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Easy Overnight Pumpkin French Toast Bake (Best Fall Breakfast)

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This easy overnight pumpkin French toast bake is the perfect fall breakfast. With minimal morning work, simple pantry ingredients, and a custard-to-bread ratio that yields unbelievably tender results, it’s a crowd-pleaser that fills your kitchen with warm spices while you sleep.

Ingredients

Scale
  • 1 loaf (12-14 ounces) day-old brioche, challah, or French bread, cut into 1-inch cubes (about 8–9 cups)
  • 1 cup (240g) pure pumpkin puree (not pumpkin pie filling)
  • 6 large eggs, at room temperature
  • 1 ½ cups (360ml) whole milk
  • ½ cup (120ml) heavy cream
  • ½ cup (100g) packed light or dark brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted (for greasing dish and brushing top)
  • For the Streusel Topping (optional):
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) packed brown sugar
  • ¼ cup (20g) old-fashioned oats
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes
  • ½ teaspoon ground cinnamon

Instructions

  1. Prepare the bread: Cut day-old bread into 1-inch cubes (about 8-9 cups). If bread is not stale, spread on a baking sheet and let sit for 30 minutes.
  2. Make the pumpkin custard: In a large mixing bowl, whisk 6 eggs until frothy. Add pumpkin puree, whole milk, heavy cream, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt. Whisk until smooth and fully combined.
  3. Assemble the bake: Grease a 9×13-inch baking dish with 1 tablespoon melted butter. Spread bread cubes evenly in the dish. Pour custard over bread, pressing gently with a spatula to help absorption. Cover tightly with plastic wrap or foil and refrigerate for at least 6 hours or overnight.
  4. Make the streusel (optional): In a small bowl, combine flour, brown sugar, oats, and cinnamon. Add cold cubed butter and cut in with a pastry cutter or fork until mixture resembles coarse sand with pea-sized butter pieces. Refrigerate until ready to bake.
  5. Morning bake: Preheat oven to 350°F (175°C). Remove dish from fridge and let sit 15 minutes. Sprinkle streusel evenly over top if using. Drizzle remaining 1 tablespoon melted butter over everything. Bake for 45-55 minutes, until top is golden and center is set (knife inserted comes out clean or with moist crumbs). If browning too quickly, tent with foil for last 10-15 minutes.
  6. Rest and serve: Let bake rest 10 minutes before cutting. Serve warm, drizzled with maple syrup and dusted with powdered sugar if desired.

Notes

Day-old bread is essential for best texture. For dairy-free, use full-fat coconut milk and vegan butter. For gluten-free, use sturdy gluten-free bread. The streusel topping is optional but adds a nice crunch. Leftovers keep in the fridge for up to 4 days; reheat in a 350°F oven for 10-15 minutes.

Nutrition

Keywords: pumpkin French toast bake, overnight French toast, fall breakfast, pumpkin casserole, easy breakfast casserole

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