Cozy autumn breakfast made easy with overnight prep
This pumpkin French toast bake transforms leftover bread into a golden, spiced casserole that bakes overnight. Perfect for busy families or lazy weekends!
Imagine waking up to the smell of warm spices and caramelized bread. This make-ahead recipe uses a custard base infused with pumpkin puree and cinnamon, layered with pumpkin bread cubes. The result is a rich, comforting breakfast that feels like a holiday treat.
Whether you're hosting a fall brunch or simply want a cozy morning, this dish delivers convenience and flavor in one.
With maple syrup drizzled on top and toasted pecans for crunch, it's the ultimate autumn breakfast solution.
Pin this recipe to your #BreakfastCasserole board and get ready to impress your family with minimal effort!
Why This Recipe Works
Make-Ahead Magic
Assemble the casserole the night before and refrigerate. Bake in the morning for a hands-free breakfast.
Budget-Friendly
Uses leftover pumpkin bread and pantry staples like eggs, milk, and spices to create a gourmet breakfast.
Family-Friendly
Serves 8-10 people, making it perfect for weekend gatherings or feeding a large family.
Flavor Explosion
The custard's warm spices (cinnamon, nutmeg, cloves) meld perfectly with the pumpkin bread's sweetness.
Pumpkin French Toast Bake
Overnight prep for a cozy autumn breakfast
Ingredients
- - 6 cups cubed pumpkin bread (12-16 slices)
- - 4 large eggs
- - 2 cups whole milk
- - 1 cup canned pumpkin puree
- - 1/2 cup brown sugar
- - 1 tsp ground cinnamon
- - 1/2 tsp ground nutmeg
- - 1/4 tsp ground cloves
- - 1/2 tsp salt
- - 1/4 cup melted butter
- - Maple syrup and toasted pecans for serving
Instructions
Cube Bread: Cut leftover pumpkin bread into 1-inch cubes. You'll need about 6 cups total.
💡 Use day-old bread for better texture absorption.
Prepare Custard: In a large bowl, whisk together eggs, milk, pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, salt, and melted butter.
💡 For a richer flavor, use heavy cream instead of milk.
Assemble Casserole: Place bread cubes in a greased 9x13-inch baking dish. Pour custard mixture evenly over the top.
💡 Press cubes down gently to ensure even coverage.
Chill Overnight: Cover and refrigerate for at least 4 hours or overnight.
💡 The longer it chills, the more the bread absorbs the custard.
Bake: Preheat oven to 350°F (175°C). Bake for 55-65 minutes until golden and puffed.
💡 Broil for 2-3 minutes at the end for extra browning.
Serve: Let cool slightly, then drizzle with maple syrup and top with toasted pecans.
💡 Serve with fresh orange juice and a plaid table runner for presentation.
Nutrition (per serving):
Ingredient Notes & Substitutions
Pumpkin Bread
The base of this recipe - any pumpkin-flavored bread works, but day-old bread holds up better.
Substitutions: Banana bread, brioche, or even sourdough with added pumpkin spice.
Pumpkin Puree
Adds moisture and fall flavor. Use canned or homemade puree.
Substitutions: Sweet potato puree or butternut squash for a different flavor profile.
Spices
Cinnamon, nutmeg, and cloves create the signature pumpkin spice aroma.
Substitutions: Adjust spice levels to taste or use pumpkin pie spice.
Milk
Provides richness while keeping the custard from being too dense.
Substitutions: Half-and-half or whole milk for a lighter texture.
Pro Tips for Perfect Pumpkin French Toast Bake
Bread Prep
Cut bread into uniform cubes (1-inch) for even soaking and baking.
Chilling Time
Chill for at least 4 hours, but overnight is ideal for maximum flavor absorption.
Baking Tip
Use a glass baking dish to monitor browning - it browns faster in glass than metal.
Garnish Ideas
Top with cinnamon sticks, fresh rosemary, or a maple-glazed pecan swirl for presentation.
Variations & Customizations
Gluten-Free Option
Use gluten-free pumpkin bread and ensure all spices are certified gluten-free.
Vegan Version
Substitute eggs with 1/2 cup flax egg (4 tbsp ground flax + 6 tbsp water) and use almond milk.
Dairy-Free Option
Use coconut milk instead of dairy milk and vegan butter for a dairy-free version.
Mini Muffin Version
Pour mixture into greased muffin tins and bake at 350°F for 20-25 minutes.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Fresh fruit salad: Sliced apples, pears, and grapes with a cinnamon sprinkle
- Hot beverages: Spiced chai or a mimosa bar with orange juice and prosecco
- Side of bacon: Crispy applewood-smoked bacon for protein
🍷 Drink Pairings:
Pair with a spiced cider or a full-bodied Chardonnay to complement the warm spices.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Assemble the casserole up to 24 hours ahead and refrigerate until baking day.
Refrigerator Storage
Store leftovers in an airtight container for up to 3 days. Reheat in oven at 350°F for 15-20 minutes.
Freezer Storage
Wrap cooled casserole tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in fridge before reheating.
Reheating Instructions
For best results, reheat in oven rather than microwave to maintain texture.
Troubleshooting & Common Questions
Q: Why is my casserole too dry?
A: This usually happens if overbaked. Cover with foil during last 10 minutes of baking to retain moisture.
Q: Can I add fruit to the casserole?
A: Yes! Try adding diced apples, cranberries, or banana slices between bread layers for extra flavor.
Q: How do I prevent the bread from getting soggy?
A: Don't soak the bread too long in the custard. The overnight chill allows for gradual absorption.
Q: Can I make this in a smaller dish?
A: Yes, use an 8x8-inch dish and reduce baking time by 10-15 minutes.
Final Thoughts
This pumpkin French toast bake is more than just a breakfast - it's a celebration of autumn flavors in every bite. The overnight prep makes it perfect for busy mornings or lazy weekends when you want to impress without the hassle.
Whether you're feeding a crowd or simply treating your family, this recipe delivers comfort and convenience. Don't forget to pair it with a fresh orange juice and a plaid table runner for that perfect Pinterest-worthy presentation!
