Print

Easy Overnight Pumpkin French Toast Bake (Best Fall Breakfast)

overnight pumpkin french toast bake - featured image
Print Recipe

This Easy Overnight Pumpkin French Toast Bake is a make-ahead breakfast casserole that combines brioche bread with a spiced pumpkin custard, baked to golden perfection. Perfect for fall gatherings, it requires just 10 minutes of prep the night before and delivers a tender, custardy interior with crispy edges.

Ingredients

Scale
  • 1 loaf (14-16 oz) brioche or challah bread, cut into 1-inch cubes
  • 8 large eggs, room temperature
  • 2 cups whole milk (or half-and-half)
  • 1 cup pumpkin puree (100% pure pumpkin)
  • ¾ cup packed brown sugar, divided (½ cup for custard, ¼ cup for topping)
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ cup unsalted butter, melted (for topping)
  • ½ cup chopped pecans or walnuts (optional)
  • Maple syrup, warmed (for serving)
  • Powdered sugar, for dusting
  • Whipped cream (optional, for serving)

Instructions

  1. Prep your bread (5 minutes): Cut brioche or challah into 1-inch cubes. If bread is fresh, spread cubes on a baking sheet and let dry for 30-60 minutes.
  2. Make the custard (5 minutes): In a large bowl, whisk eggs until frothy. Add milk, pumpkin puree, ½ cup brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Whisk until smooth.
  3. Assemble the bake (5 minutes): Place bread cubes in a 9×13-inch baking dish. Pour custard over bread, pressing gently to ensure absorption.
  4. Make the topping (2 minutes): In a small bowl, combine remaining ¼ cup brown sugar, melted butter, and chopped pecans. Stir to coat.
  5. Refrigerate overnight (8-12 hours): Cover dish tightly with plastic wrap or foil and refrigerate.
  6. Bake (45-55 minutes): Preheat oven to 350°F (175°C). Remove dish from fridge and let sit 15 minutes. Sprinkle topping evenly over bread. Bake 45-55 minutes until center is set and edges are golden brown.
  7. Rest and serve (10 minutes): Let bake rest 10 minutes before cutting. Dust with powdered sugar, drizzle with warm maple syrup, and serve with whipped cream if desired.

Notes

For best texture, use stale bread and don’t skip the overnight rest. If browning too quickly, tent with foil. Let rest 10 minutes before serving for clean slices. Leftovers keep 3 days in fridge or freeze up to 3 months.

Nutrition

Keywords: pumpkin french toast bake, overnight french toast, fall breakfast, pumpkin breakfast casserole, make-ahead brunch

Find it online: https://prismtaste.com/easy-overnight-pumpkin-french-toast-bake-best-fall-breakfast/