Cozy Pumpkin French Toast Casserole in 20 Minutes
A quick and easy pumpkin French toast casserole that comes together in just 20 minutes, perfect for fall mornings. This custardy, spiced dish uses simple pantry ingredients and delivers warm, comforting flavor without the fuss.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 8 cups cubed brioche or challah bread (about 1 large loaf, slightly stale works best)
- 6 large eggs, room temperature
- 1 ½ cups whole milk (or 2% or oat milk in a pinch)
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup packed brown sugar (light or dark)
- 2 teaspoons vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon (preferably Ceylon)
- ¼ teaspoon salt
- 2 tablespoons melted unsalted butter
- 2 tablespoons brown sugar (for topping)
- ½ teaspoon cinnamon (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or nonstick spray.
- Cube the brioche or challah into 1-inch cubes. If bread is fresh, spread cubes on a baking sheet and let dry out while making custard.
- In a large mixing bowl, whisk eggs until frothy and uniform. Add pumpkin puree, milk, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Whisk until completely combined and smooth.
- Place bread cubes in the greased baking dish. Pour custard evenly over the top, gently tossing to coat every piece. Let sit for 5 minutes to soak.
- In a small bowl, mix melted butter, brown sugar, and cinnamon into a thick paste. Drop spoonfuls over the top of the casserole.
- Bake for 18-22 minutes, until top is golden brown and center is set but slightly jiggly. A knife inserted in center should come out clean or with moist crumbs. Tent with foil if browning too quickly.
- Let casserole rest for 5 minutes before serving. Serve warm with maple syrup, powdered sugar, or whipped cream.
Notes
Use day-old bread for best texture. If using fresh bread, cube and toast at 300°F for 5-7 minutes to dry out. Don’t overmix custard. Let casserole rest 5 minutes before serving. For make-ahead, assemble night before and refrigerate; add 5-7 minutes to baking time.
Nutrition
- Serving Size: 1 serving (1/8 of ca
- Calories: 320
- Sugar: 22
- Sodium: 320
- Fat: 13
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 3
- Protein: 10
Keywords: pumpkin French toast casserole, fall breakfast, easy brunch recipe, pumpkin spice, 20-minute recipe