This pumpkin spice French toast casserole is a cozy, bake-and-serve breakfast packed with warm fall spices and rich pumpkin flavor. Made with brioche bread, pumpkin purée, and a creamy spiced custard, it’s soft and comforting on the inside with a lightly crisp top. Perfect for holidays, weekend brunch, or make-ahead mornings when you want something special without the stovetop work.
Ingredients
- 1 loaf brioche or challah bread cut into 1-inch cubes
- 1 cup 100% pure pumpkin purée
- 6 large eggs room temperature
- 1½ cups milk or half-and-half
- ¾ cup brown sugar packed
- 2 teaspoons pumpkin spice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons butter melted (plus more for greasing)
- ½ cup chopped pecans or walnuts optional
- Maple syrup for serving (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- Spread bread cubes evenly in the prepared dish.
- In a large bowl, whisk together eggs, milk, pumpkin purée, brown sugar, pumpkin spice, cinnamon, vanilla, salt, and melted butter until smooth.
- Pour the custard evenly over the bread. Gently press the bread down so it absorbs the mixture.
- Sprinkle nuts on top if using.
- Let rest for 10 minutes (or cover and refrigerate overnight).
- Bake uncovered for 40–45 minutes, until the center is set and the top is lightly golden.
- Cool for 10 minutes before serving.
Notes
- Slightly stale or dried bread absorbs the custard best and prevents sogginess.
- For an overnight version, assemble, cover, and refrigerate up to 12 hours before baking.
- If the top browns too quickly, loosely tent with foil.
- Serve warm with maple syrup or powdered sugar.