Overnight Pumpkin Spice Baked French Toast Casserole

The name of this recipe sure is a mouthful! It’s a modified version of the Overnight Cinnamon Baked French Toast Casserole recipe(also a mouthful) from a couple weeks ago. In the spirit of the holidays and all things pumpkin I “pumpkin-ified” it – much to my husband’s dismay. He gets pretty tired of all the pumpkin spice stuff everywhere this time of year. :)

So in an effort to not have to eat the whole thing by myself, I made it at my parents house when we visited a couple weekends ago. It is was a big hit! And since my mom was going out of town the next day and was trying to get rid of everything in her fridge, I took the leftovers to a friend when I went to see her later that day.

Unfortunately I didn’t realize just how much of a hit it was with my dad. He went looking for the leftovers later and was crushed that I had given them away. Oops! I had no idea he would be so into something pumpkin flavored.

So after almost 2 weeks, I’m told I have to make sure I get this recipe posted. My mom called me this past weekend wondering where it was on the blog because she had decided to make him another casserole so she didn’t have to hear about it anymore. I guess he’d been upset over it all week. Sorry, mom!

And because she’s such a copycat she followed my form with the original recipe and took it to tailgate at the Panthers game. 😉 Again, it was a hit! So, I recommend you try it my friends! The perfect holiday flavored breakfast! Tailgate tested, Dad approved.

Overnight Pumpkin Spice Baked French Toast Casserole


1 loaf Sourdough Or French Bread (I used Sourdough, my mom used French, both were great)
8 whole eggs
2 cups whole milk
1/2 cup heavy whipping cream
3/4 cups Sugar
2 Tablespoons Vanilla Extract
1 1/2 cups canned pumpkin

1/2 cup + 2 tbsp all-purpose flour
1/2 cup + 2 tbsp firmly packed brown sugar
1 teaspoon cinnamon (1/2 tsp + 1/2 tsp)
1 1/2 teaspoon pumpkin spice (3/4 tsp + 3/4 tsp)
1/4 teaspoon salt
1 stick butter, cut in pieces


1. Grease a 9 x 13 casserole dish with butter.
2. Tear bread into chunks and evenly lay out in dish.
3. Whisk together eggs, milk, cream, sugar, pumpkin and vanilla. Pour evenly over bread.
4. Cover and store in fridge for several hours or overnight.
5. In another bowl, mix 1/2 cup flour, 1/2 cup brown sugar, 1/2 tsp cinnamon, 3/4 tsp pumpkin spice and salt. Add butter and mash into the dry mixture until it all comes together. You can store this mixture in the fridge overnight if you’d like.
6. Preheat oven to 350 degrees the next morning.
7. Remove casserole and pre-made topping from fridge. Crumble pre-made topping and sprinkle over the top of the casserole.
8. For some extra topping to cover areas that aren't covered by the pre-made topping (I like the cinnamon and spice on every bite!) combine 2 tbsp flour, 2 tbsp brown sugar, 1/2 tsp cinnamon and 3/4 tsp pumpkin spice (same stuff as the pre-made topping, minus the butter). Sprinkle over top of casserole and pre-made topping.
9. Bake for 45 minutes for a softer, more moist texture. Bake an hour or more for a firmer, less moist texture.
10. Serve with syrup.
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Recipe originally from Pioneer Woman



  1. French toast is one of my addictions! Next to potatoes I think it has to be my favorite food! I always get it at Cracker Barrel with my family but I’ve shockingly never tried to make it on my own! But today I mentioned it to my soldier and he said he loved home-made French toast and I realized I had no idea how to make it! I feel like I haven’t lived life if I haven’t made French toast! Lol! This looks delicious and I can’t wait to give it a try!
    PS: I nominated you for the Inspirational Blogger Award!! Congratulations!

    • Oh man, you’ve been missing out! :) Homemade french toast is a regular in our house. This casserole is a great way to give it a try too! Enjoy! And thank you so much for the nomination! It means a lot that someone actually finds me inspiring!

  2. Angela Patterson says:

    It came out looking so pretty and tasted…not. Seemed like too much egg and we were unable to eat more than a few bites :(

  3. Made this French toast this morning and absolutely loved it! Made it last night and refrigerated it and finished it off this morning. The only thing I did differently is I sprinkled chopped pecans on top. This will definitely be my go to Fall breakfast recipe.

  4. Agh!! This looks amazing! I need to make this this weekend!

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