I’m so excited to share my favorite fall breakfast with you today!
This Pumpkin French Toast Bake has become a go-to when wanting to impress weekend guests without spending all morning in the kitchen.
The warm spices, custardy bread and crunchy streusel topping create pure magic in every bite.
Once you try this make-ahead breakfast casserole, you’ll never look at regular French toast the same way again.
Want to know the secret ingredient that makes this absolutely irresistible?
Ingredients
Recommended Tools
Getting ready to make a Pumpkin French Toast Bake is easier when you have the right tools on hand. These kitchen essentials will help you mix, bake and serve this delicious breakfast casserole without any kitchen stress or mess.
- 9×13 Baking Dish
The perfect size pan for this casserole recipe that gives you even baking throughout.
- Mixing Bowls
Needed for whisking together your egg mixture and combining the streusel ingredients.
- Whisk
Makes blending the milk, cream, eggs and pumpkin puree much easier than using a fork.
- Measuring Cups and Spoons
Essential for getting the right amounts of ingredients for both the casserole and streusel topping.
- Bread Knife
Makes clean work of dicing the day-old French bread without crushing it.
- Cutting Board
Provides a stable surface for cutting bread and chopping pecans for the streusel.
- Aluminum Foil
Helpful for tenting over the bake if it starts browning too quickly in the oven.
- Plastic Wrap
Needed for covering the dish when it goes into the refrigerator overnight.
Instructions
Let’s dive right into making this amazing Pumpkin French Toast Bake! This crowd-pleaser is perfect for fall mornings and couldn’t be easier to put together.
Start by spraying a 9×13 baking dish with nonstick spray – don’t skip this step or you’ll be scrubbing forever! Next, dice up 1 pound of day-old French bread (brioche or challah work beautifully too) and spread it evenly in your prepared pan.
In a large bowl, whisk together 2 cups milk, ½ cup heavy cream, 1 cup granulated sugar, 6 large eggs, 1 cup pumpkin puree (make sure it’s plain puree, not pie filling!), 2 tablespoons vanilla extract, and 1 tablespoon pumpkin pie spice until smooth and well combined.
Pour this pumpkin-y goodness all over your bread, making sure every piece gets soaked. Trust me, this is where the magic happens!
Cover the dish and pop it in the refrigerator for 3-4 hours or overnight. This resting time lets the bread soak up all that delicious custard mixture. Think of it as beauty sleep for your breakfast!
When you’re ready to bake, preheat your oven to 350°F and make the streusel topping. In a bowl, mix ½ cup light brown sugar, ½ cup all-purpose flour, ½ cup cold diced salted butter, ⅓ cup chopped pecans, and 2 teaspoons pumpkin pie spice.
Use your fingers to work the mixture until it’s nice and crumbly – this is the fun part! Sprinkle this heavenly topping all over your soaked bread.
Bake for 48-55 minutes until the center is set. If you notice the top browning too quickly, just tent it with foil. Nobody wants a burnt streusel!
Let your masterpiece cool for a few minutes before serving. Want to make it extra special? Drizzle with maple syrup and dust with powdered sugar. Grab a fork and dig in!
Pro Tips
Save time on busy mornings by assembling this pumpkin French toast bake the night before and refrigerating it overnight, allowing the bread to fully absorb the custard mixture while you sleep.
This overnight method not only deepens the flavor but ensures a perfectly moist texture throughout the casserole when baked the next day.
Substitutions & Variations
This versatile pumpkin french toast bake welcomes creative twists that maintain its cozy autumn essence while introducing new flavors textures and dimensions.
- Bread Swap: Replace French bread with cinnamon raisin bread, sweet Hawaiian rolls or gluten-free bread for different flavor foundations and dietary needs.
- Dairy Alternatives: Substitute coconut milk and coconut cream for traditional dairy to create a tropical undertone and make the dish dairy-free.
- Berry Addition: Fold 1 cup of fresh cranberries or blueberries into the bread mixture for bursts of tartness that complement the sweet pumpkin base.
- Chocolate Lover’s Version: Add ½ cup chocolate chips to the bread mixture and substitute cocoa powder for 2 tablespoons of flour in the streusel topping.
- Savory Twist: Reduce sugar to ¼ cup add 1 cup shredded cheddar cheese and ½ cup cooked crumbled bacon for a sweet-savory breakfast option.
- Apple-Pumpkin Fusion: Replace half the pumpkin puree with unsweetened applesauce and add 1 cup diced apples to the bread mixture for a fall fruit medley.
Leftovers & Storage Tips
After exploring those creative variations, let’s talk about what to do with any leftover pumpkin french toast bake you might’ve (though I’m betting there won’t be much!).
Store leftovers in an airtight container in your fridge for up to 3 days.
For the best reheating results, pop individual portions in the microwave for 30-45 seconds or warm in a 300°F oven until heated through!
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Pumpkin French Toast Bake
A delicious overnight breakfast casserole combining French bread, pumpkin puree, and warm spices topped with a crunchy pecan streusel.
- 1 lb day-old French bread (brioche or challah), diced
- 2 cups milk
- ½ cup heavy cream
- 1 cup pumpkin puree (not pie filling)
- 6 large eggs
- 1 cup granulated sugar
- 2 tbsp vanilla extract
- 1 tbsp pumpkin pie spice
- ½ cup light brown sugar
- ½ cup all-purpose flour
- ½ cup cold salted butter, diced
- ⅓ cup chopped pecans
- 2 tsp pumpkin pie spice
- Spray a 9×13 pan with nonstick spray. Place bread in pan.
- Whisk milk, cream, sugar, eggs, pumpkin, vanilla, and pie spice; pour over bread.
- Cover and refrigerate 3–4 hours or overnight.
- Mix streusel ingredients until crumbly; sprinkle on top.
- Bake at 350°F for 48–55 minutes until set; tent with foil if browning too fast.
- Let cool before serving, optionally with maple syrup and powdered sugar.
