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Slice of pumpkin french toast casserole on a white plate topped with whipped cream and cinnamon
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Pumpkin French Toast Casserole

This Pumpkin French Toast Casserole is 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.
Course Breakfast
Cuisine Breakfast
Prep Time 25 minutes
Cook Time 45 minutes
Soaking time 3 hours
Total Time 4 hours 5 minutes
Servings 10
Calories 372kcal
Author Allison - Celebrating Sweets

Ingredients

French toast:

  • 5 large eggs
  • ¾ cup milk preferably whole or 2%
  • ½ cup half and half
  • ½ cup light brown sugar
  • 1 cup pumpkin puree
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • One 15 oz loaf day old French bread cut into cubes (about 9 cups)

Topping:

  • ⅔ cup light brown sugar packed
  • ⅔ cup all purpose flour
  • ½ teaspoon pumpkin pie spice
  • pinch salt
  • 6 tablespoons unsalted butter softened
  • Maple syrup to serve

Instructions

French toast (allow 3+ hours to soak):

  • In a large bowl, whisk eggs, milk, half and half, brown sugar, pumpkin puree, pie spice, and vanilla.
  • Grease a 9x13 (or similar sized) casserole dish and place the bread cubes inside.
  • Pour the custard evenly over the bread. Lightly move the bread around in the custard allowing all of the bread to get coated. Cover and refrigerate for 3 hours up to overnight. Meanwhile, prepare the topping.

Topping:

  • Combine brown sugar, flour, pie spice, and salt. Add butter, and using a spoon or small rubber spatula, 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 (it will firm up once it's chilled).

Baking:

  • 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. Tip: the the crumble topping is really hard (from the cold butter), just pop it into the microwave for 8-10 seconds and it will soften enough to make it easy to crumble.
  • Bake the French toast 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 warm with syrup. Leftovers can be refrigerated.

Nutrition

Calories: 372kcal | Carbohydrates: 59g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 288mg | Potassium: 199mg | Fiber: 2g | Sugar: 27g | Vitamin A: 4186IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 3mg