The first time I made this Pumpkin French Toast Casserole, my whole kitchen smelled like an autumn bakery exploded in the best possible way. The warm pumpkin spice hit me the moment the custard mixture touched the toasted bread cubes, and I knew instantly that this recipe would become one of my seasonal staples. I remember sliding the casserole dish into the oven on a chilly morning, hearing the faint crackle as it began to warm, and feeling this cozy sense of comfort wash over me. It tasted even better than it smelled—soft, custardy, pumpkin-infused bread with the most irresistible buttery pecan crumble on top.
Why You’ll Love This Recipe
You’re going to love this recipe because it gives you all the cozy fall flavors you crave without any complicated steps or fancy skills. From the pumpkin-spiced custard to the crunchy pecan topping, everything comes together in one dish that feeds a crowd effortlessly. You’ll appreciate how it works for breakfast, brunch, dessert, or even as a make-ahead treat during the holidays. And most importantly, you’ll love how every warm bite feels like autumn on a fork.
Ingredients
- 3 cups whole milk
- 15 oz can pumpkin purée
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 2 tsp pure vanilla extract
- 2 tsp pumpkin pie spice
- 6 large eggs
- 14 oz French bread, cubed
- ½ cup salted sweet cream butter, softened
- ½ cup light brown sugar (for crumble)
- ½ cup all-purpose flour
- 1 tsp pumpkin pie spice (for crumble)
- 1 cup pecans, chopped
One thing I’ve learned is that using stale or day-old French bread makes a huge difference in the texture. Fresh bread absorbs too much liquid and turns mushy, but slightly dried bread cubes hold their shape beautifully. You can swap whole milk for half-and-half if you want a richer custard, or use brioche instead of French bread for a softer, dessert-like casserole. The pecans can be replaced with walnuts or omitted completely if you need a nut-free version. And trust me—do NOT substitute pumpkin pie filling for plain pumpkin purée; the added sugars and spices will throw off the entire balance.
Equipment Needed
- Large mixing bowl
- Whisk
- 9×13 baking dish
- Silicone spatula
- Knife and cutting board
- Medium bowl for crumble
- Measuring cups and spoons
I use my largest mixing bowl for this recipe because whisking the eggs, pumpkin, and milk together can get messy fast. A sturdy whisk is important too, since the pumpkin purée makes the mixture thicker than a standard custard. I prefer a ceramic or glass 9×13 baking dish because it heats evenly and keeps the casserole warm longer after serving. A silicone spatula helps fold the bread cubes gently so they don’t break apart. And if you have a bread knife, use it—the serrated edge cuts dried bread much more cleanly.
Step-by-Step Instructions
The first thing I do is cube the French bread into bite-sized pieces and spread them out on a tray. If the bread isn’t stale enough, I pop it in a low oven for about ten minutes to dry it slightly. This simple step helps the casserole maintain structure instead of collapsing into soggy layers. While the bread cools, I whisk together the milk, pumpkin purée, sugars, vanilla, pumpkin pie spice, and eggs in a large bowl. The mixture turns this gorgeous deep orange color, and every time I whisk it, the aroma of pumpkin spice floats up and fills the room.
Next, I gently fold the bread cubes into the pumpkin custard mixture. This is where I learned to take my time; aggressive stirring breaks the cubes apart and ruins the texture. I make sure every piece is coated, and then let it sit for about ten minutes so the bread absorbs the custard fully. I’ve tried skipping this step before, and the bread didn’t soak evenly—trust me, this short wait makes a big difference in the final outcome.
While the bread is soaking, I prepare the crumble topping. In a separate bowl, I mix the softened butter, brown sugar, flour, pumpkin pie spice, and pecans. I just use my hands because it helps create those perfect sandy, buttery crumbles. The moment the pecans mix in, the aroma becomes this irresistible combination of salty, nutty, sweet, and spicy. I always taste a tiny bit of the mixture—just to quality-check, of course.(See the next page below to continue…)