1. Can I make Pumpkin French Toast Casserole ahead of time?

Yes, the beauty of this recipe is that you can prepare it the night before. Simply assemble the casserole, cover it, and refrigerate overnight. In the morning, all you need to do is bake it for a delicious, hassle-free breakfast.

2. Can I use a different type of bread for this casserole?

Absolutely! While sourdough bread works wonderfully in this recipe, you can also use brioche, challah, or even gluten-free bread if you prefer. Each type of bread will offer a slightly different texture and flavor, so feel free to experiment.

3. How do I store leftover Pumpkin French Toast Casserole?

You can store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or oven for a quick and easy breakfast on the go.

4. Can I make this recipe dairy-free or vegan?

Yes, you can easily make this casserole vegan and dairy-free. Simply swap the milk for a non-dairy alternative like almond or oat milk, use vegan butter, and substitute eggs with flax or chia eggs.

Pumpkin French Toast Casserole: Easy Fall Breakfast Recipe

Name: Pumpkin French Toast Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: Sourdough Bread: 6 cups, cubed; Pumpkin Puree: 1 1/2 cups; Eggs: 6 large; Whole Milk: 2 cups; Brown Sugar: 3/4 cup; Cinnamon: 1 1/2 teaspoons; Nutmeg: 1/2 teaspoon; Vanilla Extract: 1 teaspoon; Butter: 1/4 cup, melted; Streusel Topping: 1/4 cup flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 cup butter

Description

This Pumpkin French Toast Casserole is the perfect fall breakfast or brunch. With the warm flavors of pumpkin puree, cinnamon, and nutmeg, combined with sourdough bread and a rich custard base, it creates a cozy and indulgent dish that’s sure to please everyone. Top it with a crispy streusel topping for an extra touch of sweetness and crunch.

Ingredients

Sourdough Bread: 6 cups, cubed
Pumpkin Puree: 1 1/2 cups
Eggs: 6 large
Whole Milk: 2 cups
Brown Sugar: 3/4 cup
Cinnamon: 1 1/2 teaspoons
Nutmeg: 1/2 teaspoon
Vanilla Extract: 1 teaspoon
Butter: 1/4 cup, melted
Streusel Topping: 1/4 cup flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 cup butter

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Instructions

Cut sourdough bread into cubes and place them in a buttered 9×13-inch baking dish.
In a large bowl, whisk together eggs, pumpkin puree, milk, brown sugar, cinnamon, nutmeg, and vanilla extract to create the custard mixture.
Pour the custard mixture over the bread cubes, ensuring all bread is soaked.
Cover with plastic wrap and refrigerate overnight to allow the bread to absorb the custard.
Preheat oven to 350°F (175°C). In a small bowl, combine streusel ingredients: flour, brown sugar, cinnamon, and melted butter.
Remove the casserole from the fridge, top with the streusel mixture, and bake for 40–45 minutes until golden brown and set in the center.
Let cool for a few minutes before serving. Enjoy with maple syrup or whipped cream!

Notes

Allow the casserole to chill overnight for the best results.
For a twist, add chocolate chips or chopped nuts to the custard mixture.
Store leftovers in the fridge for up to 3 days. Reheat in the oven or microwave.
For a dairy-free version, substitute milk and butter with non-dairy alternatives.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 6g
Cholesterol: 90mg