Kitchen notes · a little help before you start
Pumpkin French Toast Casserole
Pumpkin spice and a crunchy pecan topping make breakfast feel worth sitting down for. Beneath the top, this French toast has the soft, custardy center you're hoping to find. Pour yourself whatever you like to drink in the morning and take a little time with it.
- Prep
- 255 min
- Cook
- 50 min
- Total
- 305 min
- Original yield
- Serves 8
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: over 30 minutes · Total: over 60 minutes
- Dish type
- Casseroles
A few quick notes
1. Give the bread time to soak
The casserole needs at least a few hours in the fridge, and overnight is even better. That rest lets the pumpkin custard settle into the diced bread instead of just coating the top.
2. Watch the top as it bakes
The streusel should brown, but it can get ahead of the center. If the edges start darkening too quickly partway through baking, loosely tent the pan with foil.
3. Check the center
Pull it from the oven when the casserole is no longer jiggly. A nicely browned top is helpful, but the set center is the better sign that it’s ready.
Get to know the ingredients
Bread choice matters
Use a large day-old loaf, diced before it goes into the pan. French bread, brioche, or challah all work here, and the sturdier, slightly dry bread is what helps the custard soak in well.
Pumpkin puree, not filling
The recipe uses pumpkin puree, homemade or store-bought. Stick with plain puree so the custard keeps the intended balance of sugar, eggs, vanilla, and pumpkin pie spice.
Keep the butter cold
Cold diced salted butter is what gives the streusel its crumbly texture. Work it in with your fingertips until it breaks into smaller pieces, then scatter it over the casserole.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Pumpkin French Toast Casserole
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Let the casserole cool for a few minutes before slicing. Serve it with maple syrup, butter, and powdered sugar so everyone can finish their piece the way they like it.
A little more help as you go
Dairy-free option
To swap the milk and cream, use one 15-ounce can of full-fat coconut milk for the milk, and soy, almond, or coconut milk in place of the cream.
One pan, or cups
You can also bake the same ingredients as individual French toast cups, following the separate cup instructions. For this casserole, use the 9x13 pan.
A few questions you might have
Can I bake it right after assembling?
It needs to chill for at least 3 to 4 hours before baking, with overnight preferred. That soak is part of the recipe and helps the diced bread absorb the pumpkin custard.
Do I put the streusel on before or after chilling?
Make the streusel and sprinkle it over the casserole when you’re ready to bake. The baking step calls for the prepared streusel to go on evenly before the pan goes into the oven.
What kind of milk should I use?
For a dairy-free version, replace the two cups of milk with one fifteen-ounce can of full-fat coconut milk. Replace the half cup of heavy cream with half a cup of soy, almond or coconut milk.
How do I know it’s fully baked?
Bake until the casserole is no longer jiggly. If it starts browning too fast before that point, tent it with foil and keep baking until the center is set.
Can I use challah or brioche instead of French bread?
Yes. Use French bread, brioche or challah. Challah and brioche may weigh more than French bread; aim for one large loaf.
Any more cooking tips?
Dairy Milk Replacement – replace the 2 cups milk with 1(15-ounce) can of full-fat coconut milk and replace the ½ cup heavy cream with ½ cup soy/almond/coconut milk. These can also be baked in individual french toast cups. Use these ingredients and follow the instructions listed here. The challah and brioche will weigh more than the french bread but essentially you need one large loaf.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: littlespicejar.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
