Ah, Pumpkin Spice French Toast Casserole—the cozy, soul-warming dish that instantly turns any morning into a little celebration of fall flavors. I remember the exact moment I stumbled upon this gem. It was one of those early crisp autumn weekends when I wanted something more festive than regular toast but less fuss than a full brunch spread. One taste of this pumpkin custard casserole and I was hooked. The blend of pumpkin, warming spices, and custardy bread soaked overnight? Pure magic in a baking dish.
This Pumpkin Spice French Toast Casserole fits perfectly into my foodie life because it brings joy without stress. It’s one of those fall breakfast recipes that feels fancy but is so easy to make. I love that I can prep it the night before as an overnight French toast bake, then wake up to an aromatic kitchen and a ready-to-go breakfast that impresses my whole family. Plus, it’s a treat to share. There’s something about diving into a warm, spiced autumn brunch dish together that makes simple moments feel special. I’m telling you, once you try this version, it’ll become a weekend regular.
I’m excited to share this recipe with you because it’s approachable, downright delicious, and gently kicks off any fall morning with joy. If you’ve been hunting for a crowd-pleaser pumpkin spice breakfast casserole or a pumpkin custard casserole that delivers rich flavor and comforting texture, you’re about to find your new fave. Trust me, making this Pumpkin Spice French Toast Casserole is a kitchen win waiting to happen, and I can’t wait for you to try it too!
What You’ll Need:
This Pumpkin Spice French Toast Casserole keeps the ingredient list totally approachable—because good food shouldn’t be complicated.
- 1 loaf day-old brioche or challah bread (about 12 oz, cubed) Out of brioche? No problem, thick sandwich bread or French bread works great here.
- 1 cup canned pumpkin puree You can grab this at any regular grocery store, usually near the canned veggies.
- 6 large eggs This Pumpkin Spice French Toast Casserole is kind to your wallet because eggs are so versatile.
- 2 cups whole milk (or any milk you prefer) I’ve swapped in almond or oat milk before with tasty results, especially for a dairy-free version.
- 3/4 cup brown sugar (packed) Use light or dark brown sugar, depending on how rich you like it.
- 1 tablespoon pumpkin pie spice This is the spice blend that makes this pumpkin custard casserole sing! Out of pumpkin pie spice? Just mix cinnamon, nutmeg, ginger, and cloves.
- 2 teaspoons vanilla extract Pure vanilla is best but imitation works fine in this pumpkin spice breakfast casserole.
- 1/2 teaspoon salt
- Butter or cooking spray for greasing the dish
Easy prep tip: Cube your bread ahead and dry it out a bit by leaving it on the counter for a few hours or overnight, giving the custard mix plenty to soak into. Storage-wise, leftover Pumpkin Spice French Toast Casserole keeps well covered in the fridge for up to 3 days and smells just as cozy reheated.
Here’s my secret little upgrade that takes this Pumpkin Spice French Toast Casserole from good to “wow” … I add a little extra cinnamon and sometimes a handful of chopped pecans before baking to amp up the texture and warmth.
Let’s Cook This Together:
Ready to cozy up your kitchen with this Pumpkin Spice French Toast Casserole? Start to finish, it comes together in about 10 minutes of active prep plus an overnight soak, then a bake that’s pure pumpkin-y heaven.
- Grease your baking dish. Butter or spray a 9×13-inch casserole dish—this little step helps everything release cleanly and look pretty.
- Cube your day-old bread. Toss those cubes into your baking dish. The more surface area to soak, the better.
- Mix the custard. In a large bowl, whisk together eggs, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and salt until smooth and fragrant. This is where your kitchen starts to smell like fall on steroids!
- Pour custard over bread. Give the bread a little stir to make sure the custard reaches all those nooks and crannies. Press down gently with a spatula so the bread soaks up as much as possible.
- Cover and refrigerate overnight. This is key! Letting it sit gives all those beautiful autumn flavors time to meld in this overnight French toast bake.
- Preheat oven the next morning. When you’re ready to bake, preheat to 350°F (175°C).
- Bake, uncovered. Pop the dish into the oven for about 45-50 minutes—or until the top is golden and the custard is set. If your Pumpkin Spice French Toast Casserole looks a little jiggly in the center, that’s okay! It will firm up as it cools.
While that’s happening, pour yourself your favorite morning drink and enjoy the cozy aromas filling your kitchen. This step is my favorite—because anticipation tastes so good with pumpkin spice.
Pro tip: If you’re short on time, this casserole can bake for about 30 minutes uncovered if you let the bread soak for at least an hour before baking—but trust me, overnight is the winner.
Let’s say you want a shortcut—no judgment here. You can prep the custard and bread in the morning a few hours ahead and bake in the afternoon for a spontaneous spiced autumn brunch dish.
How to Serve & Savor It:
This Pumpkin Spice French Toast Casserole truly shines when served warm with a drizzle of maple syrup and a dusting of powdered sugar. It’s my go-to during lazy weekend mornings or when friends drop by for a fall brunch.
