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A piece of pumpkin French toast casserole on a white plate, topped with syrup.
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5 from 2 votes

Pumpkin French Toast Casserole

This pumpkin French toast casserole is a perfect fall breakfast. It's a great make-ahead option, and is perfectly spiced, soft, and has the best crunchy streusel topping. 
Prep Time30 mins
Cook Time50 mins
Chilling Time8 hrs
Total Time9 hrs 20 mins
Servings: 12 pieces
Calories: 380kcal


  • 16 oz bread (french bread, challah, brioche, etc)
  • 6 eggs
  • 1 cup heavy cream (or half and half)
  • 1 cups milk (anything but skim milk)
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1 TBS vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt

For the Streusel Topping:

  • 1/2 cup all purpose flour
  • 1/2 cup brown sugar (packed)
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/8 tsp salt
  • 1/2 cup butter (cold)


  • Grease a 9x13 pan with nonstick spray.
  • Cut up your bread, or tear it into chunks, and spread it evenly into your prepared pan.
  • Add the eggs, heavy cream, milk, pumpkin, sugar, vanilla cinnamon, pumpkin pie spice, and salt to a large bowl and stir them all together.
  • Pour the egg custard mixture over the top of the bread evenly. Flip some of the bread pieces over if they don't get any custard on them while pouring.
  • Cover the pan and place it in the fridge to chill until needed, at least 4 hours, preferably overnight (10+ hours).

For the Streusel Topping:

  • In a medium bowl, stir together the flour, brown sugar, cinnamon, and pumpkin pie spice.
  • Use a pastry blender or 2 forks, cut the butter into the mixture evenly, until you have small pea sized clumps.
  • Stir in the pecan pieces.
  • Cover in an airtight container, or ziplock bag, and place in the fridge until you're ready to bake, unless using immediately.

For Baking:

  • When you're ready to bake it, remove the pan from the refrigerator and let it come to room temperature while you preheat the oven to 350 degrees Fahrenheit.
  • Break the crumble into small pieces, if you made it ahead of time. If not, make the streusel topping now.
  • Sprinkle the streusel evenly over the top of the french toast casserole.
  • Bake for 45 to 55 minutes, until the casserole is cooked through and no longer soggy. (You can test it with a toothpick to make sure that comes out dry).
  • Let cool for a few minutes, then slice up and serve.
  • Top individual portions with powdered sugar, butter, and syrup as desired.


Calories: 380kcal | Carbohydrates: 44g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 388mg | Potassium: 208mg | Fiber: 3g | Sugar: 22g | Vitamin A: 3860IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg