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Baked Pumpkin French Toast Casserole

This Baked Pumpkin French Toast Casserole is chock full of pumpkin!  It has a deliciously crunchy streusel topping and a moist crumb.  This is the perfect way to start the morning on weekends and holidays.Pumpkin French Toast Casserole 2_edited-1

It’s possible some might feel all pumpkin-ed out by now, but the one (or two) final pumpkin recipes I’m putting up are SO great, they are just begging not to be left out.

After all, pumpkins get to shine only one season a year, and we’re making the most of it here in our kitchen.

Our original Baked French Toast Casserole with Streusel is such an enormous hit that

Pumpkin French Toast Casserole 5

…we decided to pumpkin-fy it.  One can’t go wrong in taking something already 100% awesome and adding seasonally-fueled ingredients to it.

We even tossed pepitas (roasted pumpkin seeds) into the crunchy streusel topping.  Just so there’s no question about the pumpkin domination that lies underneath.

Pumpkin French Toast Casserole 6

We start out with a thick, dense, hearty bread.  Just say no to generic, airy sandwich bread.  For baked French toast, the bread needs to be dense enough to soak up all the custard.

I use my usual hearty, thick wheat bread.  A dense French bread or Texas Toast loaf would work well also.

Pumpkin French Toast Casserole 3

Load up on the cinnamon and spice.  Plenty of pure pumpkin puree goes into this morning chow.

In fact, it will seem like the pumpkin custard is super thick, but it’s all part of the plan. As long as your bread is nice and dense, it will soak up beautifully.

Pumpkin French Toast Casserole

We save the best for last.  The marvelous streusel topping.  It’s out-of-this-world delicious. Buttery with brown sugar, pecans, and pepitas.  Such crunchy sweet splendor.

This Baked Pumpkin French Toast Casserole is so exquisite all by itself, it doesn’t really need the maple syrup.

But we’re talking want, not need.  We won’t say no to a pretty pour of pure maple syrup.


Did you make this?

Please give us a rating and comment below. We love hearing from you!

Pumpkin French Toast Casserole

Baked Pumpkin French Toast Casserole

4.70 from 10 ratings
This Baked Pumpkin French Toast Casserole is chock full of pumpkin goodness. It’s easy to make and comes out absolutely scrumptious for fall weekends or holidays. The streusel topping is outstanding. (This recipe is for an 8×8 baking dish. You can double it for a 9×13.)
Prep Time: 10 minutes
Cook Time: 40 minutes
Rest: 10 minutes
Total Time: 1 hour
Servings: 12 servings (8×8 dish)
Author: Amy Dong


For the Streusel:

  • 1 cup packed light brown sugar
  • ½ cup chopped pecans
  • ¼ cup roasted pepitas, pumpkin seeds
  • ¼ cup cold salted butter, sliced
  • 2 tsp ground cinnamon


  • Make the Streusel: Combine all streusel ingredients in a bowl, mixing well until resembles chunky, damp sand. Use clean fingers mix if needed, but don’t overwork it. Cover and keep in fridge to chill.
  • Preheat oven to 350F with rack on lower middle position.
  • Grease a 8×8 baking dish with butter on bottom and up sides.
  • In a large bowl, combine eggs, vanilla, sugar, salt, cinnamon, cloves, and nutmeg. Hand-whisk to thoroughly incorporate. Whisk in pumpkin until smooth. Add bread cubes to pumpkin mixture and gently toss to fully coat all bread cubes in bowl. It will seem thick and gloppy, which is ok.
  • Transfer bread/pumpkin mixture evenly into buttered baking dish. Sprinkle chilled streusel evenly over the top. Bake uncovered 40-45 minutes, or until a knife inserted in center comes out mostly clean. The topping should be bubbling at the edges, and the center should feel set.
  • Let stand at room temp 10 minutes. Serve warm with pure maple syrup.


  • If you’d like to double this recipe, use a 13×9 baking dish and double the ingredients. Bake time will be approximately 5-10 minutes longer. 
  • If you enjoyed this recipe, please come back and give it a rating ❤️

Nutrition (per serving)

Calories: 549kcal | Carbohydrates: 86g | Protein: 17g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 697mg | Potassium: 311mg | Fiber: 7g | Sugar: 30g | Vitamin A: 3157IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 6mg
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Method: Bake

Source:  Chew Out Loud

Here are a few of our tried and true breakfast/brunch bakes!

