Pumpkin Spice French Toast Casserole is a cozy breakfast treat that feels like fall in every bite. It’s packed with soft, custardy bread soaked in a cinnamon and pumpkin-spiced custard, baked until golden and bubbling. The warm spices of nutmeg, cinnamon, and cloves make this dish smell just like a pumpkin patch on a crisp autumn morning.
I love making this casserole because it’s the perfect way to wake up on a chilly weekend. I usually prepare it the night before so the bread soaks up all the flavors overnight. When it bakes in the morning, the house fills with that amazing pumpkin-spice smell that makes everyone gather in the kitchen. It’s one of those dishes that instantly feels like a warm hug.
My favorite way to enjoy this casserole is with a drizzle of maple syrup and a sprinkle of powdered sugar right before serving. Sometimes I add a handful of chopped pecans for a little crunch too. It’s great for sharing at family breakfasts or holiday brunches, and I promise it’s just as good warmed up for leftovers!
Key Ingredients & Substitutions
Bread: I recommend challah or brioche for their soft, rich texture that soaks up custard well. If you prefer, day-old French bread or white sandwich bread works too.
Pumpkin Puree: Canned pumpkin puree is convenient and consistent. You can use fresh pumpkin puree if you have time, but make sure it’s smooth.
Milk & Cream: Whole milk and heavy cream add richness. For a lighter version, substitute half-and-half or a non-dairy milk like oat milk, but the texture may be less creamy.
Spices: Pumpkin pie spice blends cinnamon, nutmeg, ginger, and cloves. If you don’t have a blend, use 1 tsp cinnamon plus a pinch of nutmeg and cloves.
Cream Cheese (optional): Adding cubes of cream cheese inside gives a soft, melty surprise. You can skip it for a simpler dish or replace with mascarpone for a different richness.
Nuts: Pecans or walnuts give a crunchy contrast to the soft casserole. If you’re nut-free, omit or use toasted seeds like pumpkin seeds for crunch.
How Do I Make Sure My French Toast Casserole Soaks Up the Custard Well?
Soaking is the key to custardy, flavorful French toast casserole. Here’s how to get it right:
- Use sturdy bread cubes and cut them evenly so custard soaks through without falling apart.
- Press the bread gently down when pouring in the custard to help it absorb.
- Cover and refrigerate overnight or at least 4 hours — this lets every piece soak up the liquid fully for the best texture.
- If you’re short on time, soak for at least 1 hour, but overnight is best.
Taking a little time here turns the casserole from dry to perfectly moist and creamy inside!
Equipment You’ll Need
- 9×13-inch baking dish – I use this because it’s the perfect size for all the bread cubes and helps everything cook evenly.
- Mixing bowl – for whisking together the custard ingredients, making sure everything is smooth and combined.
- Whisk – a handy tool to easily blend eggs, spices, and liquids without any lumps.
- Measuring cups and spoons – for accuracy in your ingredients, especially spices and sugars.
- Knife and cutting board – to cut the bread into even cubes and chop any nuts or optional add-ins.
- Overnight storage or plastic wrap – to cover and refrigerate the casserole while it absorbs the custard.
- Baking sheet (optional) – to toast nuts or prepare topping separately if you want extra crunch.
Flavor Variations & Add-Ins
- Use ginger or allspice instead of pumpkin pie spice for a different warm spice profile, perfect if you like a zesty kick.
- Stir in chopped apples, cranberries, or raisins before baking to add bursts of fruity sweetness.
- Add ins like chocolate chips or white chocolate chunks spread throughout for a sweet surprise.
- Top with toasted pecans or walnuts mixed with a sprinkle of sugar for an extra crunchy topping.
Pumpkin Spice French Toast Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 loaf of thick bread (like challah or brioche), cut into cubes (about 8 cups)
- 1 cup pumpkin puree
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup cream cheese, cubed (optional, for creaminess inside)
For the Topping:
- 1 cup chopped pecans or walnuts
- 1/2 cup brown sugar
- 3 tablespoons melted butter
To Serve:
- Whipped cream
- Maple syrup
How Much Time Will You Need?
Preparation takes about 15 minutes, plus soaking time of at least 4 hours or overnight. Baking requires 45-55 minutes. Overall, plan for about 1 hour of active work plus refrigeration time to let the bread soak up the custard well.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by heating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
2. Whisk the Custard:
In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, brown sugar, pumpkin puree, vanilla extract, cinnamon, pumpkin pie spice, nutmeg, and salt until everything is smooth and combined.
3. Assemble the Casserole:
Place the cubed bread evenly in the baking dish. If you’re using cream cheese cubes, tuck them sprinkled evenly into the bread cubes. Pour the pumpkin custard over the bread, pressing down gently so the bread soaks it all in.
4. Soak the Bread:
Cover the dish and refrigerate for at least 4 hours or preferably overnight. This soaking step makes sure the bread is soft, custardy, and full of pumpkin spice flavor.
5. Make the Topping and Bake:
Before baking, mix together chopped pecans or walnuts, brown sugar, and melted butter. Sprinkle this crumble evenly over the soaked bread. Bake the casserole uncovered for 45-55 minutes until the custard is set, and the topping is golden and crisp. A knife inserted into the center should come out clean.
6. Serve and Enjoy:
Let the casserole cool slightly before serving. Top each slice with a dollop of whipped cream, a sprinkle of cinnamon if you like, and a generous drizzle of maple syrup. This cozy dish is perfect for fall mornings or holiday brunches!
Can I Use Day-Old or Frozen Bread?
Yes! Day-old bread works best because it’s slightly dried out and soaks up the custard better. If using frozen bread, thaw it completely before cubing to ensure even soaking.
Can I Make This Casserole Ahead of Time?
Absolutely! This recipe is perfect for making the night before. Simply assemble, soak the bread in the custard, cover, and refrigerate overnight. Then bake fresh in the morning for a warm, delicious breakfast.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warm. Adding a splash of milk before reheating helps maintain moisture.
Can I Substitute the Pumpkin Puree?
If you don’t have pumpkin puree, canned sweet potato puree or butternut squash puree can be good alternatives with a similar texture and sweetness. Just keep the same quantity for best results.