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

If you love classic French Toast Bake and Pumpkin Pancakes, then you’ll love this pumpkin french toast casserole made with Cinnamon Buttermilk Syrup!

A slice of pumpkin french toast casserole topped with cinnamon buttermilk syrup.

Why We Love Pumpkin Style!

Who loves pumpkin?! We do, and I’m here to tell you why you need to make this Pumpkin French Toast Casserole.

  • Flavor. With pumpkin and all the spices of fall, everyone loves this recipe!
  • Holiday Perfection. It’s great for holidays, especially Halloween and Thanksgiving.
  • Spin on a Classic. Yes – this fall version of our classic French Toast Bake is perfect for any breakfast breakfast.
  • Can be Made Ahead. Make it the night before making any holiday so easy.
Cubed bread crumbs topped with egg mixture.

How to Make Pumpkin French Toast Casserole

French toast pumpkin casserole is perfect for busy mornings! Just prep it the night before and enjoy the aroma of pumpkin in the morning.

  1. BREAD. Cut bread into 1ยฝ 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 350ยฐF.
  5. BAKE. Before baking, spread streusel over the top and bake for 35-45 minutes.
  6. SYRUP. 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. Will be foamy at first and will then return to normal.

Serve warm over pumpkin french toast bake right out of the oven.

French Toast Muffins

Muffins are a delicious alternative to a casserole. It makes for a quick breakfast option. To make this change, grease a muffin tin and gently pack the mixture evenly into the muffin tin. Then bake at 350ยฐF for 20 minutes.

Recipe Tips

Here are some other tips for this Pumpkin French Toast Bake:

  • Best bread. 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. ย 
  • Make Stale Bread. If you do not have stale bread, cut up your bread and place it on a tray in the oven at 350ยฐF for about 12-18 minutes until the bread becomes a little crunchy and all dried out.
  • Let the Bread Soak. Allowing the pumpkin french toast casserole recipe to soak up in the fridge for a bit gives it a bread pudding-like texture.
  • Pumpkin. We like pumpkin puree as opposed to pumpkin butter or pumpkin pie filling because the only ingredient is pumpkin.
  • To make this non-dairy, use coconut cream instead of heavy cream and cashew milk instead of cowโ€™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.
Baked cinnamon french toast casserole in a white baking dish.

Storing Info

  • MAKE THIS 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.
  • Leftover syrup can be stored separately in an airtight container in the fridge for 1-2 weeks.
A slice of cinnamon french toast casserole covered with cinnamon buttermilk syrup.

For more breakfast bakes

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5 from 21 votes

Pumpkin French Toast Casserole Recipe

By: Lil’ Luna
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
Cook: 40 minutes
Total: 55 minutes

Ingredients 

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

Topping

Cinnamon Buttermilk Syrup

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

Instructions 

  • Cut bread into 1ยฝ 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 350ยฐF.
  • 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

Allowing the bread to dry out a bit or using stale bread can help the bread cubes absorb the custard mixture a little better.ย 

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.

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 21 votes (9 ratings without comment)

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Recipe Rating




18 Comments

  1. Karen says:

    Wish I could print out some of your recipes ๐Ÿ˜ฉ

  2. Jason says:

    Is the pumpkin puree 1/2 to 1 cup or 1 1/2 cup?

  3. Olivia says:

    5 stars
    We all loved this pumpkin french toast casserole in my house! It’s filled with delicious fall flavors and is so comforting! Thank you!!

  4. Katie says:

    5 stars
    The perfect breakfast for fall! So much flavor and everyone loves it.

  5. Cam says:

    5 stars
    oh my lanta, this was everything my fall heart needed and more, thank you so much for sharing this amazing recipe!

  6. Allyson Zea says:

    5 stars
    This was absolutely delicious!! Loved the fall flavor!

  7. Cindy says:

    5 stars
    Love this recipe! Easy to make and pumpkin French toast is great! Yum!