Pumpkin French Toast Casserole Recipe
Easily one of our favorite Fall recipes, this Pumpkin French Toast Casserole Recipe is perfect for breakfast any day of the week. Super simple and absolutely delicious!
I can’t even tell you how fantastic this Pumpkin French Toast Casserole is.
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. Plus we love breakfast for dinner.
I happened to have a can of pumpkin sitting out on the counter from another earlier baking experience.
I eyeballed it for a few minutes and then turned to one of my kids and wondered out loud if we should try to make it a Pumpkin French Toast Casserole?
We decided that for a Fall treat, it would be pretty perfect to make it pumpkin pie french toast and so this recipe was born. I’ve tried it a couple of different ways since we first made it, but this is the easiest and tastiest way to make it. You can make it how you want, and you can use more or less spice.
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.)
Overnight French Toast Recipe – Pumpkin
P.S. We are going to try it with some other “flavors” and I will let you know what we come up with, that actually works and tastes good. In the meantime, you can also try this great Pineapple French Toast Recipe .
Overnight Pumpkin French Toast Casserole Recipe
Pumpkin French Toast Casserole Recipe
- ½ cup Butter
- 12 slices White Bread
- ½ cup Brown Sugar
- 2 teaspoon pumpkin pie spice
- ¼ – ½ cup pumpkin
- ½ teaspoon Vanilla Extract
- 5 eggs
- 1½ cup Milk
- 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!