Cozy Overnight Pumpkin Spice French Toast Bake: Easy Fall Breakfast
This overnight French toast bake is the ultimate fall breakfast—prep it in 15 minutes the night before, then bake in the morning for a warm, custardy, pumpkin-spiced treat that feeds a crowd with zero last-minute stress.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 6 hours 55 minutes to 7 hours (including overnight soak)
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 loaf (14-16 oz) brioche or challah bread, cut into 1-inch cubes
- 6 large eggs, room temperature
- 1 ½ cups whole milk
- 1 cup pumpkin puree (100% pure, not pie filling)
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- For the topping: 2 tablespoons melted butter
- For the topping: 2 tablespoons brown sugar
- For the topping: ½ teaspoon cinnamon
- For the topping: ¼ cup chopped pecans or walnuts (optional)
Instructions
- Prepare the bread: Cut the loaf into 1-inch cubes (about 8-10 cups). Spread evenly in a greased 9×13-inch baking dish.
- Make the custard: In a large bowl, whisk eggs until light and frothy. Add milk, pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, vanilla, and salt. Whisk until smooth and deep orange.
- Pour and soak: Pour custard evenly over bread cubes. Gently press bread into custard to coat. Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight.
- Morning prep: Remove dish from fridge 20-30 minutes before baking. Preheat oven to 350°F (175°C).
- Make the topping: In a small bowl, mix melted butter, brown sugar, and cinnamon. Stir in nuts if using. Sprinkle over the top.
- Bake: Bake for 40-45 minutes until golden brown and center is set but slightly jiggly. If top browns too quickly, tent with foil for last 10 minutes.
- Rest and serve: Let rest 5-10 minutes before serving. Slice into squares and serve warm with maple syrup, powdered sugar, or whipped cream.
Notes
For best texture, use day-old or slightly stale bread. If bread is fresh, dry it in a 300°F oven for 5-7 minutes. The bake can be made with a 2-3 hour soak if short on time, but texture will be less custardy. Leftovers keep in the fridge for up to 3 days and freeze well for up to 3 months.
Nutrition
- Serving Size: 1 square (1/8 of rec
- Calories: 380
- Sugar: 28
- Fat: 14
- Carbohydrates: 52
- Fiber: 3
- Protein: 12
Keywords: overnight french toast bake, pumpkin spice french toast, fall breakfast, pumpkin breakfast casserole, easy brunch recipe