Meet your new fall favorite: a cozy, make-ahead Pumpkin Spice French Toast Bake that’s crisp on top, custardy in the middle, and loaded with warm cinnamon and nutmeg. I’ve tested this twice once with brioche and once with challah—and the texture is best when the bread is a day old and the casserole soaks overnight. You’ll love that it feeds a crowd, bakes in one pan, and reheats like a dream.
If you crave pumpkin spice season all year, this Pumpkin Spice French Toast Bake will be on repeat. It’s a hands-off French toast casserole with a maple-pecan streusel, so you get crunchy edges, soft centers, and big autumn flavor without standing over a skillet. I prefer thick-cut brioche or challah because they soak up pumpkin custard without falling apart. However, sturdy sandwich bread works in a pinch. Below, I’ll show you exactly how to prep, swap ingredients for dairy-free or gluten-free diets, and bake it so the center sets (not soggy!) every time.
At a Glance
- Servings: 12
- Prep Time: 15 minutes (5 minutes active + 10 minutes streusel)
- Cook Time: 45–55 minutes
- Total Time: 1 hour to 1 hour 10 minutes (or overnight soak + bake)
- Difficulty: Easy
- Estimated Cost: $12–$16 (US)
Table of Contents
Pumpkin Spice French Toast Bake
- Total Time: 1 hour to 1 hour 10 minutes (or overnight soak + bake)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A cozy, make-ahead Pumpkin Spice French Toast Bake with a crisp streusel top, custardy middle, and warm autumn spices—perfect for feeding a crowd.
Ingredients
Scale
- Day-old brioche or challah, cubed 1–1.5 in (about 16 cups / 450–500 g)
- 1 cup (240 g) pumpkin purée (not pie filling)
- 8 large eggs (about 400 g)
- 2 cups (480 ml) milk (whole or 2%)
- 1/2 cup (120 ml) heavy cream (or more milk)
- 1/3 cup (80 ml) pure maple syrup
- 1/3 cup (65 g) light brown sugar
- 2 tsp (10 ml) vanilla extract
- 2.5 tsp (8 g) pumpkin pie spice
- 1 tsp (3 g) ground cinnamon
- 3/4 tsp (4 g) fine salt
- Optional: 1 tsp orange zest
- 3/4 cup (90 g) all-purpose flour
- 1/2 cup (50 g) rolled oats
- 1/2 cup (100 g) light brown sugar
- 1/2 cup (60 g) chopped pecans
- 6 Tbsp (85 g) cold unsalted butter, diced
- 1 tsp (3 g) pumpkin pie spice
- 2 Tbsp (30 ml) pure maple syrup
- Pinch of salt
- To serve: Warm maple syrup, Greek yogurt or whipped cream, fresh berries
Instructions
- Grease a 9×13-in (23×33 cm) baking dish and add bread cubes in an even layer. Dry soft bread in a 300°F (150°C) oven for 10–12 minutes if needed.
- Whisk eggs, milk, cream, pumpkin purée, maple syrup, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
- Pour custard evenly over bread, pressing lightly. Cover and refrigerate at least 30 minutes or overnight (up to 18 hours).
- In a bowl, combine flour, oats, brown sugar, pecans, pumpkin pie spice, and salt. Cut in butter until sandy; drizzle in maple syrup and toss into clumps. Sprinkle evenly over casserole.
- Bake at 350°F (175°C) uncovered for 45–55 minutes, until puffed, golden, and center reaches 165°F (74°C). Tent with foil if browning too quickly. Rest 10 minutes; serve warm with maple syrup.
Notes
Day-old brioche or challah gives the best texture. For gluten-free, use sturdy GF bread. For dairy-free, swap with oat or almond milk and dairy-free butter.
