody wants a beautiful breakfast ruined by stubborn bits stuck to the pan!
Crafting the Pumpkin Spice Custard:
- Whisk the eggs: In a very large mixing bowl, I crack all 12 large eggs. I then grab a sturdy whisk and beat them vigorously until they are light, frothy, and uniformly yellow. This isn’t just about combining them; it’s about incorporating air, which contributes to the custardy, fluffy texture of our finished Pumpkin Spice French Toast Casserole. Don’t be shy here; a good minute or two of whisking will make a noticeable difference in the final product.
- Combine wet ingredients: To the whisked eggs, I now pour in the 2 cups of whole milk. If I’m feeling extra decadent, sometimes I’ll use half-and-half for an even richer mouthfeel. Next, the star of our autumnal dish, the entire 15-ounce can of pumpkin puree, goes in. Be sure to use pure pumpkin and not pumpkin pie filling, as the latter contains added sugars and spices that we’ll be adding ourselves, giving us more control over the flavor profile. I then add the 2 teaspoons of pure vanilla extract, which rounds out all the flavors beautifully.
- Add the sugars and spices: This is where the “pumpkin spice” truly comes alive in our Pumpkin Spice French Toast Casserole. I add the 1/2 cup of granulated sugar and the 1/4 cup of packed light brown sugar to the mixture. The combination of sugars provides depth and sweetness without being cloying. Then come the warming spices: 2 teaspoons of pumpkin pie spice, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. The salt, often overlooked in sweet dishes, is incredibly important as it balances the sweetness and enhances all the other flavors.
- Whisk until smooth: With all the ingredients in the bowl, I embark on another thorough whisking session. It’s important to make sure there are no lumps of pumpkin puree or unmixed spices. I whisk until the mixture is completely smooth, vibrant orange, and perfectly uniform. This meticulous mixing ensures that every single piece of bread will be coated in the same delicious, aromatic custard. This step is absolutely critical for an evenly flavored casserole. You want that pumpkin spice goodness in every single bite!
Assembling the Pumpkin Spice French Toast Casserole:
- Pour the custard over the bread: Carefully and slowly, I pour the prepared pumpkin spice custard evenly over the bread cubes in the baking dish. I try to ensure that every piece of bread gets saturated. Sometimes, I’ll even tilt the dish slightly to help the custard seep into all the crevices. The bread should look like it’s swimming in a delicious, spiced pumpkin bath.
- Submerge and press: Once the custard is poured, I gently press down on the bread cubes with the back of a spoon or a spatula. This ensures that all the bread pieces are fully submerged in the liquid. You want them to soak up as much of that glorious pumpkin spice custard as possible, which is the secret to a moist and flavorful French toast casserole. Don’t worry if some pieces pop back up a little; the goal is thorough saturation.
- Chill and soak (the magic step for overnight French toast casserole!): This is arguably the most important step for achieving that incredible, melt-in-your-mouth texture in your Pumpkin Spice French Toast Casserole. Once the bread is submerged, I tightly cover the baking dish with plastic wrap. Then, I place it in the refrigerator to chill for at least 4 hours, or ideally, overnight. Allowing it to soak overnight gives the bread ample time to fully absorb the rich custard, resulting in a deeper flavor and a more consistent texture throughout. This overnight soak is what transforms a good French toast casserole into an outstanding one. It makes breakfast prep in the morning a breeze, too!
Preparing the Streusel Topping (Optional but Recommended!):
- Prepare the streusel ingredients: If you’re opting for the streusel topping (and I highly encourage you to, as it adds a wonderful textural contrast and extra flavor to our Pumpkin Spice French Toast Casserole), start by combining the dry ingredients in a medium bowl. I add 1/2 cup of all-purpose flour, 1/4 cup of packed light brown sugar, 1/4 cup of granulated sugar, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg. I give these a quick whisk with a fork to ensure they are well combined.
- Cut in the butter: Now for the cold butter. I add 1/4 cup (which is half a stick) of cold unsalted butter, cut into small, pea-sized pieces, to the dry mixture. Using your fingertips, a pastry blender, or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Some larger pea-sized pieces are perfectly fine and will melt into pockets of buttery deliciousness during baking. The key here is to work quickly so the butter remains cold. Cold butter is essential for creating that crumbly, irresistible streusel texture.
- Refrigerate the streusel: Once your streusel is assembled, cover the bowl and place it in the refrigerator until you’re ready to use it. Keeping it chilled helps maintain its crumbly texture and prevents the butter from melting prematurely before it hits the hot oven.
Baking Your Pumpkin Spice French Toast Casserole:
- Preheat the oven and bring casserole to room temperature: The next morning (or after at least 4 hours of chilling), I remove the Pumpkin Spice French Toast Casserole from the refrigerator. While it sits on the counter to come closer to room temperature for about 20-30 minutes, I preheat my oven to 375°F (190°C). Allowing the casserole to sit out for a bit helps it bake more evenly.
