Overnight Pumpkin Spice Baked French Toast Casserole

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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.

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.

Side view of a square serving of Overnight Pumpkin Spice French Toast Casserole on a white plate with a fork
Side view of a square serving of Overnight Pumpkin Spice French Toast Casserole with a bite taken out on a white plate with a fork

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.
Overhead view of a full Overnight Pumpkin Spice French Toast Casserole in a white platter
Side view of a square serving of Overnight Pumpkin Spice French Toast Casserole on a white plate with a fork

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!


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

Overhead view of a square serving of Overnight Pumpkin Spice French Toast Casserole on a white plate with a fork
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Side view of a square serving of Overnight Pumpkin Spice French Toast Casserole on a white plate with a fork

Overnight Pumpkin Spice Baked French Toast Casserole

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


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



  • 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


  • 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


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.


  • 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



Share a Comment

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  1. Cathy

    This was awesome! I added more cinnamon because, why not! I also added some chopped walnuts to the topping. I will be making this again!

  2. Maryann

    Hi Lindsay,
    Love all your recipes but do have a question about this one. I’m wondering if you think I could bake, freeze and then reheat in oven. I’m not sure about the consistency since I haven’t made it yet. I’d like to take it on a boat trip for guests so would have to prepare ahead to make it easier. Appreciate your feedback.

    1. Lindsay

      I suppose that would be fine. You may just want to have it slightly under baked prior to freezing it so that when you reheat it later it doesn’t dry out.

  3. Jack

    Lindsay: This looks like I could eat breakfast all day. I have a niece who loves anything pumpkin. I will definitely send this to her, and make it myself.

  4. Annabel

    Looks delicious! Can I use challah bread, it’s all I have right now.

    Oh and if you can please check your email from me 🙂

  5. Tina W

    I made this a couple weeks ago with a loaf of honey wheat from the farmers market, and it was incredible. It seems versatile enough to use with pretty much any type of once-fluffy bread.

    My roommate hates cinnamon, and since I couldn’t eat a whole batch by myself, I subbed out the cinnamon for cardamon and the pumpkin spice for cardamon, nutmeg, and cloves. I think I was converted to the non-cinnamon version!

    Also, if you half the recipe (because when doing the apple version of this, it was still too much), if you forget to half the last ingredients (HAHAHAHA) the recipe is gracious enough not to notice. I almost doubled the milk (But it was skim), definitely doubled whipping cream and vanilla extract requirements. It was a bit rich…but it was at a consumable-over-a-weekend quantity and dosage even with the non-halved ingredients added. 🙂

    Thanks so much for the lovely recipes!

    1. Tina W

      I forgot to mention, but I forgot (read: too lazy to get off the couch) the night before, and let it soak for about 20 minutes the morning off. That seemed to be enough for a tasty concoction 😀

  6. Stacy

    This was soooooooooooo good and my kids loved it! I did use almond milk instead of regular milk and it turned out fine (2 1/2 cups).
    The topping is super tasty!!! But, how can you go wrong with sugar and butter mixed up? 🙂 I’ve been reheating it in the mornings for breakfast and it works fabulously.

    1. Lindsay

      I haven’t tried it, but I think it’d be ok. It’s a bit thinner milk, so perhaps you’d need to add a little baking time.

  7. Michelle

    I wonder if I could make this and freeze it. I bought everything to make it for Thanksgiving but didn’t get the opportunity. so I was going to wait and serve it for Christmas breakfast.

    1. lifeloveandsugar@gmail.com

      Great question. I haven’t ever tried it, but it might be fine. If it ends up with some extra moisture from freezing it, you could always bake it a touch longer.

  8. Donna

    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.

  9. Angela Patterson

    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 🙁

  10. Jessie Homemaker

    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!

    1. lifeloveandsugar

      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!

      1. Emily

        I made this for work and they LOVED it! I added coconut to the topping which was amazing. The only thing I would do would be to add more cinnamon or pumpkin pie spice to the egg/milk mixture! Thank you for sharing this recipe!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29