Pumpkin French Toast Casserole
5
Published Nov 20, 2023, Updated Dec 09, 2024
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This pumpkin french toast casserole is studded with chocolate chips and packed with fall flavors. It’s easy to make, feeds a crowd and can be prepped the night before for a quick breakfast/brunch the next morning.
Take your fall breakfast to the next level with this pumpkin French toast casserole!
It’s dairy-free, naturally sweetened, loaded with fall flavors and studded with chocolate chips. The combo of pumpkin and chocolate = chef’s kiss!
Not only is this French toast casserole delicious, but it’s also easy to make and designed to be prepped ahead of time! Mix everything together at night, cover and refrigerate overnight. In the morning all you have to do is bake. My whole family is obsessed with this dish, I can’t wait for you to try it!
Table of Contents
Why You’ll Love This Recipe
- Easy to make – With only 8 simple ingredients this recipe comes together quickly!
- Make-ahead – This is the perfect make-ahead breakfast recipe. Just prep everything the night before and in the morning bake and enjoy!
- Delicious – You can’t go wrong with the combo of pumpkin + chocolate. It’s so good!
- Healthy – It’s made healthier than some French toast bakes with maple syrup and almond milk. No butter, heavy cream or white sugar over here!
- Crowd-pleaser – This pumpkin french toast casserole recipe is guaranteed to be a hit at family breakfast, brunch parties or holiday meals like Christmas morning brunch.
Ingredients Needed
- bread – the foundation of this casserole, offering a hearty texture and a boost of whole grain goodness. I used Dave’s Killer Bread 21 whole grains and seeds, but any bread or brand should work well.
- unsweetened vanilla almond milk – brings a subtle vanilla flavor and a dairy-free creaminess to the custard mixture.
- canned pumpkin – the star of the show! Use store-bought or make homemade pumpkin puree. Just make sure you’re using pure pumpkin puree with just one ingredient and not pumpkin pie mix.
- maple syrup – the perfect natural sweetener for this french toast casserole.
- pumpkin pie spice – a blend of fall spices like cinnamon, ginger, cloves and nutmeg. USe store-bought or make homemade pumpkin pie spice.
- pure vanilla extract – the perfect flavor enhancer.
- eggs – the binding agent that holds everything together and creates that delightful custard-like consistency.
- chocolate chips – add a hint of chocolatey goodness that pairs wonderfully with the pumpkin and spices. I recommend Enjoy Life dark chocolate chips which are allergen-friendly or Lily’s chocolate chips because they are low in sugar and calories.
Substitutions & Variations
- Bread choices: The recipe calls for Dave’s Killer Bread 21 Whole Grains and Seeds, but feel free to use what you have on hand. A dense, hearty bread works best. Something like a whole wheat, multigrain loaf, or even sourdough would be a good substitute.
- Gluten-free version: I haven’t tried using gluten-free bread with this recipe, but I’m sure it would work out just fine! If you decide to try this for yourself, please let us know in the comments.
- Milk options: Unsweetened vanilla almond milk adds a nice flavor, but any non-dairy milk like soy or oat milk can be used. If you’re not avoiding dairy, regular cow’s milk is just as effective.
- Pumpkin puree: Canned pumpkin gives a lovely autumnal flavor, but if you’re feeling adventurous, homemade pumpkin puree can add a fresh twist. Just avoid using pumpkin pie filling, as it’s usually sweetened and spiced already.
- Sweetener: Maple syrup provides a natural sweetness. If you don’t have maple syrup, honey or agave nectar are good substitutes.
How to Make
This pumpkin French toast casserole is easy to prepare and brings cozy fall flavors right to your breakfast table. Just a few simple steps, and you’ll be enjoying a warm, pumpkin-spiced treat perfect for crisp autumn mornings.
Step 1: Place bread slices on a large baking sheet and broil for 2–3 minutes per side until golden. Chop the toasted bread into small chunks.
Step 2: In a large bowl, whisk together milk, pumpkin, maple syrup, eggs, vanilla, and pumpkin pie spice.
Step 3: Grease a 9×13 baking dish, add the bread chunks, then pour the custard over them. Sprinkle chocolate chips on top.
Step 4: Cover the dish and refrigerate (overnight if possible, or at least 30 minutes). When ready, bake at 350°F for 30 minutes covered, then remove foil and bake another 20 minutes until set and golden. Serve warm.
