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Oh, hello there, wonderful home cooks! As the leaves begin to turn and that crisp autumn air arrives, I always find myself craving something warm, comforting, and utterly delicious for breakfast. There’s nothing quite like gathering around the table with loved ones on a cozy fall morning, and I truly believe the food should add to that joy, not the stress. That’s exactly why I adore this Pumpkin Spice French Toast Casserole. It’s my ultimate solution for a seasonal meal that tastes absolutely incredible, feeds a crowd effortlessly, and best of all, lets you wake up to breakfast magic without any morning rush! With about 45-55 minutes of bake time, after some easy prep, you’re set for pure bliss.

Table of Contents

Why This Pumpkin Spice French Toast Casserole is Your New Fall Favorite

I truly believe this isn’t just any French toast; it’s a game-changer for your fall mornings. I love how it takes all the best parts of classic French toast and makes them even easier and more delightful.

Perfect for Feeding a Crowd: Gone are the days of standing by the stove, flipping individual slices of French toast. This casserole bakes up beautifully in one dish, meaning everyone can enjoy a delicious breakfast at the same time.
Less Hands-On Cooking: Once I assemble this casserole, my work is mostly done! It spends most of its time soaking up flavor in the fridge and then baking perfectly in the oven, freeing me up to enjoy my morning.
Deep, Rich Flavor Absorption: The overnight soak is a magical step. It allows the bread to fully absorb every bit of that luscious pumpkin custard, ensuring each bite is incredibly moist and flavorful.
Effortless Pumpkin Spice Perfection: This recipe truly captures the essence of fall with minimal fuss. I get all the cozy, warming notes of pumpkin pie spice without any complicated steps, making seasonal cooking truly joyful.

Essential Ingredients for the Best Pumpkin Spice French Toast Casserole

Gathering your ingredients is the first step to a truly memorable breakfast! I always make sure to have these on hand for my favorite fall casserole.

1 (12–14-ounce) loaf French bread, brioche, sourdough bread, or challah\*
1 cup (226g) pumpkin puree
3/4 cup (150g) packed light or dark brown sugar
2 and 1/2 teaspoons store-bought or homemade pumpkin pie spice\*
6 large eggs
2 and 1/3 cups (560ml) whole milk
2 teaspoons pure vanilla extract
1/3 cup (69g) packed light brown sugar
1/3 cup (41g) all-purpose flour (spooned & leveled)
1/2 teaspoon ground cinnamon
6 Tablespoons (85g) unsalted butter, cold and cubed
3/4 cup (100g) roughly chopped pecans\*
for serving: pure maple syrup

Step-by-Step Instructions: Creating Your Pumpkin Spice French Toast Casserole

I find following these steps makes the process smooth and enjoyable, leading to a truly delicious result every time.

Slice and cut the bread into 1-inch cubes. Let the cubed bread sit out uncovered for a few hours or up to 1 day. (If you don’t have enough time, see Bread note below.)
Grease a 9×13-inch baking dish (or any 3.5-4 quart baking dish) or spray with nonstick spray. Spread cubes of bread in the dish.
Whisk pumpkin, brown sugar, pumpkin pie spice, eggs, milk, and vanilla extract together in a large bowl. Pour evenly over bread.
Cover the pan tightly and place in the refrigerator for at least 3 hours and up to 1 day. This gives the bread a chance to soak up the pumpkin custard and is a key step in this recipe.
Mix the brown sugar, flour, and cinnamon together. Add the cold butter and using a pastry cutter or fork, cut butter into the brown sugar mixture until pea-size crumbles form. You can also use your hands to mix it together. Stir in the pecans. Cover and refrigerate (separately, do not add to soaking casserole) until ready to use in step 7. Can be refrigerated for just 15 minutes or up to 1 day. The colder it is, the less likely it will sink down and get lost in the casserole.
Remove casserole from the refrigerator and preheat oven to 350°F (177°C).
Sprinkle crumb topping evenly over casserole and bake uncovered for 20 minutes, and then cover with aluminum foil and bake for an additional 25-35 minutes or until center appears set and is no longer runny. The total time this casserole takes is 45-55 minutes.
Remove from the oven and cool for 5 minutes before serving. Casserole deflates slightly as it cools. Feel free to drizzle maple syrup on top of entire casserole or on individual servings.
Cover leftovers tightly and store in the refrigerator for 2-3 days.

