This Pumpkin Spice French Toast Casserole is a perfect fall morning treat that’s both sweet and cozy. It’s made with thick slices of bread soaked in a creamy custard flavored with warm pumpkin spice, then baked until golden and fluffy. The hints of cinnamon, nutmeg, and cloves fill the air and make your kitchen smell like autumn.
I love making this casserole because it’s easy to prepare the night before and just pop it in the oven in the morning. It’s one of those recipes that everyone in my family looks forward to when the weather starts to cool down. Plus, the soft pumpkin flavor mixed with the crispy edges of the toast is just the right balance of comforting and delicious.
My favorite way to serve this is with a drizzle of maple syrup and a sprinkle of powdered sugar. Sometimes I add a handful of chopped nuts or even a dollop of whipped cream for a little extra treat. It’s the kind of breakfast that feels special but doesn’t take all morning to make, perfect for weekend brunch or holiday mornings with friends and family.
Key Ingredients & Substitutions
Bread: Day-old brioche or challah is ideal because it soaks up the custard without falling apart. If you don’t have either, thick slices of French bread or Texas toast work well too.
Pumpkin Puree: Use canned pumpkin puree for ease, but homemade works great if you prefer fresh. Avoid pumpkin pie filling since it has added sugar and spices.
Milk & Cream: Whole milk and heavy cream make the custard rich and creamy. For a lighter version, try using just milk or swap cream for half-and-half.
Pumpkin Pie Spice: This blend adds warm flavor. If you don’t have it ready-made, mix cinnamon, nutmeg, cloves, and ginger in the amounts listed in the recipe.
How Do You Make Sure the Bread Soaks Up the Custard Perfectly?
Getting the bread nicely soaked is key for tender, flavorful French toast casserole. Here’s what I do:
- Use bread that’s at least a day old, so it holds up without turning mushy.
- After mixing the custard, pour it evenly over the bread and gently press the cubes down to help them absorb the liquid.
- Cover tightly and refrigerate for at least 1 hour, or overnight if possible. This resting time lets the bread fully soak up the custard flavors.
- Before baking, allow the casserole to come to room temperature for about 10 minutes. This helps it cook evenly.
These steps make sure every bite is soft inside yet holds its shape after baking.
Equipment You’ll Need
- 9×13-inch baking dish – I prefer this size because it’s just right for even baking and easy serving.
- Mixing bowls – you’ll whisk the custard ingredients here; a large one makes blending simple.
- Whisk – helps combine everything smoothly without lumps.
- Measuring cups and spoons – to measure ingredients accurately, ensuring great flavor.
- Aluminum foil – covers the casserole to keep it moist while it soaks in the fridge.
- Oven – for baking your casserole until golden and set.
Flavor Variations & Add-Ins
- Add chopped nuts like pecans or walnuts on top before baking for crunch and extra flavor.
- Stir in mini chocolate chips or diced apples for added sweetness and texture.
- Replace the pumpkin with apple sauce or mashed sweet potatoes for a different but cozy twist.
- Use maple-flavored syrup or add a splash of bourbon to the custard for richer, more complex flavors.
How to Make Pumpkin Spice French Toast Casserole
Ingredients You’ll Need:
Bread:
- 1 loaf (about 1 pound) day-old brioche or challah bread, cut into large cubes
Custard Mix:
- 1 cup pumpkin puree (canned or homemade)
- 6 large eggs
- 1 ½ cups whole milk
- ½ cup heavy cream
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ground cloves, ¼ tsp ginger)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For Garnish & Serving:
- Powdered sugar, for dusting
- Maple syrup, for serving
- Whipped cream (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus at least 1 hour to soak in the fridge (overnight is best!). Baking takes about 50-55 minutes, and resting a few minutes before serving makes it perfect.
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to keep the casserole from sticking.
2. Layer the Bread:
Place the cubed bread evenly in the prepared baking dish, making sure it fills the pan nicely for even soaking.
3. Mix the Custard:
In a large bowl, whisk together pumpkin puree, eggs, whole milk, heavy cream, sugar, vanilla, pumpkin pie spice, cinnamon, and salt until smooth and well blended.
4. Soak the Bread:
Pour the custard mixture evenly over the bread cubes. Gently press down on the bread with a spatula or your hands so it absorbs the liquid well. Cover tightly with aluminum foil and refrigerate for at least 1 hour, or overnight for best flavor and texture.
5. Bake the Casserole:
When ready, take the casserole out of the fridge and let it sit at room temperature for about 10 minutes. Bake covered with foil for 30 minutes. Remove the foil, then bake for another 20-25 minutes until the top is golden brown and the custard is set.
6. Serve and Enjoy:
Let the casserole rest 5-10 minutes before serving. Dust with powdered sugar, add a dollop of whipped cream if you like, and drizzle generously with warm maple syrup. Serve warm and enjoy your cozy, spicy pumpkin French toast casserole!
Can I Use Frozen Bread for This Casserole?
Yes! Just make sure to thaw the bread completely before cubing it. Using day-old bread still works best for soaking up the custard without getting too soggy.
Can I Prepare This the Night Before?
Absolutely! In fact, refrigerating the casserole overnight helps the bread absorb more custard, resulting in a more flavorful and tender dish. Just bake it straight from the fridge in the morning.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through.
Can I Make This Recipe Dairy-Free?
Yes! Swap the whole milk and heavy cream for your favorite plant-based milk like almond or oat milk and a dairy-free cream substitute. The texture might be slightly different but still delicious.