Pumpkin French Toast Casserole

This easy pumpkin French toast casserole takes all the morning work out of breakfast and brunch. A delicious, fall flavored casserole can be assembled the night before so all you have to do the next morning is pop it in the oven and enjoy.

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Most weekends, my fabulous husband takes the title of official pancake flipper and breakfast maker.

I am a hot useless mess before I drink my morning coffee.

But occasionally, I like to feel like I bring something to the breakfast table.

So when it’s my turn to make weekend breakfast, I make things that take the labor intensive parts out of classics like French toast.

This baked pumpkin French toast is a variation on my other make ahead French toast casserole.

It requires the same classic ingredients: milk, eggs, bakery bread in chunks.

But it adds in pumpkin, pumpkin pie spice, and cinnamon.

And the result? Warm, cozy pumpkiny goodness that can be made ahead of time.

Ingredients and Kitchen Supplies

Here’s what you need to make pumpkin French toast casserole:

• Bakery Bread – You can use French bread, ciabatta, Italian, or your favorite bakery bread for this.
• Eggs – Eggs help to hold it altogether and give it some structure.
• Half and Half – You could use regular milk, light cream, homemade pumpkin spice creamer, or store-bought pumpkin spice creamer.
• Pumpkin Puree – You want to avoid the pumpkin pie filling.
• Brown Sugar – You’ll need some to mix in and some for the topping.
• Spices – You’ll need both cinnamon and pumpkin pie spice.
• Melted Butter – You can use salted or unsalted, but we tend to use unsalted.

You do not need any kitchen equipment to make pumpkin French toast casserole.

However, you will need a deep baking dish.

How to Make Pumpkin French Toast Casserole

1. Prepare the bread.

Cut your loaf of bread into roughly 1 inch cubes.

Put the bread cubes inside a 9×13 or 3 quart casserole dish that has been liberally buttered or sprayed with nonstick spray.

Set aside.

2. Prepare the wet ingredients.

In a separate bowl, beat together the eggs, half of the brown sugar, the pumpkin puree, half and half, and spices until thoroughly combined.

Pour over the bread to evenly coat.

Cover with aluminum foil and refrigerate at least 4 hours but overnight is better.

3. Bake the casserole.
When you are ready to bake, remove from fridge, uncover, and preheat oven to 400.

Melt 6 tablespoons of butter in the microwave and pour evenly over top of the casserole.

Sprinkle the remaining brown sugar evenly on top of the casserole before placing in the oven.

Bake at 400 for 30 minutes.

Top as desired. Enjoy!

Serving

Pumpkin French toast casserole is a filling breakfast that you can pretty much make the night before.

It also makes an delectable choice for brunch.

Serve with your favorite French toast toppings, like:

• syrup
• whipped cream
• caramel sauce
• vanilla ice cream
• freshly chopped nuts
• cinnamon coated nuts

Storing

Pumpkin French toast works really well as a make ahead meal – both in letting it sit overnight and for serving leftovers all week long.

To store, place cooked pumpkin French toast in an air tight container and store in the fridge for about 3 to 5 days.

To reheat, place in a serving in the microwave and reheat for a few seconds.

You can freeze individual servings of the casserole for up to 6 months.

To reheat frozen french toast, allow it to thaw overnight in the fridge and then microwave for a few seconds until heated through.

Tips and Tricks

• Get the prep done the night before! This pumpkin French toast casserole is the best when the bread has soaked for more than 6 hours.
• Don’t skimp on drizzling the butter and brown sugar on top. It makes a lovely caramely topping that is just perfect with these fall flavors.
• Feel free to add nuts to the the topping. Chopped pecans or walnuts would be insanely delicious on this, but we omitted them because I was trying to make this something my daughter would eat.
• If you don’t want to use half and half, you could add even more flavor by subbing in pumpkin spice creamer.

Looking for other easy breakfast ideas? Try these:

• Shortcut Skillet Blueberry Baked Pancake
• Easy Baked French Toast Casserole
• Baked Apple Pancake
• Crock Pot Apple Pie Oatmeal
• Nutella Hot Coffee
• Baked Pumpkin Oatmeal
• Pumpkin Spice Chai Latte
• How to Cook Bacon in a Convection Oven

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Pumpkin French Toast Casserole

A warming, cozy make ahead pumpkin French toast casserole is the perfect make ahead fall breakfast. A delicious breakfast or brunch treat, great for Thanksgiving or Christmas morning breakfast this pumpkin French toast casserole requires no prep on the morning of. Simply make ahead the night before and pop it in the oven prior to serving.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Inactive Time: 6 hours hours

Total Time: 6 hours hours 35 minutes minutes

Course: Breakfast

Cuisine: American

Keyword: French toast pumpkin casserole, pumpkin French toast casserole

Servings: 8 people

Calories: 318kcal

Author: Jenna

Equipment

• 1 9×13 Baking Dish

Ingredients

• 1 loaf French bread (not the skinny loaves but a thicker loaf)
• 6 large eggs
• 1 cup half and half
• 1 cup pumpkin puree (not pumpkin pie filling)
• 3/4 cupc brown sugar (divided)
• 2 teaspoons cinnamon
• 2 teaspoons pumpkin pie spice
• 6 tablespoons butter (melted)

Instructions

• Cut the loaf of bread into 1 inch cubes.
• Put bread cubes inside a 9×13, 3 quart casserole dish that has been liberally buttered or sprayed with nonstick spray. Set aside.
• In a separate bowl, beat together 6 eggs, half of the brown sugar, the pumpkin, half and half, and spices until thoroughly combined.
• Pour over the bread evenly.
• Cover with aluminum foil and refrigerate at least 4 hours but overnight is better.
• When you are ready to bake, remove from fridge, uncover, and preheat oven to 400.
• Melt 6 tbs of butter in the microwave and pour evenly over top of the casserole.
• Sprinkle the remaining brown sugar evenly on top of the casserole.
• Bake at 400 for 30 minutes. Top as desired. Enjoy!

Video

Notes

Feel free to substitute Pumpkin Spice coffee creamer for half and half or make your own pumpkin spice coffee creamer.

Nutrition

Serving: 1cup | Calories: 318kcal | Carbohydrates: 31g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 173mg | Sodium: 442mg | Potassium: 221mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5341IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 3mg

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