Pumpkin French Toast Casserole

5 from 2 votes

This baked pumpkin French toast casserole combines some of fall season's favorite flavors: pumpkin, brown sugar, cinnamon, and pumpkin pie spice. Pour a thick pumpkin custard over slices of brioche bread and bake until golden brown. This dish is guaranteed to make your morning sweet!

Prep Time10

Cook Time50

Total Time1

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 189kcal

Author: Christina

Ingredients

2 loaves brioche bread, sourdough bread or challah
7 large eggs
1 (15-ounce) can pumpkin puree
¾ cup whole milk
1 cup heavy cream
½ cup brown sugar packed
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice

Instructions

Slice the bread into 1-inch-wide slices. Let the sliced bread sit out uncovered for a few hours or overnight. (If you don't have enough time, see the recipe notes for a shortcut.)
Preheat the oven to 350ºF. (If prepping ahead, see recipes notes.) Generously grease a 9x13-inch baking dish with nonstick spray. Set aside.
In a medium bowl, whisk the eggs, pumpkin puree, whole milk, heavy cream, brown sugar, vanilla extract, cinnamon, and pumpkin pie spice together until combined. Dip each slice of bread into the egg custard, soaking both sides. Place into the prepared baking dish, lining up the slices next to each other. Repeat until all slices of bread are coated. Then, pour the remaining custard over the top. (If prepping ahead, cover the pan tightly and place in the refrigerator for 3 hours or overnight.)
Bake uncovered for 25 minutes, and then cover with aluminum foil and bake for an additional 25-30 minutes or until the center appears set and is no longer runny. The total baking time for this casserole is 50-55 minutes.
Remove from the oven and cool for 5 minutes before serving. The casserole will deflate slightly as it cools. Sift a dusting of powdered sugar on top, and/or drizzle maple syrup. Leftovers stay fresh in the refrigerator for up to 3 days.

Notes

Make Ahead Instructions: You can prepare the French toast casserole through step 3 up to 1 day in advance before baking. While the oven preheats, remove the casserole from the refrigerator and let it sit at room temperature.
Freezing Instructions: You can freeze the baked and cooled casserole for up to 3 months. Thaw overnight in the refrigerator overnight. Reheat in the microwave or cover and bake at 300ºF for 20-25 minutes or until warmed through.
Bread: It's important to use somewhat stale bread for French toast casseroles (and French toast!) If you're in a rush and don't have time to let the bread sit out as instructed in step 1, spread the bread on a baking sheet and bake in a 300ºF oven for 10 minutes, flipping halfway through.
Milk & Heavy Cream: Using whole milk and heavy cream produces a rich and creamy custard for the casserole. If needed, you can use lower-fat or nondairy milk.
Quick(er) Option: If you need to cut down time for this recipe, you can cut the bread into 1-inch cubes and place in the baking pan. Then, pour the custard on top and either bake or cover tightly to finish at another time. I sometimes do this if I'm running short on time.

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