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Category: Breakfast & Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1 of 12)
- Calories: 360
- Sugar: 23g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: —
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 10g
- Cholesterol: —
Keywords: Pumpkin Spice French Toast Bake, pumpkin spice, French toast casserole, overnight French toast, brioche French toast bake, make-ahead brunch, fall breakfast, maple streusel, dairy-free option, gluten-free option
Ingredients
For the casserole
- Day-old brioche or challah, cubed 1–1.5 in (about 16 cups / 450–500 g)
- Pumpkin purée (not pie filling) 1 cup (240 g)
- Large eggs 8 (about 400 g)
- Milk 2 cups (480 ml) — whole or 2%
- Heavy cream 1/2 cup (120 ml) (or more milk)
- Pure maple syrup 1/3 cup (80 ml)
- Light brown sugar 1/3 cup (65 g)
- Vanilla extract 2 tsp (10 ml)
- Pumpkin pie spice 2.5 tsp (8 g)
- Ground cinnamon 1 tsp (3 g)
- Fine salt 3/4 tsp (4 g)
- Optional: orange zest 1 tsp (adds brightness)
For the maple-pecan streusel
- All-purpose flour 3/4 cup (90 g)
- Rolled oats 1/2 cup (50 g)
- Light brown sugar 1/2 cup (100 g)
- Chopped pecans 1/2 cup (60 g)
- Cold unsalted butter, diced 6 Tbsp (85 g)
- Pumpkin pie spice 1 tsp (3 g)
- Pure maple syrup 2 Tbsp (30 ml)
- Pinch of salt
To serve
- Warm maple syrup, Greek yogurt or whipped cream, fresh berries
Swaps & Notes (dairy-free, gluten-free, no alcohol/pork)
| Need | Swap | How Much | Notes |
|---|---|---|---|
| Dairy-free | Use oat or almond milk + dairy-free butter | Same amounts | Full-fat oat milk gives the creamiest finish. |
| Lighter | Replace heavy cream with milk | +120 ml milk | Texture will be slightly less rich but still custardy. |
| Gluten-free | Use sturdy GF bread | ~450–500 g | Dry cubes on a sheet pan 10–15 min at 300°F (150°C). |
| Nut-free | Omit pecans | — | Add more oats for crunch. |
| Less sugar | Cut brown sugar by 25–50% | Reduce to 30–50 g | Sweetness still good with maple syrup on top. |
| No pumpkin spice mix | Use cinnamon + nutmeg + ginger + clove | 2 tsp total | Try 1¼ tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, pinch clove. |
| Egg-free (vegan style) | Use 1/2 cup (120 ml) aquafaba + 6 Tbsp (90 ml) ground-flax “eggs” (6 Tbsp flax + 12 Tbsp water) | Replaces 8 eggs | Soak longer; texture will be more bread pudding-like. |
Step-by-Step Instructions
- Prep the pan & bread. Grease a 9×13-in (23×33 cm) baking dish. Add bread cubes in an even layer. If the bread feels soft, dry it in a 300°F (150°C) oven for 10–12 minutes first so it absorbs better.
- Whisk the pumpkin custard. In a large bowl, whisk eggs, milk, cream, pumpkin purée, maple syrup, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
- Combine & soak. Pour custard evenly over bread. Press lightly so all cubes touch liquid. Cover and refrigerate at least 30 minutes (ideally overnight, up to 18 hours).
- Make the streusel. In a bowl, combine flour, oats, brown sugar, pecans, pumpkin pie spice, and salt. Cut in cold butter until sandy with small pea-size bits; drizzle in maple syrup and toss into clumps. Sprinkle evenly over soaked casserole.
- Bake. Heat oven to 350°F (175°C). Bake uncovered 45–55 minutes, until puffed, the top is deeply golden, and the center registers 165°F (74°C) or a knife inserted near the center comes out mostly clean. If browning too quickly, tent with foil for the last 10–15 minutes. Rest 10 minutes; serve warm with maple syrup.
Pro Tips & Variations
- Bread matters. Day-old brioche or challah gives the best custard-to-crumb balance. Very fresh bread can turn mushy unless dried in the oven first.
- Overnight = better. A long soak hydrates the crumb evenly and prevents a wet center.
- Set the center. Internal temp of 165°F (74°C) is your friend. If the top is done but the center jiggles, tent with foil and keep baking.
- Cream cheese swirl (option). Dot 4 oz (113 g) softened cream cheese over the bread before soaking, then swirl gently with a knife.
- Apple-pumpkin twist. Fold in 1 cup (130 g) small diced, peeled apple before soaking; add 1 more tablespoon brown sugar.
- Nut-free crunch. Swap pecans for pumpkin seeds or extra oats.
- Smaller batch. Halve all ingredients and bake in an 8×8-in (20×20 cm) pan for 35–45 minutes.
- One-bowl streusel hack. Grate frozen butter on the large holes of a box grater for perfect clumps, fast.
- Make it ahead. Assemble through Step 3 up to 18 hours in advance. Add streusel just before baking so it stays craggy.
Serving Suggestions
Pair this Pumpkin Spice French Toast Bake with:
- Warm maple syrup or a dollop of vanilla Greek yogurt.
- Fresh berries, sliced pears, or a quick cranberry-orange compote.
- Scrambled eggs or turkey bacon on the side.
- A big pot of coffee or spiced chai for peak fall vibes.
Storage & Reheating
Cool completely before storing.
- Refrigerate: 3–4 days in an airtight container.
- Freeze: Up to 3 months. Wrap individual squares tightly, then place in a freezer bag.
- Reheat (best): 300°F (150°C) oven, 12–15 minutes for slices; whole pan 20–25 minutes (cover loosely with foil).
- Microwave: 60–90 seconds per slice.
- Food safety: Reheat leftovers to 165°F (74°C). Do not leave out for more than 2 hours.
Troubleshooting
- Center is soggy. Bread was too fresh or soak was too short. Next time, dry the bread, soak overnight, and bake to 165°F.
- Top browns too fast. Tent with foil in the final 10–15 minutes; move rack down one level.
- Too eggy. Add 1/4–1/2 cup (60–120 ml) more milk next time and reduce eggs to 7; increase spice by 1/2 tsp.
- Too dry. Overbaked or bread cubes were too small. Shorten bake time by 5 minutes and keep cubes 1–1.5 inches.
Nutrition (per serving)
Estimate for 1 of 12 servings, with pecans and heavy cream.
Calories: 360; Protein: 10 g; Carbs: 47 g; Fat: 15 g; Saturated Fat: 7 g; Fiber: 3 g; Sugar: 23 g; Sodium: 280 mg.