Maya Anderson

The Ultimate Pumpkin Spice French Toast Casserole

As the leaves begin to turn and that crisp autumn air arrives, this Pumpkin Spice French Toast Casserole is the ultimate solution for a seasonal meal.

It tastes absolutely incredible, feeds a crowd effortlessly, and best of all, lets you wake up to breakfast magic without any morning rush!

Print Recipe Pin Recipe

Prep Time 50

Cook Time 3

Total Time 3 50

Servings: 12 servings

Course: Breakfast

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Casserole Base

1 loaf French bread, brioche, sourdough bread, or challah 12–14-ounce
1 cup pumpkin puree 226g
3/4 cup packed light or dark brown sugar 150g
2.5 teaspoons store-bought or homemade pumpkin pie spice
6 large eggs
2 1/3 cups whole milk 560ml
2 teaspoons pure vanilla extract

Streusel Topping

1/3 cup packed light brown sugar 69g
1/3 cup all-purpose flour 41g, spooned & leveled
1/2 teaspoon ground cinnamon
6 Tablespoons unsalted butter 85g, cold and cubed
3/4 cup roughly chopped pecans 100g

For Serving

pure maple syrup

Equipment

9×13 inch baking dish
Whisk
pastry cutter
fork

Method

Slice and cut the bread into 1-inch cubes. Let the cubed bread sit out uncovered for a few hours or up to 1 day. (If you don’t have enough time, see Bread note below.)
Grease a 9×13-inch baking dish (or any 3.5-4 quart baking dish) or spray with nonstick spray. Spread cubes of bread in the dish.
Whisk pumpkin, brown sugar, pumpkin pie spice, eggs, milk, and vanilla extract together in a large bowl. Pour evenly over bread.
Cover the pan tightly and place in the refrigerator for at least 3 hours and up to 1 day. This gives the bread a chance to soak up the pumpkin custard and is a key step in this recipe.
Mix the brown sugar, flour, and cinnamon together. Add the cold butter and using a pastry cutter or fork, cut butter into the brown sugar mixture until pea-size crumbles form. You can also use your hands to mix it together. Stir in the pecans. Cover and refrigerate (separately, do not add to soaking casserole) until ready to use in step 7. Can be refrigerated for just 15 minutes or up to 1 day. The colder it is, the less likely it will sink down and get lost in the casserole.
Remove casserole from the refrigerator and preheat oven to 350°F (177°C).
Sprinkle crumb topping evenly over casserole and bake uncovered for 20 minutes, and then cover with aluminum foil and bake for an additional 25-35 minutes or until center appears set and is no longer runny. The total time this casserole takes is 45-55 minutes.
Remove from the oven and cool for 5 minutes before serving. Casserole deflates slightly as it cools. Feel free to drizzle maple syrup on top of entire casserole or on individual servings.
Cover leftovers tightly and store in the refrigerator for 2-3 days.

Notes

The Best Bread for French Toast Casserole & Why Stale is Key: Use a sturdy, slightly stale loaf (challah, brioche, sourdough, or French bread). Stale bread acts like a sponge, absorbing custard without becoming mushy. If fresh, cube and leave uncovered for a few hours, or lightly toast in a 250°F (120°C) oven for 10-15 minutes until dry to the touch.

Maximizing Custard Absorption for Perfect Texture: Crucially, let the casserole soak for at least 3 hours, ideally overnight. This ensures the bread fully absorbs the custard for a wonderfully moist interior.

Achieving a Crisp Streusel Topping Every Time: For a crisp streusel, use cold butter and avoid overmixing. Add the topping right before baking. Bake uncovered initially, then cover with aluminum foil for the rest of the time to prevent burning and ensure even cooking.

Perfecting Your Pumpkin Spice Flavor: Adjust spice levels to personal preference. For a bolder profile, add a pinch more pumpkin pie spice, or enhance with extra ground ginger or a tiny touch of molasses to the custard mixture.

Make-Ahead Prep: Assemble the entire casserole the night before, cover, and refrigerate. This is ideal for stress-free mornings. Freezing Instructions: Cool completely after baking. Wrap the entire dish or individual portions tightly in plastic wrap and foil, then freeze. Thaw overnight in the refrigerator. Reheating Leftovers: For an entire casserole, cover loosely with foil and bake at 300°F (150°C) for 20-30 minutes. For single servings, microwave for 1-2 minutes or air fry at 350°F (175°C) for 5-8 minutes for crispy edges.

