Pumpkin French Toast Bake. A delicious breakfast recipe that's easy to put together. This strata is a new fall breakfast recipe favorite!

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


  • 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
  • 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


  • 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.


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