Pumpkin French Toast Casserole (dessert for breakfast? Yes, please!)

This cinnamon-spiked, not-too-sweet, Pumpkin French Toast Casserole recipe is our children’s favorite birthday breakfast! It makes a delicious dessert, as well, but the aroma of this pumpkin french toast casserole baking on a fall morning makes for a dreamy start to your day. Ideal for making ahead, this recipe can be pulled together in 10 minutes the day before and then cooked in the oven without tending. You can make it as rich and decadent as you’d like, by varying the amount of cream used, but it packs a big protein punch and lots of vitamins from the pumpkin.

Bread puddings and breakfast casseroles are always gobbled up by our family and are one of my favorite dishes to cook in the colder months. The hands-off cooking process frees me to enjoy a cup of coffee, read a book, go for a run, or play with my children.

For variation, I add shaved apples or raisins, or use cinnamon-raisin bread in this Pumpkin French Toast Casserole recipe. Our family likes a dollop of whipped cream on top when we have it for our birthday breakfast, but if you choose to serve this for dessert, a scoop of vanilla ice cream would be another perfect, simple topping.

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Pumpkin French Toast Casserole (Bread Pudding for breakfast? Yes, please!)

  • Total Time: 10 minutes + 1 hour
  • Yield: 6-8 1x



1 Tablespoon unsalted butter

2 Tablespoons brown sugar

1/4 cup chopped pecans

1 teaspoon cinnamon

6 large eggs

10 slices bread (any kind)

1 cup pumpking purée

1/2 teaspoon kosher salt

1 cup cream (half and half)

1/2 cup milk

1/4 cup brown sugar (or maple syrup)


1. Melt butter and pour in bottom of 9×13 glass baking pan.

2. Sprinkle pecans and 2 Tbsp of brown sugar in bottom of pan.

3. In a large bowl, mix cinnamon, eggs, pumpkin, cream, milk, brown sugar and salt. Whisk to combine thoroughly.

4. Tear bread into large pieces and place in pan.

5. Pour mixture over bread.

6. Cover with foil and refrigerate overnight.

7. Bake 1 hour covered at 350 degrees.



*Add 1/2 cup raisins or 1 cup grated apples to the pan before adding the egg mixture if desired.

*Omit the pumpkin and use 1 cup applesauce.

*Use cinnamon-raisin bread instead of plain bread.

Use maple syrup in place of the brown sugar.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: casserole

Keywords: pumpkin French toast casserole bread pudding

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