Pumpkin French Toast Casserole

Pumpkin French Toast Casserole Ingredients and Substitutions

• 1 loaf sourdough bread – We used Pepperidge Farm sourdough bread!
• 8 eggs
• 2 cups milk
• 2 teaspoons pumpkin pie spice – store-bought or make your own pumpkin pie spice blend
• ½ – 1 cup LIBBY’S 100% Pure Pumpkin
• ¼ cup heavy whipping cream
• ¼ cup sugar
• 1 tablespoon vanilla extract

Topping

• ½ cup all-purpose flour
• ½ cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• ½ cup butter

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How to Make Pumpkin French Toast Casserole

1. BREAD. Cut bread into 1½ inch squares. Place in a greased 9×13 pan.
2. EGG MIXTURE. In a bowl whisk together eggs, milk, pumpkin pie spice, pumpkin puree, heavy cream, sugar, and vanilla. Once it’s mixed well, pour over bread chunks and refrigerate overnight. If looking to do this quicker, refrigerate for at least 30 minutes.
3. STREUSEL. Mix flour, brown sugar, cinnamon, pumpkin pie spice, and salt in a bowl. Cut in a cold stick of butter. Mix with your fork until crumbly. Refrigerate overnight as well.
4. PREP. Once ready to bake preheat oven to 350°F.
5. BAKE. Before baking, spread streusel over the top and bake for 35-45 minutes.

Kristyn’s Recipe Tips

• We used sourdough bread for this recipe and it was flavorful and delicious. Stay away from using limp sandwich bread (you want crusty bread), but you can use other bread such as Texas Toast, Brioche, French bread, Pullman loaves, or challah bread.  
• If you do not have stale bread, cut up your bread and place it on a tray in the oven at 350°F for about 12-18 minutes until the bread becomes a little crunchy and all dried out.
• To make this non-dairy, use coconut cream instead of heavy cream and cashew milk instead of cow’s milk.
• Topping variations. Instead of cinnamon buttermilk syrup, try topping this with powdered sugar, agave syrup, maple syrup, honey, or incorporate walnuts/pecans into your streusel for some extra crunch.

5 from 22 votes

Pumpkin French Toast Bake

By: Kristyn Merkley

Gooey pumpkin french toast casserole is oozing with butter, cinnamon, and brown sugar making it a family favorite fall breakfast!

Servings: 6

Prep: 15 minutes mins

Cook: 40 minutes mins

Total: 55 minutes mins

Ingredients 

1x2x3x

• ▢ 1 loaf sourdough bread (used Pepperidge Farm)
• ▢ 8 eggs
• ▢ 2 cups milk
• ▢ 2 teaspoons pumpkin pie spice
• ▢ ½ -1 cup LIBBY’S 100% Pure Pumpkin
• ▢ ¼ cup heavy whipping cream
• ▢ ¼ cup sugar
• ▢ 1 tablespoon vanilla extract

Topping

• ▢ ½ cup all-purpose flour
• ▢ ½ cup brown sugar
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon pumpkin pie spice
• ▢ ½ teaspoon salt
• ▢ ½ cup butter

Cinnamon Buttermilk Syrup

• ▢ ½ cup butter
• ▢ 1 cup sugar
• ▢ ½ cup buttermilk or 1/2cup milk with 1 tsp lemon juice
• ▢ 1 teaspoon vanilla extract
• ▢ ½ teaspoon cinnamon
• ▢ ½ teaspoon baking soda

Instructions 

• Cut bread into 1½ inch squares. Place in a greased 9×13 pan.
• In a bowl whisk together eggs, milk, pumpkin pie spice, pumpkin puree, heavy cream, sugar, and vanilla. Once it's mixed well, pour over bread chunks and refrigerate overnight. If looking to do this quicker, refrigerate for at least 30 minutes.
• To make the streusel, mix flour, brown sugar, cinnamon, pumpkin pie spice, and salt in a bowl. Cut in a cold stick of butter. Mix with your fork until crumbly. Refigerate overnight as well.
• Once ready to bake preheat oven to 350°F.
• Before baking spread streusel over the top and bake for 35-45 minutes.
• Make buttermilk syrup by melting butter in a pan on low-medium heat. Add sugar, buttermilk, vanilla, and cinnamon – mix with whisk. Add baking soda and stir until all combined. Well be foamy at first and will then return to normal.
• Serve warm with french toast bake right out of the oven.

Video

Notes

Recipe Tips:

• We used sourdough bread for this recipe and it was flavorful and delicious. Stay away from using limp sandwich bread (you want crusty bread), but you can use other bread such as Texas Toast, Brioche, French bread, Pullman loaves, or challah bread.
• If you do not have stale bread, cut up your bread and place it on a tray in the oven at 350°F for about 12-18 minutes until the bread becomes a little crunchy and all dried out.
• To make this non-dairy, use coconut cream instead of heavy cream and cashew milk instead of cow’s milk.
• Topping variations. Instead of cinnamon buttermilk syrup, try topping this with powdered sugar, agave syrup, maple syrup, honey, or incorporate walnuts/pecans into your streusel for some extra crunch.

Make ahead of time. Assemble the casserole the night before, cover it with foil, and keep it in the fridge until you’re ready to bake it in the morning. You can also keep it in the freezer for up to 1 month. Thaw overnight in the fridge before baking. 
STORE. Though leftovers aren’t quite the same as freshly baked you do not want them going to waste. Keep leftover toast in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Reheat in the microwave or in the oven.

 

Nutrition

Serving: 6g, Calories: 958kcal, Carbohydrates: 119g, Protein: 21g, Fat: 45g, Saturated Fat: 26g, Trans Fat: 1g, Cholesterol: 324mg, Sodium: 1093mg, Potassium: 420mg, Fiber: 3g, Sugar: 68g, Vitamin A: 4754IU, Vitamin C: 1mg, Calcium: 231mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

Complete The Meal

Sides

Bacon in the Oven

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Scrambled Eggs

9 mins

Cinnamon Buttermilk Syrup

10 mins

Yogurt Parfait

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This recipe was originally published May 2015.