Fall is my absolute favorite time of year; the cozy sweaters, the vibrant leaves, and, of course, the baking! There’s just something magical about the aroma of pumpkin spice wafting through the kitchen. That’s why I’m so excited to share my recipe for Pumpkin Spice French Toast Casserole.
It’s incredibly easy to make, bursting with warm, comforting flavors, and guaranteed to be a hit. Ready in about an hour, from start to finish, this casserole is the perfect way to elevate your breakfast or brunch game.
Table of Contents
Why You’ll Love This Pumpkin Spice French Toast Casserole
- Easy to Prepare: With just a few simple steps, this casserole comes together in minutes.
- Perfect Make-Ahead Breakfast: Assemble it the night before and bake it in the morning for a stress-free start to your day.
- Crowd-Pleaser for Holidays: This is the ultimate dish to impress your family and friends during Thanksgiving or Christmas.
- Unique Twist on Classic French Toast: Forget the ordinary; this casserole is a fun and flavorful way to enjoy French toast.
The Best Bread for Pumpkin Spice French Toast Casserole
The type of bread I use can make all the difference in a French toast casserole. Here are a few of my favorites:
- French Bread: This is my go-to choice. It has a great texture and soaks up the custard beautifully.
- Brioche: Rich and buttery, brioche adds a touch of luxury to the casserole.
- Sourdough Bread: Adds a tangy flavor that balances the sweetness of the pumpkin spice. This will create a chewier texture.
- Challah: A soft, slightly sweet bread that creates a wonderfully tender casserole.
A little tip: Using slightly stale bread is ideal because it absorbs the custard without becoming too soggy!
If you are looking for another quick and easy morning option, try these Banana Oat Breakfast Bars – The Best Healthy Grab-and-Go Morning Recipe!
Ingredients for Your Pumpkin Spice French Toast Casserole
Here’s what I use to whip up my signature casserole. Be sure to gather all your ingredients before you start!
Casserole
- 1 (12–14-ounce) loaf French bread, brioche, sourdough bread, or challah\*
- 1 cup (226g) pumpkin puree
- 3/4 cup (150g) packed light or dark brown sugar
- 2 and 1/2 teaspoons store-bought or homemade pumpkin pie spice\*
- 6 large eggs
- 2 and 1/3 cups (560ml) whole milk
- 2 teaspoons pure vanilla extract
Topping
- 1/3 cup (69g) packed light brown sugar
- 1/3 cup (41g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon ground cinnamon
- 6 Tablespoons (85g) unsalted butter, cold and cubed
- 3/4 cup (100g) roughly chopped pecans\*
- for serving: pure maple syrup
How to Make Pumpkin Spice French Toast Casserole: Step-by-Step Instructions
Follow these easy steps, and you’ll have a delicious Pumpkin Spice French Toast Casserole in no time!
- First, I slice and cut the bread into 1-inch cubes. Then, I let the cubed bread sit out uncovered for a few hours or up to 1 day. (If you don’t have enough time, see Bread note below.)
- Next, I grease a 9×13-inch baking dish (or any 3.5-4 quart baking dish) or spray with nonstick spray. I spread cubes of bread in the dish.
- In a large bowl, I whisk pumpkin, brown sugar, pumpkin pie spice, eggs, milk, and vanilla extract together. Then, I pour the mixture evenly over bread.
- Now, I cover the pan tightly and place in the refrigerator for at least 3 hours and up to 1 day. This gives the bread a chance to soak up the pumpkin custard and is a key step in this recipe.
- I mix the brown sugar, flour, and cinnamon together. I add the cold butter and using a pastry cutter or fork, cut butter into the brown sugar mixture until pea-size crumbles form. I can also use my hands to mix it together. Then, I stir in the pecans. I cover and refrigerate (separately, do not add to soaking casserole) until ready to use in step 7. It can be refrigerated for just 15 minutes or up to 1 day. The colder it is, the less likely it will sink down and get lost in the casserole.
- I remove casserole from the refrigerator and preheat oven to 350°F (177°C).
- I sprinkle crumb topping evenly over casserole and bake uncovered for 20 minutes, and then cover with aluminum foil and bake for an additional 25-35 minutes or until center appears set and is no longer runny. The total time this casserole takes is 45-55 minutes.
- Finally, I remove it from the oven and cool for 5 minutes before serving. Casserole deflates slightly as it cools. I like to drizzle maple syrup on top of the entire casserole or on individual servings.
- I cover leftovers tightly and store in the refrigerator for 2-3 days.
Tips for French Toast Casserole Success
Here are my tried-and-true secrets for the best Pumpkin Spice French Toast Casserole!
- Perfect Pumpkin Custard: Make sure to whisk the ingredients thoroughly to ensure a smooth, even custard. Taste and adjust the spices to your preference.
- Let It Soak: Don’t skip the soaking time! This allows the bread to fully absorb the custard, resulting in a moist and flavorful casserole. At least 3 hours is ideal.
- Prepare Crumb Topping in Advance: I like to make the crumb topping ahead of time and keep it in the refrigerator. This ensures the butter stays cold, creating a more crumbly texture when baked.
Want another great breakfast idea? You’ll want to try the Ultimate Egg and Sausage Breakfast Sandwich Recipe.
