Baked Overnight Pumpkin French Toast

Prep Time 10 mins
Total Time 40 mins
Servings 6

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This Overnight Pumpkin French Toast is so easy — you can make ahead for holiday gatherings and brunches and bake together in one pan! Naturally sweetened and made with real ingredients.

baked pumpkin french toast in glass baking dish with whipped cream syrup and cinnamon sticks
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September is here and it’s all pumpkin spice all the time.

I mean, for you pumpkin lovers, that is.

I’m not judging! I have a few in my own house who look forward to it every year.

I, on the other hand, do not.

That being said, I don’t hate it, and I solemnly swear to do my Food Blogger Duty and bring you some awesome pumpkin treats (Pumpkin Pudding Cake, Slow Cooker Pumpkin Spice LattePumpkin Cheesecake Bars Recipe….) in the fall, but I just do not yearn for it like some most people do.

Here are the things we love about this Overnight Pumpkin French Toast:

  1. Breakfast foods are the way to our hearts around here: french toast, pancakes, eggs, waffles — we’ll take them all, please and thank you
  2. Make ahead is the only way to do a holiday breakfast, or really any weekend breakfast. Who’s got the energy to do all that prep in the morning??
  3. The smell as it’s baking in the oven
  4. No flipping! Seriously, so easy you guys.
pumpkin french toast two slices on white plate overhead with whipped cream on plate

With the holidays coming up (yes, they’re coming — and quicker than you think!), make ahead breakfasts that you can bake and serve a lot all at once are essential. I, for one, do not enjoy slaving over a skillet flipping pancakes or french toast while everyone else eats! Tell me I’m not the only one.

Tips for making this Baked Pumpkin French Toast:

This Pumpkin French Toast is seriously so easy, I don’t even have that many tips to share! But I always like to expand a little more in post than in the recipe card just to make sure it turns out exactly the way you want it.

  • Look for pure canned pumpkin, and not pumpkin pie filling. You can swap the pumpkin for pie filling but you may want to omit the syrup and the spices.
  • You want to let the bread sit long enough that it soaks up all of that eggy mixture — this is why it’s best prepped the night before and makes it perfect for holiday brunches!
  • Be sure to slice your own French bread (or grab extra thick sliced bread at the store!), as thin slices will end up with too much moisture and may be soggy. If you only have thin sliced bread, I recommend doubling the bread and baking on a baking sheet or halving the egg mixture.
  • If you’re looking to serve more than 6 (or your 6 are very hungry!), feel free to double the recipe and bake in 2 9×13″ pans or a sheet pan.
  • Want to knock this fall breakfast out of the park? Serve with apple pie filling for the ultimate combo!
two pieces of pumpkin french toast with syrup on white plate

More Make Ahead breakfasts we love!

Watch the Pumpkin French Toast Recipe Video

*The recipe and photos have been updated since the original from August 2016

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Baked Overnight Pumpkin French Toast

5 from 7 votes
This Overnight Pumpkin French Toast is so easy — you can make ahead for holiday gatherings and brunches and bake together in one pan!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cuisine American
Course Breakfast
Servings 6
Calories 286cal


  • 3 eggs
  • 1 cup milk
  • 1/2 cup canned pumpkin puree not pie filling
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 6 thick slices French bread


  • In a medium bowl, whisk together the eggs, milk, pumpkin, syrup, vanilla, cinnamon and nutmeg until smooth.
  • Place French bread in a single layer in a well-greased 9×13" pan. Pour egg mixture evenly over top. Flip bread and move it around the pan to try to get the egg mixture evenly distributed if necessary (I don't usually!)
  • Cover in plastic wrap and refrigerate at least 3 hours or overnight.
  • Preheat oven to 375 degrees F.
  • Remove pan from the refrigerator, uncover and bake for 30-40 minutes until outside is golden brown and insides are set (as per your preference).
  • Serve with whipped cream and maple syrup or as you prefer.