  1.  Texas French Toast Casserole.  This is always, always a crowd pleaser.  It’s oh-so-good.
Texas French Toast Bake
  1.  The original Baked French Toast Casserole.  Every time I make a huge dish of this for any brunch, I get no leftovers.
French toast casserole streusel
  1.  Apple Texas French Toast Casserole.  Apples and cinnamon take this baked French toast to a whole new level.
apple texas french toast bake 3
  1.  Nutella Croissant Bread Pudding.  I’m not sure if this meant for mornings or evenings, but it really doesn’t matter.  I’ll take it with my cup of joe any time of day.  You might agree.
Nutella Bread Pudding
  1.  Hawaiian Apple Bread Pudding.  While we’re debating whether bread pudding can double as breakfast and dessert, why not try this awesome recipe?  AM or PM, we’re pretty sure you won’t be sorry.
Hawaiian Apple Bread Pudding 4_edited-1

Add a comment

Recipe Rating


    • Amy Heflin
    • 5 stars

    Just made this and the only thing I felt that needed tweaking was the amount of brown sugar on the top. It was way to much. Otherwise it was awesome!

    • Kiwi
    • 5 stars

    Wow Bake Pumpkin French Toast Cassarole! My best friend wold love this she loves all things p

      • chewoutloud

      You know what to bring her this fall 😉 Enjoy!

    • JEssa B

    Drrrrrrroooooooooolinnnnn! Oh em gee that crumb is so moist!!! Will remake this one once i get my oven fixed! HEHE

      • chewoutloud

      Yay! Can’t wait for you to try it 🙂

    • Nicz E
    • 5 stars

    Oh wow.. You really get the most out of pumpkin..! That sounds so great..! I will definitely try this recipe before the Halloween ends..Love it..!

    • Laura
    • 5 stars

    This baked pumpkin dish looks so mouth watering and delicious. Can’t wait to try the recipe out myself x


      • chewoutloud

      It’s so good, can’t wait for you to taste it 🙂

    • Sushmita

    This looks so yum! I might put a li’l more pepitas than mentioned because I absolutely love them!

      • chewoutloud

      Pepitas are soo good 🙂

    • aisasami
    • 5 stars

    This looks EXTREMELY delicious, and that is because I love french toast. I might have to try to make the pumpkin french toast this weekend!

      • chewoutloud

      So glad you like it…it’s super tasty! 🙂

    • Crickette, The Things I Have to Say
    • 5 stars

    Oh my goodness, this looks absolutely delicious! I love French toasts. I make them a lot for breakfast because I love how the sweet and salty taste of the syrup and eggs conrast with each other perfectly.

    I would love to sink my teeth into these…

    • Searcy

    Can you say yum?!? This looks absolutely incredible.

    • Davindra

    Hmmm, I may have to try this soon. I still haven’t decided if it will be for dinner or breakfast though.

    • Alisa

    Looks delish. Question: do you flip the chicken so it gets crispy on both sides? Is there a lot of liquid in the dish from the veggies and chicken? Thanks in advance!


      • chewoutloud

      Hi, Alisa…which chicken recipe shall I look at? Seems your comment is on the Pumpkin French Toast Casserole, but I’d love to help you with the chicken question 🙂

    • Tammy

    I just wanted to let you know I pinned your post and I have had like 50 people repin it. It looks so yummy, and I can’t wait to try this

      • chewoutloud

      Thanks a bunch, Tammy!! Hope you love it

    • Olivia Varghese

    Made this for the 1st time today for family and it was a HUGE hit! They couldn’t stop eating it or raving about it!! The pecan streusel was everyone’s favorite part and an absolute must!! I assembled everything the night before, refrigerated it overnight and took it out an hour ahead of time and let it sit out. So I kept the baking time the same and it came out great! Now I have to share the recipe with everyone because they want to make it too! 🙂

      • chewoutloud

      Olivia, I’m with you…the streusel is the BEST part of all 🙂 So glad you guys loved it so much! Thanks for coming over and letting us know 🙂

        • Joey Long

        What temperature is the oven?

          • chewoutloud

          Hi, Joey! It’s 350F; updated. Thank you and hope you guys love it!:)

    • Cortnee Patterson

    If I wanted to give this as a freezer meal to a friend who just had a baby, how would I go about doing that? Freeze before or after cooking? And directions to give her to get it warned and ready for her family?

      • chewoutloud

      Cortnee, I’ve never tried freezing this, but my best guess would be to freeze before cooking. Then have directions ready for how to bake when she’s ready…though she will need to add to the bake time if it’s baked from frozen. I’d add at least another 30 minutes to the bake time and just watch it to be sure it’s puffy and golden brown and set before serving. Your friend is lucky to have you! 🙂

        • Eileen

        Can it be done the night before and bake in the morning?

          • chewoutloud

          Eileen, yes, you can preassemble it. Cover, chill, and bake with extra bake time (due to cold ingredients)…enjoy! 🙂

    • Mirta Porley

    Delicious to start the day .Greetings from Uruguay.

      • chewoutloud

      Thanks for stopping by, Mirta 🙂

    • “Cheffie Cooks”


    • Carol at Wild Goose Tea

    This is dessert dish, Girl. But man oh man I wouldn’t complain to have it for breakfast. Very special!!!!!

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