Overnight Pumpkin French Toast Casserole

Overnight Pumpkin French Toast Casserole is a cozy and delicious dish that is perfect for breakfast or brunch, especially during the fall season. With its warm flavors of pumpkin and spices, this casserole brings comfort and joy to any gathering. It’s simple to prepare the night before, allowing you to wake up to a hearty, satisfying meal that everyone will love.

Why Make This Recipe

This recipe is perfect for anyone who enjoys a delicious and easy breakfast. It’s great for weekends, holidays, or special occasions, allowing you to spend more time with your family and friends instead of being stuck in the kitchen. Plus, it’s made with simple ingredients that you can find in your pantry. Who wouldn’t want a warm, spiced treat to start their day?

How to Make Overnight Pumpkin French Toast Casserole

Ingredients for pumpkin french toast casserole laid out on rustic table.

Ingredients:

  • 1 loaf of day-old bread (brioche or challah), cut into 1-inch cubes
  • 6 large eggs
  • 2 cups milk (whole or 2%)
  • 1 cup canned pumpkin puree
  • 1/2 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract

For the Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, cold and cubed
  • 1/4 cup chopped pecans or walnuts (optional)

Directions:

  1. Grease a 9×13-inch baking dish and spread the bread cubes evenly in the dish.
  2. In a large bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract.
  3. Pour the pumpkin custard mixture evenly over the bread cubes, pressing gently to ensure all the bread is soaked. Cover and refrigerate overnight (or at least 8 hours).
  4. In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the nuts if using. Cover and refrigerate until ready to bake.
  5. Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 15–20 minutes.
  6. Sprinkle the streusel topping evenly over the casserole.
  7. Bake uncovered for 40–45 minutes, or until the casserole is puffed and golden brown and the center is set.
  8. Let the casserole cool slightly before serving. Top with maple syrup, whipped cream, or a dusting of powdered sugar for extra indulgence.

How to Serve Overnight Pumpkin French Toast Casserole

Serve this casserole warm, right out of the oven. It goes well with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of powdered sugar for that extra touch of sweetness. Pair it with a hot cup of coffee or tea to create the perfect breakfast experience.

How to Store Overnight Pumpkin French Toast Casserole

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual portions in the microwave until heated through.

Tips to Make Overnight Pumpkin French Toast Casserole

  • For the best texture, use day-old bread. Fresh bread can become too soft and mushy.
  • Feel free to customize the spices to your liking. Adding a pinch of cloves or cardamom can enhance the flavor.
  • Make sure to press the bread cubes down to soak them well in the custard mixture for a creamy result.

Variation

If you want to switch things up, you can add dried cranberries or chocolate chips to the bread mixture for added flavor and texture. You could also use a different type of bread, like sourdough or whole wheat, for a unique twist.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin, but make sure to cook and puree it first. Canned pumpkin is often more convenient and saves time.

Can I make this casserole without eggs?

Yes, you can use flax eggs or a commercial egg replacer, but the texture may vary slightly.

How long should I let the casserole cool before serving?

Let the casserole cool for about 10-15 minutes before serving. This allows it to set and makes it easier to cut into portions.

Pumpkin french toast casserole in a baking dish with a golden, crisp top.

Overnight Pumpkin French Toast Casserole

A cozy and delicious pumpkin-flavored casserole perfect for breakfast or brunch, easily prepared the night before.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

Main Ingredients

  • 1 loaf day-old bread (brioche or challah), cut into 1-inch cubes Best to use day-old bread for optimal texture.
  • 6 large eggs
  • 2 cups milk (whole or 2%)
  • 1 cup canned pumpkin puree Can substitute with fresh pumpkin if cooked and pureed.
  • 1/2 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract

Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, cold and cubed
  • 1/4 cup chopped pecans or walnuts (optional) Optional for added crunch.

Instructions
 

Preparation

  • Grease a 9x13-inch baking dish and spread the bread cubes evenly in the dish.
  • In a large bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract.
  • Pour the pumpkin custard mixture evenly over the bread cubes, pressing gently to ensure all the bread is soaked. Cover and refrigerate overnight (or at least 8 hours).
  • In a medium bowl, mix together the flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the nuts if using. Cover and refrigerate until ready to bake.

Baking

  • Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 15–20 minutes.
  • Sprinkle the streusel topping evenly over the casserole.
  • Bake uncovered for 40–45 minutes, or until the casserole is puffed and golden brown and the center is set.
  • Let the casserole cool slightly before serving. Top with maple syrup, whipped cream, or a dusting of powdered sugar for extra indulgence.

Notes

Best served warm with maple syrup, whipped cream, or powdered sugar. Can be stored in an airtight container for up to 3 days.
Keyword Comfort Food, easy breakfast, Fall Breakfast, Overnight Casserole, Pumpkin French Toast