Pumpkin French Toast Casserole

Let the warm spices of fall mingle with the pumpkin-infused custard in this easy Pumpkin French Toast Casserole that’s perfect for an autumn breakfast or holiday brunch. Bread gets a generous coating of this cinnamon and pumpkin egg mixture that’s sprinkled with a pumpkin pie-spiced brown sugar streusel before being baked to scrumptiousness. A drizzle of maple syrup is all that’s needed before serving.

If you love French toast that’s traditionally dipped in an egg mixture and fried to deliciousness before being topped with butter and syrup, you’ll love this casserole version even more. Why? Because you don’t have to stand over the skillet on the stove frying each piece of toast individually! This Pumpkin French Toast Casserole combines all the ingredients, plus pumpkin, for a one-pan effort that’s baked to fragrant perfection in the oven.

Ingredients Needed

For The Casserole
Loaf Of Stale White Bread – cut into cubes or torn into pieces.
Milk – you can use dairy or non-dairy milk, which is mixed with the egg and pumpkin mixture to form a custard.
Pure Pumpkin Puree – to mix with the egg mixture.
Eggs – to help make the custard.
Sugar – use white granulated to help sweeten the custard egg mixture.
Pumpkin Pie Spice – to season the custard.
Vanilla Extract – to add flavor to the custard.

For The Streusel Crumble Topping
Flour – use all-purpose.
Brown Sugar – to sweeten and add texture and caramelization to the topping.
White Sugar – to sweeten and add texture and caramelization to the topping.
Pumpkin Pie Spice – to season the streusel.
Unsalted Butter – melted, to help mix the streusel ingredients.

How To Make Pumpkin French Toast Casserole

Note: this is a summary of the steps. For full instructions, refer to the recipe card down below.

STEP 1: Cut the loaf of bread into small cubes or tear it into pieces before placing it in a 9×13-inch prepared baking dish.
STEP 2: In a large bowl, whisk together the milk, pumpkin puree, eggs, sugar, pumpkin spice, and vanilla extract.
STEP 3: Pour the pumpkin mixture over the bread and gently stir to make sure that the bread is evenly coated.
STEP 4: In a medium bowl stir together the streusel topping ingredients of the flour, brown sugar, white sugar, and pumpkin pie spice. Then add in the melted butter and stir. Sprinkle and crumble the streusel all over the top of the casserole.
STEP 5: Cover the pan with tin foil and place in a preheated 350-degree F oven for 40 minutes. Remove the foil and continue baking for another 15 minutes. Let cool slightly before slicing and serving.

Can I Make This Ahead?

You can absolutely assemble this Pumpkin French Toast Casserole ahead of time. In fact, putting it together the night before and letting the pumpkin egg custard soak in the bread makes it extra delicious. Just assemble, cover it tightly with foil, refrigerate, and then slide it in the oven when you’re ready to bake it. If you’re making it on the fly, do try and let it sit for at least 30 minutes before baking so the egg mixture has time to soak into the bread before baking.

Bread Variations

Almost any day-old or stale bread will work for this Pumpkin French Toast Casserole. Here, I’ve used stale white sandwich bread, but French bread, sourdough bread, brioche, or challah will also work beautifully. The trick is to make sure the bread is sturdy – not fresh, soft, or doughy.

How To Dry Out Fresh Bread

As mentioned, this recipe needs bread that’s sturdy and stale, or at least on the dry side – not fresh and doughy. It needs to be dry in order to absorb the egg mixture. To help dry out bread if it’s too fresh, add your torn or cubed bread to a baking sheet and toast it in a 350-degree F oven for 10-15 minutes until it just starts to turn golden. You don’t want it fully toasted, just dried out. Let it cool before continuing with the recipe.

Topping Variations

• Nuts: You can add chopped pecans or walnuts to the streusel for a crunchy and nutty flavor.
• Maple Syrup: Before serving, drizzle with warm maple syrup
• Whipped Cream: Add a dollop of whipped cream to each serving.
• Confectioner’s Sugar: Lightly dust the top with confectioner’s sugar for a little extra sweetness.
• Pumpkin Butter: Serve with a dollop of pumpkin butter on the side.

Storage

Leftovers should be cooled, covered, or stored in an airtight container for 2-3 days on the counter or kept in the refrigerator for 3-4 days. Reheat in a 350-degree F oven for approximately 15 minutes or until heated through. I do not recommend microwaving leftovers.

More Easy Breakfast Recipes

Ham and Cheddar Sticks
Sausage Rolls
Breakfast Casserole
Easy To Make Mini Breakfast Pizzas
Instant Pot Oatmeal
Ham and Cheese Breakfast Casserole

Nettie is a wife and mother who is passionate about cooking and baking. With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her viral website Moore or Less Cooking

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