Name: Irresistible Pumpkin French Toast Casserole for 10 Perfect Servings
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 loaf brioche or challah bread, cubed (about 10 cups); 6 large eggs; 1¾ cups milk (whole or 2%); 1 cup canned pumpkin purée; ½ cup brown sugar; ¼ cup granulated sugar; 1½ tsp pumpkin pie spice; 1 tsp ground cinnamon; 2 tsp vanilla extract; Pinch of salt; ½ cup chopped pecans; ¼ cup all-purpose flour; ¼ cup brown sugar; ½ tsp cinnamon; 4 tbsp butter, melted

Jump to Recipe

Oh, the smell of pumpkin spice in the morning! There’s nothing quite like waking up to the cozy aroma of this Pumpkin French Toast Casserole baking in the oven. It’s my absolute favorite way to celebrate fall weekends and holiday mornings. What makes this recipe so special? You can prep it the night before (perfect for lazy Sundays or when you’ve got company coming), and it turns basic ingredients into something magical—custardy brioche soaked in pumpkin-spiced goodness with that irresistible crunchy pecan topping. I’ve been making this for years, and it never fails to disappear fast at brunch gatherings. The secret’s in that perfect balance—sweet but not too sweet, pumpkiny but not overwhelming, and so delightfully comforting you’ll want to make it all season long.

Why You’ll Love This Pumpkin French Toast Casserole

Trust me, this isn’t just another breakfast recipe—it’s a total game-changer for cozy mornings. Once you try it, you’ll understand exactly why it’s become my go-to for every fall gathering and lazy weekend. Here’s what makes it so special:

Make-ahead magic: You can prepare everything the night before! Just pop it in the fridge, and in the morning, all you do is add the topping and bake. No fuss, no stress—perfect for holidays when you want to actually enjoy your company.
Cozy fall flavors: It’s like autumn in a baking dish! The pumpkin spice, cinnamon, and warm pumpkin purée create the most incredible aroma that’ll make your whole house smell amazing.
Total crowd-pleaser: I’ve served this to everyone from picky toddlers to foodie friends, and it always gets rave reviews. It’s that perfect balance of special enough for holidays but easy enough for regular weekends.
Perfect texture combo: You get that creamy, custardy interior from the soaked brioche paired with the crunchy, buttery pecan topping—it’s textural heaven in every bite.
Just the right sweetness: Unlike some breakfast bakes that are dessert-level sweet, this one hits that perfect spot where it feels indulgent but won’t leave you in a sugar coma by 10 AM.

Seriously, this pumpkin french toast casserole checks all the boxes—it’s easy, delicious, and always feels like a special treat!

Ingredients for Pumpkin French Toast Casserole

Gathering your ingredients is the first step to pumpkin-spiced bliss! Here’s everything you’ll need to make this dreamy breakfast casserole. I’ve organized them so you can easily check things off as you go. One quick tip before we start – measure everything out first (yes, like they do on cooking shows!) because once that bread starts soaking, you’ll want to work quickly.

For the French Toast Base:

1 loaf brioche bread, cubed (about 10 cups) – That rich, buttery brioche makes all the difference! Challah works great too if that’s what you have. Just stay away from sandwich bread – it’ll get too mushy.
6 large eggs – Room temperature eggs blend into the custard much smoother, so take ’em out when you start prepping.
1¾ cups whole milk – Or 2% milk works fine, but whole milk gives that extra richness we love.
1 cup canned pumpkin purée – NOT pumpkin pie filling! Look for 100% pure pumpkin. And give the can a good stir first – it separates in storage.

The Flavor Makers:

½ cup packed dark brown sugar – This adds that wonderful molasses depth.
¼ cup granulated sugar – The white sugar balances everything out.
1½ tsp pumpkin pie spice – My secret? Sometimes I add an extra ½ tsp because I’m a spice lover!
1 tsp ground cinnamon – Can’t have French toast without it!
2 tsp pure vanilla extract – Splurge on the good stuff here – imitation vanilla just won’t do.
Pinch of salt – Just a tiny pinch to make all the flavors pop.

