This Pumpkin French Toast Casserole is filled with pumpkin custard and sweetened cream cheese then topped with a sweet pecan crumble. It's a delicious fall breakfast that's perfect for making the night before.
Pumpkin French Toast Casserole
This Pumpkin French Toast recipe is the bomb dot com. It's an overnight French toast bake filled with pumpkin flavored custard over French bread, stuffed with cream cheese and topped with a pecan crumble topping. I mean, if you're gonna do breakfast, this just seems like the right thing to do.
This pumpkin casserole is best made the night before. It's easy to throw together and perfect for the holidays or a special occasion.
Pumpkin French Toast Casserole Ingredients
- French Bread - you will need approximately 8 2" slices of French bread for this recipe. You could also use brioche or challah.
- Pumpkin Puree - canned pumpkin puree works great, or you could use the same amount of Homemade Pumpkin Puree.
- Milk - for the pumpkin custard, I recommend using whole milk. This will keep the custard nice and creamy. You could even use half cream.
- Eggs - any type of large whole eggs will work great.
- Sugar - the recipe calls for white granulated sugar but you could substitute a small amount of maple syrup or honey.
- Vanilla Extract - pure vanilla extract has the best flavor.
- Spices: I like to use a combination of cloves and nutmeg. You can experiment with your favorite baking spices.
Cream Cheese Filling
- Cream Cheese - make sure your cream cheese is soft either by pulling out to room temperature ahead of time or warming gently in the microwave for about 10 seconds at a time.
- Powdered Sugar - this adds sweetness without any large sugar granules.
- Vanilla Extract - I always prefer pure vanilla extract.
Pecan Crumble Topping
- Pecans - you can use either whole pecans or pieces since they will be ground up anyways. Make sure when pulsing that you don't make it all a powder and leave a few small pieces.
- Brown Sugar - you can use light or dark brown sugar for this recipe.
- Cinnamon - any type of cinnamon will taste great with the pecans and butter.
- Salt - sea salt works great.
- Coconut Flakes - this adds great texture and flavor to the crumble topping.
How to Make This Pumpkin French Toast Recipe
- Make the pumpkin custard. Combine the pumpkin puree, milk, eggs, sugar, vanilla, cloves, and nutmeg in a large mixing bowl. Use a wire whisk to beat all the ingredients together. Set aside.
- Make the cream cheese filling. Combine the soft cream cheese, vanilla, and powdered sugar in a large mixing bowl. Mix until well combined and set aside.
- Make the pecan crumble topping. Add the pecans, brown sugar, cinnamon, salt, and coconut flakes to a food processor. Pulse until the nuts are ground but still have small pieces. Set aside.
- Assemble the French toast bake. Spray a 9"x13" baking dish with nonstick cooking spray. Cut the French bread loaf into eight (8) 2" slices. Now cut those slices in half but don't cut all the way through. Spread about 2 tablespoons of the cream cheese filling in between the slices of bread. Place the French toast slices into the prepared baking dish and pour the pumpkin custard over the top.
- Refrigerate overnight. Cover with plastic wrap and refrigerate overnight.
- Bake. Pull the French toast from the fridge for at least 30 minutes while you preheat the oven to 350 degrees F. Sprinkle the pecan topping over the top. Bake in the preheated oven for 25-30 minutes, or until golden brown.
- Serve. Remove from the oven and let cool slightly before serving with coconut syrup and whipped cream. Enjoy!
Tips And Tricks For Overnight French Toast Bake
- Using day-old bread is better than using freshly baked bread because it will soak up the egg mixture more readily. If you only have fresh bread, you can cut or tear it into 1” pieces and set it in a very low 250-degree oven for about 20 minutes to dry it out.
- For something a little sweeter, try using leftover cinnamon rolls in place of French bread!
- If you like lemon, try tossing your strawberries in the zest of 1 lemon before sprinkling over the top.
- (It's best to take the stuffed french toast out of the fridge while the oven is preheating so you aren't putting a cold baking dish in a hot oven. (putting a cold baking dish in a hot oven can cause the baking dish to break) Let the baking dish come to room temp before putting it in the oven.)
Frequently Asked Questions
For French toast casserole, you want to choose a sturdy bread that will be able to absorb lots of liquid. Some of the best choices are French bread, baguettes, brioche, and challah.
Nope! If you don’t have time for an overnight casserole, just give yourself an additional 20 minutes or so to let the custard soak into the bread. After that time, just add the streusel topping, toss into the oven, and bake as directed.
Storing And Reheating
- Refrigerator: store leftovers covered with plastic wrap or aluminum foil in the refrigerator for up to 3 days.
- Freezer: freeze the unbaked Red White and Blue French Toast Bake by wrapping well with both plastic wrap and aluminum foil and storing frozen for up to 1 month. Pull the casserole from the freezer the day before you plan to serve and let it defrost in the fridge overnight. The next morning, pull out to room temperature and bake as directed.
- Reheating: reheat in a 320-degree oven, covered with aluminum foil, for about 15 minutes or until warmed through.
Overnight Pumpkin French Toast Casserole Recipe
- 8 2" thick slices French Bread
- 1 15-oz can Pumpkin Puree
- ½ cup Whole Milk
- 6 large Eggs
- ¼ cup Sugar
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Cloves
- ⅛ teaspoon Nutmeg
Cream Cheese Filling
- 8 oz Cream Cheese
- ½ cup Powdered Sugar
- ½ teaspoon Vanilla Extract
Pecan Crumble Topping
- ½ cup Pecans
- ½ cup Brown Sugar
- 1 teaspoon Cinnamon
- ½ tsp Salt
- ¼ cup Coconut Flakes
- To make the pumpkin custard, combine the pumpkin puree, milk, eggs, sugar, vanilla, cloves, and nutmeg in a large mixing bowl. Use a wire whisk to beat all the ingredients together. Set aside.
- To make the cream cheese filling, combine the soft cream cheese, vanilla, and powdered sugar in a large mixing bowl. Mix until well combined and set aside.
- To make the pecan crumble topping, add the pecans, brown sugar, cinnamon, salt, and coconut flakes to a food processor. Pulse until the nuts are ground but still have small pieces. Set aside.
How to Assemble the Pumpkin French Toast
- Spray a 9"x13" baking dish with nonstick cooking spray.
- Cut the French bread loaf into eight (8) 2" slices. Now cut those slices in half but don't cut all the way through.
- Spread about 2 tablespoons of the cream cheese filling in between the slices of bread. Place the French toast slices into the prepared baking dish and pour the pumpkin custard over the top.
- Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 350 degrees F.
- Pull the French toast from the fridge for at least 30 minutes while you preheat the oven. Sprinkle the pecan topping over the top.
- Bake in the preheated oven for 25-30 minutes, or until golden brown.
- Remove from the oven and let cool slightly before serving with coconut syrup and whipped cream. Enjoy!
More French Toast Bake Recipes
- Strawberry French Toast Bake
- 4th of July French Toast Bake
- Blueberry French Toast Bake
- Apple Cinnamon French Toast Bake
- Mixed Berry French Toast Bake
- Overnight French Toast Bake
- Coconut French Toast Bake
- More French Toast Bake Recipes
- More Breakfast Recipes
This pumpkin stuffed french toast is filled with sweetened cream cheese, has a pumpkin custard-like, egg mixture and topped with a sweet pecan crumble topping.