Name: Pumpkin French Toast Casserole
Prep time: 4 h
Cook time: 50 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 1 loaf day-old challah bread (about 14 ounces or 8 cups cubed); 6 large eggs; 1 ⅓ cups canned pumpkin puree; 1 cup oat milk (or non-dairy milk of choice); ½ cup canned full-fat coconut milk (or substitute heavy cream); 3 tablespoons granulated sugar; 1 tablespoon pumpkin pie spice; Streusel Topping:; 4 tablespoons unsalted butter, softened (can use plant-based); ¼ cup brown sugar; ⅓ cup rolled oats; ⅓ cup all-purpose flour (or whole wheat or gluten-free blend); 1 teaspoon ground cinnamon; ½ cup pecans (optional)

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Pumpkin French Toast Casserole is a cozy, crowd-pleasing breakfast bake that’s perfect for holidays, brunches, or a comforting weekend treat. With warm pumpkin spice, creamy pumpkin custard, and a sweet oat streusel topping, every bite tastes like fall in casserole form.

Why You’ll Love This Recipe

This casserole is everything you love about French toast and pumpkin pie combined into one make-ahead dish. It’s ideal for feeding a group, and the prep can be done the night before, so your morning is stress-free. The recipe is flexible—dairy-free and gluten-free options are easy to incorporate, and leftovers reheat beautifully for days.

Pumpkin French Toast Casserole

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the casserole:

Challah bread (day old, cubed)
Eggs
Pumpkin puree
Oat milk or other non-dairy milk
Full-fat coconut milk or heavy cream
Granulated sugar
Pumpkin pie spice

For the streusel topping:

Unsalted butter (or plant-based alternative)
Brown sugar
Rolled oats
All-purpose, whole wheat, or gluten-free flour
Ground cinnamon
Pecans (optional)

Directions

Preheat oven to 350ºF and grease a 9×13-inch casserole dish with butter or coconut oil.
Cube the challah bread into 1-inch pieces and place evenly in the greased dish.
In a large bowl, whisk together eggs, pumpkin puree, oat milk, coconut milk, sugar, and pumpkin pie spice.
Pour the pumpkin mixture over the cubed bread, pressing gently to ensure all pieces are soaked. Cover and refrigerate for at least 4 hours or overnight.
Prepare the streusel topping by mixing together the butter, brown sugar, oats, flour, and cinnamon. Use your hands if needed to form a crumbly mixture.
Spread the streusel topping evenly over the soaked casserole. Add chopped pecans if using, and press down gently.
Bake uncovered for 40 minutes. Then cover with foil and bake for an additional 10–15 minutes until golden and set.
Let the casserole cool slightly. Optionally, dust with powdered sugar before serving. Serve with maple syrup.

Servings and timing

Servings: 12
Prep Time: 4 hours (including chilling time)
Cook Time: 50 minutes
Total Time: 4 hours 50 minutes

Variations

Make it gluten-free with gluten-free bread and flour in the streusel.
Use dairy products like whole milk and heavy cream instead of plant-based milks.
Add dried cranberries or raisins for an extra touch of sweetness.
Swap nuts by using walnuts or slivered almonds instead of pecans.
Make individual servings in ramekins for a brunch-ready presentation.

Storage/Reheating

Store leftovers covered in the refrigerator for up to 4 days.
To reheat, warm individual slices in the microwave for 30–60 seconds or bake the entire dish at 325ºF for 10–15 minutes until heated through.
This casserole can also be frozen after baking. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I prepare this casserole the same day?

Yes, but it’s best when chilled for at least 4 hours to let the bread fully absorb the custard. You can prep it early in the morning and bake later the same day.

What type of bread works best?

Challah is ideal for its rich, tender texture, but brioche or French bread also work well.

Is canned pumpkin puree the same as pumpkin pie filling?

No, use pure pumpkin puree, not pie filling, which contains added sugar and spices.

Can I make this casserole dairy-free?

Yes, use oat milk and full-fat coconut milk or any other non-dairy milk combination, plus plant-based butter for the topping.

How do I keep the casserole from getting soggy?

Use day-old bread and let it soak adequately in the custard before baking. The baking time also helps set the texture.

Can I make this ahead and freeze it?

You can freeze the fully baked and cooled casserole. Wrap tightly and freeze for up to 2 months. Reheat in the oven after thawing.

Can I add fresh fruit?

Yes, sliced apples or pears can be added before baking for extra texture and flavor.

What toppings go well with this?

Maple syrup, powdered sugar, chopped nuts, or a dollop of whipped cream all make great toppings.

Does it need to be served warm?

It’s best served warm, but leftovers can be eaten cold or at room temperature depending on preference.

Can I use a different type of milk?

Yes, any non-dairy or dairy milk of choice will work—just make sure it’s unsweetened to avoid altering the flavor.

Conclusion

Pumpkin French Toast Casserole is the ultimate seasonal breakfast bake—warm, comforting, and packed with the flavors of fall. It’s make-ahead friendly, easily customizable, and just as delicious the next day. Whether you’re serving it for a holiday brunch or a cozy weekend breakfast, it’s guaranteed to become a seasonal favorite.