I took one of my favorites: Our Overnight Baked French Toast, and gave it an autumn-y makeover. It’s got the subtle warmth of pumpkin, and homey spices that scream fall time. I added an improved streusel crumb topping that knocks it out of the park, and when drizzled with melted butter and real maple syrup and topped with a dollop of whipped cream, this is pure heaven. If you like pumpkin pie, this pumpkin custard kind of creates a pumpkin pie moment that soaks in and around the bread for a breakfast or brunch that tastes like dessert.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
French Toast
- French bread – I just grab a loaf of French bread from the grocery store bakery. I try and get it 2-3 days before I’m going to use it, and just leave it bagged and whole until you’re ready to use it.
- Eggs
- Pumpkin puree – 100% pure pumpkin, not pumpkin pie filling. If desired, you can use homemade, using this tutorial.)
- Pumpkin spice eggnog – If you aren’t able to find this, feel free to use regular eggnog, whole milk, or half and half. Feel free to add some extra pumpkin pie spice if you go this route! Readers have also reported success using some non dairy milks.
- Dark brown sugar – Light brown sugar will work as well, I just prefer the extra depth and warmth from dark brown.
- Pumpkin pie spice – If you don’t have any pumpkin pie spice, you can make your own by mixing together 2 tablespoons ground cinnamon, 1 1/2 teaspoons ground nutmeg, 1 1/2 teaspoons ground ginger, 3/4 teaspoons ground cloves. Combine and store in an airtight container and use as needed.
- Cinnamon
- Salt
- Vanilla extract
- Butter – For greasing the pan.
Streusel Topping
- Brown sugar
- Granulated sugar
- All-purpose flour
- Pumpkin pie spice
- Cinnamon
- Butter – Always use real butter if you can!
How to Make Overnight Baked Pumpkin Spice French Toast
- Place your bread cubes in a large bowl.
- Whisk together all wet ingredients for the custard and pour over the bread. I do this in a bowl because this custard is especially thick and I like to let it sit and then toss it a few times before placing it in the baking pan.
- When that’s all done, mix up the topping. It’s a quick blend of brown sugar, white sugar, a touch of flour, pumpkin spice, cinnamon, and cold butter. Use your hands to crumble it all up. Place this little bowl in the fridge overnight.
- Dump your soaked bread cubes in a prepared baking dish, cover it, and pop it in the fridge to soak overnight.
- In the morning, pull your pan out while your oven is pre-heating and sprinkle the crumbly topping all over the top. Bake it in until puffed and golden on top. The topping gets crispy and crunchy, and the sugary crumbles are such an awesome contrast to the smooth custardy French toast below. Let it cool for a few minutes and then cut it into squares and serve.
- I like to serve with melted butter and real maple syrup drizzled on top, with a dollop of whipped cream.
Storing and Other Tips
- Store leftover, cooled French toast, tightly covered, in the refrigerator and enjoy within 3-4 days for best results.
- We’re using 1 cup of pumpkin, keep the rest around for this Pumpkin Pie Milkshake!
Frequently Asked Questions
Can I make this ahead of time?
Yes, this French toast is designed to be made ahead! Assemble it the night before and then bake in the morning.
Can I freeze this French toast?
Absolutely. Wrap tightly in plastic wrap and foil (or freeze individual servings in freezer-safe containers) and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Can I omit the pumpkin?
If you’re looking for traditional French toast flavors, try this original Overnight Baked French Toast this recipe is based off of.
Overnight Baked Pumpkin Spice French Toast
Easy breakfast and brunch dish that’s prepped the night before for easy cooking in the morning! Packed with autumn flavors like pumpkin, cinnamon, and brown sugar.
Servings
Ingredients
French Toast
- 1 lb loaf French bread diced into 1-inch cubes
- 8 eggs
- 1 cup pumpkin puree
- 2 ½ cups pumpkin spice eggnog
- 4 tablespoons brown sugar dark brown if you have it
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 tablespoon vanilla
- butter for greasing pan
Streusel Topping
- ¼ cup packed brown sugar preferably dark brown sugar
- ¼ cup white sugar
- 2 tablespoons flour
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- 2 tablespoons cold butter
For serving
- butter, melted
- maple syrup I prefer real maple syrup
- whipped cream
Instructions
French Toast
- Butter sides and bottom of a 9×13 pan and set aside. Place bread cubes in a large mixing bowl.
- In a separate bowl, whisk eggs together and add pumpkin puree. Whisk until smooth. Mix in pumpkin spice eggnog. Add brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla and whisk until combined.
- Pour mixture over bread cubes and very gently toss until covered. Let sit for 2-3 minutes and then toss again, making sure all bread cubes get covered in some of the egg mixture. Place entire mixture in prepared 9×13 inch pan, cover, and refrigerate overnight.
