Hey y'all! If you love cozy autumn flavors and effortless breakfasts, this Pumpkin French Toast Bake is going to become your new favorite. Bursting with warm spices, creamy pumpkin puree, and a custardy center, it’s perfect for family brunch, holiday mornings, or anytime you’re craving something comforting. The best part? You prep it the night before and bake it fresh for a warm, fragrant treat. Let's get cooking!
Why You'll Love This Pumpkin French Toast Bake
- Super easy make-ahead breakfast—perfect for holidays or overnight guests.
- Creamy, pumpkin-spiced custard soaks each bite in cozy fall flavor.
- Crispy, golden topping contrasts with a soft, pillowy inside.
- Flexible: swap in your favorite bread or toppings for endless variety.
- Kid-friendly and crowd-pleasing for brunches or potlucks.
Ingredients for Pumpkin French Toast Bake
- 1 loaf (about 14–16 oz) brioche or challah bread, cut into 1-inch cubes
- 1 cup pumpkin puree (not pumpkin pie filling)
- 6 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ⅔ cup brown sugar (light or dark)
- 2 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoon unsalted butter, melted (plus more for greasing)
- Optional: ½ cup chopped pecans or walnuts
- Optional: maple syrup and powdered sugar for serving
How to Make Pumpkin French Toast Bake
Step 1: Prep the Bread
Lightly grease a 9x13-inch baking dish with butter. Add the cubed brioche or challah in an even layer. If your bread is a little stale, even better—it will soak up more flavor!
Step 2: Whisk the Pumpkin Custard
In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, heavy cream, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt until smooth and well combined.
Step 3: Assemble and Soak
Pour the pumpkin custard mixture evenly over the bread cubes, gently pressing down so all pieces get soaked. Cover tightly with foil or plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Step 4: Add Crunch & Bake
Preheat your oven to 350°F (175°C). Remove the French toast bake from the refrigerator, let it sit at room temperature for 15 minutes. Sprinkle the chopped nuts on top (if using) and drizzle with the melted butter. Bake uncovered for 40–50 minutes, or until golden brown on top and the center is set but still soft.
Step 5: Serve & Enjoy!
Let cool for a few minutes before dusting with powdered sugar and drizzling with maple syrup. Serve warm for maximum comfort!
Notes for Making Perfect Pumpkin French Toast Bake
- For best texture, use slightly stale bread—a fresher loaf may get too soggy. Learn more about why stale bread works best for French toast.
- If you need to dry out fresh bread, toast the cubes for 8–10 minutes at 300°F (150°C) before assembling.
- Check doneness by inserting a knife into the center; it should come out mostly clean.
Pumpkin French Toast Bake Variations
- Caramel Apple: Add sautéed apple slices and a swirl of caramel sauce on top before baking.
- Chocolate Chip: Sprinkle ½ cup semi-sweet chocolate chips over the bread mixture for a kid-friendly twist.
- Gluten-Free: Use your favorite gluten-free bread in place of brioche or challah.
Equipment Needed for Pumpkin French Toast Bake
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Serrated knife and cutting board
- Foil or plastic wrap
How to Store Pumpkin French Toast Bake
Cool leftovers completely, then cover and refrigerate for up to 4 days. To reheat, warm individual portions in the microwave for 1–2 minutes or cover the baking dish with foil and bake at 325°F (160°C) until heated through, about 15–20 minutes.
Serving Suggestions & Pairings
- Top with vanilla Greek yogurt or whipped cream and a sprinkle of cinnamon.
- Pair with crispy bacon, fresh fruit, or spiced chai lattes for a balanced brunch.
- Serve with a side of savory breakfast casserole for a crowd-pleasing buffet.
Pro Tips for the Best Pumpkin French Toast Bake
- Let the bread fully soak by chilling overnight—the custard will absorb for a richer flavor.
- Get creative with toppings like toasted coconut or candied nuts for extra crunch.
- Resist over-baking—remove from the oven when the center is just set for a moist, custardy bite. Find tips on perfect baking times from King Arthur Baking.
Frequently Asked Questions About Pumpkin French Toast Bake
1. Can I assemble Pumpkin French Toast Bake ahead of time?
Yes! You can assemble it up to 24 hours in advance. Cover and refrigerate overnight, then bake fresh in the morning.
2. Can I freeze Pumpkin French Toast Bake?
Absolutely. After baking and cooling, wrap tightly and freeze for up to 2 months. Thaw overnight and reheat in the oven at 325°F (160°C) until warmed through.
3. What bread works best for French toast casseroles?
Thick-cut, sturdy breads like brioche or challah absorb the custard well and bake up beautifully, but French bread or sourdough can also work in a pinch.
Ingredients
- 1 loaf brioche bread (about 16 oz), cut into 1-inch cubes
- 6 large eggs
- 2 cups whole milk
- 1 cup canned pumpkin puree
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 tablespoons brown sugar
Instructions
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1Grease a 9x13-inch baking dish. Add the cubed brioche bread evenly into the dish.
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2In a large bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until well blended.
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3Pour the pumpkin mixture over the bread cubes, pressing gently to soak all the bread. Cover and refrigerate for at least 1 hour or overnight.
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4Preheat oven to 350°F (175°C). Uncover the dish and sprinkle the brown sugar evenly over the top.
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5Bake for 45 minutes, or until the center is set and the top is golden brown. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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