Pumpkin French Toast Casserole
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This pumpkin French toast casserole is the perfect cozy breakfast for fall mornings and holiday brunches. With warm spices, creamy pumpkin, and a sweet crumb topping, it’s like pumpkin pie and French toast combined into one delicious dish.
Fall has always been my favorite season. I love the bright colors, cooler air, and, of course, pumpkins! But fall is also a busy season, it’s peak harvest and preserving time, plus the kids are back to learning.
An easy breakfast recipe is a must for this time of year.
That’s why this pumpkin French toast bake is one of my favorite fall breakfasts.
Simple to prepare, it’s ideal for busy mornings, feeding a crowd, or making ahead for a stress-free brunch.
Ingredients
- 8 large eggs
- 1 cup milk
- 1 tablespoon white sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 1/2 cups pumpkin puree
- 1 loaf of sandwich bread (about 16-18 cups cubed in 1-inch pieces)
For The Topping
- 1/3 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 1 tablespoon butter, melted
How To Make Pumpkin French Toast Bake
Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.
In a large mixing bowl, add the pumpkin puree, eggs, white sugar, vanilla, 2 teaspoons of cinnamon, and nutmeg, and whisk together.
Add the bread cubes and gently fold to coat, then pour into your prepared baking dish.
In a small mixing bowl, stir together the brown sugar, 1/4 teaspoon of cinnamon, flour, and butter until the mixture is crumbly.
Then sprinkle the brown sugar mixture evenly over the top of the bread cubes.
Bake for 30 to 40 minutes until it’s golden brown on top.
Substitutions
- Bread: French bread, challah, brioche, or leftover dinner rolls can also be used.
- Milk: Swap with half and half or cream for a richer taste. Or go dairy-free and use almond or oat milk.
- Pumpkin Puree: You can use homemade or canned pumpkin puree, or change it up with sweet potato or butternut squash puree.
- Spices: Use pumpkin pie spice instead of cinnamon and nutmeg for a stronger pumpkin pie flavor.
- Butter: You can substitute dairy-free butter if needed.
Topping Ideas:
- A drizzle of maple syrup is a must-have.
- Whipped cream adds a light, fluffy touch that goes great with pumpkin.
- A dusting of powdered sugar makes it look extra special.
- Chopped nuts, such as pecans or walnuts, add extra flavor and a nice crunch.
More Fall Breakfast Recipes:
FAQ’s
Pumpkin French Toast Casserole
Ingredients
- 8 large eggs
- 1 cup milk
- 1 tablespoon white sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 1/2 cups pumpkin puree
- 1 loaf of sandwich bread about 16-18 cups cubed
Topping
- 1/3 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 1 tablespoon butter melted
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- In a large mixing bowl, add the pumpkin puree, eggs, white sugar, vanilla, 2 teaspoons of cinnamon, and nutmeg, and whisk together.
- Add the bread cubes and gently fold to coat, then pour into your prepared baking dish.
- In a small mixing bowl, stir together the brown sugar, 1/4 teaspoon of cinnamon, flour, and melted butter until the mixture is crumbly. Then sprinkle evenly over the top of the bread cubes.
- Bake for 30 to 40 minutes until it’s golden brown on top.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
This was delicious! My family of six ate more than half the pan!! I used pumpkin pie spice with the wet mix and a large Italian loaf. I really mashed it into the pan hoping it would make a nice dense French toast and it was great, but next time maybe I will leave it fluffy for some more crispy pieces!