I love pairing it with crispy bacon or sausage for a savory balance. Fresh fruit like sliced apples or pears complements the spiced sweetness perfectly. Sometimes I whip up a quick dollop of vanilla yogurt or cream cheese frosting for a treat.
Presentation tip: A sprinkle of toasted pecans on top adds crunch and makes it look extra-special, especially for company.
This casserole works beautifully for holiday mornings — think Thanksgiving or Christmas — where it’s a crowd-pleaser and fits right in with other classics. Speaking of holidays, it reminds me of this delicious green bean casserole that my family swears by during Christmas; you can find that recipe here.
Leftovers? They turn into awesome pumpkin French toast sticks. Just slice, reheat in a pan, and serve with syrup or a pumpkin fluff dip (another great fall dessert).
This Pumpkin Spice French Toast Casserole has gotten rave reviews from all my people. I’m always asked for the recipe, and the smiles say it all.
Your Questions, Answered:
I’m often asked all kinds of things about making this Pumpkin Spice French Toast Casserole, and I love chatting through them.
- Can I prep parts of this Pumpkin Spice French Toast Casserole ahead?
Absolutely! The best part is that you can assemble it the night before and refrigerate. It’s basically an overnight French toast bake, so plan it the night prior and wake up to magic. - Can I swap the pumpkin puree for something else?
You can try sweet potato puree or even mashed bananas for a twist, but pumpkin really makes it a spiced autumn brunch dish. For a non-pumpkin version, check out similar breakfast casseroles like this Christmas breakfast casserole. - How can I make this for fewer people?
This recipe serves about 6-8 generously. For smaller groups, halve the ingredients and use a smaller dish. I tested a half batch in an 8×8 dish and it bakes just fine. - Is there a gluten-free option?
Sure thing! Use gluten-free bread and double-check your pumpkin pie spice mix for allergens. - Can I add nuts or fruit inside?
Yes! Chopped pecans or walnuts add crunch inside the casserole. You can also fold in thawed frozen blueberries or diced apples for a fruity punch. - What if I don’t have pumpkin pie spice?
Mix your own—1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp nutmeg, and a pinch of cloves work beautifully. - How do I know when the casserole is done?
The edges will be golden, the top slightly firm but still a bit jiggly in the middle is okay. It will set as it cools.
If you want more ideas or inspiration, check out pumpkin French toast casserole recipes from other foodies on Facebook like this cozy version here or this one.
Final Foodie Thoughts:
This Pumpkin Spice French Toast Casserole holds a special spot in my foodie heart because it’s the perfect mix of indulgence and ease. It’s that dependable recipe I turn to when I want to impress with minimal effort. The flavors are layered in such a cozy way—you get the sweetness of brown sugar, the autumn warmth of pumpkin pie spices, and the soft, custardy bread all in one.
My Top Pumpkin Spice French Toast Casserole Tips:
- Always use day-old bread for that perfect soak and custardy texture.
- Don’t skip the overnight soak—it really amps up the flavor and means hands-off prep.
- Add a handful of nuts or a swirl of cream cheese frosting for an extra wow factor.
I’ve played around with variations like adding chocolate chips for a dessert twist, using oat milk for a dairy-free version, and folding in fresh apples for crunch. My most requested version, though, stays classic with pumpkin pie spice and pecans sprinkled on top.
I encourage you to make this Pumpkin Spice French Toast Casserole your own, add your favorite spin, and embrace that warm, filling feeling it brings to your morning. I hope you love how it tastes, the cozy kitchen moments it creates, and how easy it is to share with whoever gathers around your table.
If you want more pumpkin-themed ideas alongside this, I highly recommend pairing it with a side of pumpkin fluff for dessert (recipe here) or trying other fall breakfast recipes for company. Happy cooking, friends! This Pumpkin Spice French Toast Casserole is a must-make for the season—nothing beats the comfort of this in your kitchen.
For additional inspiration, you can also explore this Pumpkin French Toast Casserole recipe on Little Spice Jar.
Pumpkin Spice French Toast Casserole
This Pumpkin Spice French Toast Casserole is a warm and comforting fall breakfast, combining soft bread soaked in a spiced pumpkin custard and baked to golden perfection.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 1 loaf French bread, cut into 1-inch cubes
- 4 large eggs
- 2 cups whole milk
- 3/4 cup pumpkin puree
- 1/2 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional: maple syrup, for serving
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Spread the cubed French bread evenly in the prepared dish.
- In a large bowl, whisk together eggs, milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, cinnamon, and salt until smooth.
- Pour the pumpkin custard mixture evenly over the bread cubes, pressing the bread down gently to soak.
- Cover the casserole with foil and refrigerate for at least 1 hour or overnight for best results.
- Remove from refrigerator 15 minutes before baking. Bake covered for 35 minutes.
- Remove the foil and bake an additional 15 minutes, or until the top is golden brown and set.
- Let cool for a few minutes before serving. Drizzle with maple syrup if desired.
Notes
For an extra crunch, sprinkle chopped pecans or walnuts on top before baking, or stir in chocolate chips for a sweeter twist.