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Pumpkin French Toast Casserole

Pumpkin French Toast Casserole is rich and flavorful and makes for the perfect fall breakfast.
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 6 Servings
Calories: 643kcal
Author: Wendy


  • 9x13 baking dish


  • 8 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin spice blend
  • 1 tablespoon white sugar
  • 14 ounces pumpkin puree
  • ¼ cup milk
  • 22 ounces thick-sliced brioche or Texas toast bread

For the topping

  • cup brown sugar
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter softened


  • Prepare a casserole dish with nonstick cooking spray.
  • Place the bread in the prepared casserole dish in a staggered layer.
  • Beat the eggs until frothy. Stir in the vanilla, cinnamon, pumpkin spice, sugar, and pumpkin puree until well blended. Add the milk, stirring until completely incorporated.
  • Pour the pumpkin mixture over the bread.
  • Cover the casseroles and allow to soak in the refrigerator for at least two hours or overnight.
  • When ready to bake, preheat the oven to 350 degrees and place the casserole on the counter as the oven heats.
  • In a medium bowl, stir together the brown sugar, cinnamon, and all-purpose flour. Cut in the butter until the mixture is the consistency of coarse sand. Sprinkle over the casserole.
  • Bake the French toast casserole for 30 to 40 minutes or until golden brown.
  • Swerve with maple syrup or powdered sugar.


Serving: 1Serving | Calories: 643kcal | Carbohydrates: 71g | Protein: 21g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 402mg | Sodium: 586mg | Potassium: 257mg | Fiber: 2g | Sugar: 17g | Vitamin A: 11580IU | Vitamin C: 3mg | Calcium: 142mg | Iron: 3mg