When it comes to breakfast, there’s nothing quite like a warm, comforting casserole, especially one that brings the flavors of fall right to your table. Enter the Pumpkin French Toast Casserole: a soft, gooey, fluffy inside with a hint of pumpkin, complemented by a crispy, golden cinnamon streusel topping. It’s the kind of dish that makes both kids and adults rush to the breakfast table. And the best part? It’s incredibly easy to put together!
The morning rush is real. Between getting the kids ready for school, preparing for work, and managing a million other tasks, breakfast can sometimes feel like an afterthought. But it doesn’t have to be this way. Make-ahead breakfasts are the secret weapon of many busy households. They allow you to do the bulk of the preparation the night before, so all you have to do in the morning is bake or reheat. This not only saves precious time but also ensures that you have a delicious, homemade meal to start the day right.
And when the holiday season rolls around, with its added responsibilities and guests, these recipes are even more of a lifesaver. For more easy breakfast options, be sure to check out our breakfast category.
Why This Recipe Works
- Easy Preparation: With easy-to-find ingredients and a straightforward process, this recipe is perfect for both cooking novices and seasoned chefs.
- Flexibility: Whether it’s a regular Tuesday morning or a special holiday brunch, this casserole fits the bill.
- Universal Appeal: The gentle sweetness and familiar flavors make it a dish that everyone, from toddlers to grandparents, will love.
- Stale White Bread: This acts as the sponge that soaks up all the flavorful pumpkin goodness. If you’re caught without stale bread, a quick stint in the oven can dry out fresh slices.
- Pure Pumpkin Purée: This is the star of the show, providing that distinct autumnal flavor. If pumpkin purée is unavailable, mashed sweet potato is a worthy alternative. But do not use pumpkin pie filling as it’s too heavy.
- Pumpkin Pie Spice: This blend of spices brings warmth and a cozy feeling to every bite. If you’re out of pumpkin pie spice, a homemade mix of cinnamon, nutmeg, and a touch of cloves can come to the rescue.
- Eggs & Milk: These are the binding agents that hold everything together. For those with dietary restrictions, almond, soy, or oat milk are great alternatives.
Complete list of ingredients with quantities and instructions is located in the recipe card below
How To Make Pumpkin French Toast Casserole
- Get Ready. First, turn on your oven so it starts getting hot. Also, grab a big baking dish. You can lightly spread some butter or oil on it so nothing sticks to it later.
- Bread is Super Important for This Dish. If your bread is a day or two old, that’s perfect! If not, that’s okay too. Break it up into pieces and lay them flat in your dish. Make sure they’re spread out nicely.
- Mixing the Wet Stuff: This is the fun part! In a big bowl, mix together things like eggs, milk, pumpkin, sugar, and some spices. Stir it all up until it’s smooth. Then, pour this mix over the bread in the dish. Make sure all the bread gets some of this mix on it.
- Adding Some Crunch on Top: For a crunchy top, you’ll need to mix some flour, sugars, and butter in another bowl. It’ll look a bit like crumbs when it’s mixed right. Sprinkle this all over the top of your bread and wet mix.
- Baking Time: Put your dish in the oven and wait. As it bakes, your kitchen will start to smell really good. When the top looks golden and everything looks cooked, it’s done! Take it out, but be careful because it’s hot. Let it cool down a bit before you dig in.
- A dash of maple syrup in the wet mixture can enhance the overall sweetness and depth of flavor.
- Allow to Rest: Give the casserole a few minutes to rest after baking. This allows the flavors to meld and the texture to set just right.
- Serving: For an added touch, consider serving with a side of fresh fruit or creamy greek yogurt.
- Make Ahead: If you’re a planner, this casserole can be assembled the night before. Come morning, just bake and serve.
- Leftovers? No problem. Store in an airtight container for up to 3 days.
- Freezing: For those who like to batch-cook, this casserole can be frozen in individual portions and reheated as needed.
Frequently Asked Questions
Certainly! Whole wheat, brioche, or even challah can add a unique twist.
Swap out the eggs for a flaxseed mixture and opt for plant-based milk.
The visual cues are a golden top and a set, but slightly soft center.
Fall is here, and it’s the best time to try our Pumpkin French Toast Casserole. It’s yummy, easy to make, and perfect for cool mornings. If you make it and like it, please give it a rating and let us know what you think. Also, you can pin it so you don’t lose the recipe.
Pumpkin French Toast Casserole
- 1 15-18 oz loaf stale white bread
- 1 ½ cups milk whole or 2%
- 1 cup pure pumpkin purée
- 5 large eggs
- ¼ cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
For the Streusel Crumble Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- 5 tablespoons unsalted butter melted
- Preheat the oven to 350°F (180°C).
- Lightly grease a 9×13-inch glass baking dish.
- Cut or tear the stale bread into small pieces and evenly distribute them in the baking dish.
- In a large mixing bowl, whisk together milk, pumpkin purée, eggs, granulated sugar, pumpkin pie spice, and vanilla extract.
- Pour the pumpkin mixture over the bread, ensuring all pieces are well-coated.
- For the streusel topping: In a separate bowl, combine flour, brown sugar, granulated sugar, and pumpkin pie spice. Mix in the melted butter until the mixture resembles coarse crumbs.
- Evenly sprinkle the streusel topping over the bread mixture.
- Cover the baking dish with aluminum foil and bake for 40 minutes.
- Remove the foil and continue baking for an additional 15 minutes, or until the topping is golden brown.
- Allow to cool slightly, then slice and serve.
- Store leftovers in an airtight container at room temperature for 2-3 days.
- Enhance the flavor with a dollop of whipped cream or a drizzle of maple syrup before serving.
- Cinnamon can be used as a substitute for pumpkin pie spice if preferred.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.