Our Pumpkin French Toast Casserole is the ultimate fall comfort food! This easy-to-make breakfast dish is packed with warm pumpkin flavor and is perfect for cozy mornings.
I can’t even tell you how fantastic this Pumpkin French Toast Casserole is.
Why You’ll Love This Recipe
- Comforting and Delicious: Our Pumpkin French Toast Casserole is pure autumn indulgence.
- Easy to Prepare: Perfect for busy mornings or weekend brunch.
- Crowd-Pleaser: Impress your family and friends with this delightful dish.
- Versatile: Customize with your favorite toppings like whipped cream, maple syrup, or fresh berries.
- Warm and Inviting: The perfect way to start your day or end a cozy evening.
One night, not too long ago, we were making our french toast casserole recipe. It’s a simple recipe that we turn to a lot on busy nights. I happened to have a can of pumpkin sitting out on the counter from another earlier baking experience that needed to be put away.
Instead, this deliciousness happened.
This makes one single 9×13 casserole, but in our house, we double it to make two. (remember I’m feeding five hungry teenagers here.)
If you want to also try another fun flavored French Toast Casserole recipe, try our Pineapple French Toast Recipe .
Storing Leftover Pumpkin French Toast Casserole
To enjoy your Pumpkin French Toast Casserole for days to come, store it properly:
- Refrigerate: For short-term storage, cover the casserole tightly with plastic wrap and store in the refrigerator for up to 3 days.
- Reheat: To reheat, cover and warm in the oven at 350°F (175°C) until heated through.
Freezing:
- For longer storage, allow the casserole to cool completely before wrapping it tightly in plastic wrap and then aluminum foil. 1. Overnight French Toast Casserole – JoyFoodSunshine joyfoodsunshine.com
- Freeze for up to 2 months.
- To reheat frozen casserole, thaw overnight in the refrigerator, then reheat in the oven at 350°F (175°C) until warmed through.
Proper storage will help maintain the delicious flavors of your casserole!
Overnight Pumpkin French Toast Casserole Recipe
Pumpkin French Toast Casserole Recipe
Ingredients
- ½ cup Butter
- 12 slices White Bread
- ½ cup brown sugar
- 2 teaspoons pumpkin pie spice
- ½ cup pumpkin
- ½ teaspoons Vanilla Extract
- 5 large eggs
- 1½ cup Milk
Instructions
- Melt the margarine and pour into a 9×13 pan.
- Mix the brown sugar and the pumpkin spice seasoning.
- In a separate bowl, whisk the eggs, milk and vanilla together.
- Layer 6 pieces of bread into the casserole dish.
- Spread a thin layer of pumpkin (as if you were buttering a piece of bread) on each of the six slices of bread.
- Next, sprinkle half of the brown sugar and pumpkin spice mixture over the top of the pumpkin that is spread on the bread.
- Now repeat all steps again – layer the rest of the bread on top, then the pumpkin, the rest of the topping.
- Pour the egg mixture over the top of all of it and then sprinkle the remaining brown sugar/pumpkin spice mixture over the top.
- Cover and refrigerate overnight or at least 4-8 hours. Honestly, the longer the better. In the morning, cover the dish with tinfoil and bake in a 350 degree over for 30 minutes. Remove from oven, uncover the dish and bake an additional 15 more minutes. It should be golden and set.
- Remove from oven and serve hot. Sprinkle with some powdered sugar if you want. This can also be served with syrup, butter, whipped cream or just eaten plain. It is delicious!
OMG! This looks seriously yummy fattening! I think I need to try this! Thank God I found you and your blog Nicole. 😀
It is definitely yummy fattening, but oh so very good! I’m glad we found each other! 🙂
This is great. I’ve been looking to make a baked french toast recipe, but didn’t want the usual, apple or maple syrup flavors. It’s nice that you tested it for us. I would have to half the recipe because I have just one daughter, so it’s the three of us.
I like your blog too!
This looks really good. I think I may tried it soon. Check out some other french desserts in my blog if you like… nice job!
Big hit with my family! Great recipe- I was out of brown sugar and pumpkin pie spice, so I mixed white sugar and molasses then added ginger, cloves, nutmeg, and cinnamon to make my own. Turned out great!
Carlyn, I am so glad your family liked it. We have done the same with the spices, but I have yet to try the molasses and white sugar combo – sounds delicious and actually MORE flavorful! Yum!
molasses is what is stripped from sugar, so i fyou have white sugar and molasses you have the recipe for brown sugar naturally. I tried mine with coconut milk and it was very early in the morning so I may put too many eggs or too much coconut milk taking a while to cook but sure it will be delish just the same as the bread is cinnamon roll bread from our vt local famers market truly and artisan bread
I am a pumpkin lover all year long!! This looks great!! bellesbazaar-heather.blogspot.com
Just made this — absolutely totally completely delicious!! i used challa bread with raisins and it was awesome!! even though pumpkin is an “autumn food,” i don’t think it should ever be restricted to a certain time of year!!
Do you do the butter a second time? Or only on the bottom?
Hi Julie, nope the butter is just for the bottom of the pan and keeps the bread from sticking and kind of makes the bread a “crust” of sorts. It’s delicious!
I found this via Pinterest Saturday and made it Saturday night for a Sunday brunch and it was fantastic! I was a little nervous to try a recipe for the first time among strangers, but it was absolutely dynamite and people requested the recipe. Cheers!