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Best Easy Overnight Pumpkin Spice French Toast Bake

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This overnight pumpkin spice French toast bake is a cozy, custardy breakfast casserole that requires just 15 minutes of prep the night before. The bread soaks up a spiced pumpkin custard overnight, then bakes to golden perfection in the morning, making it perfect for busy mornings, holiday brunches, or impressing guests with minimal effort.

Ingredients

Scale
  • 1 loaf (about 16 ounces) day-old brioche or challah bread
  • 8 large eggs, room temperature
  • 1 ½ cups whole milk
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • For the streusel topping:
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • ½ cup cold unsalted butter, cut into small cubes
  • 1 teaspoon pumpkin pie spice
  • ¼ cup chopped pecans (optional)
  • For serving (optional):
  • Maple syrup, warmed
  • Whipped cream or powdered sugar
  • Fresh cranberries or pomegranate arils

Instructions

  1. Prep the bread: Cut the loaf into 1-inch cubes. Spread evenly in a 9×13-inch baking dish. If bread is fresh, let it sit out uncovered for an hour to dry slightly.
  2. Make the custard base: In a large mixing bowl, whisk the eggs until uniform. Add pumpkin puree, whole milk, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth and sugar is mostly dissolved.
  3. Add the spices: Sprinkle in pumpkin pie spice, cinnamon, nutmeg, and salt. Whisk until fully incorporated.
  4. Pour and soak: Slowly pour the custard evenly over the bread cubes. Gently press the bread down to coat. Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight (up to 12 hours).
  5. Make the streusel (optional): In a small bowl, combine flour, brown sugar, and pumpkin pie spice. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse sand with some pea-sized butter chunks. Stir in nuts if using. Cover and refrigerate until morning.
  6. Bake: The next morning, remove the dish from the fridge and let it sit on the counter while the oven preheats to 350°F (175°C). Remove plastic wrap. Sprinkle streusel topping evenly over the top. Bake for 40 to 45 minutes, until the center is set and edges are golden brown. A knife inserted in the center should come out clean or with a few moist crumbs.
  7. Rest and serve: Let the bake cool on a wire rack for 10 minutes. Cut into squares, drizzle with warm maple syrup, and add whipped cream or other toppings if desired.

Notes

Use stale bread for best texture; if using fresh, cube and toast at 300°F for 10 minutes. Don’t skip the overnight soak—it ensures even flavor and prevents dry spots. Start checking for doneness at 35 minutes. For a homemade pumpkin pie spice blend, mix 3 tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1½ teaspoons ground allspice, and 1½ teaspoons ground cloves. Room temperature ingredients blend more smoothly.

Nutrition

Keywords: pumpkin spice, French toast bake, overnight breakfast, fall breakfast, brunch casserole, pumpkin French toast

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