Nutrition Information

Calories: 286cal | Carbohydrates: 49g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 379mg | Potassium: 238mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3360IU | Vitamin C: 0.8mg | Calcium: 106mg | Iron: 3mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Donna says

    My kitchen smelled so good after making this, the kids were so impatient waiting to try it! Delicious, definitely on repeat during the cold months

  2. Linda Barnett says

    I’m a little confused. It says to flip the bread when you take it out of the fridge. Then in the instructions for a regular oven it says to check it when you flip it at the 15 minute mark? Do I flip it twice? Won’t it fall apart if I flip it when it is half baked?

  3. Lynn Smith says

    why don’t more people give their comments after they have cooked the recipes?!!
    that would be more helpful.

  4. Mireya Vance says

    TWO QUESTIONS: 1) Before I put this cold glass baking dish I just took out of the fridge, do I put it in a pre-heated oven? Will it break if it’s cold or do I need to let it set on the counter and bring it to room temperature first? 2) If I want to add nuts to this recipe, do I top French toast b/4 I bake it, during, or afterwards? Thank you!

    • Ashley Fehr says

      Those are great questions! Honestly, I always just put my cold baking dish into the oven and I haven’t had any problems, but if you want to be safe you could pull the pan out while the oven preheats and let it warm up a bit. With the nuts, I would probably add them in the last 10-15 minutes of baking, and then they should just toast nicely!

    • D. H. says

      the glass for an oven should be tempered glass (it will say oven-ware or oven-proof or for use in an oven)…

      the problem is not putting a cold pan in a hot oven, it is in putting something cold into a hot GLASS pan.

      when cold hits hot, the glass contracts too rapidly…thus the shattering from drastic temp changes.

      (a metal pan will warp or twist…same thing but it is metal so it doesnt shatter like glass)

      as for the nuts…lol i havent a clue! i eat nuts, but rarely IN food…. πŸ™‚

  5. karen jackson says

    I have never heard of a steam oven. Can I use my regular oven and at what temperature and how long?? This looks and sounds amazing. Thank you.

  6. Kelly says

    Haha I am on team pumpkin (never too early) although I will MISS sweet summer fruit πŸ™‚ Love this yummy overnight french toast – so perfect for fall!

    • Ashley Fehr says

      Tell me about it! I have got my freezer STOCKED (seriously, I almost need a freezer dedicated to summer fruit — Lol!), but I do love a warm, cozy fall comfort meal!

  7. Karly says

    God Bless breakfast and God Bless pumpkin season, amirite!? This looks absolutely magical for a cozy Sunday morning. Going on my to-do list now!

  8. Sarah @Whole and Heavenly Oven says

    Ahhhh! You’re getting me seriously SO pumped for pumpkin season, girl! This french toast looks like THE perfect way to kick things off. I’m totally drooling over here and seriously wishing that a plate of this heaven would appear in front of me!

  9. Beverly ryng says

    assuming you do not have a Steam Convection oven, can you bake it in a regular old oven? And if so how high for how long?

  10. Cheyanne @ No Spoon Necessary says

    Lol! I won’t revolt that you are posting a pumpkin recipe right now! Instead, I will be pinning this and bookmarking it for when I’m ready to accept that pumpkins are now apart of my reality. πŸ˜‰ This french toast looks absolutely DELICIOUS, Ashley! And I LOVE that it is overnight! YES! Pinned of course! Cheers!

  11. Gayle @ Pumpkin 'N Spice says

    It’s never too soon for pumpkin! I just shared my first apple recipe today, so I’m on the same wavelength. Bring on the fall recipes! This french toast looks incredible, Ashley! I’ve never tried a version like this before. Sounds perfect for cool fall mornings!

    • Ashley Fehr says

      Thanks Gayle! I saw your caramel apple — looks SO good! The weather has been MUCH cooler here and it definitely feels like fall, so I don’t feel weird at all thinking about it. The mornings and evenings are so cool, it’s definitely sweater/pumpkin/apple weather!

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