Name: Pumpkin French Toast Casserole
Prep time: 15 min
Cook time: 40 min
Ingredients: 8 eggs; 1 teaspoon vanilla extract; 2 teaspoons ground cinnamon; ½ teaspoon ground cloves; ¼ teaspoon ground nutmeg; 1 tablespoon white sugar; 1 15 ounce can pumpkin puree; 1 loaf Texas toast thick-sliced bread (cut into 1-inch cubes); ⅓ cup brown sugar; ¼ teaspoon ground cinnamon; 2 tablespoons all-purpose flour; 1 tablespoon butter (softened)

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There’s something extra cozy about starting your morning with a warm, pumpkin-spiced breakfast. This Pumpkin French Toast Casserole is rich, comforting, and perfect for chilly mornings or a holiday brunch.

Pumpkin French Toast Bake, piece on small white plate with whipped cream.

I’ve made this recipe for Thanksgiving morning and even random weekends when we needed a little pick-me-up. If you love pumpkin season as much as I do, you’ll also want to check out my Spiced Pumpkin Pancakes, Pumpkin Pie Dip or Pumpkin Spiced Cheesecake next.

Why You’ll Love This Recipe

Cozy Fall Flavor: Packed with pumpkin, warm spices, and soft baked bread for the ultimate seasonal comfort food.
Easy to Prepare Ahead: You can assemble it the night before and just pop it in the oven in the morning.
Feeds a Crowd: Great for family gatherings or brunch with friends.
Make It Your Own: Easily adaptable with different toppings or add-ins like pecans or chocolate chips.

Ingredients

Eggs: Eggs are the foundation of the custard that soaks into the bread. They create that soft, almost bread pudding-like texture that makes baked French toast so satisfying.
Vanilla Extract: A splash of vanilla adds a sweet warmth and rounds out the flavors of the pumpkin and spice.
Ground Cinnamon: This classic spice brings cozy, fall-forward flavor that pairs perfectly with pumpkin.
Ground Cloves: Cloves are pungent and slightly sweet, adding depth and richness to the spice blend.
Ground Nutmeg: Nutmeg brings a subtle earthiness and just a touch of warmth without overpowering.
White Sugar: Helps balance the pumpkin’s natural earthiness and sweetens the custard.
Pumpkin Purée: Adds moisture, a velvety texture, and all the delicious pumpkin flavor we’re after. Be sure to use pure pumpkin, not pumpkin pie filling.
Texas Toast Bread: Thick slices soak up the custard beautifully without getting soggy. Their sturdiness holds everything together while baking.
Brown Sugar: Used for the topping, it creates a caramelized, slightly crispy finish that adds great contrast.
More Ground Cinnamon: A bit extra in the topping keeps that warm spice going in every bite.
All-Purpose Flour: Helps create a crumbly streusel texture for the topping.
Unsalted Butter: Softened butter binds the topping ingredients together and melts into the bake for extra richness.

Substitutions and Additions

Use Brioche or Challah Instead of Texas Toast: These breads are rich and tender, and work just as well in this recipe.
Add Chopped Pecans or Walnuts: For a little crunch, toss in ½ cup of chopped nuts before baking.
Dairy-Free Option: Swap the butter for a plant-based version and use a dairy-free bread.
Sprinkle in Chocolate Chips: A handful of mini chocolate chips adds extra indulgence and a sweet surprise.

Step by Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

Pumpkin French Toast Bake, in process, batter ingredients in glass bowl.

Pumpkin French Toast Bake, in process, batter ingredients whisked in glass bowl.

Step 2: Make the Pumpkin Custard

In a large mixing bowl, whisk the eggs, vanilla, cinnamon, cloves, nutmeg, and sugar together.

Pumpkin French Toast Bake, in process, batter ingredients whisked with pumpkin puree in glass bowl.

Once combined, stir in the pumpkin purée until smooth and creamy.

Step 3: Coat the Bread

Pumpkin French Toast Bake, in process, bread cubes in baking dish.

Add your cubed Texas toast to the greased baking dish in an even layer.

Pumpkin French Toast Bake, in process, bread cubes with pumpkin mixture in baking dish.

Pumpkin French Toast Bake, in process, bread cubes with pumpkin mixture, mixed, in baking dish.

Pour the pumpkin mixture over the top and gently toss to coat every piece of bread. Let it sit for a few minutes to soak.

Step 4: Mix the Topping

Pumpkin French Toast Bake, in process, crumble topping ingredients in glass bowl.

In a small bowl, combine brown sugar, cinnamon, flour, and softened butter.

Pumpkin French Toast Bake, in process, crumble topping ingredients mixed in glass bowl.

Use a fork or your fingers to mix until crumbly. Sprinkle evenly over the soaked bread.

Step 5: Bake

Pumpkin French Toast Bake, in process, bread cubes with pumpkin mixture, mixed, with crumble topping in baking dish.

Place the dish in the preheated oven and bake for 30–40 minutes, or until the top is golden brown and the center feels set. Let it cool for 5–10 minutes before serving warm. Enjoy!

Pumpkin French Toast Bake in white serving dish.

Tips and Notes

Use Day-Old Bread: Slightly stale bread soaks up the custard better and keeps the bake from getting mushy.
Chill Overnight Option: You can prep this the night before and refrigerate it. Just bake in the morning for an easy breakfast.
Watch the Bake Time: Every oven is different, so check the center with a knife – if it comes out clean, it’s done.
Double the Topping: If you love a thick, crumbly topping, feel free to double the streusel ingredients.

Pumpkin French Toast Bake, piece on small white plate with whipped cream, overhead shot.

Serving Suggestions

Serve Warm with Maple Syrup: Drizzle maple syrup over each serving for a sweet and sticky finish.
Top with Whipped Cream or Yogurt: Add a dollop for creaminess and extra flair.
Dust with Powdered Sugar: For a pretty presentation, lightly dust with powdered sugar just before serving.

Storage and Reheating Instructions

Refrigerate Leftovers: Store any leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the Oven: Warm individual portions at 325°F for 10–15 minutes for the best texture.
Freeze for Later: Freeze slices in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.