Pumpkin French Toast Casserole

French toast casserole made with pumpkin! This casserole is perfect for fall! Make the night before, bake it up in the morning, and enjoy! 

I’ve never been a huge French toast person, until one day, I had french toast casserole.

Talk about a life changing experience. 😉

French toast casserole is my favorite thing to make on holiday mornings or when we have house guests. It’s pretty simple to toss everything together before bed and then pop the casserole in the oven the next morning.

Besides, who doesn’t love a breakfast drowned in syrup?

This french toast casserole has the addition of pumpkin, because it’s that time of year and because I love pumpkin! I’ve also topped it off with a praline topping. Seriously so good, you guys!

I think you’re going to love this french toast recipe!

Make Ahead French Toast Casserole with Pumpkin:

To get started, you’re going to want to grab a big ol’ loaf of French bread. Chop it up into small chunks and add it to a greased baking dish.

Whisk together eggs, milk, butter, pumpkin, and a whole lot of pumpkin pie spice.

Pour the egg mixture over the bread, cover, and refrigerate for 8-12 hours. This is the perfect overnight french toast casserole!

How to make pecan praline topping:

Pralines are a favorite of mine and this topping gives you that sweet flavor easily!

Add some brown sugar, pecans, melted butter, corn syrup, cinnamon, and nutmeg to a small bowl and whisk everything together. Easy peasy!

This mixture comes out so shiny and pretty.

Pour the praline topping right over the french toast casserole and pop it all in a hot oven.

This recipe bakes in about an hour.

Let it cool for 10 minutes before slicing and serving.

We like to top ours with real maple syrup.

More breakfast recipes:

Cinnamon Roll French Toast Casserole: This one starts with cinnamon rolls and it’s so dang good!

Applesauce Muffins: I eat these all year, but they’re especially good in the fall!

Low Carb Breakfast Casserole: Cutting sugar? I got you.

Frittata Muffins: Another low carb favorite and these are perfect for making ahead! Serve warm or cold.

Belgian Waffles: I’m not kidding when I say these are the best waffles ever and readers agree! Check the reviews!

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Recipe

Pumpkin French Toast Casserole

The praline topping is so perfect on this Fall inspired french toast recipe!

3.94 from 16 votes

Print Pin

Prep15 minutes minutes

Cook1 hour hour

Chill Time8 hours hours

Total1 hour hour 15 minutes minutes

Serves 8

Ingredients

For the French toast:

• ▢ 1 16 ounce loaf French bread
• ▢ 4 tablespoons butter melted
• ▢ 1 1/2 cups milk
• ▢ 5 large eggs
• ▢ 3/4 cup pumpkin puree
• ▢ 2 tablespoons pumpkin pie spice

For the praline topping:

• ▢ 1 cup butter melted
• ▢ 1 cup brown sugar
• ▢ 1 cup chopped pecans
• ▢ 2 tablespoons light corn syrup
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1/2 teaspoon ground nutmeg

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Instructions

For the French toast:

• Cut the French bread into 1/2 inch chunks. Place bread in a 9x13 baking dish.
• In a medium bowl, beat together the remaining french toast ingredients until well combined.
• Pour the egg mixture over the bread. Use a spoon to press the bread down into the eggs so that every piece is soaking up the egg mixture.
• Cover with foil and refrigerate for 8-12 hours.

For the praline topping:

• Melt the butter in the microwave in a medium sized bowl.
• Pour the remaining ingredients into the belted butter and stir until combined.
• Pour the topping over the French toast casserole.
• Bake, uncovered in a preheated 350 degree oven for 50-60 minutes.
• Let cool 10 minutes before slicing and serving.

Tips & Notes:

Serve with real maple syrup and a sprinkling of powdered sugar, if desired.

Nutrition Information:

Serving: 1piece| Calories: 554kcal (28%)| Carbohydrates: 38g (13%)| Protein: 7g (14%)| Fat: 43g (66%)| Saturated Fat: 21g (131%)| Cholesterol: 196mg (65%)| Sodium: 330mg (14%)| Potassium: 260mg (7%)| Fiber: 2g (8%)| Sugar: 34g (38%)| Vitamin A: 4710IU (94%)| Vitamin C: 1.5mg (2%)| Calcium: 126mg (13%)| Iron: 1.7mg (9%)

Author: Karly Campbell

Course:Breakfast

Cuisine:American

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