This Pumpkin French Toast Bake is cozy, simple, and perfect for chilly mornings. It’s like classic French toast met pumpkin pie and had a baby.
You just mix everything up the night before, pop it in the oven in the morning, and boom — warm, sweet, pumpkin-spiced goodness that fills the house with the smell of fall.
Why I Love This Recipe
This dish is my go-to when I want to serve something impressive without spending all morning in the kitchen. It started as a weekend brunch treat and quickly turned into a Thanksgiving morning tradition. It’s hearty, warm, and always gets compliments. The best part? You make it the night before, so the morning is easy.
- The texture is the best part — crispy on top, custardy in the middle
- It smells like pumpkin pie and cinnamon rolls had a baby
- It feeds a crowd, which makes it perfect for holidays or lazy Sundays
- You can serve it sweet or slightly savory — super versatile
Makes: 8 servings
Prep Time: 15 minutes
Chill Time: Overnight (8 hours)
Bake Time: 45 minutes
Total Time: About 9 hours
What You’ll Need
- 1 (14 oz) loaf brioche or challah, cut into 1-inch cubes
- 6 large eggs
- 1 ¾ cups whole milk
- ¾ cup pumpkin purée (not pumpkin pie filling)
- ½ cup heavy cream
- ⅓ cup brown sugar
- ¼ cup maple syrup
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp vanilla extract
- ¼ tsp salt
- 2 tbsp unsalted butter, melted (for greasing dish and drizzling)
- Optional toppings: powdered sugar, maple syrup, whipped cream
Ingredients & Tools Image Prompt
Pro Tips
- Use day-old brioche or challah so it soaks up the custard without getting mushy
- Don’t skip the overnight rest — it helps the bread absorb every bit of flavor
- If you’re in a rush, let it sit at least 30 minutes, but overnight is best
- Let it sit at room temp for 15 minutes before baking so it bakes evenly
- Add a sprinkle of turbinado sugar on top before baking for a crunchy finish
Tools You’ll Need
- 9×13-inch baking dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Plastic wrap or foil
Substitutions and Variations
- Swap brioche for French bread or Texas toast
- Use coconut milk or almond milk instead of dairy
- Add pecans or walnuts on top for crunch
- Mix in chocolate chips for a sweeter twist
- Skip the pumpkin and sub in mashed banana for a different flavor
Make Ahead Tips
- Make the entire casserole the night before, cover, and refrigerate overnight
- You can cube the bread and freeze it ahead of time
- Leftovers reheat beautifully in the microwave or oven
Cooking Instructions
Step 1: Cube the bread
Cut 1 (14 oz) loaf of brioche or challah into 1-inch cubes and set aside in a large mixing bowl.
Step 2: Mix the custard
In another large bowl, whisk together 6 large eggs, 1 ¾ cups whole milk, ¾ cup pumpkin purée, ½ cup heavy cream, ⅓ cup brown sugar, ¼ cup maple syrup, 1 ½ tsp ground cinnamon, ½ tsp nutmeg, ½ tsp ginger, ½ tsp vanilla extract, and ¼ tsp salt until smooth.
Step 3: Combine bread and custard
Pour the custard over the bread cubes. Gently fold with a spatula to coat all pieces evenly.
Step 4: Transfer to baking dish
Grease a 9×13 baking dish with 1 tbsp melted butter. Pour in the soaked bread mixture and spread it out evenly. Drizzle 1 tbsp melted butter over the top.
Step 5: Chill overnight
Cover the dish tightly with plastic wrap and refrigerate overnight (or at least 8 hours).
Step 6: Bake it
Preheat oven to 350°F. Remove dish from the fridge and let sit at room temperature for 15 minutes. Bake uncovered for 45–50 minutes, until the top is golden and the center is set.
Step 7: Serve warm
Let it cool for 5–10 minutes, then scoop into bowls or slice into squares. Top with powdered sugar, maple syrup, and whipped cream if you like.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in the microwave for 30–45 seconds or in the oven at 300°F for 10 minutes
- You can freeze portions for up to 2 months — just wrap tightly and thaw in fridge overnight
Macros Information (Per Serving — Based on 8 Servings)
Note: Approximations may vary based on brands used.
- Calories: 340
- Protein: 9g
- Carbs: 38g
- Fat: 17g
- Fiber: 2g
- Sugar: 15g
Why This Recipe Works (Quick Science)
Soaking the bread overnight gives time for the eggs and milk to fully absorb into each piece, which means soft custard inside with a crispy top. The pumpkin purée adds moisture and flavor, while the eggs set the mixture during baking, giving that creamy-meets-crispy texture we love.
Common Mistakes
- Using fresh bread: It won’t absorb the custard well and might turn out soggy
- Skipping the chill: You won’t get that rich, custardy center
- Overbaking: This can dry it out — it should be golden on top but still a little soft in the center
- Not greasing the dish: It’ll stick and be harder to serve
What to Serve With
- Crispy bacon or sausage on the side
- A big bowl of mixed berries or fruit salad
- Hot coffee or chai latte
- Yogurt with honey and granola
FAQ
Can I make this without dairy?
Yes! Use almond or oat milk and a dairy-free cream. Skip the whipped topping or use a coconut version.
Can I use canned pumpkin pie mix?
Nope — it’s too sweet and already spiced. Use plain pumpkin purée.
Can I bake it right away?
It’s better chilled, but if you’re short on time, let it sit 30 minutes before baking.
Can I make this in a smaller dish?
Yes, just cut the recipe in half and use an 8×8 dish. Reduce baking time to around 35 minutes.
Hope you love this Pumpkin French Toast Bake as much as I do! If you try it, drop a comment below and let me know how it turned out — or ask any questions you’ve got!