Pumpkin Spice French Toast Casserole is a cozy, sweet breakfast treat that brings together soft bread soaked in a cinnamon and pumpkin-spiced custard. It’s topped with a crunchy, buttery streusel that adds just the right amount of texture and warmth. This dish fills the kitchen with the scent of fall, making it perfect for cooler mornings or special weekend brunches.
I love making this casserole the night before so it can soak up all those pumpkin and spice flavors. When it bakes in the morning, I get this amazing mix of crispy edges and soft, custardy inside. It feels like a hug on a plate! A quick sprinkle of powdered sugar or a drizzle of maple syrup on top brings it all together perfectly.
This recipe is my go-to when friends come over because it’s easy to prepare ahead and feeds a crowd without much fuss. It’s a fun way to enjoy pumpkin beyond the usual pie, and it always gets compliments. I find it especially delightful when paired with a hot cup of coffee or a glass of cold milk. Everyone seems to love that lovely pumpkin spice twist in such a comforting dish.
Key Ingredients & Substitutions
Bread: Challah or brioche works best for soft, rich custard absorption. If you don’t have these, use thick-cut white bread or French bread. Day-old or slightly stale bread soaks up the custard better without turning mushy.
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling which is already sweetened and spiced. For a fresh twist, you could roast and mash fresh pumpkin if available.
Milk & Cream: Whole milk and heavy cream create a creamy custard. For a lighter version, use all milk or substitute cream with half-and-half.
Spices: Pumpkin pie spice blends cinnamon, nutmeg, ginger, and cloves, so if you don’t have it, mix your own. Cinnamon alone also works well.
Streusel Topping: The combo of flour, brown sugar, cinnamon, and cold butter is essential for that crunchy, buttery texture. You can add oats or swap walnuts for pecans or skip nuts if preferred.
How Do You Get the Bread Perfectly Soaked Without Getting Soggy?
The soaking step is key. Pour the custard mixture evenly over the bread and gently press down to ensure it soaks in. Cover and refrigerate for at least 4 hours, ideally overnight. This resting time lets the bread absorb the custard fully, creating a soft inside after baking.
- Use slightly stale bread so it holds custard better.
- Don’t skip covering the dish while it chills; this prevents drying.
- If you’re short on time, soak for at least an hour but know the texture will be firmer and less custardy.
- When baking, keep an eye so the top doesn’t brown too fast; cover loosely with foil if needed.
Equipment You’ll Need
- 9×13-inch baking dish – I like this size because it fits the bread evenly and bakes everything uniformly.
- Mixing bowls – for whisking the custard ingredients easily and thoroughly.
- Whisk – keeps the custard smooth without lumps.
- Measuring cups and spoons – for accuracy with ingredients like spices and liquids.
- Pastry cutter or fork – to cut cold butter into the streusel topping until crumbly.
- Kitchen spatula or spoon – for spreading and pressing the custard-soaked bread evenly.
- Oven – to bake the casserole until golden and set.
Flavor Variations & Add-Ins
- Swap the walnuts for pecans or almonds if you prefer a different nut flavor. Toasted nuts add extra crunch.
- Mix in a handful of raisins or dried cranberries into the bread layer for added sweetness and texture.
- Add a splash of bourbon or rum to the custard for a boozy twist that pairs beautifully with pumpkin spice.
- Use cream cheese or mascarpone as a topping or swirl into the custard before baking for a rich, creamy layer.
Pumpkin Spice French Toast Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 loaf (about 12 ounces) challah or brioche bread, cut into 1-inch cubes
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 6 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional, for topping)
For the Streusel Topping:
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1/4 cup unsalted butter, cold and cubed
For Serving:
- Whipped cream or vanilla yogurt
- Maple syrup
- Additional chopped walnuts and a sprinkle of cinnamon
Time Needed:
Plan for about 15 minutes of preparation time, at least 4 hours (or overnight) to soak the bread in the custard, and 45-50 minutes to bake. Total time is roughly 5 hours, mostly hands-off during chilling and baking.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish so the casserole won’t stick.
2. Assemble the Bread Base:
Place the cubed challah or brioche bread evenly into the prepared baking dish, spreading it out for uniform soaking.
3. Mix the Custard:
In a large bowl, whisk together the eggs, pumpkin puree, whole milk, heavy cream, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Make sure this mixture is smooth and well combined.
4. Soak the Bread:
Pour the pumpkin custard mixture evenly over the bread cubes. Press down gently to help the bread soak up all the flavor. Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for the best flavor and texture.
5. Prepare the Streusel Topping:
In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture looks like coarse crumbs.
6. Add the Streusel and Bake:
Take the casserole out of the fridge and remove the cover. Sprinkle the streusel topping evenly over the soaked bread. Bake uncovered for 45-50 minutes, or until the casserole is set in the middle and the top is golden brown and crumbly.
7. Serve and Enjoy:
Let the casserole cool for a few minutes. Serve warm topped with whipped cream or vanilla yogurt, a drizzle of maple syrup, and extra chopped walnuts and cinnamon if you like. Enjoy this comforting fall breakfast with family or friends!
Can I Use Frozen Bread for This Casserole?
Yes! Just make sure to thaw the bread completely before cubing it. Using slightly stale or day-old bread works best to soak up the custard without becoming too mushy.
Can I Prepare This Casserole the Night Before?
Absolutely! In fact, soaking the bread overnight in the custard mixture enhances the flavors and texture. Just cover it tightly and refrigerate until ready to bake.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 325°F until warmed through or microwave in short bursts to avoid drying out.
Can I Make This Recipe Dairy-Free?
Yes! Substitute the whole milk and heavy cream with your favorite dairy-free milk alternatives like almond, oat, or coconut milk. Use a dairy-free butter substitute for the streusel topping as well.
