Pumpkin French Toast Casserole is slices of Challah bread dipped into a pumpkin-flavored custard mixture, sprinkled with pecans, and baked for a warm breakfast or brunch. It’s a perfect recipe to prepare the night before and get in the oven the next morning. If this sounds good to you, be sure to try my Baked Pecan French Toast, too!

Pumpkin French Toast Casserole in a White Casserole Dish on a Counter with Espresso.
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Pumpkin French Toast Casserole

It is so nice and convenient to have a breakfast recipe that you can put together the night before and know it’s ready to be baked the next morning. This recipe is perfect for overnight guests, especially in the hustle and bustle of the holidays. And, following the pumpkin pie spice trend, this recipe fits perfectly with just the right amount of pumpkin flavor in each bite.

Pouring Egg Mixture Over Bread in Casserole Pan for Pumpkin French Toast Casserole.


Bread: In this recipe, I used Challah bread. It is a braided bread that works well when making French toast. If you don’t have Challah bread, other kinds of bread that you could use are brioche bread, sourdough, French bread, or even bread that is on the stale side. These slices of bread soak up the custard the best.

Milk: I prefer whole milk when making french toast recipes, but you can certainly use what you have on hand.

Pumpkin: Look for pure pumpkin, formerly labeled pumpkin puree. It has no added spices to it. Do not use pumpkin pie filling.

Pumpkin Pie Spice: If you don’t have any on hand, make your own pumpkin pie spice.

Pecans: Yes, you could leave off the pecans, but I highly recommend adding them for the flavor and added crunch.

Maple Syrup: Maple syrup is optional, but I like just a little drizzle of it over my plate of Pumpkin French toast bake.

Adding Syrup to Pumpkin French Toast Casserole in White Pan on White Counter.

Can I Use a Different Sized Dish?

Sure! I love the presentation when served in an oval dish, but you could certainly use a different dish. A 9×9-inch baking dish or 9×5-inch loaf pan would also work. Just be sure to watch the baking time if using a different pan.

Can I Make Pumpkin French Toast Casserole Ahead of Time?

Yes! In fact, that is what is so nice about this recipe. It’s actually best when it is chilled overnight and baked the next morning. You can get by with chilling this breakfast casserole for an hour, but I recommend giving it that overnight chilling time.

Pieces of Pumpkin French Toast on a White Plate with Coffee in Background.

How to Store

Although Pumpkin French Toast Casserole is best served the same day it is made, don’t waste the leftovers! They can be stored, covered, in the refrigerator for up to 3 days.

Pumpkin French Toast Casserole in a White Casserole Dish on a Counter with Espresso.
5 from 1 vote

Pumpkin French Toast Casserole

Prep Time 10 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Pumpkin French Toast Casserole is slices of Challah bread dipped into a pumpkin-flavored custard mixture, sprinkled with pecans, and baked for a warm breakfast or brunch.


  • 1 loaf (16 ounces) Challah bread, sliced into 1-inch thick slices
  • 2 cups (490 g) whole milk
  • 4 large eggs
  • ½ cup (122.5 g) pure pumpkin
  • ½ cup (100 g) light brown sugar, packed
  • 1 tablespoon pumpkin pie spice
  • ½ cup (54.5 g) pecans, roughly chopped
  • maple syrup, optional


  • Lightly spray a 10-inch oval baking dish with nonstick cooking spray. Set aside.
  • In a large bowl, whisk together the milk, eggs, pumpkin, brown sugar, and pumpkin pie spice.
  • Dip each slice of bread into the custard mixture and then stagger each slice upright into the prepared baking dish.
  • Pour the remaining custard over the bread. Cover the pan with aluminum foil and transfer to the refrigerator to chill for at least an hour, up to overnight.
  • When ready to bake, preheat the oven to 350°F.
  • Spoon some of the extra egg mixture from the bottom over the tops of the bread slices. Sprinkle the pecans evenly over the top, cover with aluminum foil, and bake for 30 minutes. After 30 minutes, remove the aluminum foil and continue to bake for another 20-25 minutes, or until dark golden brown. (The outside needs to be dark to ensure the inside is fully baked.)
  • Serve topped with maple syrup.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Scrumptious! I made this for Thankgiving Day brunch and it’s a 10 star dish! It presents beautifully. Very flavorful without being pumpkin overload. Thanks Amanda!

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