Recipe Tips
- Use a dense, whole-grain bread for the best texture. It holds up well and doesn’t get too soggy.
- Don’t skip toasting the bread! This helps prevent it from getting too soggy.
- This is a great recipe to utilize day old bread!
- Make sure the egg mixture is evenly distributed over the bread. Gently press the bread chunks down into the liquid to soak up the goodness.
What to Serve With Pumpkin French Toast Casserole
If you’re serving this pumpkin French toast bake for a weekend brunch or holiday brunch here’s what I recommend serving with it:
- Quiche – Get your savory fix with this dairy-free spinach quiche or this kale and feta crustless quiche.
- Meat – For some protein make a side of breakfast sausage and/or bacon. For a vegan option try this tempeh bacon.
- Fruit salad – I love this fruit salad with mint or this simple fruit salad.
- Coffee – Make my cold brew or this pumpkin spice latte for the ultimate fall experience.
- Cocktail – Whip up some mimosas or bellinis for a fun adult beverage.
Storing & Reheating
Refrigerator – Store any leftovers in an airtight container in the fridge for up to one week.
Freezer – If you want to store for longer than a week, I recommend storing in the freezer! Store in an airtight container or freezer bag and store for up to three months.
To reheat – No matter how you store them, the reheating process is important! I like to heat individual slices in my toaster oven, but you could also use a traditional oven or the microwave if you’re short on time. For the oven or toaster oven, heat on 300-350°F until the French toast is warm.
Frequently Asked Questions
I wouldn’t recommend skipping the eggs—they’re what give this casserole its beautiful, custardy texture. If you’re feeling adventurous, you could try a flax egg, but the results won’t be the same. The eggs really make this casserole shine!
You can throw this together the night before, pop it in the fridge, and let it soak. Waking up to a ready-to-bake casserole is kind of the best thing ever, especially when it’s pumpkin-seasoned perfection.
No pumpkin pie spice? No problem! Mix your own blend of cinnamon, nutmeg, ginger, and cloves, or whatever warm, cozy spices you have on hand. It’ll still taste amazing.
Popular Breakfast Recipes
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Be sure to check out the full collection of breakfast recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Pumpkin French Toast Casserole
Ingredients
- 1 loaf Dave’s Killer Bread 21 Whole Grains and Seeds, or bread of choice
- 1 ½ cups unsweetened vanilla almond milk
- ½ cup canned pumpkin
- ¼ cup maple syrup
- 1 Tablespoon pumpkin pie spice
- ½ Tablespoon vanilla
- 5 eggs
- ¼ cup chocolate chips
Instructions
- Add bread slices to a large baking sheet and broil 2-3 minutes per side or until golden. Chop bread into small chunks.
- Whisk together almond milk, pumpkin, maple syrup, eggs, vanilla and pumpkin pie spice.
- Grease a 9×13 baking dish, add bread cubes, pour on egg mixture, spreading it around so the liquid saturates the bread. Sprinkle on chocolate chips. Cover and refrigerate overnight. If you don’t have time to let it soak overnight you can get by with 30 minutes.
- Preheat oven to 350°F. Cover with foil, bake for 30 minutes, uncover and bake for another 20 minutes or until custard mixture has set.
- Serve warm or at room temperature with more maple syrup for drizzling.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to one week or freeze them for up to three months. To reheat, pop individual slices into a toaster oven or oven at 300–350°F until warm, or use the microwave if you’re short on time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is amazing! The resident 12 year old enjoyed it a lot! I used Aldi’s version of Dave’s Killer bread, and used Agave in place of the maple syrup, and it was a big hit. I’m hosting a brunch next week and this is getting added to the menu.
Thanks for posting this recipe!!!
WOO! This makes me so happy to hear, Meg. I am SO glad you are loving this recipe and it was a hit for your family. Thanks so much for sharing your review & star rating, I truly appreciate it!
Thank you for sharing this! It was super simple to make. I feel like there wasn’t enough custard to coat the bread. I even stirred before putting in the fridge to try and evenly coat.
Hi Sarah – I hope you love it! Did you change anything about the recipe? Was the custard blended well? What size pan did you use?
Me too Sara. I changed nothing about the recipe but used 1/2 loaf for the two of us and still not enough custard. It’s good just needs a bit more milk I’m going to try again with 1/2 cup heavy cream and more pumpkin purée and spice.