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Best Overnight Pumpkin French Toast Casserole (Easy Recipe)

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This overnight pumpkin French toast casserole is a make-ahead breakfast that combines the flavors of pumpkin pie and French toast. It’s perfect for holidays, brunch, or lazy weekends, requiring minimal morning effort.

Ingredients

Scale
  • 1 loaf (12-14 ounces) sturdy bread (brioche, challah, or French bread), cut into 1-inch cubes
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 6 large eggs, room temperature
  • 1 ½ cups whole milk (or 2%)
  • ½ cup heavy cream
  • ½ cup packed brown sugar (light or dark)
  • ¼ cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons melted butter (for greasing dish)
  • For the streusel topping (optional):
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • 3 tablespoons cold butter, cut into small cubes
  • ½ cup chopped pecans or walnuts
  • ½ teaspoon ground cinnamon

Instructions

  1. Prep the bread: Cut bread into 1-inch cubes. If bread is fresh, spread cubes on a baking sheet and let dry for about 1 hour, or toast in a 300°F oven for 10 minutes. Set aside.
  2. Make the custard: In a large mixing bowl, whisk eggs until well beaten and slightly frothy. Add pumpkin puree, milk, heavy cream, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt. Whisk until completely smooth and uniform.
  3. Assemble the casserole: Grease a 9×13-inch baking dish with melted butter. Spread half of the bread cubes evenly in the dish. Pour half of the custard over the bread, pressing gently with a spatula to help absorption. Add remaining bread cubes and pour remaining custard over the top. Press down gently to submerge bread.
  4. Make the streusel topping (optional): In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Stir in chopped nuts. Refrigerate until ready to use.
  5. Refrigerate overnight: Cover dish tightly with plastic wrap or foil. Refrigerate for at least 8 hours, up to 24 hours.
  6. Bake: In the morning, remove dish from refrigerator and let sit on counter while oven preheats to 350°F (175°C). Remove plastic wrap. If using streusel, sprinkle evenly over top. Bake for 45-55 minutes, until puffed, golden brown, and set in the center. If top browns too quickly, tent with foil for last 10-15 minutes.
  7. Rest and serve: Let casserole rest for 10 minutes before serving. Serve warm with maple syrup, powdered sugar, or whipped cream.

Notes

For best texture, use day-old bread. If using fresh bread, toast cubes before assembling. Do not refrigerate for more than 24 hours to avoid mushy texture. Let casserole rest 10 minutes after baking for clean slices. Streusel topping is optional but highly recommended.

Nutrition

Keywords: overnight pumpkin French toast casserole, pumpkin French toast casserole, make-ahead breakfast, holiday breakfast, pumpkin casserole, French toast casserole

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