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Easy Overnight Pumpkin French Toast Bake (Best Fall Breakfast)

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This overnight pumpkin French toast bake is the ultimate make-ahead fall breakfast. With a soft, custard-like interior and a crispy streusel topping, it’s a crowd-pleaser that even pumpkin skeptics will love.

Ingredients

Scale
  • 1 loaf (14-16 ounces) brioche or challah bread, cut into 1-inch cubes
  • 6 large eggs, room temperature
  • 1 ½ cups whole milk
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar (light or dark)
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup all-purpose flour
  • ½ cup packed brown sugar (light or dark)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ½ cup chopped pecans or walnuts (optional)
  • Maple syrup, for serving (optional)
  • Powdered sugar, for dusting (optional)
  • Whipped cream or Greek yogurt, for serving (optional)
  • Fresh cranberries or pomegranate seeds, for garnish (optional)

Instructions

  1. Cut the bread into 1-inch cubes. Spread on a baking sheet and let dry for about 1 hour, or toast in a 300°F oven for 10 minutes.
  2. In a large bowl, whisk eggs until frothy. Add pumpkin puree, milk, granulated sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Whisk until smooth.
  3. Grease a 9×13-inch baking dish. Layer half the bread cubes in the dish, pour half the custard over, and press gently. Add remaining bread and custard, pressing again.
  4. In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter until mixture resembles coarse sand. Stir in nuts if using. Refrigerate streusel.
  5. Cover the baking dish with plastic wrap and refrigerate for 8-12 hours.
  6. In the morning, preheat oven to 350°F. Remove dish from fridge and let sit 15 minutes. Sprinkle streusel evenly over top.
  7. Bake for 40-45 minutes, until golden brown and center is set (no wobble). Let rest 10 minutes before serving.
  8. Serve warm, dusted with powdered sugar and drizzled with maple syrup. Add whipped cream or yogurt and garnish if desired.

Notes

For best texture, use stale bread and refrigerate overnight. Do not over-soak (max 12 hours). Use room temperature ingredients. Let the bake rest 10 minutes after baking. Leftovers keep in the fridge for up to 4 days; reheat in oven at 300°F for 10-15 minutes.

Nutrition

Keywords: pumpkin French toast bake, overnight French toast, fall breakfast, pumpkin recipe, make-ahead breakfast, brioche French toast

Find it online: https://spoonluma.com/easy-overnight-pumpkin-french-toast-bake-best-fall-breakfast-2/