If you’re searching for the ultimate cozy fall breakfast, this Pumpkin French Toast Casserole delivers everything you want—comfort, warmth, and incredible flavor without the morning stress. Imagine soft brioche cubes soaked in creamy pumpkin custard, baked until golden, and finished with a buttery cinnamon-pecan crumble.

It tastes like pumpkin pie and French toast had the best brunch baby ever. The magic? You can prep the whole dish the night before. Just pop it in the oven when you wake up, and your kitchen will smell like a bakery in minutes. It’s perfect for holiday mornings, weekend brunch, or feeding a hungry crowd without doing 10 different steps. Whether you’re serving kids, guests, or just want a fall treat without fuss, this recipe brings big flavor with simple ingredients. Cozy, convenient, and always a hit—this is the dish you’ll want on repeat all season long.

Key Takeaways

• Make-Ahead Breakfast: Prep the entire casserole the night before for a relaxed morning.
• Classic Fall Flavors: Pumpkin, cinnamon, and warm spices make this a seasonal must-try.
• Perfect for Groups: Serves 10–12 and works beautifully for holiday gatherings.
• Uses Sturdy Bread: Brioche, challah, or sourdough ensure the best texture.
• Comfort Food at Its Best: Soft custard inside with a crisp, sugary crumble on top.

Why This Pumpkin French Toast Casserole Recipe Works

Sturdy bread = ideal texture
Brioche, challah, and sourdough soak up custard without turning mushy.

Pumpkin custard = rich fall flavor
Pumpkin puree, spices, milk, and eggs create a smooth, pie-like base.

Overnight soak = deeper flavor
Letting the bread rest in custard ensures every bite is tender and well-flavored.

Crumble topping = bakery-style finish
A blend of sugar, cinnamon, butter, and pecans adds crunch and sweetness.

Ingredients

Casserole

• 1 loaf (12–14 oz) brioche, challah, French bread, or sourdough
• 1 cup pumpkin puree
• ¾ cup packed brown sugar
• 2 ½ tsp pumpkin pie spice
• 6 large eggs
• 2 ⅓ cups whole milk (or nondairy milk)
• 2 tsp vanilla extract

Crumb Topping

• ⅓ cup packed brown sugar
• ⅓ cup all-purpose flour
• ½ tsp cinnamon
• 6 tbsp cold butter, cubed
• ¾ cup chopped pecans (optional)

Before You Begin:
Preheat your oven and prepare a 9×13 baking dish. Cooking times and results may vary depending on oven accuracy and bread density. Check for doneness and adjust baking time as needed.

Step-by-Step Instructions

1. Prep the Bread

Cut the bread into 1-inch cubes. Leave them out for a few hours or toast lightly to dry them slightly.

2. Assemble the Base

Grease a 9×13 baking dish. Add the bread cubes evenly.

3. Make the Custard

In a large bowl, whisk pumpkin puree, brown sugar, pumpkin spice, eggs, milk, and vanilla until smooth.

4. Soak

Pour the custard evenly over the bread. Press lightly to help it absorb. Cover and refrigerate at least 3 hours or overnight.

5. Make the Crumb Topping

Mix brown sugar, flour, and cinnamon. Cut in the cold butter until crumbly. Stir in pecans. Keep chilled until baking time.

6. Bake

Preheat to 350°F (177°C). Sprinkle topping evenly.
Bake uncovered for 20 minutes, then cover and bake for about 25–35 minutes, or until the center is set, the custard is no longer liquid, and the top is lightly golden. Adjust timing as needed.

7. Serve

Cool for 5–10 minutes. Allow the casserole to cool slightly before serving to ensure the custard finishes setting.

Serve warm with maple syrup or whipped cream.

How to Serve

• Drizzle with maple syrup, honey, or caramel sauce
• Add whipped cream, vanilla yogurt, or a sprinkle of cinnamon
• Serve with fresh berries or sliced apples
• Pair with bacon or sausage for a full brunch plate

Storage & Make-Ahead Instructions

Refrigerator:
Keep leftovers in an airtight container for up to 3 days.

Freezer (unbaked):
Assemble without topping and freeze up to 2 months. Thaw, add topping, and bake.

Freezer (baked):
Freeze cooked portions up to 3 months. Reheat in the oven until warm.

