There is nothing quite like waking up to the comforting aroma of warm spices and pumpkin filling your kitchen, and that’s exactly what you get with this Pumpkin French Toast Bake Recipe. It’s a cozy, crowd-pleasing breakfast or brunch dish that brings together soft, custardy bread cubes soaked in a luscious pumpkin-spiced custard, baked until golden and bubbling. Imagine bite after bite of tender challah or brioche bathed in cinnamon, nutmeg, and all the warmth of pumpkin puree—this is fall on a plate in the best possible way.
Ingredients You’ll Need
To make this Pumpkin French Toast Bake Recipe come alive, you just need a handful of simple yet magical ingredients. Each one plays a vital role: the bread provides structure and fluffiness, pumpkin puree lends moisture and that lovely autumn flavor, and spices create a nostalgic warmth that makes every bite unforgettable.
- Challah or brioche bread: Using day-old bread helps it soak up the custard without falling apart.
- Large eggs: These bind everything together and create the rich custard texture.
- Milk (whole or 2%): Adds creaminess to the custard base for that melt-in-your-mouth goodness.
- Pure pumpkin puree: Not pumpkin pie filling—this gives fresh, natural pumpkin flavor without added sugar.
- Granulated sugar: Sweetens the custard with a clean sweetness.
- Light brown sugar: Adds a touch of molasses richness and depth.
- Pure vanilla extract: Enhances all the flavors with its warm, fragrant scent.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, cloves, and ginger that brings that signature fall taste.
- Salt: Balances the flavors and sharpens the sweetness.
- Chopped pecans (optional): For an irresistible crunch contrast.
- Maple syrup: To drizzle on top for that perfect finishing touch of sticky sweetness.
- Powdered sugar: For dusting and a delicate hint of extra sweetness when serving.
How to Make Pumpkin French Toast Bake Recipe
Step 1: Prep Your Oven and Pan
First things first, preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with either butter or a non-stick spray so your French toast bake doesn’t stick and comes out easily when it’s done.
Step 2: Arrange the Bread
Take those beautiful cubes of challah or brioche and spread them evenly in your prepared baking dish. Using day-old bread is key here because it soaks up the custard without turning mushy, giving you perfectly tender yet structured bites.
Step 3: Mix the Custard
In a large bowl, whisk together eggs, milk, pumpkin puree, both sugars, vanilla extract, pumpkin pie spice, and salt until everything is silky smooth and well combined. This mixture is the flavorful, creamy heart of your Pumpkin French Toast Bake Recipe.
Step 4: Soak the Bread
Pour the pumpkin custard evenly over the bread cubes, making sure every piece gets a soak in that flavorful liquid. Use a spatula to gently press down on the bread, encouraging it to absorb all the custard magic.
Step 5: Add the Crunch
If you’re feeling a little fancy or want some texture contrast, sprinkle chopped pecans over the top. They’ll toast slightly during baking, adding a glorious crunch alongside the soft pumpkin bread.
Step 6: Time to Rest
Cover the dish tightly with foil and let it sit at room temperature for at least 30 minutes so the bread can fully soak up the custard. If you want to make it ahead, pop it in the fridge overnight—the flavors will develop even more.
Step 7: Bake to Perfection
Once your baking dish has soaked sufficiently, remove the foil and place it in the oven. Bake for about 45-50 minutes until the top is beautifully golden brown and the center feels set but still soft. Your kitchen will smell incredible!
Step 8: Let it Cool Slightly
After taking it out of the oven, let it rest for 5-10 minutes before serving. This helps the bake set further and makes slicing into it much easier.
Step 9: Serve and Enjoy
Serve your Pumpkin French Toast Bake Recipe warm, drizzled generously with maple syrup and a light dusting of powdered sugar. That final touch makes every bite feel like a dreamy fall morning.
How to Serve Pumpkin French Toast Bake Recipe
Garnishes
A simple dusting of powdered sugar and a drizzle of good-quality maple syrup are all you really need to make this dish shine, but you can also add toasted pecans, whipped cream, or a sprinkle of cinnamon for extra flair. These little touches elevate the presentation and add fun textures and flavors.
Side Dishes
This bake pairs wonderfully with fresh fruit like berries or sliced apples to brighten the plate with some natural acidity. A side of crispy bacon or sausage adds savory contrast, balancing the sweet, spicy richness of the pumpkin custard perfectly.
Creative Ways to Present
For a party, make individual portions in mini ramekins or muffin tins so everyone gets a personal French toast bake. You can also transform leftovers into French toast sandwiches or layer slices with cream cheese for a fun twist. The Pumpkin French Toast Bake Recipe is surprisingly versatile—let your imagination run wild!