Substitutions: Sturdy gluten-free bread, unsweetened dairy-free milk (almond, soy, oat), or flax eggs (2 tbsp ground flaxseed + 6 tbsp water per egg) can be used. Brown sugar can be swapped for maple syrup or coconut sugar. Nut-Free Option: Omit pecans or use pepitas/sunflower seeds. Flavor Variations: Swirl in a mixture of 4oz softened cream cheese, 1/4 cup sugar, 1 egg, and 1 tsp vanilla for a decadent twist. Add a pinch of ground cardamom or cloves for a more complex spice profile.

Serving Suggestions: Dust with powdered sugar, add a dollop of whipped cream or mascarpone, sprinkle candied pecans or toasted walnuts, or include fresh cranberries/cranberry compote. Serve alongside crispy bacon or savory sausage, with coffee, chai latte, or spiced apple cider.

Make-Ahead & Storage for Your Pumpkin Spice French Toast Casserole

I love anything that makes my mornings easier, and this casserole is a champion of make-ahead magic!

Overnight Prep: Your Secret Weapon for Stress-Free Mornings

This casserole is truly designed for make-ahead success! I frequently assemble the entire casserole, custard and all, the night before I plan to bake it. After pouring the custard over the bread, I just cover the pan tightly with plastic wrap or foil and pop it into the refrigerator. This method is an absolute lifesaver for busy mornings, whether it’s a weekday breakfast or a holiday brunch. Waking up and knowing that deliciousness is simply waiting to be baked is such a calm and happy feeling.

Freezing Instructions

If I’m looking to get even further ahead, or just want to save some for later, I absolutely freeze this casserole once it’s baked! I let the casserole cool completely after baking. Then, I can either wrap the entire casserole dish tightly in multiple layers of plastic wrap and foil, or I cut it into individual portions first. Wrapping individual slices tightly in plastic wrap and then placing them in a freezer-safe bag or container works wonderfully.

To enjoy, I simply thaw the frozen casserole or individual portions in the refrigerator overnight. Then, I reheat them following my reheating instructions below.

Reheating Your Delicious Leftovers

Leftovers are a joy, and I have a few favorite ways to reheat this casserole to bring back all its warmth and flavor!

Oven: This is my preferred method for reheating an entire casserole or multiple servings. I cover the dish loosely with foil and bake it at 300°F (150°C) for about 20-30 minutes, or until it’s heated through.
Microwave: For a quick single serving, the microwave works perfectly. I place a slice on a microwave-safe plate and heat it for 1-2 minutes, checking occasionally, until warm.
Air Fryer: If I want a slightly crispy edge on an individual portion, my air fryer is my secret weapon. I place a slice in the air fryer basket at 350°F (175°C) for about 5-8 minutes, checking it often, until it’s warmed and slightly crisp.

Substitutions & Variations for Your Pumpkin Spice French Toast Casserole

I always encourage you to make recipes your own! Here are some fantastic ways to adapt this casserole to suit different preferences and dietary needs.

Ingredient/Option	Substitution/Variation	Notes for Success
Bread	Gluten-free bread	I ensure it’s a sturdy variety and slightly stale to help it hold its shape and absorb the custard well.
Milk	Dairy-free milk (almond, soy, oat)	Unsweetened varieties work best to maintain the flavor balance. I make sure to use a good quality, full-bodied option.
Eggs	Flax eggs (for egg allergies/vegan)	I note that the texture may vary slightly. I use 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water per egg.
Brown Sugar	Maple syrup or coconut sugar	I adjust the quantity to my taste, keeping in mind that this might slightly alter the final texture of the casserole.
Pecans (topping)	Omit for nut-free, use pepitas, or sliced almonds	If I’m using nuts, I ensure they are toasted first if desired for extra flavor. For nut-free, simply leave them out or use sunflower seeds.
Cream Cheese Swirl	Softened cream cheese (4oz) + 1/4 cup sugar + 1 egg + 1 tsp vanilla	I swirl this mixture into the custard layer before baking for an incredibly decadent and creamy twist.
Extra Spice	Add a pinch of ground cardamom or cloves	For those who love an even more complex and aromatic spice profile, I enjoy adding these warm spices.