Topping
- In a small bowl, combine brown sugar, white sugar, flour, pumpkin pie spice, and cinnamon. Either grate butter with a large-hole cheese grater, or cut it into small chunks, and use fingers to crumble mixture together. Cover, and place crumb topping in fridge overnight.
Top and Bake
- In the morning, take French toast pan out and set at room temperature while you preheat the oven to 350℉. Uncover pan and sprinkle crumb topping evenly over the top. Bake for 45-55 minutes, until puffed and golden all over. (Mine usually takes closer to 55 minutes). Remove and let cool for 10 minutes or so and then cut into squares and serve.
- Serve with softened or melted butter, 100% real maple syrup, and sweetened whipped cream sprinkled with pumpkin pie spice.
Notes
- Store leftover, cooled French toast, tightly covered, in the refrigerator and enjoy within 3-4 days for best results.
Nutrition
Calories: 273kcal, Carbohydrates: 40g, Protein: 11g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 145mg, Sodium: 413mg, Potassium: 232mg, Fiber: 2g, Sugar: 19g, Vitamin A: 3505IU, Vitamin C: 2mg, Calcium: 123mg, Iron: 3mg
Calories: 273kcal
Cost: $12
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Questions & Reviews
Made this for breakfast today. It was so yummy. I never use just white bread so we used whole wheat French bread and it came out wonderful. My hubby and little guys loved it. Another great recipe to add to my rotation.
Yay! So happy you liked it!
This looks and sounds amazing! But I have one concern…I have tried overnight breakfast casseroles in the past with bread soaked in egg mixture, and they ALWAYS turn out mushy and soggy for me–any suggestions, or are they supposed to be that way? If they are supposed to be soggy, then they are not for me, because I am a texture girl and I can’t stand mushy. Bananas? Can’t do it. Oatmeal? Makes me gag. It’s just a texture thing! But this looks soooo yummy….
Leah, there’s nothing soggy about it (unless you think normal french toast is soggy?) If your casseroles usually turn out soggy then my guess is that you’re either not baking them long enough, or not using the right recipes. Mine aren’t ever mushy, so if made correctly, it should be just right!
If it’s soggy, try using a stiffer bread. Regular sandwich bread will be too soggy, but a hardier bread like a French loaf from a bakery (I like sourdough in my baked french toasts!!) will be much better.
I know it’s Summer, but we eat pumpkin all year round! 🙂 Just a little question, does this have to soak overnight or can it be baked immediately?
I just made this and the top is great and the bottom is soggy and I can’t handle it. I’m with the above comment on the textures and it was hard for me to eat. We cooked it for 55 minutes. The bread didn’t soak up all the mixture. Should I have dumped some out? Would that have made a difference?
I would cover the dish so the top doesn’t burn and just bake it a little longer. All bread is going to be slightly different and possibly soak it up differently. You could try drying out the bread next time before soaking and that helps!
I have made overnight French toast before and mine always turned mushy also and I feel the same way you do (makes me want to gag thinking about it). I did make this and only used 1/2 the mixture. It did not turn out soggy and had the texture of French toast.
Looks delish – I’m going to try some GF bread that I need to use up. Thanks for a great recipe! 🙂
OH WOW! this looks amazing!!! i CAN NOT wait to try it!!!! THANKS SO MUCH for all of your wonderful, inspiring, mouth watering creations! 🙂
I think I would totally serve this for a company dessert, it looks that good. Yum!
And I would call it Pumpkin Bread Pudding, of course, LOL. (To continue my comment just above…)
Ross’ work bake off is this Thursday and the theme is pumpkin. I already bought the stuff for something else, but I think there will be a change of plans cause this looks and sounds heavenly.
I loved pumpkin before it was cool too. Geez. We are such hipsters 😉
This looks DELICIOUS! The only problem is that I’m allergic to egg nog 🙁 Do you have any ideas for a substitute that would yield similar results? Thanks!
p.s. I tried the pumpkin roll pancakes last week and they were to die for! I LOVE you ladies 🙂
No problem Olivia. I would recommend subbing half-and-half for the egg nog, and increasing the brown sugar (in the french toast, not the topping) by 2 tablespoons. I’d also add a little extra pumpkin pie spice to make up for a little flavor there. It should turn out just fine!
Thanks Sara! I can’t wait to try this 🙂
Looks so yum! Almost as good as making french toast with pumpkin chocolate chip bread!
My oldest son recently made a breakfast recipe, and I suggested your butter-grating trick. His brothers were quite concerned about the cheese in the mixing bowl…
I think my husband may actually eat this! Sounds delicious and easy! You girls have THE BEST food blog out there….and there are tons! Your site is easy to navigate and makes sense:) I’ve been following your blog for a few years now and I’ve never been disappointed, thanks for all the great recipes!
Your sweet comment made my day; thanks Melanie!