Description

Pumpkin French Toast Bake is the ultimate fall-inspired breakfast or brunch dish that combines the rich, warm flavors of pumpkin, cinnamon, and nutmeg with the comforting texture of French toast. This baked version is perfect for feeding a crowd, making it an excellent choice for holiday mornings or weekend brunches. Unlike traditional French toast, this recipe is prepped the night before and baked in the morning, allowing the flavors to meld and saving you time. It’s a make-ahead, family-friendly dish that balances the sweetness of pumpkin with the richness of a custardy bread pudding-like texture.

Ingredients

Scale

French Toast Casserole

1 15-18 oz loaf of stale white bread*, such as challah, French bread, or Brioche
1 1/2 cups milk
1 cup pure pumpkin, not pumpkin pie filling
5 large eggs
1/4 cup white sugar
1 tablespoon pumpkin pie spice, or make your own – see recipe notes
2 teaspoons vanilla extract

Streusel Topping

1/2 cup all-purpose flour
1/2 cup brown sugar
2 tablespoons white sugar
1 teaspoon pumpkin pie spice
1/3 cup chopped pecans
1/3 cup unsalted butter, melted

Instructions

French Toast Casserole

Lightly grease a 9×13 inch (23 x 33 cm) glass baking pan.
Cut the loaf of bread into small cubes or rip into pieces with your hands. Place the bread in the prepared pan.
In a large bowl, whisk together the milk, pumpkin puree, eggs, sugar, pumpkin spice and vanilla extract.
Pour the pumpkin mixture over the bread and gently stir (if needed) to ensure that the bread is evenly coated.

Streusel Topping

In a medium bowl stir together the flour, brown sugar, white sugar, pumpkin pie spice and chopped pecans.
Stir in the melted butter.

If Baking Immediately

Preheat the oven to 350F (180C) degrees.
Sprinkle/crumble the streusel over the French toast casserole.
Cover the pan with aluminum foil and bake for 40 minutes covered. Then remove the foil and continue baking for 15-20 minutes, or until an inserted toothpick comes out clean.

If Baking the Next Morning

Cover the pan with aluminum foil and place in the fridge overnight.
Cover the bowl of streusel with plastic wrap and place in the fridge.
When ready to bake, remove from the fridge and preheat the oven to 350F (180C) degrees.
Sprinkle the streusel over the French toast casserole.
Bake covered with aluminum foil for 40 minutes, then remove the foil and continue baking for 15-20 minutes.

Notes

Make-Ahead Friendly: This dish is perfect for prepping the night before. Assemble everything, cover it, and refrigerate overnight. In the morning, simply pop it in the oven for a warm, delicious breakfast without the hassle of cooking first thing in the morning.
Bread Selection: Day-old or stale bread is crucial for this recipe. Soft breads like brioche, challah, or French bread are recommended because they hold up well after soaking in the custard, absorbing the liquid without becoming too mushy.
Pumpkin Puree: You can use either canned or homemade pumpkin puree. Be sure to avoid pumpkin pie filling, which contains added sugar and spices. Homemade pumpkin puree should be well-drained to avoid adding extra moisture to the bake.
Spices and Sweeteners: Classic fall spices like cinnamon, nutmeg, and pumpkin pie spice bring warmth and depth to the dish. Brown sugar and maple syrup provide natural sweetness, but feel free to adjust based on your taste or dietary needs.
Soaking Time: Allowing the bread to soak in the custard is key to achieving the right texture. A quick 30-minute soak will work in a pinch, but for the best results, let it sit overnight in the refrigerator.
Customizations: Add-ins like chopped nuts (pecans or walnuts), raisins, cranberries, or even chocolate chips can add texture and flavor. You can also make dairy-free or gluten-free versions by substituting milk and bread with alternatives.
Serving: Serve with maple syrup, powdered sugar, whipped cream, or even a scoop of ice cream for a dessert-like breakfast. Pair with fresh fruit or savory sides like bacon or sausage for a balanced meal.
Storage and Reheating: Leftovers store well in the fridge for 3-4 days. To reheat, use the oven for the best texture or a microwave for a quick fix. The bake also freezes well for up to two months; thaw overnight in the fridge and reheat before serving.