Pumpkin Spice French Toast Casserole is a warm, cozy breakfast treat that combines the soft, custardy texture of baked French toast with the rich flavors of pumpkin and the comforting spices of cinnamon, nutmeg, and cloves. It’s like all your favorite fall flavors rolled into one delicious dish, topped with a crunchy streusel or a drizzle of syrup that makes each bite extra special.
I love making this casserole when the mornings get chilly and the leaves start changing colors. It’s a perfect make-ahead recipe, so you can prepare it the night before and just pop it in the oven in the morning. That way, the flavors really soak in and the kitchen fills with that amazing pumpkin spice aroma that always feels like a big, warm hug.
One of my favorite ways to enjoy it is with a dollop of whipped cream or a splash of maple syrup on top. It’s a hit with family and friends, especially during holiday brunches or lazy weekend mornings. This pumpkin spice casserole is the kind of dish that brings people together and makes the start of the day feel just a little bit more special.
Key Ingredients & Substitutions
Bread: Thick-cut brioche or challah works best to soak up the custard and stay soft yet sturdy. If you can’t find these, Texas toast or French bread can work too. Just avoid very soft sandwich bread as it may get mushy.
Pumpkin Puree: Use canned pumpkin puree for convenience or homemade if you prefer fresh flavor. Avoid pumpkin pie filling as it’s already sweetened and spiced.
Spices: Pumpkin pie spice blends several warm spices into one. If you don’t have it, mix cinnamon, nutmeg, ginger, and cloves yourself for a fresh taste.
Milk and Cream: Whole milk and heavy cream make the custard rich and smooth. For a lighter version, swap cream for extra milk or use a dairy alternative like oat or almond milk (half and half to keep richness).
Streusel Topping: This adds a nice crunchy contrast. Butter is key here, but you can use vegan butter for a dairy-free option. Adding nuts is optional but gives extra texture and flavor.
How Do You Get the Bread Perfectly Soaked But Not Soggy?
Soaking the bread correctly is what makes a baked French toast casserole work. You want every bite custardy but still holding shape.
- Cube the bread evenly, around 1 inch, so it soaks up the custard well without falling apart.
- Press the bread gently after pouring the custard to help it absorb.
- Cover the dish and refrigerate for at least 2 hours, ideally overnight. This resting period allows the liquid to soak in completely.
- If you’re short on time, let it soak at room temp for 30-45 minutes, but the texture won’t be as rich.
- When baking, watch for a golden crust on top but custard set inside — that’s your sign of perfect soaking.
Equipment You’ll Need
- 9×13-inch baking dish – I like it because it gives enough room for the bread to soak and layers evenly.
- Large mixing bowl – makes whisking the custard smooth and easy.
- Whisk or fork – helps mix all the custard ingredients thoroughly.
- Cutting board and sharp knife – for cubing the bread evenly.
- Pastry cutter or fork – perfect for blending cold butter into the streusel topping.
- Measuring cups and spoons – essential for accuracy with spices, sugar, and liquids.
- Aluminum foil or plastic wrap – keeps the dish covered while soaking in the fridge.
Flavor Variations & Add-Ins
- Chocolate Chips – sprinkle on top before baking for added sweetness and melty bites.
- Apple Slices or Cranberries – fold into the bread layer for extra seasonal flavor.
- Different Nuts – swap pecans for walnuts, almonds, or pistachios for varied crunch.
- Spice Tweaks – add a pinch of cloves or allspice to deepen the pumpkin spice profile.
Pumpkin Spice French Toast Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 loaf thick-cut bread (such as brioche or challah), cubed (about 8 cups)
- 1 cup pumpkin puree (canned or homemade)
- 6 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup brown sugar, divided
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and cloves)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped pecans or walnuts (optional)
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cubed
For Serving:
- Maple syrup
- Powdered sugar
- Whipped cream or glaze made from powdered sugar and milk (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, at least 2 hours (or overnight) for soaking, and 45-55 minutes to bake. Planning ahead and soaking the bread overnight gives you a deliciously custardy texture with minimal morning work.
Step-by-Step Instructions:
1. Prepare the Bread:
Cut your thick bread into roughly 1-inch cubes. Spread the cubes evenly in a greased 9×13-inch baking dish. This will be the base of your casserole.
2. Make the Custard Mixture:
In a large bowl, whisk together eggs, pumpkin puree, milk, heavy cream, vanilla extract, pumpkin pie spice, ground cinnamon, salt, granulated sugar, and half of the brown sugar. Whisk until everything is smooth and well combined.
3. Combine Bread and Custard:
Pour the custard mixture evenly over the bread pieces in your dish. Gently press the bread down with a spatula to help it soak up the custard. Cover the dish with plastic wrap and refrigerate for at least 2 hours, but overnight is best for full flavor and texture.
4. Prepare the Streusel Topping:
In a small bowl, mix the flour, remaining brown sugar, and cinnamon. Cut in cold cubed butter using a pastry cutter, fork, or your fingers until the mixture looks like coarse crumbs. If you like, stir in chopped nuts for extra crunch and flavor.
5. Bake the Casserole:
Heat your oven to 350°F (175°C). Remove the casserole from the fridge and sprinkle the streusel evenly over the bread. Bake uncovered for 45-55 minutes, or until the custard is set and the top is golden and crisp.
6. Serve and Enjoy:
Let the casserole cool for a few minutes. Serve warm with a drizzle of maple syrup, a light dusting of powdered sugar, and if you like, some whipped cream or a simple glaze made from powdered sugar mixed with a little milk. Enjoy the cozy pumpkin spice flavors!
Can I Use Day-Old or Stale Bread for This Casserole?
Yes! Slightly stale bread actually works best because it soaks up the custard without becoming too mushy. If your bread is fresh, you can toast it lightly to dry it out a bit before cubing.
Can I Make This Pumpkin Spice French Toast Casserole Ahead of Time?
Absolutely! Prepare the entire casserole the night before, cover it, and refrigerate to let the bread soak overnight. In the morning, just add the streusel topping and bake. It’s perfect for busy mornings or holiday brunches.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or in the microwave until warmed through. The topping may lose some crispness but will still taste delicious!
Can I Substitute the Pumpkin Pie Spice?
Yes! If you don’t have pumpkin pie spice, mix together cinnamon, nutmeg, ginger, and cloves in equal parts to create your own blend. This keeps the warm, spiced flavor essential to the recipe.