Pumpkin French Toast Casserole

This pumpkin french toast casserole is one of my favorite pumpkin recipes for fall.

A quick pumpkin french toast bake with classic autumn flavors makes this the perfect Sunday brunch recipe or breakfast recipe for guests during the Thanksgiving and Christmas holidays.

Pumpkin French Toast Casserole

Disclosure: This post contains affiliate links for your convenience. As an Amazon Associate, I earn from qualifying purchases. This post originally appeared on The Bewitchin’ Kitchen in October 2016.

This Pumpkin French Toast Casserole is a guest post from my friend Stacey from This Lil Piglet. For more fall french toast recipes or if you’re looking for pumpkin brunch recipes you will have to check her out. She’s amazing.

I love pumpkin, a lot. My new favorite thing to do is to head to Starbucks on Fridays, while my son as at school, to work in peace and treat myself to a PSL.

Those Pumpkin Spice Latte’s get me every time.

Pumpkin lattes are great (like this iced pumpkin spice latte), but real pumpkin-based desserts are even better. Stacey uses many of my favorite ingredients in this pumpkin french toast inspired recipe:

• bread x12 (I love me some bread. I’m a carb queen! What can I say, bread makes me happy).
• pumpkin puree (you want to make sure it’s 100% pure pumpkin, not pumpkin pie filling).
• maple syrup (pure maple syrup guys, not the fake stuff).
• pecans
• cream cheese
• cinnamon, nutmeg, vanilla

Basically, this is the breakfast of my dreams.

I know this recipe is categorized as breakfast, but I’m pretty sure this would make one awesome dessert. Or lunch…or dinner…

More fall breakfast recipes:

• Caramel Apple Waffles
• Caramel Apple Overnight Oats
• Caramel Apple Blender Pancakes
• Healthy Pumpkin Breakfast Bars

Apparently, I really like caramel apple recipes.

PS: Did you know that I have a blog dedicated to nutrition and healthy recipes? I also created a free nutrition library membership that you’re going to LOVE. Click the image below to join – for FREE!

Make it Ahead of Time

If you want to turn this into an overnight pumpkin french toast casserole, here are some tips.

You want to use a thick bread so it soaks up everything without being soggy. When you slice up the bread, let it sit out for an hour or two so it gets extra crusty (again, perfect for if you’re making overnight french toast).

How to Reheat French Toast Casserole

If you have any leftovers (and that’s a big if) you can reheat this breakfast casserole by either:

1. Zapping your portion in the microwave
2. Preheating an oven to 350 and putting the casserole dish in. It should take 8-10 minutes to heat up.

Does French toast casserole need to be refrigerated?

Short answer: yes.

The USDA does not recommend food to be sitting out for more than two hours. Simply wrap it up and put it in the fridge once breakfast or brunch is over.

Can I use stale bread for French toast?

Absolutely! It’s actually something I recommend for overnight french toast.

When the bread gets dry and a little crusty, it soaks up the egg mixture and retains the moisture without getting soggy.

Pumpkin French Toast Bake

This pumpkin french toast casserole bake is a delicious breakfast recipe that’s easy to put together.

This strata-like bake is a new fall breakfast recipe favorite! If you’re a fan of cream cheese, pecans, maple syrup, pumpkin, and bread…then you’ll love this recipe.

Want more? Check out these overnight breakfast casseroles.

PS: If you need a new casserole dish, these Corningware dishes are some of my favorite.

Print Pin

5 from 1 vote

Pumpkin French Toast Casserole

This pumpkin french toast casserole is one of my favorite pumpkin recipes for fall. A simple french toast bake with classic autumn flavours this is the perfect Sunday brunch recipe or breakfast recipe for guests during the Thanksgiving and Christmas holidays1

Course Breakfast

Cuisine American

Keyword baked french toast, Pumpkin French Toast Bake

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 8

Calories 402kcal

Author Randa Derkson

Ingredients

• 12 slices of bread
• 1 cup pumpkin puree not pumpkin pie filling
• 1 8 oz cream cheese softened
• .5 cups milk
• 4 eggs
• 2 tsp cinnamon
• 1 ½ tsp nutmeg
• ⅓ cup sugar
• 2 tsp vanilla extract
• ½ cup chopped pecans
• Topping
• ¾ cup sugar
• ½ cup flour
• ¼ cup butter cut into small cubes
• Whole pecans optional
• Garnish with syrup and confectioner’s icing sugar

Instructions

• Preheat oven to 350 degrees F.
• Cut bread into bite-sized cubes and place into a greased 9X13 baking dish.
• In a medium bowl, whisk pumpkin, cream cheese, milk, eggs, cinnamon, nutmeg and vanilla, mixing thoroughly.
• Pour ½ of the mix evenly over bread cubes, toss with a spoon to coat; pour the remaining pumpkin mix over the top.
• Sprinkle chopped pecans evenly over the top.
• In a small bowl, mix topping ingredients by hand into a crumbly texture. Sprinkle over the top of the bread cubes. Place whole pecans over the top and bake in the oven for 1 hour or until baked through.
• Let sit for 10 minutes before serving.

Nutrition

Serving: 1g | Calories: 402kcal | Carbohydrates: 58g | Protein: 9g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 98mg | Sodium: 309mg | Potassium: 226mg | Fiber: 3g | Sugar: 32g | Vitamin A: 5085IU | Vitamin C: 1.3mg | Calcium: 108mg | Iron: 2.9mg

Follow On Pinterest Follow @randaderkson On Pinterest for more delicious recipes!

Tried this recipe?Mention @bewitchinkitchen or tag #bewitchinkitchen so I can see it!

Thank you, Stacey, for this amazing recipe! Please visit This Lil Piglet for more recipes (like these Blueberry Perogies with Blueberry Sauce).

If you like this recipe, then please share it with your friends. If you hover over any image in this blog post you will also find a “Pin It” button, so you can easily share it to Pinterest, along with Facebook and Twitter.

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