Pumpkin Baked French Toast Casserole

The ultimate Fall breakfast! Pumpkin Baked French Toast, studded with cream cheese and topped with chopped pecans is what all Fall mornings need! This make ahead french toast casserole can be prepared the night before, making breakfast easy as can be!

If you love pumpkin spiced everything, you have absolutely got to make this Pumpkin Baked French Toast Casserole! We have made it three times already this fall season and I don’t think that’s enough for me!

This dish is a great make ahead dish. You can whip it all up the night before and just bake it in the morning. You can also bake the whole thing up and just cut portions and warm them up for a special weekday breakfast! While this is definitely a special occasion breakfast and feels quite decadent, you can easily treat yourself on a weekday with it too!

How to make Pumpkin Baked French Toast Casserole

To make this cozy pumpkin french toast casserole, you will need:

  • a loaf french bread, cubed
  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 6 eggs
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup pecans, chopped
  • 4oz cream cheese, cubed

Grease a 9×13 baking dish with butter.

Whisk milk, pumpkin puree, eggs, brown sugar, maple syrup, vanilla, pumpkin pie spice, cinnamon and salt in a large mixing bowl. Add the cubed bread and mix to combine. Transfer to the baking dish.
Place cubes of cream cheese in between bread pieces. Cover with plastic wrap and refrigerate overnight.

When ready to bake, preheat oven to 350F. Remove plastic wrap and top french toast casserole with chopped pecans. Bake for 50 minutes or until cooked through and the top turns a nice golden brown.

Top with powdered sugar and serve with maple syrup.

I hope you enjoy this special breakfast as much as I do!

-Cathy

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Pumpkin French Toast Casserole

Pumpkin Baked French Toast Casserole

Herbs and Flour
Pumpkin Baked French Toast, studded with cream cheese and topped with chopped pecans is what all Fall mornings need! This make ahead french toast casserole can be prepared the night before, making breakfast easy as can be!
No ratings yet
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Breakfast
Cuisine American
Servings 8 servings
Calories 412 kcal

Ingredients
  

  • 1 loaf french bread cubed
  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 6 large eggs
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup pecans chopped
  • 4 oz cream cheese cubed

Instructions
 

  • Grease a 9×13 baking dish with butter.
  • Whisk milk, pumpkin puree, eggs, brown sugar, maple syrup, vanilla, pumpkin pie spice, cinnamon and salt in a large mixing bowl. Add the cubed bread and mix to combine. Transfer to the baking dish.
  • Place cubes of cream cheese in between bread pieces. Cover with plastic wrap and refrigerate overnight.
  • When ready to bake, preheat oven to 350F. Remove plastic wrap and top french toast casserole with chopped pecans. Bake for 50 minutes or until cooked through and the top turns a nice golden brown.
  • Top with powdered sugar and serve with maple syrup.

Nutrition

Calories: 412kcalCarbohydrates: 56gProtein: 14gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 160mgSodium: 454mgPotassium: 331mgFiber: 3gSugar: 25gVitamin A: 5239IUVitamin C: 2mgCalcium: 149mgIron: 3mg
Keyword brunch, fall, french toast, pumkin, pumpkin puree, pumpkin spice
Tried this recipe?Let us know how it was!

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