For That Irresistible Pecan Topping:

½ cup chopped pecans – Walnuts work in a pinch, but pecans are my favorite with pumpkin.
¼ cup all-purpose flour – Helps create that perfect crumbly texture.
¼ cup brown sugar – More of that delicious molasses flavor.
½ tsp cinnamon – Because more cinnamon is always better.
4 tbsp (½ stick) butter, melted – The glue that holds this magical topping together!

See? Nothing too fancy – just simple ingredients that come together to make something truly special. Now let’s get mixing!

How to Make Pumpkin French Toast Casserole

Now for the fun part! Making this pumpkin french toast casserole is easier than you think – just follow these simple steps, and you’ll have a golden, pumpkin-spiced masterpiece in no time. The key is letting that bread soak up all that delicious custard, so don’t rush this part. Trust me, the waiting is the hardest part!

Prep the Bread and Soak

First things first – grab your favorite 9×13″ baking dish and give it a good greasing with butter or nonstick spray. You don’t want any of that yummy pumpkin goodness sticking to the pan!

Take your cubed brioche and spread it evenly in the dish. Don’t pack it too tight – you want little nooks and crannies for the custard to seep into. Now, in a large bowl, whisk together your eggs, milk, pumpkin purée, both sugars, spices, vanilla, and that pinch of salt until it’s smooth and gorgeous pumpkin-colored.

Here’s the important part – slowly pour that heavenly mixture over your bread cubes. Use a spatula to gently press down on the bread, helping it soak up all that liquid gold. You’ll see it start to drink it up right away – that’s a good sign! Cover it with foil and let it sit for at least 30 minutes. If you’re doing the overnight version (my personal favorite), just pop it in the fridge now. The longer it soaks, the more custardy and delicious it gets!

Make the Topping

While your casserole is soaking, let’s make that irresistible pecan topping. It’s so simple – just mix together the chopped pecans, flour, brown sugar, and cinnamon in a small bowl. Then drizzle in that melted butter and stir until it forms little clumps. I like to use my fingers to break up any big chunks – you want nice, even crumbles.

Pro tip: If you’re making this ahead, you can prepare the topping separately and store it in a baggie in the fridge. That way, when you’re ready to bake, all you do is sprinkle it on top!

Bake to Perfection

Alright, time to bake! Preheat your oven to 350°F (175°C) – this gives the casserole time to come slightly closer to room temp while the oven heats up, which helps it bake more evenly.

If you refrigerated your casserole, take it out now and let it sit for about 10 minutes while the oven preheats. Sprinkle that delicious pecan topping evenly over the top – don’t be shy with it! Bake uncovered for 45-50 minutes. You’ll know it’s ready when the top is golden brown, the edges are slightly crispy, and the center is set (no jiggly spots!).

Let it cool for about 5-10 minutes before serving – this helps everything set up perfectly. Then dig in and enjoy the pumpkin-spiced magic you’ve created!

Tips for the Best Pumpkin French Toast Casserole

After making this pumpkin french toast casserole more times than I can count (and learning from a few oops moments!), I’ve picked up some foolproof tricks that guarantee perfection every time. These little touches make all the difference between good and absolutely-can’t-stop-eating-it amazing!

Overnight soaking is magic

If you’ve got the time, letting this beauty soak overnight is the way to go. The bread absorbs every bit of that pumpkin custard, turning each bite into creamy, dreamy perfection. Just cover it tightly with foil before refrigerating – no peeking until morning! When you’re ready to bake, let it sit on the counter for 10 minutes while the oven preheats.