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored covered in the refrigerator for up to 3 days. Keep them tightly wrapped or in an airtight container to retain moisture and flavor. They taste fantastic cold or reheated.
Freezing
You can freeze individual portions wrapped well in plastic wrap and foil for up to a month. Thaw overnight in the fridge and reheat gently to enjoy a slice of that autumn goodness whenever you want.
Reheating
Reheat leftovers in a 350°F oven for 15 to 20 minutes until warm and slightly crispy on top again. Avoid microwaving if possible to preserve texture, but if short on time, the microwave works fine—just don’t overdo it or it gets rubbery.
FAQs
Can I use a different type of bread?
Absolutely! While challah or brioche is ideal because of its richness and texture, you can use other sturdy breads like French bread or even cinnamon raisin bread for extra flavor. Just make sure it’s slightly stale so it soaks up the custard well.
What if I don’t have pumpkin pie spice?
No worries! You can make your own blend using cinnamon, nutmeg, ginger, and cloves or allspice. This DIY spice mix will still give you that warm, aromatic flavor that’s signature to this recipe.
Can I prepare this entirely the night before?
Yes, prepping the bake the night before allows it to soak overnight, resulting in even more tender and flavorful custard. Just let it sit covered in the refrigerator, then bake fresh in the morning for a stress-free breakfast.
Is this recipe suitable for dairy-free diets?
With a few substitutions like using almond milk or oat milk and a vegan egg replacer, this recipe can be adapted for dairy-free and even vegan diets. The pumpkin puree and spices do a lot of the flavor work, so it stays delicious.
Can I add other mix-ins like chocolate chips or dried fruit?
Definitely! Chocolate chips, dried cranberries, or raisins make delightful additions to this Pumpkin French Toast Bake Recipe, adding bursts of sweetness and texture. Just sprinkle them over the soaked bread before baking.
Final Thoughts
This Pumpkin French Toast Bake Recipe is the kind of breakfast that feels like a warm hug on a cool fall morning. It’s comforting, full of cozy spices, and easy to make for both busy weekdays and leisurely weekend brunches. Once you try it, this recipe will quickly become one of your favorite ways to celebrate pumpkin season. I can’t wait for you to enjoy it as much as I do!
Print
Pumpkin French Toast Bake Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 50m
- Total Time: 1h 20m
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Pumpkin French Toast Bake is a cozy, comforting breakfast casserole perfect for fall mornings. Cubes of day-old challah or brioche bread are soaked in a spiced pumpkin custard mixture, then baked until golden and set. Topped with optional pecans and served with maple syrup and powdered sugar, this dish delivers seasonal warmth in every bite.
Ingredients
Main Ingredients
- 1 loaf of challah or brioche bread, preferably a day old, cut into 1-inch cubes
- 6 large eggs
- 2 cups milk (whole or 2%)
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup chopped pecans (optional)
For Serving
- Maple syrup, for serving
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Dish. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray to prevent sticking.
- Arrange the Bread. Place the 1-inch cubed bread evenly into the prepared baking dish, spreading it out to form a uniform layer for even soaking.
- Mix the Custard. In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and well combined.
- Soak the Bread. Pour the pumpkin custard mixture evenly over the bread cubes in the baking dish. Use a spatula to gently press down the bread, ensuring every piece is soaked with the custard.
- Add Pecans (Optional). Sprinkle the chopped pecans evenly over the top of the soaked bread for added texture and a nutty flavor.
- Let it Rest. Cover the baking dish with foil and let it rest for at least 30 minutes, or refrigerate overnight to intensify the flavors and allow thorough soaking.
- Bake the Casserole. Remove the foil and place the baking dish in the preheated oven. Bake for 45-50 minutes, or until the top turns golden brown and the center is set and firm to touch.
- Cool Slightly. Take the bake out of the oven and let it cool for 5-10 minutes to make serving easier and to allow flavors to settle.
- Serve. Serve the pumpkin French toast bake warm, drizzled with maple syrup and dusted with powdered sugar for a sweet finishing touch.
Notes
- Using day-old bread helps the bread cubes absorb the custard better without becoming too soggy.
- You can prepare the bake a day ahead by soaking the bread overnight in the refrigerator for enhanced flavor.
- Pecans are optional but add a pleasant crunch and nutty flavor; you can substitute with walnuts or omit entirely.
- Whole milk gives a richer custard, but 2% milk also works well.
- For a gluten-free option, substitute with gluten-free bread, ensuring it’s similarly firm and slightly stale for best results.
