French Toast Casserole (Pumpkin Pie)
This post may contain affiliate links. Please read my disclosure policy.
This cozy and craveable French Toast Casserole is everything we love about fall mornings. Cubes of rich brioche soak up a luscious pumpkin custard spiced just right, then get topped with a crunchy, buttery streusel. Pumpkin pie spice French toast is the perfect make-ahead breakfast for holiday mornings, brunch parties, or just treating yourself to something extra special.
Table of Contents
French Toast Casserole
I mean… can you really ever have enough pumpkin AND streusel in your life?
Buttery brioche meets silky pumpkin custard in this cozy casserole. With its crisp streusel topping and rich, comforting flavors, it’s like pumpkin pie met French toast and fell in love.
This one’s my go-to when I want fall flavors without the fuss.
It smells like a cozy October morning and tastes like you’ve been baking all day… when really, you just tossed it in the oven and let the magic happen.
It’s so easy to make ahead too, which is perfect for lazy weekends and sleepovers.
Just assemble everything the night before, pop it in the fridge, and then pull it out and bake while everyone stumbles out of bed.
Serve a slice of pumpkin pie French toast alongside crispy bacon or sausage links for a savory contrast.
And don’t forget a hot mug of spiced chai, apple cider, or a pumpkin cream cold brew for the ultimate autumn brunch!
INGREDIENT NOTES
- Brioche Loaf: A 14-ounce loaf is exactly the perfect amount of bread for this pumpkin pie French toast bake.
If using a different kind (like challah or French bread), weigh it for accuracy. Also, make sure it’s 1-2 days old so it absorbs the custard properly. - Eggs: The base of the custard that soaks into the bread and gives it that yummy texture. Bring them to room temperature before whisking.
- Pumpkin Puree: It’s very important that you use 100% pure pumpkin and not pumpkin pie filling, which has added sweeteners and spices.
Canned is easiest, but you’re welcome to make fresh pumpkin puree if you’d like. Use pie pumpkins (not the large, carving kind) if you do! - Whole Milk: There’s enough fat here to create a rich custard, but swap in half & half to make it extra decadent.
- Pumpkin Pie Spice: A homemade blend of cinnamon, nutmeg, ginger, and cloves works well if you don’t have a premixed jar.
- Streusel Topping: Mix AP flour and light brown sugar with some chopped walnuts and spices. Salted butter gives it the perfect crumbly texture.
Unsalted butter is fine too, but add a pinch of salt to balance the sweetness.
VARIATIONS
Nut-Free: Omit the walnuts or use pumpkin seeds for crunch.
Mini Casseroles: Divide the mixture between ramekins for individual servings.
Apple Pumpkin: Stir in diced apples before baking for a fall harvest twist.
PUMPKIN PIE FRENCH TOAST FAQ
You certainly can for a make-ahead option, but it’s not a requirement when using softer breads like brioche.
All it needs is about 20 minutes or so to soak up the spiced custard, which is about how long it takes to heat up the oven!
The texture of baked pumpkin pie spice French toast should be a mix of soft and crispy, but it shouldn’t be noticeably jiggly. That usually means it needs a little extra time in the oven.
If the center isn’t quite set but the topping looks a bit dark, tent the casserole with foil while you finish baking.
Individual slices are just fine in the microwave, though you could pop them in the air fryer if you prefer a crispier texture!
Otherwise, return the pan to the oven at 350°F and bake until warmed through, about 15 minutes or so.
I’ve spent years making countless French toast casseroles, but this one has become a fall favorite.
Not just because it’s packed with pumpkin pie flavor, but because it delivers perfect texture every single time.
Balance between the custard and bread is key, and using brioche means every bite is melt-in-your-mouth soft on the inside with just enough crisp on the top. Plus, that streusel? It’s a whole situation.
The science of soaking the bread long enough without it getting soggy, then baking it until the custard sets, gives you that just-right bite: fluffy, tender, and golden on top.
DONNA’S PRO TIPS
- Press down on the bread with a fork after pouring the custard so every piece soaks evenly.
- Use a day-old brioche or toast fresh cubes in a 300°F oven for 10 minutes to help them absorb better.
- Don’t skip the streusel! It’s the texture contrast that takes this from “yum” to “can I eat this for every meal?”
- For cleaner slices, let the casserole rest for 15 minutes after baking.
- Want to take it over the top? Add a maple cream cheese drizzle or toasted pecans on top!
TOOLS NEEDED
- 9×13-inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Fork
- Plastic wrap
- Parchment paper (optional for easier cleanup)
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook| Twitter| Pinterest| Instagram
French Toast Casserole (Pumpkin Pie)
Ingredients
For the Streusel:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/3 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 tablespoons salted butter, melted
For the French Toast:
- 1 14-ounce brioche loaf, cut into 1-inch cubes
- 5 large eggs
- 1 cup pumpkin puree, not pumpkin pie filling
- 1/2 cup packed light brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 cups whole milk
Instructions
- Prepare the Baking Dish: Butter a 9×13-inch baking dish and set aside.
- Assemble the Bread: Add 1 14-ounce brioche loaf, cut into 1-inch cubes to the baking dish, spreading it evenly. Set aside.
- Mix the Custard: In a large mixing bowl or 8-cup measuring cup, whisk 5 large eggs. Add 1 cup pumpkin puree and 1/2 cup packed light brown sugar. Whisk until well combined.
- Season the Custard: Add 2 teaspoons pumpkin pie spice and 1 teaspoon vanilla extract. Whisk again until fully incorporated.
- Add the Milk: Pour in the 2 cups whole milk and whisk until fully blended.
- Soak the Bread: Pour the custard mixture over the bread. Use a fork to gently press the bread down so every piece is coated.
- Make the Streusel: In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/3 cup chopped walnuts, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Mix to combine, then stir in 4 tablespoons salted butter using a fork until crumbly.
- Top the Casserole: Sprinkle the streusel evenly over the soaked bread. Do not mix.
- Preheat the Oven: Cover the dish and refrigerate while the oven preheats to 350°F.
- Bake: Remove the cover and bake for 45 to 50 minutes, or until golden brown and set in the center.
- Cool & Serve: Let cool for 10 to 15 minutes before serving. Enjoy warm!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