Cube your bread evenly

Here’s a lesson I learned the hard way – uneven bread cubes mean uneven soaking! Aim for 1-inch pieces, and don’t go smaller than ¾ inch. Too big and they won’t soak properly; too small and they’ll turn mushy. I like to tear some pieces by hand for texture, but keep them roughly the same size.

Watch for overbrowning

That pecan topping can go from golden to burnt surprisingly fast! If you notice it browning too quickly (usually around the 30-minute mark), loosely tent some foil over the top. And rotate your pan halfway through baking – oven hotspots are real!

Serve it warm

This casserole is best served warm, not piping hot. Let it rest for 5-10 minutes after baking – this helps the custard set so you get clean slices. If it cools too much, just pop individual portions in the microwave for 15-20 seconds. The smell alone will have everyone gathered around the kitchen!

The bread matters

Stale bread works better than fresh – it soaks up the custard without falling apart. If your brioche is fresh, leave the cubes out uncovered for a few hours or toast them lightly first. Day-old challah or even croissants make fabulous substitutes if you’re feeling fancy!

Follow these simple tips, and you’ll have the most incredible pumpkin french toast casserole that’ll make everyone think you’re a professional brunch chef. Not that I’ll tell them how easy it really is!

Variations and Serving Ideas

One of the best things about this pumpkin french toast casserole is how easily you can make it your own! Over the years, I’ve played around with all sorts of fun twists – here are my favorite ways to mix it up when I’m feeling creative or need to accommodate different tastes.

Nutty Variations

While pecans are my go-to, walnuts make a delicious substitute with their earthy flavor. For nut-free versions, try toasted pumpkin seeds – they give that same satisfying crunch! My cousin swears by using crushed gingersnaps in the topping instead of nuts (just reduce the sugar since the cookies are sweet).

Dairy-Free Delight

Got lactose-sensitive guests? No problem! I’ve successfully used almond milk or oat milk instead of regular milk – just make sure it’s unsweetened. For the butter in the topping, coconut oil works beautifully (use refined if you don’t want coconut flavor). The texture comes out just as rich and delicious!

Bread Swaps

While brioche is heavenly, day-old croissants make an insanely decadent version (reduce the sugar slightly since they’re sweeter). For a heartier twist, try sourdough – its tang plays nicely with the pumpkin. And during the holidays, I sometimes use panettone cubes for a festive touch!

Serving Suggestions

Now for the fun part – toppings! Warm maple syrup is classic, but try bourbon-infused syrup for adult brunches. A dollop of whipped cream with a sprinkle of cinnamon takes it over the top. For something different, I love serving it with a side of vanilla yogurt or even pumpkin butter. And don’t forget the coffee – this casserole pairs perfectly with a pumpkin spice latte or strong black coffee to balance the sweetness.

The possibilities are endless – that’s why this recipe never gets old in my kitchen. Whether you stick to the classic or try one of these twists, you’re in for a treat!

Storing and Reheating Pumpkin French Toast Casserole

Here’s the beautiful thing about this pumpkin french toast casserole – it’s just as delicious the next day (if there are any leftovers, that is!). I’ve become a bit of an expert at storing and reviving it since my family always begs me to make extra. Here’s how to keep it tasting fresh and fabulous:

Fridge Storage

First, let your casserole cool completely – about an hour should do it. Then cover it tightly with foil or transfer leftovers to an airtight container. It’ll keep beautifully in the fridge for up to 3 days. Pro tip: Store any leftover topping separately to keep it crunchy!

Reheating Like a Pro

For single servings, the microwave works fine – about 30 seconds on high does the trick. But if you want that just-baked magic, the oven is my go-to. Cover with foil and reheat at 300°F (150°C) for 15-20 minutes until warmed through. If the topping needs crisping up, remove the foil for the last 5 minutes.

Freezing for Future Cravings

Yes, you can freeze this casserole! I like to portion it into individual servings first. Wrap each piece tightly in plastic wrap, then foil, and freeze for up to 2 months. To reheat, thaw overnight in the fridge, then warm in the oven – no need to unwrap until it’s thawed. The texture stays surprisingly good!

