Y’all, if pumpkin pie and French toast had a baby, this would be it. 🥧 This Pumpkin Pie French Toast Casserole gets put together the night before, chills in the fridge, and bakes in the morning while the coffee brews.

Print Recipe

Cubes of French bread soak up a pumpkin custard made with eggs, pumpkin puree, milk, cream, brown sugar, vanilla and pumpkin pie spice. In the morning you sprinkle on a crumbly brown sugar and pecan streusel and bake until it’s puffed and golden. The whole house smells like a fall candle, and everybody comes to the table without being called twice. 🍂

It serves 8, with about an hour of total time plus the overnight chill. It’s perfect for Thanksgiving morning, a fall brunch, or a cozy weekend breakfast. Serve it warm with maple syrup.

Why You’ll Love It

Make-ahead. Assemble it the night before, then just bake.
Tastes like pumpkin pie. Pumpkin, brown sugar and warm spice in every bite.
Crunchy streusel. Brown sugar, cinnamon, butter and pecans on top.
Feeds a crowd. It serves 8.
Holiday morning hero. Great for Thanksgiving or Christmas breakfast.

Ingredients You’ll Need

French bread: One loaf, about 14 oz, cut into 1-inch cubes.
Eggs, milk and heavy cream: The custard base.
Pumpkin puree: Use canned pumpkin puree, not pie filling.
Brown sugar, vanilla, pumpkin pie spice and salt: For that pumpkin pie flavor.
Streusel topping: Flour, brown sugar, cinnamon, cold butter and chopped pecans.

You’ll find the exact amounts and steps in the printable recipe card below.

How to Make It

The night before, grease a 9×13 dish and spread the bread cubes in an even layer. Whisk the eggs, pumpkin, milk, cream, brown sugar, vanilla, pumpkin pie spice and salt until smooth, then pour it over the bread and press down gently so every piece soaks it up. Cover it and tuck it in the fridge. In the morning, heat the oven and make the streusel: mix the flour, brown sugar and cinnamon, cut in the cold butter with a fork until crumbly, and stir in the pecans. Sprinkle it over the casserole and bake uncovered until it’s puffed, golden and set in the middle. Let it rest a few minutes, then serve it warm with maple syrup.

Tips for the Best Pumpkin Pie French Toast Casserole

Puree, not pie filling. Make sure your can says pumpkin puree, not pumpkin pie filling.
Press the bread down. After pouring the custard, gently press the bread so every piece gets soaked.
Chill it. Cover and refrigerate at least 4 hours or overnight.
Cold butter for the streusel. Cut the cold butter in with a fork until crumbly.
Let it rest. Bake uncovered 45 to 50 minutes until puffed, golden and set, then let it rest 10 minutes before serving.

Cozy fall mornings start right here. 🍁