Breakfast/ Casseroles/ Drinks and Desserts

Pumpkin Spice French Toast Casserole

Pumpkin spice french toast casserole is a great fall brunch or dessert loaded with pumpkin and pumpkin pie flavors and a sweet and nutty streusel.

Pumpkin spice french toast casserole is a great fall brunch or dessert loaded with pumpkin and pumpkin pie flavors and a sweet and nutty streusel.

It’s that time of the year when pumpkins make their annual appearance so today we’re making a pumpkin spice French toast casserole. It’s a quick overnight casserole that can be made ahead and baked the next day for a quick fall-themed breakfast or brunch.

What makes this great is how you can do all the prep-work in advance and bake it the next morning. It takes all of fall’s best ingredients with pumpkin puree and pumpkin pie spice, brown sugar, cinnamon and pecans and creates a delicious brunch that’s perfect for feeding a crowd for a fall or Thanksgiving brunch.

Pumpkin spice french toast casserole is a great fall brunch or dessert loaded with pumpkin and pumpkin pie flavors and a sweet and nutty streusel.

It’s like your traditional bread pudding and french toast had an Autumn baby. The pumpkin-infused custard is poured over chunks of torn-up bread to let it soak overnight. Then sprinkle on a delicious pecan streusel for a crumbly and sweet topping. So let’s start cooking!

Pumpkin spice french toast casserole is a great fall brunch or dessert loaded with pumpkin and pumpkin pie flavors and a sweet and nutty streusel.

PUMPKIN SPICE FRENCH TOAST CASSEROLE RECIPE TIPS

Stale bread – I used a day-old baguette but you can also use challah or brioche. The staler the bread the less mushy it gets when it soaks overnight in the custard. If you can’t soak it overnight, I’ve heard you need to soak for at least 3-4 hours minimum.

Soak evenly – The key from what I’ve learned is to make sure there’s enough custard to bread ratio and to make sure all the bread pieces are soaked through. Press the bread pieces into the custard so soak as much as you can.

Pumpkin spice french toast casserole is a great fall brunch or dessert loaded with pumpkin and pumpkin pie flavors and a sweet and nutty streusel.

Streusel – Your fingers are your best tools in mixing all the ingredients to make a good streusel topping. Make this ahead of time and sprinkle the day of baking to prevent it from getting soggy.

Test for doneness – Insert a knife into the center should come out clean. If it’s still wet, it still needs a few more minutes of oven time.

Pumpkin spice french toast casserole is a great fall brunch or dessert loaded with pumpkin and pumpkin pie flavors and a sweet and nutty streusel.

In the recipe, I gave the option for pecans or walnuts but I did half of both just to mix it all up and because I couldn’t decide at the time which one I liked better. So why not. Half a cup of pecans and half a cup of walnuts!

One thing I love about it is it’s not overly sweet. I don’t have much of a sweet tooth so I tend to stay away from rich, sweet desserts. But this is just enough to sweeten your palate but not too sweet that adding maple syrup or whipped cream would take it over the top. So feel free to go nuts with your toppings.

And that’s about it. Have fun with your brunch and enjoy!

MORE FALL BRUNCH OR BREAKFAST RECIPES TO TRY

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Pumpkin spice french toast casserole is a great fall brunch or dessert loaded with pumpkin and pumpkin pie flavors and a sweet and nutty streusel.

Pumpkin Spice French Toast Casserole


  • Author: The Cooking Jar
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 810 1x

Description

Pumpkin spice french toast casserole is a great fall brunch or dessert loaded with pumpkin and pumpkin pie flavors and a sweet and nutty streusel.


Ingredients

Units Scale
  • 1 loaf baguette, torn into chunks or cubed
  • 6 large eggs
  • 2 1/2 cups milk
  • 1 cup pumpkin puree
  • 3/4 cup sugar
  • 2 tablespoons vanilla extract
  • 1 1/2 teaspoon pumpkin pie spice

Streusel:

  • 1 1/4 cups flour
  • 3/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 8 tablespoons butter
  • 1 cup pecans/walnuts, chopped

Instructions

  1. Tear or cube the french bread and place in a greased 9×13 casserole dish.
  2. Combine the eggs, milk, pumpkin puree, sugar, vanilla extract and pumpkin pie spice to form a custard. Whisk until smooth.
  3. Pour the pumpkin mixture over the bread, making sure to gently press down on the bread to soak as much as you can.
  4. For the streusel mix together the flour, brown sugar, cinnamon, nutmeg and salt.
  5. Add butter and work it into the flour mix with your fingers or using a fork until crumbly with pea-sized bits of butter. Add in the pecans and mix well.
  6. Cover both and refrigerate separately overnight.
  7. To bake, sprinkle the streusel over the top of the casserole and bake at 350 degrees F for 45 minutes or until set. A knife inserted in the center should come out clean.
  8. Let it rest for 10 minutes before serving.
  9. Enjoy!

