Pumpkin Spice French Toast Casserole is a cozy, delicious breakfast treat that’s perfect for chilly mornings. It’s loaded with thick slices of bread soaked in a creamy, pumpkin-spiced custard and baked until golden and fluffy. The warm flavors of cinnamon, nutmeg, and allspice make it feel like a hug on a plate.
I love making this casserole when I want an easy but impressive breakfast. The night-before prep means I can just pop it in the oven in the morning and focus on enjoying the smell drifting through the house. Plus, there’s something special about how the pumpkin adds moisture and a subtle sweetness that everyone always asks for seconds.
My favorite way to serve it is with a drizzle of maple syrup and a sprinkle of powdered sugar on top. Sometimes I even add a little dollop of whipped cream on the side for that extra touch of comfort. It’s great for family brunches or lazy weekend mornings when you want a dish that’s both simple and a little bit festive.
Key Ingredients & Substitutions
Thick-cut bread: Brioche or challah work best for a soft yet sturdy base. If you can’t find those, Texas toast or French bread are good substitutes. Just avoid super soft bread like sandwich bread, which can get mushy.
Pumpkin puree: Use canned pumpkin for consistent texture and flavor. If fresh pumpkin is your only option, roast and mash it well first. You can also try sweet potato puree for a similar effect.
Pumpkin pie spice: If you don’t have a blend, just mix cinnamon, nutmeg, ginger, and cloves. Adjust amounts to taste. Adding a pinch of ground allspice or cardamom can add a nice warm twist.
Milk & cream: Whole milk and heavy cream give richness. For a lighter version, substitute half-and-half or use all milk. Plant-based milks like oat or almond milk work but may change the taste slightly.
Walnuts or pecans: These nuts add crunch and contrast. If you have allergies or want a nut-free option, try toasted pumpkin seeds or skip the topping altogether.
How to Make Sure the Bread Soaks Up the Custard Perfectly?
The soaking step is key to a custardy, soft casserole without soggy spots. Here’s how to get it right:
- Cut bread into thick cubes and spread them evenly in the dish.
- Whisk your pumpkin custard mixture thoroughly, then pour it evenly over the bread.
- Press down gently with a spatula to make sure all bread pieces absorb the liquid.
- Cover and refrigerate for at least 4 hours, but overnight is best—it lets the bread fully soak up that flavor.
- When you bake, the custard sets while the bread stays soft on the inside with a golden crust on top.
Be patient with the soaking step—it really makes the difference between a dry or moist casserole and a happily soft one.
Equipment You’ll Need
- 9×13 inch baking dish – I like it because it’s the perfect size for this casserole and fits in the oven easily.
- Mixing bowls – useful for whisking the custard ingredients smoothly.
- Whisk – makes blending the custard mixture quick and lump-free.
- Measuring cups and spoons – for accurate ingredient amounts.
- Spatula or spoon – helps press the bread into the custard and spread evenly.
- Cover (plastic wrap or foil) – keeps the dish covered while chilling overnight.
Flavor Variations & Add-Ins
- Swap walnuts for pecans or toasted pumpkin seeds for different crunch and flavor options.
- Add a handful of chocolate chips or butterscotch chips into the bread before pouring custard for a sweet surprise.
- Stir in some shredded coconut or chopped apples for extra texture and taste.
- Mix in a pinch of ground ginger or allspice to boost the spice blend and add warmth to the casserole.
Pumpkin Spice French Toast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 loaf thick-cut bread (such as brioche or challah), cut into 1-inch cubes (about 8 cups)
- 1 cup canned pumpkin puree
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/2 teaspoon ground cinnamon (extra for topping)
- 1/4 teaspoon salt
- 1 cup chopped walnuts or pecans (optional)
- Butter or nonstick spray (for greasing the casserole dish)
For Serving:
- Whipped cream
- Maple syrup
Time You’ll Need
Plan for about 15 minutes to prep, plus at least 4 hours or overnight chilling time to let the bread soak up the custard fully. Baking takes 45-55 minutes, plus 10 minutes for cooling before serving. Overall, a hands-off breakfast you can prepare the night before!
Step-by-Step Instructions:
1. Prepare the Casserole Dish & Bread
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Spread the bread cubes evenly in the dish so they’re all covered.
2. Make the Pumpkin Custard Mixture
In a big mixing bowl, whisk together pumpkin puree, eggs, milk, heavy cream, granulated and brown sugars, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth and combined.
3. Assemble and Chill
Pour the pumpkin custard over the bread cubes. Press gently with a spatula to make sure the bread soaks up the custard well. Cover tightly with plastic wrap or foil and refrigerate for at least 4 hours or overnight. This step helps the bread absorb all that yummy flavor.
4. Add Topping & Bake
Before baking, sprinkle chopped walnuts or pecans on top. Add extra cinnamon if you like. Bake uncovered for 45-55 minutes, until the custard is set and the top turns a beautiful golden brown.
5. Serve and Enjoy
Let the casserole cool about 10 minutes to set up. Serve warm with a dollop of whipped cream and a generous drizzle of maple syrup for a cozy and delicious breakfast!
Can I Use Frozen Bread for This Casserole?
Yes! Frozen bread works great if it’s fully thawed before assembling. Leave it out at room temperature for a couple of hours or thaw overnight in the fridge to avoid excess moisture.
Can I Make This Recipe Ahead of Time?
Absolutely! This casserole is perfect for making the night before. Just assemble, cover, and refrigerate overnight. In the morning, add the topping and bake as directed.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warm.
Can I Substitute the Nuts or Leave Them Out?
Yes, feel free to swap walnuts with pecans or omit nuts entirely for a nut-free option. You can also add pumpkin seeds if you want some crunch without nuts.