Print

Easy 20-Minute Pumpkin French Toast Casserole

pumpkin french toast casserole - featured image
Print Recipe

This quick and easy pumpkin French toast casserole is ready in just 20 minutes, using simple ingredients like day-old bread, pumpkin puree, and warm spices. It’s the perfect fall breakfast that tastes like a warm hug on a plate.

Ingredients

Scale
  • 6 cups day-old bread, cubed (about 8–10 slices of brioche, challah, or French bread)
  • 1 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 4 large eggs, room temperature
  • 1 ½ cups whole milk (2% works too)
  • ⅓ cup brown sugar, packed (light or dark)
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons melted butter (unsalted)
  • 1 tablespoon brown sugar
  • ½ teaspoon cinnamon
  • Optional: ¼ cup chopped pecans or walnuts
  • Maple syrup (for serving)
  • Powdered sugar (for serving)
  • Whipped cream (for serving)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cube the day-old bread into 1-inch cubes. Spread evenly in the prepared baking dish.
  3. In a large mixing bowl, whisk together the pumpkin puree and eggs until smooth and thick. Add brown sugar, pumpkin pie spice, vanilla extract, and salt. Whisk until well combined.
  4. Slowly pour in the milk while whisking continuously until the custard is smooth.
  5. Pour the custard evenly over the bread cubes. Gently press down with a spatula to ensure all bread is soaked. Let sit for 5 minutes.
  6. In a small bowl, mix melted butter, 1 tablespoon brown sugar, and cinnamon. Stir in nuts if using. Sprinkle evenly over the casserole.
  7. Bake for 18-20 minutes, until the top is golden brown and crispy, edges are bubbling, and the center is set but slightly jiggly.
  8. Let rest for 5 minutes before serving. Serve warm with maple syrup, powdered sugar, or whipped cream if desired.

Notes

Day-old bread works best; if using fresh bread, cube and dry in a 300°F oven for 5-7 minutes. For dairy-free, use oat milk or unsweetened almond milk and coconut oil or vegan butter. For gluten-free, use a good quality gluten-free bread. To make ahead, assemble the night before, cover, and refrigerate; add 5-7 minutes to baking time. Leftovers keep in the refrigerator for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: pumpkin French toast casserole, easy breakfast, fall breakfast, pumpkin recipe, 20-minute recipe

Find it online: https://daintydine.com/easy-20-minute-pumpkin-french-toast-casserole-recipe/