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Pumpkin French Toast Bake

Pumpkin French toast bake is a custardy, golden bread bake layered in a 9x13 dish and topped with cinnamon streusel. It’s soaked overnight for a puffed, tender center with warm maple syrup at serving.
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Prep Time 15 minutes
Cook Time 55 minutes
Overnight chilling 12 hours
Total Time 13 hours 10 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

French toast base
  • 1 loaf (16 oz) brioche or Texas toast Cut into cubes.
  • 6 eggs Whole eggs for the custard soak.
  • 1.5 cup whole milk
  • 0.5 cup heavy cream
  • 0.75 cup pumpkin puree
  • 0.33 cup maple syrup For the custard.
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon For the custard.
  • 1 tsp vanilla
  • 0.25 tsp salt
Cinnamon streusel
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon For the streusel.
  • 0.25 cup cold butter Cut into small pieces.
Serving
  • 0.33 cup maple syrup Warm, for drizzling.
  • 1 powdered sugar Dust on top.

Equipment

  • 1 sheet pan

Method
 

Assemble and chill overnight
  1. Arrange the bread cubes in a greased 9x13 dish, spreading them into an even layer. Press lightly so the cubes settle into the corners.
  2. Whisk the eggs, whole milk, heavy cream, pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, vanilla, and salt until smooth. Stir until no streaks remain through the custard.
  3. Pour the custard over the bread, making sure most cubes are moistened. Press down gently with a spatula so the bread absorbs, then cover and refrigerate for 8-12 hours.
Bake with cinnamon streusel
  1. Preheat the oven to 350°F. Set a rack in the middle so the top browns evenly.
  2. Make the streusel by mixing flour, brown sugar, and cinnamon, then cutting in the cold butter until crumbly. Scatter the streusel over the soaked bread.
  3. Bake at 350°F for 50-55 minutes until golden and puffed. The center should look set and spring back slightly when tapped.
Serve
  1. Let the bake rest for 5-10 minutes so it slices cleanly. Drizzle with warm maple syrup and dust with powdered sugar before serving.

Notes

For best texture, make sure every bread cube is soaked before chilling, and use a truly cold oven-to-bake flow by refrigerating the dish overnight covered. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 325°F oven until warmed through. Freezing is not recommended for the full bake, but you can freeze individual portions in a sealed container for up to 1 month and reheat gently. If you need a lighter version, swap the heavy cream for half-and-half (slightly softer custard).