Serving Suggestions for Your Festive Pumpkin Spice French Toast Casserole

While this casserole is absolutely divine on its own, I love to elevate the serving experience with a few extra touches.

A light dusting of powdered sugar makes it look so elegant and adds a hint of extra sweetness.
A generous dollop of freshly whipped cream or creamy mascarpone cheese adds a luxurious, cloud-like topping.
For added crunch and flavor, I like to sprinkle on some candied pecans or toasted walnuts.
To bring a touch of brightness, I sometimes add fresh cranberries or a spoonful of cranberry compote.
For a complete breakfast spread, I often serve it alongside some crispy bacon or savory sausage.
I find it pairs wonderfully with a warm cup of coffee, a comforting chai latte, or a mug of spiced apple cider. It really sets the mood for fall!

Pumpkin Spice French Toast Casserole: Perfect for Your Holiday Table

I truly believe this Pumpkin Spice French Toast Casserole deserves a starring role at your holiday celebrations. It’s absolutely perfect for those crisp fall and winter mornings, fitting right into holiday breakfasts like Thanksgiving, Christmas, or even a cozy Friendsgiving brunch. Its make-ahead convenience is such a secret weapon for me, helping to reduce that dreaded holiday morning stress. Imagine waking up, popping it in the oven, and enjoying those incredible aromas while you sip your coffee!

To round out a festive spread, I often serve it alongside a fresh fruit salad, some savory breakfast sausages, and a beautiful pitcher of orange juice. It creates a truly memorable and stress-free holiday feast.

Frequently Asked Questions (FAQs)

I often get asked some common questions about French toast casseroles, and I want to share my best answers with you!

Can I use fresh bread instead of stale? I really recommend using stale bread for this recipe. Fresh, soft bread tends to absorb too much liquid too quickly and can become soggy and mushy when baked. If you only have fresh bread, I suggest cutting it into cubes and spreading it on a baking sheet. You can then leave it uncovered on the counter for a few hours or lightly toast it in a 250°F (120°C) oven for about 10-15 minutes until it feels dry. This will give it that crucial staling effect!
Why is my French toast casserole soggy? Sogginess is a common concern, and I have a few tips! The main culprits are usually using fresh bread that doesn’t properly absorb the custard, not allowing enough soaking time, or sometimes even using too much liquid relative to the bread. I always make sure my bread is slightly stale, and I definitely let the casserole soak for at least 3 hours, or ideally overnight. Also, ensuring your oven temperature is correct and baking until the center is set will help prevent a runny, soggy interior.
Can I make this in a slow cooker? While some French toast casseroles can be adapted for a slow cooker, I honestly find that for this particular recipe, the oven provides the best results for the topping and overall texture. The streusel benefits greatly from the dry heat of the oven, allowing it to crisp up beautifully. If you’re looking for a completely hands-off method, I suggest focusing on the overnight prep and oven baking.
What kind of dish should I use? I always use a 9×13-inch baking dish for this recipe, or any equivalent 3.5-4 quart baking dish. I find that ceramic or glass dishes work wonderfully because they distribute heat evenly, helping the casserole cook through perfectly. Just make sure it’s deep enough to hold all that deliciousness!
Can I double the recipe? Absolutely! If you’re feeding an even larger crowd or want extra for freezing, I definitely double the recipe. You’ll need two 9×13-inch baking dishes, or one very large roasting pan (around 12×18 inches or bigger) to accommodate the increased volume. Just be sure to adjust your streusel quantities and ensure the baking time might be slightly longer if using a single very large dish.

Conclusion

I truly hope you’re feeling inspired to bring the cozy, comforting flavors of fall into your kitchen with this incredible Pumpkin Spice French Toast Casserole! It’s such a joy to create, and even more joyful to share with friends and family. I promise, the ease of preparation combined with the rich, autumnal taste makes this a perfect addition to your breakfast or brunch rotation. It takes all the guesswork out of “What will I cook today?” and replaces it with pure, delicious satisfaction.

I would absolutely love to hear from you! Please, leave a comment below with your favorite fall memory, ask me any lingering questions you might have, or even better, share your own results and photos with our wonderful whatwillcook.com community. Happy cooking, and happy fall!