One last tip: If you know you’ll be freezing some, you might want to go a little lighter on the topping before baking – it can get soggy when frozen and reheated. Just make some fresh topping when you’re ready to serve for that perfect crunch.

Pumpkin French Toast Casserole FAQs

After sharing this recipe with so many friends, I’ve gotten all sorts of great questions! Here are the answers to the ones that come up most often – consider this your cheat sheet for pumpkin french toast casserole success.

Can I use fresh pumpkin instead of canned?

You absolutely can, but here’s the thing – canned pumpkin gives more consistent results because it’s less watery. If using fresh, roast or steam it first, then puree and drain in a fine mesh strainer for at least an hour. You’ll need about 1¼ cups fresh purée to replace the canned since it’s less concentrated. Honestly though? I keep canned pumpkin in my pantry year-round just for this recipe!

How do I prevent a soggy casserole?

Ah, the sogginess struggle! Three tricks: 1) Use slightly stale bread (day-old is perfect), 2) Don’t oversoak – 30 minutes to overnight is ideal, and 3) Make sure your oven is fully preheated before baking. If your casserole still seems wet, bake it 5-10 minutes longer uncovered – just watch that topping doesn’t burn!

Can I make this without eggs?

I’ve tried it with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and while it works, the texture isn’t quite as custardy. If you’re egg-free, I’d recommend adding an extra ¼ cup pumpkin and reducing the milk slightly. It won’t be identical, but still delicious! Let me know if you find a better substitute – I’m always experimenting.

Is this pumpkin spice morning bake good for a crowd?

Are you kidding? It’s perfect for feeding a crowd! I regularly double the recipe for holiday breakfasts – just use two 9×13″ pans (or one huge roasting pan if you’ve got one). The baking time might increase by 10-15 minutes. Pro tip: Set out small bowls of toppings like extra pecans, whipped cream, and maple syrup so guests can customize their servings.

How do I know when it’s done baking?

Look for three signs: 1) The topping is golden brown, 2) The edges are slightly pulling away from the pan, and 3) The center springs back when gently pressed. If you’re unsure, a knife inserted near the center should come out clean (a few moist crumbs are fine, just no wet batter). Remember – it keeps cooking a bit as it cools!

Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates! Your exact nutritional values might wiggle a bit depending on your specific ingredients (like whether you use whole milk or 2%, or extra pecans because let’s be honest – who measures those perfectly?). Here’s the scoop per serving (based on cutting the casserole into 10 generous portions):

Calories: 310 – Not bad for something that tastes this indulgent!
Fat: 12g (5g saturated) – Thank that buttery brioche and pecans
Carbohydrates: 40g – Mostly from that dreamy bread and natural sugars
Fiber: 2g – Pumpkin power!
Protein: 7g – Eggs and milk doing their thing
Sugar: 20g – That’s why it tastes so good, but remember some comes from the pumpkin
Sodium: 250mg

Pro tip: If you’re watching sugar, you can reduce the brown sugar by ¼ cup – the pumpkin and spices still make it plenty flavorful. And hey, it’s got pumpkin, eggs, and nuts – that’s practically health food in my book! (Okay, maybe not, but a girl can dream.)

Share Your Pumpkin French Toast Casserole

Nothing makes me happier than seeing your versions of this cozy fall breakfast! Did you add a special twist with extra spices? Maybe you discovered the perfect bread swap? I want to hear all about it! Snap a photo of your golden, pumpkin-spiced masterpiece and tag me – I’ll be the first to like it and probably screenshot it for inspiration.

And if this recipe becomes your new holiday tradition like it has for my family, leave a quick note below! Your tips and tweaks help other home cooks just starting their pumpkin french toast journey. Did your kids gobble it up? Did your

Irresistible Pumpkin French Toast Casserole for 10 Perfect Servings