Go Back

Pumpkin French Toast Casserole

This Pumpkin French Toast Casserole is a cozy and indulgent breakfast that combines cubed bread, pumpkin puree, eggs, and warm spices for a delicious fall-inspired dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 loaf 1 loaf of bread, cubed Brioche or challah can be used for a richer flavor.
  • 1 cup 1 cup pumpkin puree
  • 3 cups 3 cups milk Almond milk can be used for a lactose-free version.
  • 4 large 4 large eggs
  • 1 cup 1 cup sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 teaspoon 1 teaspoon cinnamon
  • 1/2 teaspoon 1/2 teaspoon nutmeg
  • 1/4 teaspoon 1/4 teaspoon salt
  • Butter for greasing the baking dish
  • Powdered sugar for serving (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter.
  2. In a large mixing bowl, whisk together the pumpkin puree, milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until it becomes smooth.
  3. Place your cubed bread into the buttered baking dish and pour the pumpkin mixture evenly over the top. Press gently to ensure all the bread cubes are soaked.
  4. Allow it to sit for about 10–15 minutes to absorb the mixture.
Baking
  1. Bake in the preheated oven for about 45-50 minutes or until it's golden brown and a toothpick comes out clean.
  2. Allow your casserole to cool slightly before dusting with powdered sugar, if desired, and serve warm.

Notes

If you have leftovers, refrigerate for up to 3 days or freeze well-covered to prevent freezer burn. Reheat in the oven at 350°F (175°C) until warmed through.