Make-Ahead Instructions
This Pumpkin Spice French Toast Casserole can be assembled up to 24 hours in advance. Just follow the recipe through step 4, cover tightly, and refrigerate. For the best results, I recommend using slightly stale bread to prevent it from becoming too soggy.
Baking Time Tips: How to Know When It’s Done
Bake uncovered for the first 20 minutes, then cover with aluminum foil for the remaining time. The casserole is done when it’s golden brown and the center appears set.
Variations and Substitutions
Here are some easy swaps to customize this casserole to your liking:
| Ingredient | Substitution | Notes |
|---|---|---|
| Maple Syrup | Whipped Cream | Adds a light and airy sweetness. |
| Maple Syrup | Caramel Sauce | Provides a rich, decadent flavor. |
| Maple Syrup | Chocolate Sauce | For the chocolate lovers! |
| Vanilla Extract | Maple Extract | Enhances the maple flavor. |
| Vanilla Extract | Almond Extract | Adds a nutty aroma. |
| Bread/Flour | Gluten-Free Bread/Flour | Use your favorite gluten-free alternatives. |
| Milk/Butter | Plant-Based Milk/Butter | For a dairy-free version. |
| Eggs/Milk/Butter | Egg Replacer/Plant-Based Milk/Butter | Creates a vegan-friendly casserole. |
Troubleshooting Common Problems
Sometimes things don’t go as planned; here’s how to fix it:
- Soggy Casserole: This usually happens when there’s too much liquid or not enough soaking time. Next time, use slightly stale bread and ensure you’re using the correct amount of milk.
- Burnt Topping: If your topping is browning too quickly, it could be due to the oven temperature being too high or the topping being too thick. Try reducing the oven temperature slightly and covering the casserole with foil earlier in the baking process.
Serving Suggestions
This casserole is fantastic on its own, but I love pairing it with fresh fruit like berries or sliced bananas. A dollop of Greek yogurt adds a nice tang and creaminess.
Don’t forget your coffee or try this Apple Cider Chai Tea Latte Recipe to complete the meal!
How to Store and Reheat Pumpkin Spice French Toast Casserole
- Storage: Cover leftovers tightly and store them in the refrigerator for 2-3 days. For longer storage, freeze individual portions for up to 2 months.
- Reheating:
- Oven: Preheat oven to 350°F (177°C) and bake for 10-15 minutes, or until heated through.
- Microwave: Heat individual portions for 1-2 minutes, or until warmed.
- Air Fryer: Air fry at 350°F (177°C) for 5-7 minutes, or until heated through. To maintain texture, add a splash of milk when reheating.
FAQs about Pumpkin Spice French Toast Casserole
Can I use frozen bread?
Yes, but make sure to thaw it completely and pat it dry before using it in the casserole.
Can I make this in a slow cooker?
I haven’t tested this in a slow cooker, so I can’t guarantee the results. However, if you try it, I would recommend cooking it on low for 2-3 hours.
Can I add cream cheese?
Yes! Adding dollops of cream cheese to the casserole before baking would add a delicious tang and creaminess.
Can this be made without a pastry cutter?
Absolutely! You can use a fork or your fingers to cut the butter into the flour mixture.
Conclusion
My Pumpkin Spice French Toast Casserole is more than just a recipe; it’s a celebration of fall flavors and cozy mornings. It’s easy to make, customizable to your preferences, and guaranteed to bring joy to your breakfast table.
Now it’s your turn! I’d love to hear how this recipe turns out for you. Please leave a comment below with any questions or share your results and any variations you tried. Happy baking!
For more recipes, follow us on Pinterest.
Amazing Pumpkin Spice French Toast Casserole Recipe
Ingredients
Equipment
Method
- First, I slice and cut the bread into 1-inch cubes. Then, I let the cubed bread sit out uncovered for a few hours or up to 1 day. (If you don’t have enough time, see Bread note below.)
- Next, I grease a 9×13-inch baking dish (or any 3.5-4 quart baking dish) or spray with nonstick spray. I spread cubes of bread in the dish.
- In a large bowl, I whisk pumpkin, brown sugar, pumpkin pie spice, eggs, milk, and vanilla extract together. Then, I pour the mixture evenly over bread.
- Now, I cover the pan tightly and place in the refrigerator for at least 3 hours and up to 1 day. This gives the bread a chance to soak up the pumpkin custard and is a key step in this recipe.
- I mix the brown sugar, flour, and cinnamon together. I add the cold butter and using a pastry cutter or fork, cut butter into the brown sugar mixture until pea-size crumbles form. I can also use my hands to mix it together. Then, I stir in the pecans. I cover and refrigerate (separately, do not add to soaking casserole) until ready to use in step 7. It can be refrigerated for just 15 minutes or up to 1 day. The colder it is, the less likely it will sink down and get lost in the casserole.
- I remove casserole from the refrigerator and preheat oven to 350°F (177°C).
- I sprinkle crumb topping evenly over casserole and bake uncovered for 20 minutes, and then cover with aluminum foil and bake for an additional 25-35 minutes or until center appears set and is no longer runny. The total time this casserole takes is 45-55 minutes.
- Finally, I remove it from the oven and cool for 5 minutes before serving. Casserole deflates slightly as it cools. I like to drizzle maple syrup on top of the entire casserole or on individual servings.
- I cover leftovers tightly and store in the refrigerator for 2-3 days.
