There’s something magical about fall, isn’t there? The crisp air, the colorful leaves, and of course, all the cozy, delicious food. And for me, nothing screams fall breakfast quite like a warm slice of Baked Pumpkin French Toast Casserole. Seriously, forget the stress of making individual French toast slices on a busy weekend morning. This casserole is your new best friend! It’s ridiculously easy to throw together, tastes like a hug in a bowl, and trust me, everyone will be asking for seconds. I remember the first time I made this for a family brunch, and my nieces and nephews practically inhaled it. It’s inspired by those chilly mornings when you just want something comforting and pumpkin-spiced, but don’t want to spend hours in the kitchen.

Why You’ll Love This Baked Pumpkin French Toast Casserole

This Baked Pumpkin French Toast Casserole is an absolute winner for so many reasons! First off, it’s ridiculously easy to put together. You just cube bread, whisk together those yummy pumpkin-spiced ingredients, and let it soak. Totally stress-free! Plus, the flavor is just pure fall comfort – that warm pumpkin and spice combo is simply irresistible. It’s perfect for weekend breakfasts, holiday brunches, or anytime you need a cozy treat. And the best part? You can totally make it the night before! Just assemble it, pop it in the fridge, and bake it off in the morning. Talk about a lifesaver!

Gather Your Ingredients for Baked Pumpkin French Toast Casserole

Alright, let’s get our pantry party started for this glorious Baked Pumpkin French Toast Casserole! You’ll need one whole loaf of French bread, something that’s just begging to be cubed up into about 1-inch pieces. Trust me, slightly stale bread works like a charm here, it soaks up that yummy custard like a sponge! For the custard itself, we’ll grab four large eggs, a generous cup and a half of milk – though half-and-half is a dreamy upgrade if you have it! Then comes the star of the show: a half cup of pure pumpkin puree (not the pie filling, just the good stuff!). We’ll also need a quarter cup of granulated sugar to add just the right amount of sweetness, and a teaspoon of that magical pumpkin pie spice. Don’t forget a smidge of vanilla extract and a pinch of salt to really make all those flavors sing!

Tips for Perfect Baked Pumpkin French Toast Casserole

Okay, so you want to make the *absolute best* Baked Pumpkin French Toast Casserole, right? It’s pretty darn easy, but a few little tricks can take it from good to seriously amazing. First off, the bread! Don’t use super fresh, soft bread; it’ll turn to mush. A day-old or even two-day-old loaf of French bread is perfect because it has a little crust and a little chew, which means it can soak up all that delicious eggy, pumpkin-y goodness without falling apart. Think of it like this banana bread recipe – older is often better for soaking up flavor! This banana bread uses slightly stale bread, too, and it’s a game-changer.

When you’re mixing up your custard, make sure it’s well combined. Whisk those eggs, milk, pumpkin, sugar, and spices until it’s nice and smooth. Nobody wants a bite of pure egg or just spice, you know? And here’s a big one: give it enough time to soak! That minimum 30 minutes is good, but if you can let it sit in the fridge overnight, seriously do it. The longer it sits, the more that yummy custard seeps into every nook and cranny of the bread. This guarantees that moist, custardy center and helps prevent any dry bits. Also, make sure you pour the mixture evenly over the bread cubes. Gently press down on the bread if you need to, so every single piece gets a chance to get happy in that pumpkin spice bath!

How to Make Baked Pumpkin French Toast Casserole: Step-by-Step

Alright, let’s get this delicious Baked Pumpkin French Toast Casserole into the oven! It’s honestly so simple, you’ll be shocked.

First things first, grab your favorite 9×13 inch baking dish and give it a good grease. I usually use butter or cooking spray; it just helps everything release perfectly later. Once that’s done, spread your cubed French bread evenly across the bottom of the dish. Don’t worry if there are some little gaps, they’ll fill in!

Now for the magic mixture! In a big bowl, toss in your four large eggs, that creamy milk (or half-and-half if you’re feeling fancy!), your half cup of pumpkin puree, the granulated sugar, pumpkin pie spice, vanilla extract, and that little pinch of salt. Whisk it all up until it’s blended smooth. You want it to look like a beautifully colored, spiced custard. Make sure there are no funky streaks of egg or spice left!

Gently, but evenly, pour this beautiful pumpkin custard mixture all over those bread cubes in the baking dish. I like to use a spoon or spatula to gently press down on the bread, making sure every single cube gets a good soak. This is super important for that amazing custardy texture we’re going for!

Here’s where a little patience pays off big time. Cover your baking dish tightly – plastic wrap works great – and pop it into the refrigerator. You need to let it chill for at least 30 minutes, but honestly, overnight is where the real flavor development happens. The bread gets perfectly tender and soaked through. While it’s chilling (or just before you plan to bake), go ahead and preheat your oven to 350°F (175°C). That way, it’s ready to go!

When you’re ready to bake, take the dish out of the fridge and remove the cover. Pop it into that preheated oven. You’ll want to bake it for about 40 to 50 minutes. Keep an eye on it – you’re looking for the top to be golden brown and beautiful, and the center to be set, not jiggly like pudding. A knife inserted near the center should come out mostly clean. Once it’s done, let it cool for just a few minutes before diving in. Serving it warm is the best way to enjoy all those cozy fall flavors!

