Pumpkin French Toast Casserole is a must-make fall breakfast! Cubes of leftover bread are made new again with ingredients like pumpkin puree, maple syrup, cinnamon and more. The best part? It’s all baked beneath a scrumptious streusel!

Indulge in more of the best french toast breakfast recipes like Overnight Apple Crisp French Toast, French Toast Casserole and Overnight Caramel French Toast Casserole.
Table of Contents
- Why we love this Pumpkin French Toast Casserole Recipe:
- Pumpkin French Toast Casserole Ingredients:
- How to make Pumpkin French Toast Casserole
- Variations and Substitutions
- How to store leftover French Toast Casserole
- Can I freeze Pumpkin French Toast Casserole?
- Serving suggestions:
- More pumpkin recipes you’ll love!
- Pumpkin French Toast Casserole Recipe
This Pumpkin French Toast Casserole is one of my favorite fall breakfast recipes to whip up for my family! (Just because I’m not pumpkin’s biggest fan doesn’t mean I deny them 😉).
It’s easy to make, sweet and spiced with warm fall flavor, and has the best crunchy streusel baked right on top.
One of my favorite things about baking is how good my kitchen smells when something tasty is in the oven. Listen… the aroma of this sweet, warm pumpkin french toast bake is better than any candle on the market.
Why we love this Pumpkin French Toast Casserole Recipe:
- Make ahead: You can prep this french toast casserole recipe up to 2 days before you plan on serving it. It’s great for holidays like Halloween or Thanksgiving that you may want to prepare for!
- Sweet and spiced: Those rich, warm fall flavors are created by ingredients like brown sugar, pumpkin puree, pumpkin pie spice, maple syrup and cinnamon.
- It’s customizable: try it with raisin bread, something heartier with whole grains, add in dried fruit or fresh berries (or chocolate!) — the options are endless.
Pumpkin French Toast Casserole Ingredients:
- Bread: Heartier loaves (like french bread) are preferred since they’re sturdier and will hold up better with all of the liquids. Sourdough, brioche and ciabatta all do the trick as well.
- Milk: Any kind of milk (dairy or non-dairy) will work for this recipe. You can even use half and half for a richer flavor.
- Pumpkin: Pure pumpkin puree is what you’ll need – not pumpkin pie filling! If pie filling is all you’re able to get your hands on, you’ll want to reduce the added sugar and spices.
- Maple Syrup: You can swap this with almost any sweetener you prefer! Sugar, brown sugar, agave, honey, it will all get the job done.
- Oats: Rolled oats are preferred for the streusel topping! They’ll hold their shape very well and add lots of texture.
- Vanilla: I always recommend using pure vanilla extract (not imitation) when possible.
- Eggs: This is what holds it all together and gives it that custard-y texture.
- Brown Sugar: You can always make your own by combining 1 cup of white sugar with 1 tbsp of molasses.
- Flour: It can be all-purpose or whole wheat.
- Spices: You’ll need pumpkin pie spice, cinnamon, and just a pinch of salt.
How to make Pumpkin French Toast Casserole
You know what they say… go big or gourd home! For more information about this easy recipe, keep on scrolling until you reach the recipe card.
- Place bread cubes into a baking pan.
- Whisk together milk, pumpkin, eggs, syrup, cinnamon, vanilla, pumpkin pie spice and salt. Pour over bread cubes.
- Cover with plastic wrap and refrigerate for up to 2 days before baking.
- Make the streusel topping and spread it evenly over the french toast. Bake.
Variations and Substitutions
- Make it dairy free: You can use any kind of milk you like! Almond and oat milk are great dairy-free substitutes to try.
- Add a glaze: Go the extra mile by drizzling on a simple, sweet glaze all across the streusel topping. It’s a simple combo of milk and powdered sugar that adds a nice hit of sweetness.
- Add chocolate chips: I mean, that always sounds like a good idea to me! Mix in a handful of mini or regular chocolate chips with the liquid ingredients to a chocolatey element.
- Add nuts: Some crunchy pecans would be great in this casserole.
How to store leftover French Toast Casserole
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. Reheat for 30 seconds at a time in the microwave until warmed all the way through. Try not to overheat it – you don’t want it to dry out!
Can I freeze Pumpkin French Toast Casserole?
Sure thing! Just let it fully cool to room temperature prior to freezing in an airtight container for up to 3 months. Don’t forget to date and label! Allow the casserole to slowly defrost in the fridge for a few hours prior to reheating.
If you’re reheating the entire casserole, just pop it in the oven (once thawed) and let it warm through.
Keep in mind that the streusel won’t be crunchy after storing — if that’s a deal breaker, I recommend baking it just before serving.
Serving suggestions:
Good morning! If you want to be the ultimate host with the most, consider offering some Crustless Quiche, Breakfast Taco Bites and Air Fryer Hashbrown Patties with this sweet french toast casserole. And of course, a little Caramel Frappuccino to wash it all down with is never a bad idea.
More pumpkin recipes you’ll love!
- Pumpkin Chocolate Chip Bread — super moist!
- Pumpkin Muffins — I tested these until they were perfect, and I know you’ll love them!
- No Bake Pumpkin Cheesecake — light and luscious!
- Turtle Pumpkin Pie — a little caramel never hurts 😉
Pumpkin French Toast Casserole
Ingredients
- 1 loaf French bread (450g or 1 lb)
- 2 cups milk
- 1½ cups pumpkin puree (not pie filling)
- 4 large eggs
- ¾ cup maple syrup (or granulated sugar)
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Streusel
- 1 ½ cups rolled oats
- ½ cup flour (all purpose or whole wheat)
- ½ cup brown sugar (lightly packed)
- ½ cup cold butter (cubed)
Glaze (optional)
- 1 cup powdered sugar
- 1-2 tablespoons milk or maple syrup
Instructions
- Preheat the oven to 350 degrees if baking right away. Spray a 9×13" baking dish with non stick spray.
- Cut loaf into 1" cubes — if loaf is fresh, cut and leave on the counter to dry out somewhat for 1-2 hours.
- Place bread cubes in the prepared pan.
- Whisk together milk, pumpkin, eggs, syrup, cinnamon, vanilla, pumpkin pie spice and salt. Pour over bread cubes.
- Cover with plastic wrap and refrigerate at least 1-2 hours, or up to 2 days before continuing with the recipe.
Make the streusel and bake
- In a medium bowl, combine oats, flour and brown sugar. Add the cold, cubed butter and use a pastry cutter or your (clean!) hands to combine — it should be sticky and hold together almost like cookie dough.
- Sprinkle streusel over the top of the french toast casserole and bake for 30-40 minutes, until center appears to be set (not jiggly, and not glossy looking under the streusel.
- Let rest for 10-15 minutes before serving.
Glaze
- Whisk together powdered sugar and milk. Drizzle over casserole as desired.
Notes
- Bread: any kind of bread will work here, but I prefer the heartier loaves as they are better at soaking up that liquid without becoming mushy. A sourdough, brioche or some crusty ciabatta would also work well!
- Milk: any kind of milk (dairy or non-dairy) will work here, and you can even use half and half for a richer flavor.
- Pumpkin: choose pure pumpkin puree. If you want to swap for pumpkin pie filling, you will want to reduce the added sugar and spices.
- Maple syrup: you can swap for almost any sweetener you prefer: sugar, brown sugar, agave, honey, you name it.
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Dina says
My family loved this!
Ashley Fehr says
Thanks Dina!