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Easy Overnight Pumpkin French Toast Casserole

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This easy overnight pumpkin French toast casserole is a cozy, custardy breakfast with real pumpkin and warm spices. Assemble it the night before and bake in the morning for a stress-free, crowd-pleasing fall breakfast.

Ingredients

Scale
  • 1 loaf (about 14–16 oz) day-old brioche or challah bread
  • 6 large eggs
  • 1 ½ cups whole milk
  • 1 cup canned pumpkin purée
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • For the Streusel Topping:
  • ½ cup all-purpose flour
  • ½ cup packed brown sugar
  • ½ teaspoon pumpkin pie spice
  • ¼ cup cold unsalted butter, cut into small cubes
  • ¼ cup chopped pecans (optional)
  • For serving:
  • Pure maple syrup
  • Powdered sugar for dusting
  • Whipped cream or Greek yogurt

Instructions

  1. Prep your bread: Cut the loaf into 1-inch cubes. If fresh, spread on a baking sheet and dry out for 1 hour, or toast in a 300°F oven for 10 minutes.
  2. Grease a 9×13-inch baking dish generously with butter.
  3. Make the custard: In a large bowl, whisk eggs until frothy. Add milk, pumpkin purée, granulated sugar, brown sugar, vanilla, pumpkin pie spice, and salt. Whisk until smooth.
  4. Assemble the casserole: Place half the bread cubes in the dish. Pour half the custard over them. Add remaining bread cubes and pour remaining custard. Gently press bread down to absorb custard.
  5. Make the streusel: In a small bowl, combine flour, brown sugar, and pumpkin pie spice. Cut in cold butter until mixture resembles coarse crumbs. Stir in pecans if using. Cover and refrigerate.
  6. Cover the casserole with plastic wrap and refrigerate for at least 8 hours, up to 24 hours.
  7. The next morning, preheat oven to 350°F. Remove casserole from fridge and let sit 15 minutes. Remove plastic wrap and sprinkle streusel evenly on top.
  8. Bake for 45-55 minutes, until golden and center is set but slightly jiggly. Tent with foil if browning too quickly.
  9. Let rest for 10 minutes before serving. Serve warm with maple syrup, powdered sugar, and whipped cream or yogurt.

Notes

Use stale bread for best texture. Don’t skip the salt. Press bread gently into custard. Let casserole rest after baking. Watch your oven as baking times vary. Make extra streusel and freeze for later.

Nutrition

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

Find it online: https://spoonluma.com/easy-overnight-pumpkin-french-toast-casserole/