Pumpkin French Toast Casserole

Warm and pillowy, this pumpkin French toast casserole is just the recipe for a cool and cozy fall weekend morning. Prepared with cubes of soft challah bread combined with a sweetly spiced pumpkin custard, and topped with a spiced brown sugar streusel, this autumn-inspired recipe is an ideal make-ahead breakfast!

The perfect French toast casserole fit for fall

Cool weekend mornings in the autumn are the perfect opportunity to get really cozy with a special, seasonal breakfast or brunch, and it doesn’t get much cozier than French toast casserole, if you ask me!

There's no need to dip and flip individual pieces of French toast when it comes to a casserole recipe. Even better, it can be prepped the day before, then baked off to warm, pillowy perfection in the morning to serve hungry bellies.

While we love my traditional brioche French toast casserole and my cinnamon roll casserole for those weekend mornings when something a little decadent and sweet is what we're craving, seeing as it's the fall season, I figured that a scrumptious pumpkin French toast casserole would be extra comforting.

Plus, all of those spices and brown sugar create unbelievably delicious fall aromas that waft through the entire house as the casserole bakes, and who can resist that?

So whether you're serving a few family members or a larger crowd, this pumpkin French toast casserole with spiced brown sugar streusel is the perfect autumn-inspired breakfast or brunch, and just divine topped with a few chopped pecans, perhaps a dusting of powdered sugar, and some warm maple syrup drizzled over top!

My recipe for pumpkin French toast casserole

For me, the perfect pumpkin French toast casserole should be just the right balance of soft and pillowy, while also not being overly moist or custardy in the center like a bread pudding.

A good French toast casserole leaves room for lots of delicious syrup, and should have a consistency similar to traditional pieces of French toast, which are slightly creamy, but not soggy.

For the bread, my favorite to use here is challah bread, which is a soft, sweet egg bread similar to brioche, but made with oil instead of butter. And while brioche is also a terrific bread for this preparation, the challah loaf is slightly denser, which helps those cubes soak up the custard and keep their shape a little better.

And speaking of those bread cubes...

My recommendation is to use day-old challah bread if possible, as it will help the custard soak in while the casserole sets in the fridge overnight. If you don't have a day-old loaf, then cutting the cubes and leaving them out, uncovered, on a baking sheet in a single layer overnight (or for at least a few hours) will help dry them out.

As far as the custard goes, I use pure pumpkin puree (not pumpkin pie filling), along with a few eggs, some half-and-half, some brown sugar, lots of pumpkin pie spice, a sprinkle of cinnamon, and a good splash of vanilla. It's the perfect balance of sweet and spicy!

But the beauty of this pumpkin French toast casserole is that it is a terrific make-ahead breakfast or brunch, as well. As a matter of fact, the casserole is best when prepared the day before and kept in the fridge overnight, because that pumpkin custard has a chance to really absorb into those bread cubes and set up well.

I appreciate this lovely convenience, because there's no work the next morning when I want to serve this sweet brekky, apart from sprinkling on the brown sugar streusel that adds some crunch and texture, and baking it off until warm, puffed, and delicious!

Here's a sneak peek at how I make my pumpkin French toast casserole recipe:

(or just jump to the full recipe...)

1. To get started, I place my day-old (preferably) challah bread cubes into a large bowl, and set aside.
2. Then, I whisk together my pumpkin custard ingredients, and pour that over my cubes, gently tossing everything together to coat the bread cubes well.
3. I spoon or pour the custard-coated bread cubes into my prepared baking dish (either a shallower 9 by 13 inch dish, or a slightly smaller dish), then cover and place into the fridge to rest overnight.
4. Next, I prep my brown sugar streusel topping, and keep that in a little zip-top bag or a bowl covered in plastic wrap, and keep chilled in the fridge as well, until ready to top the casserole and bake it off.
5. Then, when ready to bake and serve, I remove my pumpkin French toast casserole from the fridge a couple of hours before baking to help it to come to room temp. And just before baking, I sprinkle over the brown sugar streusel topping.
6. I then bake the casserole (covered at first, then uncovered for the last part of baking) until puffed, pillowy, and golden on top.
7. Before serving I dust with a small amount of powdered sugar, sprinkle over some chopped pecans if desired, then serve with warm maple syrup.

Recipe

Pumpkin French Toast Casserole

by Ingrid Beer

Print Recipe

This warm, cozy pumpkin French toast casserole is brimming with autumn spices, topped with a spiced brown sugar streusel!