Special Tips

• Stale bread absorbs custard better than fresh bread.
• Avoid thin sandwich bread—it becomes too soft.
• Add a cream cheese swirl for an extra-rich version.
• For nut-free, skip the pecans or use oats.
• Sprinkle extra cinnamon sugar on top before baking for extra flavor.

Tools You Need

• 9×13 baking dish
• Mixing bowls
• Whisk
• Pastry cutter or fork
• Measuring cups & spoons
• Aluminum foil

Common Mistakes to Avoid

• Using soft, fresh bread—leads to sogginess
• Skipping the overnight soak
• Adding topping too early (causes sinking)
• Baking uncovered the whole time
• Cutting into it too soon after baking

FAQ – Pumpkin French Toast Casserole

Can I make this without pecans?
Yes, simply leave them out. You can replace them with oats for a crunchy, nut-free topping.

What’s the best bread to use?
Brioche and challah give the softest texture, but sourdough and French bread also work well.

Can I use nondairy milk?
Absolutely. Almond milk, oat milk, or soy milk are good alternatives.

Does it need to chill overnight?
At least 3 hours is required, but overnight soaking gives the best flavor and texture.

Can this be baked in a slow cooker?
Yes, but it will be softer and less crisp compared to oven baking.

Pumpkin French Toast Casserole Recipe Card

Pumpkin French Toast Casserole
Author: Isaac Blogger
Prep Time: 20 minutes
Cook Time: 50 minutes
Chill Time: 3 hours or overnight
Total Time: 4 hours+
Servings: 12

Before You Begin

Preheat your oven and prepare a 9×13 baking dish. Cooking times and results may vary depending on oven accuracy and bread density. Check for doneness and adjust baking time as needed.

Ingredients

Casserole

• 1 loaf (12–14 oz) brioche, challah, French bread, or sourdough
• 1 cup pumpkin puree
• ¾ cup packed brown sugar
• 2 ½ teaspoons pumpkin pie spice
• 6 large eggs
• 2 ⅓ cups whole milk (or nondairy milk)
• 2 teaspoons vanilla extract

Crumb Topping

• ⅓ cup packed brown sugar
• ⅓ cup all-purpose flour
• ½ teaspoon cinnamon
• 6 tablespoons cold butter, cubed
• ¾ cup chopped pecans (optional)

Instructions

1. Prep the Bread
   Cut the bread into 1-inch cubes. Leave them out for a few hours or toast lightly to dry slightly.
2. Assemble the Base
   Grease a 9×13 baking dish. Spread bread cubes evenly inside.
3. Make the Custard
   In a mixing bowl, whisk pumpkin puree, brown sugar, pumpkin spice, eggs, milk, and vanilla until smooth.
4. Soak
   Pour custard evenly over the bread. Gently press to help absorption. Cover and refrigerate at least 3 hours or overnight.
5. Make the Crumb Topping
   Combine brown sugar, flour, and cinnamon. Cut in butter until crumbly. Stir in pecans. Keep chilled.
6. Bake
   Preheat oven to 350°F (177°C). Sprinkle topping evenly over casserole.
   Bake uncovered for about 20 minutes, then cover and bake another 25–35 minutes, or until the center is set, custard is not liquid, and the top is lightly golden. Adjust timing as needed.
7. Serve
   Allow to cool for 5–10 minutes so the custard can finish setting. Serve warm with maple syrup or whipped cream.

Doneness & Safety Notes

• Center should appear set, not liquid or overly wet.
• Use a knife inserted into the middle—custard should be thick and not runny.
• Cooling helps the casserole stabilize before serving.
• Oven temperatures vary; increase or reduce time as needed.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days.
• Freeze (unbaked): Assemble without topping and freeze up to 2 months. Thaw, add topping, then bake.
• Freeze (baked): Freeze portions up to 3 months.
• Reheat: Warm in oven until heated through. Avoid microwaving large portions due to uneven heating.

Nutrition (Approx. per serving)

• Calories: ~310
• Carbohydrates: ~42g
• Protein: ~8g
• Fat: ~12g
• Saturated Fat: ~6g
• Fiber: ~2g
• Sodium: ~210mg
• Sugar: ~22g

Nutrition Disclaimer: Values are approximate and vary by bread type, brands, and serving size.