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
I made this for brunch on Thanksgiving and it was a hit! I used soy eggnog and it was delicious!
I made this for a group of friends for a weekend trip. It was great reheated with syrup on top. Everyone loved it!! I substituted the pumpkin eggnog for pumpkin soy milk and it still turned out great.
Totally delicious!! I shared some with concrete workers who were pouring our patio. They loved it too! Thanks so much! Your pumpkin bread is THE best too BTW. Every time I share it I end up passing along the recipe!!
I made this over the weekend and it was fantastic! I normally shy away from baked french toast recipes because the bread is kind of soggy but this wasn’t at all. I’m glad I followed the instruction of buying my french bread 3 days before because I think that made all the difference. So yummy!!!
Put this together last night and cooked it tonight – you know – Breakfast for Dinner! Oh. My. Goodness! So much yumminess! Thank you so much for sharing!
I made this, this past weekend for company, we didn’t have the eggnog so did the half and half with extra spices. The only things I did different was used regular whole wheat bread, and because we love a stuffed french toast I added a thin layer of cream cheese. It was a big hit! Thank you!!
Sara, Sara, Sara…you almost had this girl running to the store at 10:30 at night for cheese. LOL. I thought it was weird but was willing to give it a try. Thank goodness I kept reading. The pan is soaking in the fridge. Can’t wait to eat it in the morning! BTW – pumpkin roll pancakes were delish!
I made this today and everyone liked it. I think I will add some chopped pecans to the topping next time. I was missing the pecan crunch from our other favorite overnight blueberry french toast that has pecans. I think it would add to the flavor quite nicely. Will make again.
I want this now!! Why couldn’t I have seen this earlier in the week? Dagnabbit!
PS I used your butter grating trick my first time making homemade pie crust for your chocolate chip cookie pie and it worked like a charm. You ladies are my kitchen heroes!!!
This looks so good! Do you think it would be good with the homemade buttermilk syrup, too, or would that make it over-the-top sweet?
Nothing is over-the-top with our homemade buttermilk syrup 😉 It would be amaaaazing!