Pumpkin Spice French Toast Casserole is like fall wrapped up in every bite. It’s made with thick, soft bread soaked in a cinnamon and pumpkin-spiced custard, then baked to golden perfection. The cozy flavors of pumpkin, cinnamon, nutmeg, and cloves make it feel like a warm hug on a cool morning.
I love making this casserole when I know friends or family are coming over because it’s easy to prepare ahead and everyone always asks for seconds. The smell that fills the kitchen while it’s baking is so inviting—I find myself sneaking little tastes before breakfast even starts! A sprinkle of pecans or a drizzle of maple syrup on top takes it to the next level, but it’s delicious even on its own.
One of my favorite ways to serve this is with a side of fresh fruit and a hot cup of coffee or tea. It feels special without any extra fuss, perfect for a lazy weekend or holiday morning. Every time I make this pumpkin spice French toast casserole, it brings a bit of autumn magic to the table, even if the leaves aren’t quite changing yet.
Key Ingredients & Substitutions
Bread: Brioche or challah are best because they soak up the custard but stay soft and tender. If you can’t find them, use a sturdy white bread or French bread. Avoid very soft sandwich bread—it can become mushy.
Pumpkin Puree: Use canned pumpkin puree for convenience and consistent flavor. You can swap in homemade pumpkin puree if you have some, but avoid pumpkin pie filling, which is sweetened and spiced already.
Mix of Milk & Cream: Combining whole milk and heavy cream creates a rich custard. For a lighter version, swap cream for more milk or use a plant-based milk like oat or almond.
Pumpkin Pie Spice: This is a blend of cinnamon, nutmeg, ginger, and cloves. You can make your own by mixing these spices or use just cinnamon and nutmeg if that’s what you have on hand.
Chopped Nuts: Walnuts or pecans add crunch and flavor on top. If you’re nut-free, try toasted oats or seeds like pumpkin seeds to keep that crisp texture.
How Do I Get the Bread Perfectly Soaked Without Getting Soggy?
The secret is soaking the bread in the custard mix long enough to absorb flavor but not so long it turns mushy. Here’s how I do it:
- Pour the custard evenly over the bread and press gently with a spatula to help it soak through all the cubes.
- Cover the dish with foil and refrigerate for at least 4 hours or overnight. This resting time lets the bread soak evenly.
- When ready to bake, top with the nut and sugar mix to add texture and help form a golden crust.
- Bake uncovered so the top crisps up nicely but the inside stays soft and custardy.
Patience during soaking and baking really makes the difference between a custardy casserole and one that’s soggy or dry. I recommend a trial run if you’re new to this recipe!
Equipment You’ll Need
- 9×13 inch baking dish – I like a standard size because it cooks evenly and fits well in the oven.
- Mixing bowls – for whisking the custard ingredients and topping mix, easy to clean and handle.
- Whisk – keeps the custard smooth and helps incorporate spices evenly.
- Measuring cups and spoons – essential for accurate ingredient portions.
- Foil – to cover the casserole while soaking in the fridge, keeps it moist and allows flavors to meld.
- Oven – obviously! A reliable oven helps you bake it to perfect golden brown.
Flavor Variations & Add-Ins
- Use cream cheese or mascarpone in the custard for an extra creamy, tangy flavor.
- Swap walnuts or pecans for toasted oats or pumpkin seeds if you prefer a nut-free crunch.
- Add a splash of bourbon or caramel liqueur to the custard for a boozy twist, great for adult brunches.
- Top with a sprinkle of crushed graham crackers or streusel for a crumbly topping that adds texture.
How to Make Pumpkin Spice French Toast Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 loaf (about 12 oz) brioche or challah bread, cut into cubes
- 1 cup canned pumpkin puree
- 8 large eggs
- 1 ¾ cup whole milk
- ½ cup heavy cream
- ¾ cup brown sugar, packed
- 1 tbsp vanilla extract
- 2 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, cloves)
- ¼ tsp salt
Topping:
- 1 cup chopped walnuts or pecans
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
To Serve:
- Whipped cream
- Maple syrup
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, with the bread soaking for at least 4 hours or overnight in the fridge. Baking time is around 45-55 minutes, so plan ahead to enjoy this comforting dish fresh from the oven.
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch casserole dish to prevent sticking and make cleanup easier.
2. Arrange the Bread:
Place the cubed bread evenly in the greased casserole dish. This forms the base of your casserole.
3. Make the Pumpkin Custard:
In a large bowl, whisk together the eggs, pumpkin puree, whole milk, heavy cream, brown sugar, vanilla extract, pumpkin pie spice, and salt. Keep whisking until the mixture is smooth and well combined.
4. Soak the Bread:
Pour the pumpkin custard evenly over the bread cubes. Gently press the bread down with a spatula or your hands to help the custard soak into every piece. Cover the dish tightly with foil and refrigerate for at least 4 hours or overnight. This soaking step helps the flavors meld and the bread soak up the custard perfectly.
5. Prepare the Topping:
Before baking, mix the chopped nuts, granulated sugar, and ground cinnamon in a small bowl. Sprinkle this mixture evenly over the soaked bread for a sweet, crunchy topping.
6. Bake the Casserole:
Remove the foil and bake the casserole in the preheated oven for 45-55 minutes. The top should be golden brown and the custard set in the middle. You can test doneness by inserting a toothpick; it should come out mostly clean.
7. Cool and Serve:
Take the casserole out of the oven and allow it to cool slightly. Serve warm topped with a dollop of whipped cream and a generous drizzle of maple syrup for that classic fall flavor and sweetness.
Can I Use Frozen Bread for This Casserole?
Yes! Just make sure to thaw the bread completely before using. Leaving it out at room temperature for a few hours or thawing overnight in the fridge works best to avoid any excess moisture.
Can I Prepare This Casserole Ahead of Time?
Absolutely! In fact, preparing it the night before and letting it soak in the fridge overnight helps the flavors develop and the bread absorb the custard perfectly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep it moist and delicious.
What Can I Use Instead of Nuts for the Topping?
If you’re allergic or prefer no nuts, try substituting with toasted oats, pumpkin seeds, or a streusel topping made from flour, sugar, and butter for a crunchy texture.