Print

Easy Overnight Pumpkin Spice French Toast Bake Recipe

overnight pumpkin spice french toast bake - featured image
Print Recipe

This overnight pumpkin spice french toast bake is a make-ahead breakfast casserole that combines day-old brioche with a creamy pumpkin custard and a crunchy streusel topping. Perfect for fall mornings, it’s assembled the night before and baked fresh in the morning for a stress-free, crowd-pleasing meal.

Ingredients

Scale
  • 1 loaf (14-16 ounces) day-old brioche or challah
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 6 large eggs, room temperature
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • ⅔ cup packed light brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • For the streusel topping:
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • ½ teaspoon pumpkin pie spice
  • ¼ cup cold unsalted butter, cut into small cubes
  • ½ cup chopped pecans or walnuts (optional)

Instructions

  1. Prepare the bread: Cut the loaf into 1-inch cubes. Spread them evenly in a greased 9×13-inch baking dish.
  2. Make the pumpkin custard: In a large mixing bowl, whisk together pumpkin puree, eggs, milk, heavy cream, brown sugar, pumpkin pie spice, vanilla extract, and salt until smooth.
  3. Assemble the bake: Pour the custard evenly over the bread cubes. Use a spatula to gently press down on the bread, ensuring every piece gets coated.
  4. Make the streusel: In a small bowl, combine flour, brown sugar, and pumpkin pie spice. Add cold butter cubes and work into the flour mixture until it resembles coarse crumbs. Stir in nuts if using. Cover and refrigerate separately.
  5. Refrigerate overnight: Cover the baking dish tightly with plastic wrap or foil. Refrigerate for at least 8 hours, up to 24 hours.
  6. Bake the next morning: Preheat oven to 350°F (175°C). Remove dish from refrigerator and let sit on counter for 15 minutes. Sprinkle streusel evenly over the top. Bake for 45-50 minutes until center is set and top is golden brown. If top browns too quickly, tent with foil for the last 15 minutes.
  7. Rest before serving: Let the bake cool for at least 10 minutes before cutting.

Notes

For best results, use day-old bread. If bread is fresh, cube and let sit out for an hour or bake at 300°F for 10 minutes. The overnight soak is crucial for texture. Let the bake rest for 10 minutes after baking to allow custard to set. For a dairy-free version, use full-fat oat milk and coconut cream. For gluten-free, use gluten-free brioche and 1:1 gluten-free flour blend for streusel.

Nutrition

Keywords: pumpkin spice french toast bake, overnight french toast, pumpkin breakfast casserole, fall breakfast, make-ahead breakfast

Find it online: https://evadinnerideas.com/easy-overnight-pumpkin-spice-french-toast-bake-recipe/