A cozy, Fall inspired breakfast that combines the taste of Pumpkin Pie with the richness of French toast!

The Best Pumpkin French Toast Casserole

This time of year is always the hardest for me. Fall is coming in like a freight train and our Summer days are numbered. I truly find joy in each season and have appreciation for all of them, but Summer is my favorite. It’s so hard for me to say good-bye to it.

One of my favorite things about Fall is the food. I keep my focus on baking, the smell of Fall keeps me distracted! This Pumpkin French Toast Casserole is by far one of my very favorite Fall recipes on the blog! I absolutely love this stuff!

I you enjoy this dish as much as I do, then I think you’ll love Pumpkin French Toast, Pumpkin Pecan Cobbler, and Baked Pumpkin Cinnamon Sugar Donuts, too!

What You’ll Need for the French Toast:

• 1 (14 oz) Day Old French Bread, Cubed
• 3 cups Whole Milk
• 1 (15 oz) can Pumpkin Puree
• 3/4 cup Sugar
• 1/2 cup Brown Sugar
• 2 tsp Vanilla
• 2 tsp Pumpkin Pie Spice
• 6 Eggs

And the Streusel Topping:

• 1/2 cup Butter, Cold & Cubed
• 1/2 cup Brown Sugar
• 1/2 cup Flour
• 1 tsp Pumpkin Pie Spice
• 1 cup Pecans, Chopped, Optional

How to Make Pumpkin French Toast Casserole

• Spray 9 x 13 pan with non-stick spray. Cube 1 (14 oz) day old French bread and spread evenly in the pan.
• Add 3 cups whole milk, 1 (15 oz) pumpkin puree, 3/4 cup sugar, 1/2 cup brown sugar, 2 tsp vanilla, 2 tsp pumpkin pie spice, and 6 eggs to a large mixing bowl. Whisk until well combined.
• Pour over the cubed bread evenly. Using a fork, gently press the bread cubes down into the pumpkin mixture to make sure they soak it up.
• Cover the dish and refrigerate for at least 3 hours.
• Just before you are ready to bake the casserole, preheat oven to 350 degrees.
• Before baking, make the streusel topping by adding 1/2 cup cold, cubed butter, 1/2 cup brown sugar, 1/2 cup flour, and 1 tsp pumpkin pie spice to a food processor. Pulse until you have crumbs.
• Sprinkle streusel topping evenly over the casserole. If using the chopped pecans, sprinkle evenly over the streusel.
• Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

More Pumpkin Recipes:

• Pumpkin Roll
• Vegan Pumpkin Snickerdoodles
• Baked Pumpkin Custard Cups
• Pumpkin French Toast
• Pumpkin Caramel Cheesecake Bars
• Swirled Pumpkin Cheesecake Bars
• Pumpkin Cheesecake Bars
• Mini Pumpkin Cheesecakes
• Pumpkin Cake
• Pumpkin Cheesecake Crescent Muffins
• Vegan Pumpkin Oatmeal Squares
• Cranberry Pumpkin Cake
• Pumpkin Bread
• Pumpkin Pie Cake Bars
• 3-Ingredient Pumpkin Muffins
• Pumpkin Pecan Cobbler
• No Bake Triple Layer Pumpkin Pie
• Vegan Pumpkin Coffee Cake
• Pumpkin Cheesecake Snickerdoodles
• Easy Pumpkin Pie
• Pumpkin Bread with Crumb Topping
• Baked Pumpkin Cinnamon Sugar Donuts