Overnight Pumpkin French Toast Casserole is a cozy breakfast treat that combines soft, custardy bread soaked in pumpkin and warm spices like cinnamon and nutmeg. This dish is all about that sweet pumpkin flavor mingling with gooey, baked French toast—perfect for those chilly mornings when you want something comforting without a lot of fuss.
I love making this casserole the night before and letting it soak up all the pumpkiny goodness while I sleep. It feels like a little gift waiting for me in the morning. Adding a sprinkle of brown sugar and a drizzle of maple syrup at the end makes it even better. I find that using thick slices of bread, like challah or brioche, really makes the dish hold together nicely and soak up all those flavors.
This casserole is a crowd-pleaser, especially during the holidays or weekend brunches. I like serving it straight from the oven with a side of fresh fruit or a dollop of whipped cream. It’s one of those meals that fills the whole kitchen with that warm, inviting pumpkin scent, and honestly, it makes waking up a little more exciting.
Key Ingredients & Substitutions
Bread: Thick, sturdy bread like challah or brioche works best because it soaks up the custard without falling apart. If you can’t find those, a good quality white bread will do. Stale or day-old bread is even better for soaking.
Pumpkin Puree: Use canned pumpkin puree for smooth texture and consistent flavor. Avoid pumpkin pie filling, because it’s sweetened and spiced already. You can swap in sweet potato puree for a different but tasty twist.
Milk: Whole milk or half-and-half gives richness. For dairy-free, almond or oat milk are great substitutes. Choose unsweetened versions to control the sweetness.
Spices: Cinnamon and nutmeg are key for that classic pumpkin flavor. A pinch of ground ginger adds warmth but is optional. Freshly ground spices will have a stronger, fresher taste.
Pecans: These add a nice crunch and nutty flavor. You can replace with walnuts or skip nuts if you have allergies or prefer a nut-free dish.
How Do I Get the Bread Perfectly Soaked but Not Soggy?
The secret is letting the casserole sit overnight so the bread can absorb the pumpkin custard fully. Here’s how to nail it:
- Cut bread into even cubes, about 1 inch. This size soaks well without turning mushy.
- Mix the custard ingredients until smooth to coat each piece evenly.
- Press the bread gently with your spatula after pouring custard—this encourages all cubes to soak up the liquid.
- Cover tightly and refrigerate for at least 6 hours, preferably overnight. This slow soak lets the flavors meld and keeps the texture just right.
- Don’t rush to bake it right after mixing, or the custard won’t fully absorb, leading to dry or uneven spots.
Equipment You’ll Need
- 9×13-inch baking dish – I recommend this size because it’s perfect for holding all the bread and custard comfortably.
- Mixing bowls – for whisking together the custard ingredients; a large one makes this process easier.
- Whisk – helps combine everything smoothly and quickly.
- Measuring cups and spoons – for accuracy with ingredients like spices, sugar, and liquids.
- Plastic wrap or foil – keeps the casserole covered and helps it soak overnight without drying out.
- Oven – for baking the casserole — make sure you have enough space around it for even heat.
Flavor Variations & Add-Ins
- Swap pecans with walnuts or chopped almonds for a different nut flavor and crunch.
- Mix in chocolate chips or white chocolate chunks to turn it into a richer dessert-like breakfast.
- Add a dash of ground ginger or allspice for a spicier kick that enhances the fall flavors.
- Top with sliced bananas or apple slices before baking for extra fruitiness and texture.
Overnight Pumpkin French Toast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 loaf of thick bread (challah, brioche, or white bread), cut into 1-inch cubes (about 8 cups)
- 1 cup canned pumpkin puree
- 6 large eggs
- 2 1/2 cups whole milk or half-and-half (can substitute with almond or oat milk)
- 3/4 cup brown sugar, packed
- 1/4 cup maple syrup (plus extra for serving)
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/2 teaspoon salt
- 1 cup chopped pecans (plus extra for topping)
- Butter or nonstick spray (for greasing the baking dish)
- Powdered sugar, for garnish
- Whipped cream or vanilla yogurt, for serving (optional)
Time You’ll Need:
Prepare this dish with about 20 minutes of active prep time, then refrigerate it overnight (or at least 6 hours) so the bread soaks up all those delicious pumpkin flavors. When you’re ready to eat, allow 45-55 minutes for baking, plus about 5-10 minutes to cool before serving.
Step-by-Step Instructions:
1. Prepare the Bread
Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Spread the bread cubes evenly across the dish so every piece is ready to soak up the custard.
2. Make the Pumpkin Custard
In a large bowl, whisk together the eggs, pumpkin puree, milk, brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, ginger (if you’re using it), and salt. Whisk until smooth and fully combined.
3. Assemble the Casserole
Pour the pumpkin custard mixture evenly over the bread cubes. Press down gently with a spatula to help the bread soak up the liquid. Then sprinkle the chopped pecans in an even layer on top.
4. Refrigerate Overnight
Cover the baking dish tightly with foil or plastic wrap. Refrigerate for at least 6 hours, preferably overnight, so the bread absorbs all the custard and flavors.
5. Bake
When you’re ready to cook, preheat your oven to 350°F (175°C). Remove the casserole from the fridge and take off the cover. Bake uncovered for 45-55 minutes, until the custard is set and the top turns a golden brown color.
6. Serve and Enjoy
Let the casserole cool for 5-10 minutes. Serve warm with a dollop of whipped cream or vanilla yogurt, a sprinkle of extra pecans, a light dusting of powdered sugar, and a drizzle of maple syrup. Enjoy your cozy pumpkin treat!
Can I Use Day-Old or Stale Bread for This Casserole?
Absolutely! Day-old or slightly stale bread soaks up the custard better without becoming too mushy, making it ideal for this recipe.
Can I Substitute the Milk?
Yes! Whole milk or half-and-half gives a rich custard, but you can use almond, oat, or any other plant-based milk for a dairy-free option. Just use unsweetened varieties to control sweetness.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Add Other Mix-Ins?
Definitely! Try adding chocolate chips, dried cranberries, or sliced apples before baking for extra flavor and texture.