Overnight Pumpkin Spice Baked French Toast Casserole

This post may contain affiliate sales links. Please read my disclosure policy.

This Overnight Pumpkin Spice Baked French Toast Casserole is an easy breakfast casserole full of pumpkin, cinnamon and spices! It’s a great Fall and holiday breakfast for a crowd and it’s perfect for making ahead!

If you enjoy this baked french toast recipe, you should also try my easy Overnight Cinnamon Baked French Toast Casserole recipe and Overnight Cinnamon Apple Baked French Toast Casserole.

Table of Contents

• Overnight Pumpkin French Toast Casserole
• Recipe Ingredients
• How to Make this Overnight French Toast Casserole
• More Breakfast Recipes
• Get the Recipe

Overnight Pumpkin French Toast Casserole

I’m such a big fan of these overnight french toast casseroles. I have several variations on the site and I love how easy it is to change it up for various occasions. This one is just perfect for Fall and Thanksgiving! If you’re a pumpkin lover like I am, this is the french toast casserole for you.

Recipe Ingredients

This version starts with a similar base to the classic casserole, but with pumpkin and spices:

• Loaf of Bread – You’ll want a pound sized loaf to cut into chunks. Sourdough is my favorite, but French bread would work too.
• Eggs
• Milk – Whole milk is best
• Sugar – This recipe uses both white and brown sugar
• Vanilla Extract
• Cinnamon – Is there such a thing as too much cinnamon?
• Pumpkin puree – I use the canned stuff.

You’ll also need a few other things for the streusel, including some flour, butter and spices. I use cinnamon, nutmeg, cloves and ginger for all the best spices.

How to Make this Overnight French Toast Casserole

This french toast recipe really couldn’t be easier to make! Here’s how to do it:

• Cube bread: The first thing you’ll do is cut your bread into chunks and spread them evenly in your casserole dish.
• Mix remaining ingredients: Next, you’ll combine all of the casserole ingredients, whisking them all together, then pour it over the bread chunks. Try to make sure that get all the bread chunks a little damp, so that none end up drying out.
• Chill overnight: Cover the casserole and let it sit in the fridge. You can leave it for a few hours, or overnight. I definitely recommend overnight. Not only does it give it longer to sit, but that’s what makes this so great – the ease of making it ahead!
• Make streusel topping: While it’s in the fridge, you can make the streusel topping. Combine the flour, brown sugar, spices and salt, then cut the butter into the mixture until it forms crumbles. Leave it in a bowl and store it in the fridge until you’re ready to bake the casserole.
• Add topping: When you’re ready to make the casserole, preheat the oven and sprinkle the pre-made streusel topping over the casserole.
• Bake your casserole: Bake it for about 45 minutes to an hour, depending on how well-cooked you like it. When it’s ready, you can serve it simply with syrup, or add some pecans, powdered sugar or fresh fruit.

I hope you love this spin on french toast casserole as much as we do! Such a great nod to pumpkin and so easy to make ahead for the holidays!

More Breakfast Recipes

• Overnight Cinnamon Baked French Toast Casserole
• Easy Fluffy Homemade Waffles
• Overnight Sausage and Egg Breakfast Casserole
• Easy Homemade Monkey Bread
• Fluffy Homemade Pancakes
• Blueberry Streusel Coffee Cake
• Pumpkin Pancakes

Recipe

Overnight Pumpkin Spice Baked French Toast Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Lindsay
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Yield: 8-10 Servings
• Category: Breakfast
• Method: Oven
• Cuisine: American

Print

Pin

---

Description

This Overnight Pumpkin Spice Baked French Toast Casserole is quick and easy to make and perfect for the holidays!

---

Ingredients

CASSEROLE

• 1 loaf Sourdough Or French Bread
• 8 large eggs
• 2 cups whole milk
• 1/2 cup (104g) sugar
• 1/4 cup (36g) light brown sugar, loosely packed
• 2 tbsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1 1/2 cups canned pumpkin puree

TOPPING

• 3/4 cup (98g) all-purpose flour
• 3/4 cup (169g) firmly packed light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup (112g) unsalted butter, cut in pieces

Cook Mode Prevent your screen from going dark

---

Instructions

1. Grease a 9 x 13 casserole dish with butter.

2. Cut bread into 1 inch chunks and spread evenly in the bottom of the casserole dish.

3. In a large bowl, whisk together the eggs, milk, sugars, vanilla, cinnamon and pumpkin. Pour the mixture evenly over the bread, getting all the bread wet from the mixture.

4. Cover the casserole and store in fridge for several hours or overnight.

5. To make the streusel topping (this can be made ahead and refrigerated), combine the flour, brown sugar, spices and salt. Add the butter and cut into the dry mixture until it all comes together to form a crumble. You can store this mixture in the fridge overnight if you’d like.

6. When you’re ready to bake the casserole, preheat oven to 350 degrees F.

7. Crumble the streusel topping evenly over the top of the casserole, covering as much of it as you can.

8. Bake for 45 minutes for a softer, more moist texture. Bake an hour or more for a firmer, less moist texture.

10. When casserole is ready, serve warm with syrup and other toppings such as powdered sugar, pecans or fresh fruit.

---

Nutrition

• Serving Size: 1 Serving
• Calories: 532
• Sugar: 39.9 g
• Sodium: 482.4 mg
• Fat: 17 g
• Carbohydrates: 77 g
• Protein: 17.7 g
• Cholesterol: 180.5 mg

Enjoy!