Pumpkin Pie Overnight French Toast

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Welcome to September! I had to laugh when I saw a something on Facebook that referenced how everything would turn into pumpkins come September 1st. But if you love traditional fall flavors like pumpkin, cinnamon, and brown sugar, then this is the perfect breakfast recipe for you!

I know, as a blogger, we start thinking in pumpkin terms around mid-July so we’ll be ready but I always wonder if everyone else gets annoyed by pumpkin so early. So, I asked on Facebook what you guys would prefer to see today and Overnight Pumpkin Pie French Toast beat out the competition!

I originally made this pumpkin French toast to serve on holiday mornings. It quickly became a favorite though, so I will make it throughout the year for my family to enjoy on the weekends.

Ingredients for Pumpkin Pie French Toast Casserole

• French Bread
• Eggs
• Half and Half
• Skim Milk
• Pumpkin Puree
• Pumpkin Pie Spice
• Brown Sugar
• Salt
• Cooking Spray
• White Sugar
• Ground Nutmeg
• Butter
• Chopped Walnuts or Pecans – This is totally optional and not included in the recipe but 1/4 to 1/2 cup of chopped nuts added into the casserole is a delicious option.

Essential Items for This Recipe

• baking dish   
• parchment paper 
• Mixing bowl

For holidays, especially, being able to put it together night before and then just cook in the morning makes a huge difference. We open presents on Christmas morning and it is amazing to smell this overnight French toast casserole cooking while we sit around the Christmas tree and enjoy family time together. 

This baked French toast recipe tastes amazing with maple syrup! You can also top it with chopped walnuts after baking for an extra hint of fall. The combination is really delicious. The kids love it dusted with a little bit of powdered sugar instead of syrup.

What to Serve with Pumpkin Pie French Toast

This breakfast casserole is on the sweet side so I recommend pairing it with some light like a fruit salad. You could also do it with a savory breakfast casserole or quiche.

More Breakfast Casserole Recipes

• Paleo Overnight Breakfast Casserole
• Meat Lover’s Breakfast Casserole
• Overnight French Toast Casserole

Pumpkin Pie Overnight French Toast

This breakfast casserole combines all the best fall flavors in an easy to assemble, make ahead recipe.

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 50 minutes minutes

Additional Time: 8 hours hours

Total Time: 8 hours hours 55 minutes minutes

Servings: 8 servings

Author: Shannah Coe

Ingredients

• 1 loaf French Bread
• 8 Eggs lightly beaten
• 1 pint Half and Half
• 1 cup Skim Milk
• 1/4 cup Pumpkin Puree
• 1/2 Tablespoon Pumpkin Pie Spice
• 1/3 cup Brown Sugar packed
• 1/2 teaspoon Salt
• Cooking Spray

Topping

• 1/4 cup Brown Sugar packed
• 1/4 cup White Sugar
• 1 teaspoon Pumpkin Pie Spice
• 1/2 teaspoon Ground Nutmeg
• 2 Tablespoons Cold Butter cut into small pieces

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Instructions

• Cut the French bread into 1 inch pieces and place in 9×13 baking dish lightly coated with cooking spray or lined with parchment paper. 
  1 loaf French Bread, Cooking Spray
• In a large bowl, combine eggs, half and half, milk, pumpkin puree, pumpkin pie spice, brown sugar and salt. Whisk to combine.
  8 Eggs , 1 pint Half and Half, 1 cup Skim Milk, 1/4 cup Pumpkin Puree, 1/2 Tablespoon Pumpkin Pie Spice, 1/3 cup Brown Sugar packed, 1/2 teaspoon Salt
• Pour over bread pieces and gently mix to ensure all of the bread is coated with egg mixture. Cover the dish and refrigerate overnight.
• Remove French toast from refrigerator and uncover. Preheat oven to 350 degrees.
• Combine the brown sugar, white sugar, pumpkin pie spice and nutmeg for the topping in a medium bowl and stir well to combine. Cut in butter pieces to create a crumbly topping. Sprinkle topping over bread mixture.
  1/4 cup Brown Sugar, 1/4 cup White Sugar, 1 teaspoon Pumpkin Pie Spice, 1/2 teaspoon Ground Nutmeg, 2 Tablespoons Cold Butter
• Bake in preheated oven until top is golden brown and middle is set; about 50 minutes.

Notes

1. I recommend lining your pan with parchment paper for easy clean up but that is totally optional. If you line the pan, the cooking spray is optional.

Nutrition

Serving: 1g | Calories: 402kcal | Carbohydrates: 53g | Protein: 14g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 193mg | Sodium: 585mg | Potassium: 291mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1790IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 3mg

Did you try this recipe? Please leave a comment below, snap a photo and tag it #MySuburbanKitchen on Instagram, or pin it to your Pinterest account!