Pumpkin Spice French Toast Casserole is a warm, comforting breakfast dish that captures all the cozy flavors of fall. With bits of soft, custardy bread soaked in pumpkin, cinnamon, and brown sugar, this baked casserole tastes like a mix between pumpkin pie and classic French toast.
Perfect for holiday mornings, brunch with friends, or any chilly weekend, this recipe is make-ahead friendly and guaranteed to fill your kitchen with the scent of sweet spice and nostalgia. It’s a crowd-pleasing dish that looks impressive but couldn’t be easier to put together.
Why You’ll Love This Casserole
Pumpkin Spice French Toast Casserole captures the flavors of pumpkin pie and French toast in one warm, comforting dish. It’s easy to make, festive to serve, and perfect for sharing a sweet and spiced breakfast that feels like fall on a plate.
From golden brown edges to creamy pumpkin-soaked centers, this casserole is pure autumn indulgence whether you serve it for brunch, dessert, or a cozy weekend treat.
Ingredients
Custard Mixture
- 8 large eggs
- 1 tablespoon white sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 (15-ounce) can pumpkin puree
Bread Base
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1 loaf Texas toast (thick-sliced bread), cut into 1-inch cubes
Crumble Topping
- ⅓ cup brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 1 tablespoon butter, softened
Step-by-Step Method
Step 1: Prepare the baking dish
Grease a 9×13-inch baking dish lightly with butter or nonstick spray. Spread the cubed bread evenly into the pan, forming an even layer. Texas toast works best because its thick slices absorb the pumpkin custard without falling apart.
Step 2: Make the pumpkin custard
In a large mixing bowl, whisk together the eggs, white sugar, cinnamon, vanilla extract, ground cloves, and nutmeg until well blended. Add the pumpkin puree and whisk again until completely smooth and creamy.
Step 3: Combine the base and custard
Pour the pumpkin mixture evenly over the cubed bread, making sure all the pieces are coated. Use a spoon or spatula to gently press the bread down into the custard so every cube absorbs the pumpkin mixture.
Step 4: Prepare the crumble topping
In a small bowl, mix the brown sugar, cinnamon, and flour. Add the softened butter and use your fingers or a fork to blend until the mixture resembles coarse crumbs. This crumbly topping adds sweetness and crunch to the baked casserole.
Step 5: Add crumble and chill (optional)
Sprinkle the brown sugar crumb topping evenly over the casserole. If making ahead, cover tightly with plastic wrap and refrigerate overnight. Allow it to sit at room temperature for about 30 minutes before baking.
Step 6: Bake
Preheat your oven to 350°F (175°C). Bake the casserole uncovered for 45–55 minutes, or until golden on top and set in the center. The edges should be caramelized, and the center slightly soft but no longer runny.
Step 7: Serve
Remove from the oven and let cool for 10 minutes before serving. For the ultimate fall treat, drizzle warm maple syrup over the top or add a dollop of whipped cream.
Expert Tips for Success
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Use day-old bread: Slightly stale bread holds up better against the custard and soaks up more flavor without turning soggy.
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Adjust the spice: Love pumpkin spice flavor? Add an extra pinch of nutmeg or even ½ teaspoon pumpkin pie spice for extra warmth.
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Make it ahead: This casserole can be assembled the night before and chilled overnight. Just pop it in the oven in the morning for a stress-free breakfast.
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Texture choice: Bake a little less for a softer, bread pudding-like texture or longer for a firmer, crispier top.
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Serving idea: Serve with powdered sugar, caramel drizzle, or toasted pecans for extra decadence.
Tasty Variations to Try
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Cream cheese swirl: Add spoonfuls of sweetened cream cheese between the bread layers for a pumpkin cheesecake-style twist.
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Pecan streusel topping: Replace flour with crushed pecans in the topping for added crunch and nutty flavor.
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Chocolate chip version: Sprinkle mini chocolate chips throughout the bread cubes for a dessert-inspired breakfast.
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Dairy-free option: Use almond milk or oat milk and dairy-free butter for a plant-based version that’s equally rich.
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Maple pumpkin flavor: Replace the white sugar in the custard with maple syrup for a natural sweetness and hint of caramelized depth.
Serving Ideas
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Holiday brunch: Perfect for Thanksgiving or Christmas morning, paired with coffee or spiced cider.
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Weekend breakfast: A crowd-pleasing option for sleepovers or fall family breakfasts.
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Dessert version: Serve warm with vanilla ice cream or caramel sauce for a cozy fall dessert.
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Potluck favorite: Easy to transport and always a hit when served buffet-style.
Frequently Asked Questions
Can I use regular sandwich bread instead of Texas toast?
Yes, but thicker bread creates a sturdier texture. If using thinner bread, reduce the bake time slightly and use a bit less custard to avoid sogginess.
Can I make this gluten-free?
Absolutely. Substitute the Texas toast with your favorite gluten-free bread and use a 1:1 gluten-free flour blend for the topping.
How do I store leftovers?
Cool completely, cover tightly, and refrigerate for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in the oven at 325°F until heated through.
Can I freeze Pumpkin Spice French Toast Casserole?
Yes! Once baked, cool completely, wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
How do I serve it for brunch?
Cut into squares and serve with a drizzle of maple syrup, whipped cream, or vanilla yogurt. It’s also delicious with a side of fruit salad.
Print
Pumpkin Spice French Toast Casserole
- Total Time: 65
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Cozy, make-ahead breakfast with thick bread soaked in pumpkin-infused custard, baked golden, and topped with a sweet cinnamon crumble. Combines flavors of pumpkin pie and French toast perfect for holiday mornings or weekend brunch.
Ingredients
Custard Mixture
8 large eggs
1 tbsp white sugar
2 tsp ground cinnamon
1 tsp vanilla extract
½ tsp ground cloves
¼ tsp ground nutmeg
1 (15-oz) can pumpkin puree
Bread Base
1 loaf Texas toast (thick-sliced bread), cut into 1-inch cubes
Crumble Topping
⅓ cup brown sugar
¼ tsp ground cinnamon
2 tbsp all-purpose flour
1 tbsp butter, softened
Instructions
- Grease a 9×13-inch baking dish. Add cubed bread in an even layer.
- Whisk eggs, sugar, cinnamon, vanilla, cloves, and nutmeg in a bowl. Mix in pumpkin puree until smooth.
- Pour custard evenly over bread, pressing gently so cubes absorb mixture.
- Stir brown sugar, cinnamon, and flour. Cut in butter until crumbly.
- Sprinkle crumble topping over the casserole. Optional: cover and refrigerate overnight.
- Preheat oven to 350°F (175°C). Bake 45–55 minutes until golden and center is set.
- Cool 10 minutes. Serve warm with maple syrup or whipped cream.
Notes
Use day-old bread for better texture and absorption.
Adjust spices to taste or use pumpkin pie spice for convenience.
Assemble the night before for stress-free mornings.
Bake less for softer texture or longer for crisp top.
Store leftovers refrigerated up to 3 days or freeze for 2 months.
- Prep Time: 15
- Cook Time: 50
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 16g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 165mg
Keywords: pumpkin french toast casserole, make ahead breakfast, fall brunch recipes, baked pumpkin toast, holiday breakfast casserole