Notes

Refrigerate overnight.

Pumpkin spice french toast casserole is a great fall brunch or dessert loaded with pumpkin and pumpkin pie flavors and a sweet and nutty streusel.
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17 Comments

  • Reply
    Lin
    September 18, 2019 at 8:48 PM

    I did this one today for a dessert potluck! It went over quite well, and it’s perfect for people that like just a touch of sweetness instead of a blast of pure sugar. Paired nicely with a cup of black coffee <3 I can use my left-over puree for your other pumpkin french toast recipe (and maybe get to keep all of that dish to myself B)

  • Reply
    Anna
    August 28, 2017 at 1:18 PM

    This was so good! It made a lot so we cut it in squares and froze it. Then, I just defrosted and microwaved the pieces for a quick and delicious breakfast! It really is like a breakfast dessert. I am making it again with frozen pumpkin from last fall!

    • Reply
      The Cooking Jar
      September 2, 2017 at 4:42 PM

      Good to know it works frozen as well! Thanks for coming back and letting me know. Might help others in the futurel 🙂

  • Reply
    Leslie
    December 11, 2014 at 9:28 PM

    Just made this for our “breakfast for dinner” and my husband and I loved it! I used a Pumpkin Spice loaf of bread that I found in the grocery store the other day and it turned out great. Thank you for your recipe!! Merry Christmas!!!

    • Reply
      The Cooking Jar
      December 12, 2014 at 12:27 AM

      Thank you for coming back and letting me know, Leslie! Never thought it would make its way to brinner 😉 So happy you two loved it. And Merry Christmas to you too!

  • Reply
    Rita
    October 29, 2014 at 3:36 PM

    I love make-ahead breakfast casseroles for when I’m cooking for company. That way, my job is done except popping it in the oven. I also am not a sweet-toothy person, but I do love pumpkin and cinnamon. I can smell it baking now! I will be the chief cook for a getaway weekend celebration for a friend’s birthday next month, and I think I’ve just decided what we’re having for Saturday breakfast!

    • Reply
      The Cooking Jar
      October 30, 2014 at 10:19 PM

      That’s great to hear, Rita! I hope you all like it as much as I did. This seems to be popular for weekend group brunches! Have fun at the getaway 🙂

      • Reply
        Rita
        November 17, 2014 at 3:39 PM

        My girlfriend getaway was this past weekend. I made this ahead of time, transported the pumpkin mixture in an empty milk jug in the cooler so there’d be no spills. Picked up a fresh loaf of French bread and was ready to put it all together, zip-zap-done. Popped it in the oven The next morning and everyone just salivated over the yummy aromas in our rental condo. Delish! There was plenty leftover for the next morning, too, and we all agreed it was better the second morning. Sinfully good! I’ll definitely be making this again!

        • Reply
          The Cooking Jar
          November 17, 2014 at 4:30 PM

          That’s awesome! I love that everyone loved it! And that was a pretty ingenious way of putting it together when you’re out of the comfort zone of your own kitchen. Thanks for coming back and letting me know, Rita!

  • Reply
    Nagi {RecipeTin Eats}
    October 6, 2014 at 5:59 PM

    This is pretty much heaven on a plate right there for me right there. That streusel topping – legendary! It’s like dessert for breakfast! And I so get the curse thing. I am convinced I have a baked eggs curse. I always overcook the yolks! Do you think it will work ok with stale bread if I leave it to soak for longer? I know it’s ok with ordinary french toast bakes but I wasn’t sure with the pumpkin puree in it if that would work.

    • Reply
      The Cooking Jar
      October 9, 2014 at 2:28 PM

      I don’t see why it wouldn’t work with stale bread since it soaks overnight. Bread pudding is usually made with stale bread so theoretically since it falls almost under the same category, it really should!

  • Reply
    Thalia @ butter and brioche
    October 5, 2014 at 3:17 AM

    I am SO craving some of this french toast casserole right now.. great recipe, it looks delicious!

    • Reply
      The Cooking Jar
      October 9, 2014 at 2:23 PM

      Thanks, Thalia! I’m pretty proud of how it turned out! 🙂 First successful bread pudding, yes!!!

  • Reply
    [email protected]
    October 3, 2014 at 4:51 PM

    I have guests from out of town and I know I can wow them with this. Thanks!!

    • Reply
      The Cooking Jar
      October 4, 2014 at 1:04 AM

      Enjoy the weekend and I hope they like it! It’s my first bread pudding that turned out well, so I hope it works out for you. Baking makes me nervous!

  • Reply
    Wendy
    October 3, 2014 at 11:56 AM

    Oh my, we have a girls meeting this weekend, and this will be perfect.

  • Leave a Reply

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