Category: Breakfast
Cuisine: American

Yield: Serves 8

Nutrition info: 468 calories (per serving)

Prep time: 20 minutes (does not include overnight chill)
Cook time: 45 minutes
Total time: 1 hour, 5 minutes

Pumpkin French Toast Ingredients:

• 1 (16 ounce/1 pound) loaf challah bread (day-old bread is best), cut into ½ to ¾ inch cubes
• ¾ cup pure pumpkin puree (not pumpkin pie filling)
• ¾ cup brown sugar
• 1 tablespoon pumpkin pie spice
• ¼ teaspoon cinnamon
• 1 tablespoon pure vanilla extract
• ¼ teaspoon salt
• 4 large eggs, room temp
• 1 cup plus 2 tablespoons half-and-half, room temp
• ¼ cup toasted, chopped pecans, optional topping
• Powdered sugar, optional topping
• Warm maple syrup, to serve alongside

Spiced Brown Sugar Streusel Ingredients:

• ¼ cup brown sugar
• Pinch pumpkin pie spice (about ⅛ teaspoon)
• Pinch salt (about ⅛ teaspoon)
• 2 tablespoons unsalted butter, melted
• ¼ cup all-purpose flour

Preparation:

1. Begin by gathering and prepping all of your pumpkin French toast casserole ingredients according to the ingredient list above to have ready and organized for use.
2. Prepare a roughly 9 ½ by 12 by 1 ½ inch baking dish (you can use a 9 by 13 inch dish, but opt for one that is not very deep), by spritzing lightly with cooking spray.
3. Next, place the cubed challah loaf into a large bowl, and set aside.
4. Then, in a medium bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, vanilla, and salt to blend. Add in the eggs, and whisk those in to completely incorporate.
5. Next, add in the half-and-half, and gently whisk that in just until this pumpkin custard base is completely smooth and well combined.
6. Pour this pumpkin custard base over the cubed challah bread, and using clean hands, gently toss the bread cubes in the custard to coat them completely and help the custard soak in.
7. Spoon the custard-soaked bread cubes into your prepared baking dish, and cover with either foil or plastic wrap, and chill to set in the fridge overnight for best results (or at least a few hours).
8. Then, gather and prep all of your spiced brown sugar streusel ingredients according to the ingredient list above to have ready and organized for use.
9. To prepare the streusel, add the brown sugar to a medium bowl, along with the pumpkin pie spice and salt, and mix. Then, drizzle in the melted butter, and using a fork, combine to create a wet sand-like texture.
10. Add in the flour, and continue to use the fork to incorporate this, and create a wet crumble-like consistency. Cover and place the streusel into the fridge overnight to chill as well (or until ready to use), or add it to a zip-top bag instead.
11. When ready to prepare the pumpkin French toast casserole, remove the casserole from the fridge about 1 to 2 hours before baking, to help it warm up a bit.
12. Preheat your oven to 350°F.
13. Sprinkle the spiced brown sugar streusel over top of the pumpkin French toast casserole (use your fingers to crumble any large chunks of chilled streusel as needed), then cover the casserole with foil, lightly crimping around the edges to secure it.
14. Bake the pumpkin French toast casserole, covered, for 35 minutes. Then, uncover it, and bake for an additional 10 to 15 minutes, just until the center is set with no liquid-y custard, and nicely puffed.
15. Allow the pumpkin French toast casserole to sit for 5 minutes, then top with the toasted, chopped pecans (if using) and a sprinkle of powdered sugar, if desired. Spoon up and serve while hot, drizzled with warm maple syrup.

Tips & Tidbits for my pumpkin French toast casserole recipe:

• Challah bread, for bread cubes that hold shape: I find that challah bread is absolutely fantastic for this French toast casserole, as it is a rich, tender bread with a dense texture. And using day-old challah (or allowing the cubes to air-dry spread on a baking sheet for at least a few hours) is best, as the cubes soak up the custard even better, and maintain their shape. If you can't find challah bread, you can substitute brioche bread, also day-old if possible. It is a little softer and fluffier in texture, but will work fine, as well.
• Pumpkin puree, not pumpkin pie filling: Just a note to be sure to use pure pumpkin puree (organic if possible), and not the pumpkin pie filling. The “filling” has other ingredients and is pre-sweetened, and will yield different results.
• Allow the pumpkin French toast casserole to chill in the fridge overnight: While you can certainly bake off this casserole as soon as you put it together, allowing it to chill and set overnight before baking off in the morning (or the next day) yields the best textural results. Not only is prepping this ahead super convenient if you're serving a crowd breakfast in the morning, but allowing the casserole to sit overnight helps the bread cubes to really soak up the pumpkin custard and the flavor, and puff up really nicely in the oven as the casserole bakes. (If you can allow it to rest at least a few hours, that will help, as well.)
• Bring to room temp for a while before baking: For best results, allow the casserole to warm up to room temp just a bit before baking. Just take it out of the fridge a couple of hours before you plan to bake it, or at least 1 hour. This helps the pumpkin French toast casserole not be quite so cold in the center, and bake up evenly.
• How to reheat leftovers: Leftovers of this casserole reheat really well by simply spooning out the desired amount and microwaving it for about 45 seconds to 1 minute, depending on the amount being warmed up. You can even cover it with a moist paper towel or a plate while warming, to trap the moisture.

Craving more cozy fall-inspired breakfasts? Check out my recipe for Brioche French Toast Casserole, Cinnamon Roll Casserole, Pumpkin French Toast Muffins, Pumpkin Cinnamon Rolls, Morning Glory Muffins, Pumpkin Pancakes, Breakfast Strata, or even my recipe for Breakfast Potato Casserole!