Dessert

Pumpkin French Toast Casserole Recipe

ByElara Stone December 25, 2025December 25, 2025

Introduction

This Pumpkin French Toast Casserole is a cozy, festive breakfast perfect for fall mornings. It combines tender bread cubes soaked in a pumpkin-spiced custard, topped with a crunchy pecan crumble. Serve it warm with maple syrup for a comforting start to your day.

A close-up view of a baked dessert in a white dish with brown edges and handles, showing multiple broken chunks of golden brown bread soaked in a syrupy sauce. On top, there is a crumbly layer of light brown streusel mixed with chopped pecans, adding texture and a crunch. The pecans are dark brown and scattered evenly across the top. A silver spoon is dipped into the dessert on the right side, slightly lifting a portion, showing soft and moist inside bread pieces. The dish is placed on a white marbled surface with a brown cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (12–14-ounce) loaf French bread, brioche, sourdough bread, or challah*
1 cup (226g) pumpkin puree
3/4 cup (150g) packed light or dark brown sugar
2 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
6 large eggs
2 and 1/3 cups (560ml) whole milk
2 teaspoons pure vanilla extract
1/3 cup (69g) packed light brown sugar
1/3 cup (41g) all-purpose flour (spooned & leveled)
1/2 teaspoon ground cinnamon
6 Tablespoons (85g) unsalted butter, cold and cubed
3/4 cup (100g) roughly chopped pecans*
Pure maple syrup, for serving

Instructions

Step 1: Slice and cut the bread into 1-inch cubes. Let the cubed bread sit out uncovered for a few hours or up to 1 day to dry slightly. (If short on time, see bread note.)
Step 2: Grease a 9×13-inch baking dish or any 3.5-4 quart dish, then spread the bread cubes evenly in the dish.
Step 3: In a large bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, eggs, whole milk, and vanilla extract until smooth. Pour this custard evenly over the bread cubes.
Step 4: Cover the pan tightly and refrigerate for at least 3 hours or up to 1 day. This allows the bread to soak up the pumpkin custard thoroughly.
Step 5: Prepare the crumb topping by mixing the brown sugar, flour, and cinnamon together. Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or fork until pea-sized crumbs form. Stir in the chopped pecans.
Step 6: Cover the topping and refrigerate separately (do not add to the casserole yet) for at least 15 minutes or up to 1 day. Keeping it cold helps prevent sinking during baking.
Step 7: When ready to bake, remove the casserole from the refrigerator and preheat the oven to 350°F (177°C).
Step 8: Sprinkle the chilled crumb topping evenly over the casserole. Bake uncovered for 20 minutes, then cover with aluminum foil and bake for an additional 25-35 minutes until the center is set and no longer runny.
Step 9: Remove from the oven and let cool for 5 minutes before serving. The casserole will deflate slightly as it cools. Drizzle with pure maple syrup as desired.
Step 10: Store any leftovers covered tightly in the refrigerator for 2-3 days.

Tips & Variations

Use day-old or slightly stale bread for better absorption without becoming mushy.
Feel free to swap pecans for walnuts or skip nuts if preferred.
Add a splash of bourbon or rum to the custard for an adult twist.
For extra richness, use half-and-half instead of whole milk.

Storage

Cover leftovers tightly and store in the refrigerator for 2 to 3 days. Reheat individual portions in the microwave until warm or in a 350°F oven for about 10-15 minutes. The casserole may lose some crispness upon reheating but will remain delicious.

How to Serve

A close-up of a serving of bread pudding topped with glossy pecans and sticky syrup. The dish has multiple layers of soft, golden-brown bread chunks soaked in sauce, giving a mix of light and darker brown colors with a moist texture. The pecans sit scattered on top, shiny and slightly cracked, adding a textured contrast. A silver fork holds a piece of bread pudding, showing its dense, rich inside. All is placed on a simple white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole the night before?

Yes, letting the bread soak overnight in the pumpkin custard enhances the flavor and texture, making it a great make-ahead dish.

What kind of bread works best?

Brioche, challah, French bread, or sourdough are ideal because they soak up the custard without falling apart. Avoid very soft sandwich bread to prevent mushiness.