Baked Pumpkin French Toast Casserole filled with fall flavors – pumpkin, warm spices, brown sugar, and vanilla. The inside is soft and fluffy with a crunchy brown sugar crumble topping. An easy breakfast, brunch, or holiday entertaining dish that can be prepped ahead of time.
I know, I know. Earlier this week I shared Chocolate Coconut Pecan Pie Bars and now I’m shoving sweet and fluffy Pumpkin French Toast in your face. Indulgent much? I promise to throw something lighter your way soon, OK?
But for now, let’s talk French toast! It is almost the weekend, and fall weekends require pumpkin french toast. It’s a fact. I checked.
If you’ve been around for a while, you might know that I love French toast casserole. I have previously shared a cinnamon vanilla version and a banana brown sugar version. French toast casserole is made by placing cubed bread into a casserole dish and covering it with custard (eggs, milk, and flavorings) and then baking it in the oven.
What makes this the perfect french toast for fall?
It’s filled with pumpkin puree, pumpkin pie spice, brown sugar, and vanilla! Warm and cozy!
There is also a tasty brown sugar crumble which adorns the top of this casserole. It adds a buttery, sweet, and crumbly crunch to each bite. The texture of the topping contrasts perfectly with the tender french toast underneath.
This recipe can be prepped several hours in advance, which is great if you’re hosting a brunch or overnight guests. Most of this dish is hands off time. You can sip coffee (or mimosas?) with your friends and family while the French toast bakes in the oven. No standing over the stove flipping french toast – hooray!
This French toast is perfect topped with warm maple syrup and a dollop of freshly whipped cream. Enjoy each fall-flavored bite! It’s absolutely sensational.
NEVER MISS A RECIPE!
Love pumpkin? Check out these additional pumpkin recipes from my friends.
Chai Cream Pumpkin Pie from Bread Booze Bacon
Pumpkin Chocolate Swirl Bundt Cake from I Heart Eating
Cinnamon Pumpkin Pancakes from Kleinworth & Co.
Pumpkin Spice Bars from Cooking with Curls
Pumpkin Spice Dutch Baby from Home.Made.Interest.
Pumpkin No Bake Cookies from Sugar & Soul
Pumpkin Dark Chocolate Oatmeal Bars from The Creative Bite
Baked Pumpkin French Toast Casserole from Celebrating Sweets
Chai Pumpkin-Pecan Oatmeal Cookies from Frugal Foodie Mama
Baked Pumpkin French Toast Casserole
- 5 large eggs
- 1 cup milk preferably whole or 2%
- 1/2 cup half and half
- 1/2 cup light brown sugar
- 1 cup pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- One 15 oz loaf French bread cut into cubes
- 2/3 cup light brown sugar packed
- 2/3 cup all purpose flour
- 1 teaspoon pumpkin pie spice
- pinch salt
- 6 tablespoons unsalted butter softened
- Maple syrup to serve
- Optional garnishes: whipped cream, chopped nuts
French toast preparation (allow at least 1 hour to soak):
- In a large bowl, whisk eggs, milk, half and half, brown sugar, pumpkin puree, pie spice, and vanilla.
- Grease a 2½ or 3 quart casserole dish and place the bread cubes inside.
- Pour the custard (egg mixture) evenly over the bread. Lightly stir the bread around in the custard allowing all of the bread to get coated. Cover and refrigerate for 1-3 hours. Meanwhile, prepare the topping.
- Combine brown sugar, flour, pie spice, and salt. Add butter, and using a spoon or your fingers, work the butter into the dry ingredients until the butter is evenly distributed and the mixture resembles wet, clumpy sand. Cover and refrigerate until you are ready to bake the French toast.
- Preheat oven to 350°F. Remove the French toast from the refrigerator (the bread will have absorbed most of the custard). Crumble the topping over the top of the French toast. Bake for 40-55 minutes, until puffed, golden brown, and set (check that the center is not too wet). Baking time will depend on how deep your casserole dish is and whether you prefer your French toast more well done. Serve immediately with syrup, whipped cream and/or chopped nuts. Leftovers can be refrigerated.
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