Pumpkin Overnight French Toast Casserole

Close up of a slice of Pumpkin French Toast Casserole on a plate

Pumpkin Overnight French Toast Casserole

Pumpkin French Toast Casserole is perfect breakfast for any fall or winter morning. This make-ahead breakfast casserole tastes of pumpkin, warming spices and is wonderful for an at-home brunch, holiday breakfast and any other occasion.

Prep Time 15

Cook Time 50

Refrigeration Time 8

Total Time 9 5

Servings servings

Calories 776kcal

Ingredients

French Toast Casserole

1 loaf bread day old, cubed
½ cup heavy whipping cream
½ cup granulated sugar
½ cup brown sugar
15 oz. pumpkin puree
8 large eggs
2 tablespoons pure vanilla extract
1 tablespoon pumpkin pie spice
½ teaspoon kosher salt

Streusel Topping:

½ cup light brown sugar
½ cup granulated sugar
1 cup all-purpose flour
½ cup salted butter (1 stick) cold and diced
½ cup chopped pecans

Toppings

Homemade whipped cream
Powdered sugar
Maple syrup
Salted butter

Instructions

Make the French Toast Casserole

Spray a 9"×13" baking dish with nonstick cooking spray, and set aside.
Place the cubed bread in the baking dish.
Whisk together the cream, granulated sugar, brown sugar, eggs, pumpkin puree, vanilla, pumpkin pie spice and salt in a large bowl.
Pour the egg mixture over the bread, pressing down to make sure all the cubes are coated with the custard.
Cover with plastic wrap, and refrigerate overnight. (You can also do this 3 hours in advance, though I really like the make-ahead option of this recipe.)

Bake the casserole in the morning

Preheat the oven to 350°F.
While the oven preheats, make the streusel topping in a medium bowl.
Combine the brown sugar with the granulated sugar and flour. Mix until combined.
Add the cold butter to the mixture, using fingers or a fork to mix the ingredients together until they are in large coarse crumbs. Add the pecans, and stir to combine.
Pour the streusel topping on top of the casserole. Sprinkle additional pecans on top, if desired.
Bake the casserole in the preheated oven for 50 minutes, or until the casserole is set. (This means it will no longer have a wiggle in the middle.)
Let the French Toast Casserole cool for 10-15 minutes before slicing and serving.
Serve with homemade whipped cream, maple syrup, butter and powdered sugar.

Notes

How to store: Wrap the cooled casserole in plastic wrap, and store in the fridge for 2-3 days after baking. Reheat in the oven until warmed through.

A note on the bread: Use your favorite bread in this recipe! The bread has to be stale to soak up the custard without losing its shape. My favorites are French bread, sourdough and ciabatta for this. You can use challah and brioche, but I caution you on those because they’re softer and can lose their shape easier unless they’re really stale.

Nutrition