This Pumpkin Spice French Toast Casserole is like a cozy hug on a plate! With soft bread soaked in pumpkin, eggs, and warm spices, it’s perfect for breakfast or brunch.
I love making this dish for family gatherings! Everyone smiles when they taste the sweet, pumpkiny goodness. Plus, it’s super easy—just mix, bake, and enjoy! 🎃🥞
Key Ingredients & Substitutions
Bread: Day-old French bread or challah works best for this casserole because it’s sturdy enough to hold the custard without becoming too soggy. If you don’t have either, any type of bread, like brioche or even bagels, can work too!
Pumpkin Puree: Canned pumpkin puree is convenient and consistent. You could also make your own by roasting a pumpkin and pureeing it. Just ensure it’s not spiced or sweetened pumpkin pie filling, as that’s different!
Milk and Cream: Whole milk and heavy cream create a rich texture, but if you’re looking for lighter options, you could use 2% milk or a plant-based milk like almond or oat, along with a bit of additional fat, like coconut cream.
Eggs: Eggs give structure and richness. For a vegan version, consider using flaxseed meal mixed with water—1 tablespoon of flaxseed meal plus 2.5 tablespoons of water for each egg.
Pecans: Chopped pecans add a lovely crunch. If you have nut allergies, try adding sunflower seeds or simply skip them.
How Do I Ensure My French Toast Casserole Stays Moist?
To achieve a perfect, moist French toast casserole, the soaking step is crucial. Ensure that all the bread gets fully coated in the custard mixture. Here’s how:
- Mix the wet ingredients well before pouring them over the bread.
- After pouring the custard onto the bread, gently press the bread down with a spatula to ensure all pieces soak up the liquid.
- If making ahead, refrigerate it overnight. This encourages the bread to absorb more flavor and moisture.
Baking it covered first helps to trap steam, making it moist. Remove the foil towards the end to create a nice, golden crust!
How to Make Pumpkin Spice French Toast Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 loaf (about 1 lb) day-old French bread or challah, cut into 1-inch cubes
- 1 cup canned pumpkin puree
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 teaspoons pumpkin pie spice (or substitute: 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, ¼ tsp cloves)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chopped pecans (plus extra for topping)
- 1/4 cup unsalted butter, melted
For Serving:
- Powdered sugar and whipped cream for garnish
- Maple syrup for serving
- Optional topping: cinnamon sugar (mix 2 tbsp sugar with 1 tsp cinnamon)
How Much Time Will You Need?
This Pumpkin Spice French Toast Casserole takes about 20 minutes to prepare. You’ll want to let the casserole sit in the fridge for at least 4 hours, but overnight is best. Baking takes about 55-60 minutes, so plan for a total of around 1 hour and 20 minutes (plus chilling time) to create this delicious dish.
Step-by-Step Instructions:
1. Preheat and Prepare the Dish:
Start by preheating your oven to 350°F (175°C). While the oven is warming up, grease a 9×13 inch baking dish with butter or non-stick spray to ensure the casserole doesn’t stick.
2. Arrange the Bread:
Evenly place the cubed bread into the prepared baking dish. Spread it out so that every piece will soak up the delicious custard mixture.
3. Mix the Custard:
In a large bowl, whisk together the eggs, milk, heavy cream, pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, and salt until everything is well combined and smooth. This is the flavorful base that will soak into the bread!
4. Soak the Bread:
Pour the pumpkin custard mixture evenly over the bread cubes in the baking dish. Make sure all the bread pieces are soaked by gently pressing them down with your hands or a spatula. This is the key to a moist casserole!
5. Add Toppings:
Sprinkle the chopped pecans evenly over the top, then drizzle the melted butter over the entire dish for added flavor. If you like, you can sprinkle some cinnamon sugar on top for an extra sprinkle of sweetness and crunch.
6. Chill Before Baking:
Cover the dish tightly with aluminum foil and pop it into the refrigerator. Let it chill for at least 4 hours, or ideally overnight, so that the bread soaks up the custard mixture fully.
7. Bake the Casserole:
When you’re ready to bake, remove the casserole from the fridge and get your oven preheated to 350°F if it has cooled down. Bake the covered casserole for 30 minutes. After that, remove the foil and bake for an additional 25-30 minutes, or until the top is golden and the custard has set nicely.
8. Serve and Enjoy:
Once baked, take the casserole out of the oven and let it cool for a few minutes. Serve warm, topped with whipped cream, a dusting of powdered sugar, extra pecans, and maple syrup on the side. Enjoy your cozy autumn breakfast!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! To do this, roast a small pumpkin until soft, then scoop out the flesh and puree it until smooth. Just make sure not to use pumpkin pie filling, as it’s sweetened and spiced.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat individual portions in the microwave or warm them in the oven at 350°F until heated through.
Can I Make This Recipe Gluten-Free?
Absolutely! Simply substitute the bread with a gluten-free bread alternative. Just be sure to choose a hearty gluten-free bread that will hold up well in the custard mixture.
Can I Freeze This Casserole?
Yes, you can! After assembling the casserole but before baking, cover it tightly with plastic wrap and then foil, and freeze for up to 2 months. When you’re ready to bake, thaw it in the fridge overnight, then bake as directed.
