Go Back Email Link
–+ servings
Spatula taking a piece of the pumpkin French toast casserole from a baking dish.
Soulfully Made Logo
No ratings yet

Pumpkin French Toast Casserole

This Pumpkin French Toast Casserole brings that warm, cozy feeling to your breakfast table with minimal effort. Packed with the seasonal flavors of pumpkin, cinnamon, and creamy goodness, this dish takes classic French toast to a whole new level!
Author: Nikki Lee
Servings: 12 servings
Prep Time 10 minutes
Cook Time 45 minutes
Inactive Prep Time 2 hours

Ingredients

  • 1 ¼ cup milk
  • ⅔ cup pumpkin puree
  • 5 large eggs
  • 1 tbsp pumpkin pie spice
  • 2 tsp vanilla extract
  • 1 loaf brioche bread (1 pound loaf) cut into 1-inch cubes

Cream Cheese Filling

  • 8 oz cream cheese softened
  • ½ cup pumpkin butter
  • ⅓ cup powdered sugar

Topping

  • ½ cup flour
  • ¼ cup brown sugar
  • ½ tsp ground cinnamon
  • ¼ cup salted butter cut into small cubes
  • ¼ cup chopped pecans

Instructions

  • In a medium mixing bowl, with a hand mixer combine the cream cheese, pumpkin butter, and powdered sugar till creamy and well combined.
  • In a separate mixing bowl combine the milk, pumpkin puree, eggs, and vanilla extract. 
  • Lightly coat a 9x13 baking dish with cooking spray and spread half the bread cubes over the bottom evenly. 
  • Pour half the egg mixture over the bread evenly. 
  • As evenly as possible, spread the cream cheese mixture over the bread. 
  • Sprinkle the remaining bread cubes over the cream cheese mixture followed by the remaining egg mixture. 
  • Refrigerate for at least 2-3 hours or even overnight. Before pulling out of the fridge preheat oven to 350 degrees Fahrenheit. 
  • Combine the flour, brown sugar, and cinnamon in a small mixing bowl.
  • Add the cold butter and using a fork or your fingers combined the ingredients till it becomes coarse crumbs. Add the chopped pecans and mix again.
  • Sprinkle the crumb topping evenly over the bread cubes and bake for 45 minutes. Cover with foil and continue cooking for an additional 20-30 minutes till golden brown till set in the middle.
  • Let cool for 10 minutes before serving. Serve with maple syrup and powdered sugar, if desired. 

Notes

TIPS:
  • Refrigerate overnight if possible. Not only does refrigerating the casserole overnight allow the bread to fully absorb the custard, but it also makes this an easy overnight French toast casserole recipe. 
  • Don’t forget to cover the casserole halfway through baking. This will ensure that the bread in the top layer doesn’t get too brown and crispy! You want it just slightly crispy but not burnt. 
  • Allow it to rest before cutting into it. To make sure that the fillings have a little bit of time to set, allow it to cool for 10 minutes before diving in.
Storage: Cover with foil or plastic wrap or place in an airtight container and store in the refrigerator for 3 days.
Freeze: Freezing is another option—simply wrap the cooled casserole tightly in plastic wrap and aluminum foil. It will last in the freezer for up to 2 months.

Nutrition

Serving: 1serving | Calories: 380kcal | Carbohydrates: 34g | Protein: 10g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 165mg | Sodium: 301mg | Potassium: 164mg | Fiber: 1g | Sugar: 11g | Vitamin A: 3577IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 1mg

Find it online:

www.soulfullymade.com/pumpkin-french-toast-casserole/