Pumpkin Spice French Toast Casserole is the perfect breakfast treat when you want something warm, comforting, and a little bit special. It’s filled with soft bread soaked in a mixture of pumpkin puree, cinnamon, nutmeg, and other cozy spices that fill your kitchen with that wonderful fall aroma. Topped with a crunchy streusel or a drizzle of maple syrup, it’s like a big hug on a plate.
I love making this casserole for weekend mornings when everyone can lounge around and enjoy a slow breakfast together. It’s super easy to prepare ahead of time, so you can pop it in the oven while you sip your coffee or tea. A little tip I like to share is to use slightly stale bread because it soaks up the custard perfectly without getting too mushy. Plus, it makes the texture just right—soft inside but still holding together well.
Serving it with a dollop of whipped cream or a sprinkle of powdered sugar makes it feel even more festive, especially during the fall and holiday seasons. I’ve noticed that this dish brings folks together — whether it’s family coming back for seconds or friends chatting around the table, it’s always a crowd-pleaser. For me, there’s nothing better than the smell of pumpkin and cinnamon in the morning to start the day on a happy note.
Key Ingredients & Substitutions
Bread: I love using brioche or challah because they’re soft and absorb the custard well without falling apart. If you don’t have these, thick-cut white bread or even cinnamon raisin bread can work. Slightly stale bread is best to soak up the custard fully.
Pumpkin Puree: Canned pumpkin puree is perfect for a smooth texture and rich flavor. You can substitute with homemade pumpkin puree or even sweet potato puree, but adjust spices a bit to balance the taste.
Milk or Half-and-Half: Whole milk gives a creamy base, but half-and-half or even heavy cream made lighter with water can make it richer. For dairy-free options, try almond or oat milk, but avoid low-fat versions to keep it creamy.
Pumpkin Pie Spice: This mix of cinnamon, nutmeg, ginger, and cloves brings the classic fall flavor. If you don’t have pumpkin pie spice, blend your own with these spices or use just cinnamon and a pinch of nutmeg.
Streusel Topping: Butter is key for the crumbly texture and flavor. If you want to skip streusel, a drizzle of maple syrup or a sprinkle of chopped nuts works great too.
How Can You Make Sure the Bread Soaks Up the Custard Perfectly?
Soaking the bread is key to get a soft, custardy center without soggy bread. Here’s how:
- Cut the bread into even 1-inch cubes to ensure each piece soaks evenly.
- Pour the custard mixture evenly over the bread, pressing gently to help it absorb the liquid.
- Cover and refrigerate for at least 2 hours, but overnight is best for deep soaking.
This resting time lets the bread swell with the pumpkin custard, keeping the casserole moist inside while the top crisps up during baking. Don’t skip it — it really makes a difference!
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it fits the bread evenly and bakes a nice, uniform casserole.
- Whisk – helps mix the custard ingredients smoothly so everything is well combined.
- Large mixing bowl – perfect for whisking the eggs, pumpkin, milk, and spices.
- Pastry cutter or fork – makes cutting in the cold butter for the streusel topping easy and quick.
- Measuring cups and spoons – for precise ingredient measurements.
- Refrigerator – for letting the casserole soak overnight or for a few hours before baking.
Flavor Variations & Add-Ins
- Protein boost: Add cooked sausage or bacon crumbles to make it heartier and more savory.
- Cheese: A sprinkle of shredded cream cheese or crumbled goat cheese on top before baking adds a creamy tang.
- Fruits & Nuts: Mix in chopped apples, pears, or pecans for extra texture and flavor.
- Spice twist: Use ginger, cardamom, or allspice instead of or in addition to pumpkin pie spice for a different aroma and warmth.
Pumpkin Spice French Toast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 loaf of brioche or challah bread, cut into 1-inch cubes (about 8 cups)
- 1 cup canned pumpkin puree
- 8 large eggs
- 2 cups whole milk or half-and-half
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons pumpkin pie spice (blend of cinnamon, nutmeg, ginger, and cloves)
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon salt
Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup cold butter, cut into small pieces
For Serving (Optional):
- Whipped cream
- Maple syrup
How Much Time Will You Need?
This casserole takes roughly 20 minutes to prepare. You’ll then need to refrigerate it for at least 2 hours, or ideally overnight, to allow the bread to soak up all that delicious pumpkin custard. Baking it will take about 45-55 minutes until golden and set. Overall, plan for about 3 hours total, although most of that is hands-off time!
Step-by-Step Instructions:
1. Prepare the Baking Dish and Bread:
Grease a 9×13-inch baking dish with butter or non-stick spray. Spread the cubed bread evenly inside. This will be the base for soaking up the pumpkin custard mixture.
2. Whisk Together the Pumpkin Custard:
In a large bowl, combine eggs, pumpkin puree, milk or half-and-half, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, and salt. Whisk until the mixture is smooth and everything is well blended.
3. Soak the Bread:
Pour this pumpkin custard evenly over the cubed bread. Press down gently so all pieces get soaked. Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight to help the flavors meld and the bread soften perfectly.
4. Make the Streusel Topping:
Before baking, mix the flour, brown sugar, and cinnamon in a small bowl. Use a pastry cutter or fork to cut in the cold butter until the mixture looks like coarse crumbs. This will add a sweet and crunchy topping.
5. Bake the Casserole:
Preheat the oven to 350°F (175°C). Remove the casserole from the fridge and sprinkle the streusel topping evenly over the soaked bread. Bake uncovered for 45-55 minutes, until the custard is set and the top has a golden crust.
6. Serve and Enjoy:
Let the casserole cool for a few minutes. Then serve warm with optional whipped cream and maple syrup drizzled on top for the ultimate cozy breakfast or brunch. Enjoy the fluffy, spiced pumpkin goodness with a crunchy streusel finish!
Can I Use Frozen Bread for This Casserole?
Yes! Just be sure to thaw the bread fully before cubing it. Slightly stale or day-old bread works best because it soaks up the custard better without turning mushy.
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can assemble the casserole and refrigerate it overnight before baking. This resting time helps the bread absorb all the pumpkin custard and deepens the flavors.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or oven until warmed through.
Can I Make This Recipe Dairy-Free?
Yes! Substitute the milk or half-and-half with your favorite plant-based milk like almond or oat milk. Use a dairy-free butter alternative for the streusel to keep it fully dairy-free.