- Add the streusel topping: Just before baking, if you made the streusel topping, I retrieve it from the refrigerator. I then sprinkle it generously and evenly over the top of the French toast casserole. Make sure it covers the entire surface, creating a beautiful, golden-brown crust. This topping is truly what elevates this dish to an extraordinary level, adding a delightful crunch that contrasts perfectly with the soft, custardy interior.
- Bake the casserole: Place the baking dish in the preheated oven. Bake for 45-55 minutes, or until the top is golden brown, the streusel (if used) is crisp, and the center is set. To check for doneness, I like to gently jiggle the dish; if the center appears firm and doesn’t slosh around, it’s a good sign. You can also insert a knife into the center; if it comes out mostly clean, your Pumpkin Spice French Toast Casserole is ready. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
- Rest before serving: Once baked to perfection, I carefully remove the casserole from the oven. It’s crucial to let it rest for at least 10-15 minutes before serving. This resting period allows the custard to fully set, making it easier to cut and ensuring that each slice holds its shape beautifully. It also prevents the casserole from being overly runny. The aromas filling your kitchen right now will be absolutely heavenly!
Serving Suggestions and Finishing Touches:
- Garnish and serve: After the resting period, I slice the warm Pumpkin Spice French Toast Casserole into individual portions. For a classic touch, I dust it generously with powdered sugar using a small sieve or sprinkle. I often serve it with a warm drizzle of pure maple syrup on the side, allowing each person to add as much as they desire. For an extra special presentation, a dollop of fresh whipped cream or a healthier option like Greek yogurt can be added. Sometimes, I’ll even sprinkle toasted pecans or walnuts for an additional layer of crunch and nutty flavor. This casserole is not just a breakfast; it’s a celebration of fall flavors, perfect for a cozy weekend brunch or a holiday gathering.
- Storage and reheating: Leftover Pumpkin Spice French Toast Casserole, if there is any, can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, I simply place individual servings in the microwave for a minute or two, or cover and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. It reheats beautifully, making it an excellent meal prep option for busy mornings.
Pumpkin Spice French Toast Casserole
A comforting, make-ahead casserole that brings the irresistible aroma of fall spices to your breakfast table. Tender, custardy bread soaked in rich, pumpkin-spiced custard, baked to golden perfection, often topped with a delightful streusel.
Ingredients
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1 (1 lb) day-old bread, cut into 1-inch cubes (French bread or challah)
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6 large eggs
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2 cups whole milk (or 1 cup milk and 1 cup heavy cream)
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1 cup pumpkin puree (not pumpkin pie filling)
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½ cup brown sugar
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¼ cup granulated sugar
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2 teaspoons vanilla extract
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2 tablespoons pumpkin pie spice
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¼ teaspoon salt
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½ cup chopped pecans or walnuts (optional add-in)
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¼ cup dried cranberries (optional add-in)
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For Streusel Topping:
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¼ cup all-purpose flour
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¼ cup brown sugar
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1 teaspoon pumpkin pie spice
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¼ cup cold butter, cubed
Instructions
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Step 1
Cut 1 lb stale bread into 1-inch cubes. Grease a 9×13-inch baking dish with butter. Place bread cubes evenly in the dish. -
Step 2
In a large bowl, whisk 6 large eggs until frothy. Add 2 cups whole milk (or 1 cup milk + 1 cup heavy cream), 1 cup pumpkin puree, ½ cup brown sugar, ¼ cup granulated sugar, 2 tsp vanilla extract, 2 tbsp pumpkin pie spice, and ¼ tsp salt. Whisk thoroughly until smooth and uniform. -
Step 3
Pour custard evenly over bread cubes; gently press bread to submerge fully. If using optional add-ins (pecans/walnuts, cranberries), sprinkle them over the bread. Cover dish tightly with plastic wrap and refrigerate for at least 4 hours, ideally overnight. -
Step 4
In a medium bowl, combine ¼ cup all-purpose flour, ¼ cup brown sugar, and 1 tsp pumpkin pie spice. Cut in ¼ cup cold butter (cubed) until mixture resembles coarse crumbs. Refrigerate until ready to use. -
Step 5
Preheat oven to 375°F (190°C). Remove casserole from fridge 20-30 minutes prior to baking. If using streusel, sprinkle it generously over the casserole. -
Step 6
Bake for 45-55 minutes, until golden brown, streusel is crisp, and the center is set (a knife inserted comes out mostly clean). If the top browns too quickly, loosely tent with aluminum foil. Let rest 10-15 minutes before slicing. -
Step 7
Slice warm casserole and serve. Optionally garnish with powdered sugar, maple syrup, whipped cream, or toasted nuts. Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat in microwave or oven.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
