Overnight Pumpkin French Toast Bake

This overnight pumpkin french toast bake is the perfect dish for chilly fall mornings. It’s topped with a chunky spiced pecan streusel that is to die for!

Overnight pumpkin French toast bake is an easy and tasty make ahead dish perfect for special breakfasts, or any day! Whip up some Mixed Berry Smoothies or a Berry Smoothie Bowl to complete the meal!

A serving of pumpkin french toast bake on a plate

Easy to Prep + So good!

Soups, one-pot meals, and overnight bakes are everything right now. We’ve been surviving on easy meals—breakfast for dinner has become a frequent request. I’m talking eggs, bacon, smoothies and this french toast bake.

It’s super easy to prep. Mix everything together, toss it in the fridge to rest overnight, pull it out, add the streusel right before baking and then pop it in the oven to get all crunchy and caramelized!

You can use almost any kind of bread (challah, brioche, croissants, french bread etc), just cube it up and toss it into a buttered baking dish. It’s really quite quick and easy to whip up!

Dust the top with powdered sugar and drizzle on some maple syrup… then dig in! This overnight pumpkin french toast bake would be perfect for special occasions (Thanksgiving or Christmas morning) or for those lazy weekends (or weeknights)!

Pouring pumpkin egg mixture over bread pieces in a casserole dish

HOW TO MAKE IT

PREP. Butter or spray a 9×13-inch baking dish, add cubed bread; set aside.

MIX + CHILL. In a medium bowl, whisk together the milk, cream, sugars, eggs, pumpkin, vanilla, pumpkin pie spice, and cinnamon. Pour the mixture over the bread. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

PREP. Preheat oven to 350 degrees.

STREUSEL. To make the streusel, in a medium mixing bowl, whisk together the brown sugar, flour, pumpkin pie spice, cinnamon and salt. Using a pastry cutter (or your fingers), cut in the cold butter until small chunks form. Add the chopped pecans and combine. Sprinkle the streusel over the refrigerated bake.

BAKE. Place in oven and bake for 45 minutes to an hour (you may need to tent the top of the bake with a piece of foil during the last 15 minutes to prevent over-browning). Remove form the oven and allow to cool/set for 5 minutes before serving. Serve with a dusting of powdered sugar and maple syrup; if desired.

Pumpkin french toast casserole in a white casserole dish

recipe tips

This French Toast Bake couldn’t be easier or more delicious! Here are a few helpful tips before you get started making it:

  • If you don’t happen to have any pumpkin pie spice you can make your own by combining ½ tsp cinnamon, ¼ tsp ginger, ⅛ tsp nutmeg, & ⅛ tsp all-spice.  Mixing these 4 spices together will give you the equivalent of 1 tsp of pumpkin pie spice. 
  • If you’d like you can leave out the pecans in this recipe, but you could also substitute them with chopped almonds, cashews, or walnuts.
  • If you choose to leave out the pumpkin puree in this recipe it will be too dry and you will need to replace it with another liquid.  Some replacements we would recommend are unsweetened applesauce or sweet potato puree.
  • This french toast bake is a great way to use up leftover bread.  If you would like you can cut up pieces of leftover french bread, brioche, challah, or croissants and store them in a ziploc freezer bag and freeze to make this later.  When you are ready to make the french toast bake, just remove them from the freezer and add to the recipe.  No need to defrost the bread first.
  • If your bake ends up a little soggy it could be due to several factors.  The best way to remedy this is to bake it a little longer until it reaches your desired consistency.

Making your own pumpkin puree would be such a great addition to this dish. Make some using our Homemade Pumpkin Puree Recipe.

Overnight Pumpkin French Toast Bake with a slice missing

STORING tips

One of the great things about this recipe is that it stores well and is so yummy warmed up later!

STORE any leftovers in the fridge for a few days or in the freezer for up to 6 months.

  • If stored in the fridge simply warm your leftovers up in the microwave on high for 30 -45 seconds or so, or reheat covered in a 350 degree oven.

To FREEZE any leftovers make sure to cover them tightly with plastic wrap followed by aluminum foil. Defrost on the counter top at room temperature or overnight in the refrigerator.  When you are ready to reheat, remove the wrap and foil and bake covered with foil at 350 degrees for 45 min.

Pumpkin French Toast Bake on a plate with a fork

Here are some breakfast casseroles you’re going to want to try:

Overnight Pumpkin French Toast Bake | lifemadesimplebakes.com

Overnight Pumpkin French Toast Bake Recipe

This overnight pumpkin french toast bake is the perfect dish for chilly fall mornings. It's topped with a chunky spiced pecan streusel that is to die for!
4.67 from 3 votes
Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 12 servings
Calories: 396kcal
Print Recipe

Ingredients

  • 1 loaf brioche - OR challah bread OR 6 croissants, cubed
  • 2 cup whole milk
  • ½ cup heavy cream
  • ¼ cup granulated sugar
  • ¼ cup brown sugar - packed
  • 6 eggs
  • 1 cup pumpkin puree
  • 1 tbsp vanilla extract
  • 1 tbsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • ¼ tsp kosher sea salt
For the Streusel
  • ½ cup brown sugar - packed
  • ½ cup all purpose flour
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • pinch kosher sea salt
  • ½ cup unsalted butter - cold, diced
  • ¼ cup chopped pecans

Instructions

  • Butter or spray a 9×13-inch baking dish, add cubed bread; set aside.
  • In a medium bowl, whisk together the milk, cream, sugars, eggs, pumpkin, vanilla, pumpkin pie spice, and cinnamon. Pour the mixture over the bread. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  • Preheat oven to 350 degrees.
  • To make the streusel, in a medium mixing bowl, whisk together the brown sugar, flour, pumpkin pie spice, cinnamon and salt. Using a pastry cutter (or your fingers), cut in the cold butter until small chunks form. Add the chopped pecans and combine. Sprinkle the streusel over the refrigerated bake.
  • Place in oven and bake for 45 minutes to an hour (you may need to tent the top of the bake with a piece of foil during the last 15 minutes to prevent over-browning). Remove form the oven and allow to cool/set for 5 minutes before serving. Serve with a dusting of powdered sugar and maple syrup; if desired.

Notes

-Day old bread works best.
-If you don’t have time to let this set overnight, allow it to rest in the refrigerator for at least 4 hours.

Nutrition

Serving: 8g | Calories: 396kcal | Carbohydrates: 40g | Protein: 9g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 237mg | Potassium: 176mg | Fiber: 1g | Sugar: 21g | Vitamin A: 3991IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 2mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. This is a fantastic recipe. I thought the sweetness of it was perfect. It was sweet enough to eat without maple syrup but not too sweet to eat with. (I seem to always cut sugar out of recipes as I find most things are way too sweet for my liking… this was perfect). It also warms up nicely and can be enjoyed for days after it’s made. Will definitely make it again

    1. Thank you Nakysha! I’m always cutting sugar down too, I like things sweet, but not overly sweet (especially for breakfast)!

  2. Can you add the streusel a little before the end of cooking time instead of cooking at the beginning and have to worry about over-browning.? If yes, at what point can you add the streusel. Recipe looks great.

    Thanks, Natalie.

  3. I have some leftover pumpkin pie filling I had already made up at Christmas to make two pies in the freezer. Would that work to pour over the bread? It will have different amounts with egg, milk, flour, etc. from my pumpkin pie recipe.

  4. 5 stars
    I love overnight casseroles! They are the perfect weekend breakfast. So simple to throw together! Pumpkin is a favorite of mine….I love this time of year!