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Easy Pumpkin French Toast Casserole: Perfect Make-Ahead

pumpkin french toast casserole - featured image

This make-ahead pumpkin french toast casserole is the ultimate fall breakfast. Assemble it the night before, then bake in the morning for a custardy, pumpkin-spiced dish that feeds a crowd with minimal effort.

Ingredients

Scale
  • 1 loaf (14-16 ounces) day-old brioche or challah bread
  • 1 can (15 ounces) pumpkin puree
  • 6 large eggs
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • ¾ cup brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup all-purpose flour
  • ½ cup brown sugar, packed (for streusel)
  • ¼ cup cold unsalted butter, cubed (for streusel)
  • 1 teaspoon pumpkin pie spice (for streusel)
  • ¼ cup chopped pecans (optional, for streusel)

Instructions

  1. Cube the bread into 1-inch pieces and spread evenly in a greased 9×13-inch baking dish.
  2. In a large bowl, whisk together pumpkin puree, eggs, milk, heavy cream, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
  3. Pour custard evenly over bread cubes, pressing gently to coat. Cover tightly and refrigerate for at least 6 hours or overnight.
  4. Remove casserole from fridge 30 minutes before baking. Preheat oven to 350°F (175°C).
  5. Make streusel: In a small bowl, combine flour, brown sugar, and pumpkin pie spice. Cut in cold butter until crumbly. Stir in pecans if using.
  6. Sprinkle streusel over casserole. Cover with foil and bake for 30 minutes.
  7. Remove foil and bake for another 15-20 minutes until golden and set. Let rest 5-10 minutes before serving.

Notes

Covering with foil for the first 30 minutes prevents the top from burning. Day-old bread is essential for best texture. Overnight rest is highly recommended for optimal custard absorption.

Nutrition

Keywords: pumpkin french toast casserole, make-ahead breakfast, fall breakfast, pumpkin casserole, overnight french toast