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

Cook Time 45

Total Time 1 5

Course Breakfast, Brunch

Cuisine American

Servings 8 servings

Calories 300 kcal

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

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.

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.

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