Ingredient Notes and Substitutions for Baked Pumpkin French Toast Casserole

So, about these ingredients for our Baked Pumpkin French Toast Casserole! The French bread is key – day-old is really the best pick here because it’s got that slightly drier texture that just *loves* to soak up custard. If you only have fresh bread, no worries! Just let it sit out on the counter for several hours, or pop it in a low oven for a few minutes to dry it out a bit.

When it comes to the milk, a good quality whole milk or even half-and-half will give you a richer, more decadent casserole. But if you need a dairy-free option, unsweetened almond milk or oat milk work wonderfully; just make sure they’re unsweetened so you don’t throw off the sweetness balance. And about that pumpkin pie spice? If you don’t have it on hand, it’s super easy to whip up your own! Just mix up 1 teaspoon of cinnamon, about 1/4 teaspoon of ginger, a generous pinch of nutmeg, and a tiny pinch of cloves. It’s the perfect blend to get that cozy fall flavor we all love!

Serving Suggestions for Your Baked Pumpkin French Toast Casserole

Okay friends, you’ve made this amazing Baked Pumpkin French Toast Casserole, now what? The serving possibilities are endless, but trust me on this: a drizzle of warm maple syrup is non-negotiable. It just takes everything to the next level! A dollop of my super easy homemade whipped cream is also pure heaven, adding a lovely lightness. If you want a fresh pop, a side of some simply sliced apples or pears is fantastic. For a real treat, a sprinkle of toasted pecans or walnuts over the top before serving adds a lovely crunch!

Storage and Reheating Instructions

So you have some glorious Baked Pumpkin French Toast Casserole left over? Lucky you! After it’s cooled a bit, you can stash it in the fridge for up to 3 days. Just pop it into an airtight container. If you want to keep it even longer, it freezes beautifully! Let it cool completely, wrap it well, and it’ll be good in the freezer for about 2 months.

To reheat, my favorite way is in the oven. Pop a portion (or the whole thing if you’re feeling it!) into a 350°F (175°C) oven for about 15-20 minutes for individual slices, maybe 30-40 minutes for a larger piece, until it’s warmed through. A quick zap in the microwave works too, but it might be a tad softer. Just a minute or two should do it!

Frequently Asked Questions about Baked Pumpkin French Toast Casserole

Got questions about our delightful Baked Pumpkin French Toast Casserole? I’ve got answers!

Can I use a different type of bread besides French bread?

Absolutely! While French bread is my go-to because of its nice crust and texture, challah or brioche would also be delicious. You could even try a sturdy sourdough if you like a little tang. Just make sure it’s not super soft, as we want it to hold up to all that soaking!

How long can I refrigerate the mixture before baking?

The longer, the better, honestly! While 30 minutes is the minimum to get things started, letting your Baked Pumpkin French Toast Casserole soak in the fridge overnight is where the magic really happens. The bread gets gloriously tender and soaked through, ensuring a super moist and flavorful casserole. So, feel free to prep it the night before – it saves so much time in the morning!

Can this Baked Pumpkin French Toast Casserole be made gluten-free?

Yes, you can definitely make this gluten-free! You’ll want to find a good quality gluten-free loaf that’s similar in texture to French bread or challah, maybe something a bit denser. Just cube it up the same way and proceed with the recipe. It might soak up the custard a *tiny* bit differently, so keep an eye on it while baking, but it’s a totally doable and delicious gluten-free option!

My casserole seems a little wet in the middle, what did I do wrong?

Oh, that can happen! Usually, it means it just needed a few more minutes in the oven. Next time, trust your eyes and a knife! When you think it’s done, insert a thin knife near the center. If it comes out with wet batter, it needs more time. A few moist crumbs are perfect – signs of a wonderfully moist casserole – but streaks of batter mean it needs a little longer in that cozy oven. Make sure your oven temperature is accurate, too!

Nutritional Information

Just a heads-up, this is an estimate, okay? Because we all use slightly different ingredients and brands, the exact numbers can wiggle around a bit. But generally, for one delicious serving of this Baked Pumpkin French Toast Casserole, you’re looking at around 350 calories. It’s got about 12g of fat, 10g of protein, and a hearty 45g of carbohydrates, with roughly 15g of that being sugar. Enjoy every bite!

Baked Pumpkin French Toast Casserole

Author: ferecipe.com
Total Time: 60 min
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple and delicious pumpkin French toast casserole perfect for breakfast or brunch.

Ingredients

Scale

1 loaf (1 pound) French bread, cut into 1-inch cubes
4 large eggs
1 1/2 cups milk
1/2 cup pumpkin puree
1/4 cup granulated sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Optional toppings: maple syrup, whipped cream, powdered sugar

Instructions

Grease a 9×13 inch baking dish.
Arrange the bread cubes in the prepared baking dish.
In a large bowl, whisk together the eggs, milk, pumpkin puree, sugar, pumpkin pie spice, vanilla extract, and salt until well combined.
Pour the egg mixture evenly over the bread cubes, ensuring all pieces are moistened.
Cover the dish and refrigerate for at least 30 minutes, or preferably overnight.
Preheat your oven to 350°F (175°C).
Bake for 40-50 minutes, or until the casserole is set and golden brown.
Let it cool slightly before serving.
Serve warm with your favorite toppings.

Notes

For a richer flavor, you can use half-and-half instead of milk.
If you don’t have pumpkin pie spice, you can make your own by combining 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves.

Prep Time: 15 min
Cook Time: 45 min
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 15g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 10g
Cholesterol: 100mg

Keywords: pumpkin, french toast, casserole, breakfast, brunch, baked, easy, fall