Easy overnight pumpkin french toast casserole recipe shows off your favorite artisan bread and is perfect for chilly fall mornings.
If you like this recipe, check out my Pumpkin Pie Baked Oatmeal next!
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If you’re looking for a perfect fall breakfast, this pumpkin french toast casserole is it. Quick and easy to throw together and it can be assembled the night before. But you could also bake it the same day. A slice of it with a drizzle of maple syrup is pure comfort food. It could even be a go-to breakfast for Thanksgiving morning, before or after an active morning of turkey trotting or backyard football. A baked french toast will make your kitchen smell delightful on chilly fall mornings.
More perfect breakfast recipes
Ingredients for easy pumpkin french toast
- Bread Cubes – I’m partial to a freshly baked artisan loaf for french toast casserole. But you could use brioche or even homemade bread if you are a baker.
- Pumpkin – Use canned pumpkin, not pumpkin pie filling. Or homemade pumpkin puree.
- Eggs – Three large eggs provide structure to the pumpkin custard.
- Dairy – Whole milk and melted butter round out the rich pumpkin flavor of this breakfast dish. I have not tested this recipe with nondairy milk.
- Sugar – A cup of light brown sugar is used, half in the bread layer and half in the topping.
- Pecans – Finely chopped pecans add a nice crunch to every bite.
- Seasonings – Pumpkin pie spice, cinnamon, vanilla extract and a little salt help to round out the flavors.
Instructions
Whisk together the custard ingredients and toss it with the bread cubes. Stir together the topping. Spread the egg mixture into an 8×8 casserole dish. And then evenly spread the topping over it. Bake at 350 degrees F for about 45 minutes. Serve slices drizzled with a little maple syrup.
For complete list of ingredients and instructions, keep scrolling to the bottom of the page for my free, printable recipe card.
Serving suggestions
I envision this casserole as part of a holiday brunch spread. In the fall or even for Christmas morning. Here’s some more of my recipes to serve with it –
Storage directions
Store leftover pumpkin french toast in an airtight container. It will stay fresh in the refrigerator for 3-4 days. Or it will keep in the freezer for up to one month.
Kitchen tools
- Set of glass Pyrex measuring cups – I use these all the time when baking
- My favorite set of magnetic measuring spoons for baking
- I used this 8×8 casserole dish for baking the casserole – it looks great on the table for serving
- Small spatula for serving slices of the casserole
Pumpkin French Toast
Ingredients
Casserole
- 1/2 lb artisan bread
- 3/4 c pumpkin purée
- 1 1/4 c whole milk
- 3 large eggs
- 1/2 c light brown sugar
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp salt
Topping
- 6 tbsp butter melted
- 1 c pecans finely chopped
- 1/2 c light brown sugar
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees F if baking the same day.
Casserole
- In a large bowl, whisk together the pumpkin, milk, eggs, 1/2 cup brown sugar, vanilla, pumpkin pie spice, 1 tsp of cinnamon and salt.
- Cut the bread into bite-sized pieces. Add the bread cubes to the pumpkin custard mix and stir to combine. Let it sit in the bowl and stir a couple of more times while you prepare the topping.
Topping
- In a microwave safe bowl, melt the butter.
- In a larger clean bowl, stir together the melted butter, remaining 1/2 c of brown sugar, pecans and 1/2 teaspoon of cinnamon until well combined.
- Spoon the bread casserole mixture evenly into an 8x8 casserole dish.
- Evenly spread the topping mixture over the top. I use a fork for this.
- Bake for 45 minutes.
- Or, cover the dish tightly with plastic wrap and store in the refrigerator overnight.
- The next morning, remove the plastic and bake uncovered at 350 degrees F for 50 minutes.
- Serve slices with a drizzle of maple syrup.
Nutrition
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