Pumpkin French Toast Bake with the most decadent sweet cream cheese filling then topped with a crunchy pecan-brown sugar topping and baked to golden perfection. This easy French Toast casserole is the best fall breakfast treat!
✔️ Pumpkin French Toast Bake
I love making French toasts but during pumpkin season we are so busy with work and school that a French toast bake or casserole sounds so much better than standing by the stove babysitting breakfast (or brunch).
Baked French toast recipes like this amazing Pumpkin French Toast Bake are so much easier to make. You can make them, bake them and be done in no time. To make things easier and better, this delicious breakfast bake can be made ahead. What’s better than a French toast casserole? An overnight French toast casserole!
✔️ Pumpkin French Toast Bake Ingredients
- The Bread: Brioche is my favorite bread to use for this recipe although, Challah and French bread are also great options.
- For the Pumpkin Custard: Eggs, milk, condensed milk, pumpkin puree, vanilla extract, cinnamon and pumpkin spice.
- For the Cream Cheese Filling: Cream cheese, powdered sugar, vanilla extract.
- For the Topping: Butter, brown sugar and pecans.
🔎 How To Make Pumpkin French Toast Casserole
This pumpkin French toast is stuffed with smooth sweet cream cheese instead of pumpkin butter. To add a little texture and crunch, the casserole is finished with a caramelized topping that is to die for. You can use almonds or walnuts if you prefer!
- Make Cream Cheese Filling: First, make the cream cheese filling. Using an electric mixer beat the cream cheese, powdered sugar and vanilla until the mixture is smooth.
- Make Pecan Topping: Next, make the pecan topping by mixing the melted butter, pecans and brown sugar.
- Preheat the oven and spray a baking dish with cooking spray.
- Mix Pumpkin Custard: Make the pumpkin custard by combining the eggs, condensed milk, milk, pumpkin puree, melted butter, cinnamon, pumpkin spice and vanilla. The mixture should be smooth.
- Dunk The Bread: Submerge each slice of bread into the pumpkin custard and place each slice in the baking pan. Repeat the process until the bottom of the pan is covered.
- Stuff It: Spread the cream cheese filling over the bread slices.
- Dunk Second Layer of Bread: Soak the remaining bread slices and place them on top of the cream cheese filling.
- Add Topping and Bake: Top with the pecan mixture and bake.
🔎 Why Is My French Toast Soggy?
Usually French toast gets soggy because the bread has soaked up too much of the custard. To prevent sogginess, make sure you don’t dip the bread into the custard for too long. After the French toast casserole is baked, the bread should have an almost creamy texture from the rich custard. The bottom should be dry and the top should be golden brown.
🔎 Can I Use Stale Bread To Make Baked French Toast Casserole?
Absolutely! It’s actually best to make French toast with stale bread. Stale bread soaks the custard better than fresh bread.
If you only have fresh bread, you can leave the bread slices on a baking sheet uncovered on top of the counter overnight. You can also oven-dry the bread in a 275° F oven for about 30 to 45 minutes (depending on the thickness of the bread) flipping the slices at least once for even drying.
🔎 How To Make Overnight French Toast Casserole
You can make the French toast casserole and bake it immediately however, if you like having stress-free and relaxing mornings, simply assemble the casserole the night before, cover it and refrigerate it overnight.
In the morning, remove the casserole from the fridge 30 minutes before baking so the ingredients are not refrigerator cold. Uncover and bake. Baking time may be slightly longer since the bread had more time to absorb all the delicious pumpkin custard.
🔎 How Do I Reheat French Toast Casserole?
To reheat baked French Toast, simply cover the casserole with aluminum foil and bake in a preheated 325 F oven for about 20 minutes or until warm throughout.
French Toast Bake Tips and Notes
- If you cannot find brioche bread, you can use Challah, French bread or Pullman loaf.
- Because of the rich custard and cream cheese, I do not recommend using white bread slices (sold for regular toasts/sandwiches) as this bread is not dense enough to hold the custard.
- You can make the pumpkin custard and the cream cheese mixture a day ahead. Store them in sealed containers in the refrigerator.
- Serve this mouthwatering Pumpkin French Toast Bake with a drizzle of maple syrup and a side of perfectly crispy bacon made in the oven!
Take A Look At These Other Easy Breakfast Recipes:
- Kahlua Dalgona Coffee (Whipped Coffee)
This post was first published in 2017 and has been updated to provide the reader with additional information. The recipe remains the same.
Pumpkin French Toast Bake with Cream Cheese Filling
Ingredients
For the Cream Cheese Filling
- 16 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
For the Pecan Topping
- 3 tablespoons butter, melted
- 1 cup chopped pecans
- 1/2 cup brown sugar, packed
- Pinch of salt
For the Pumpkin French Toast
- 4 eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 1 1/4 cup milk
- 1 (15-ounces) can pumpkin puree
- 1 (14-ounces) can sweetened condensed milk
- 1 tablespoon butter, melted
- 1 loaf Brioche or Challa bread, sliced
Optional
- Maple syrup for drizzling
- Powder Sugar for dusting
Instructions
To Make the Cream Cheese Filling
- Using an electric mixer or a stand mixer with the paddle attachment, beat the cream cheese until creamy, add the powder sugar and mix well. Add the vanilla and mix until well combined. The mixture should be creamy and lump free. Set aside.
To Make the Pecan Topping
- Place the melted butter in a small bowl, add the pecans and mix until all the nuts are coated with the butter. Add the sugar and pinch of salt and mix well to combine. Set aside
French Toast Bake
- Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 9 x 13 baking dish with cooking spray.
- In a large bowl, whisk the eggs with the cinnamon, pumpkin spice and vanilla. Stir in the milk, pumpkin puree, condensed milk and the melted butter. Mix until the mixture is smooth and all the ingredients are well combined.
- Grab a slice of bread and submerge it into the pumpkin custard, turning it to make sure both sides get soaked with custard. Transfer to the prepared baking pan. Repeat the process until the bottom of the pan is covered with bread.
- Spread the cream cheese filling on top of the bread.
- Soak the remaining bread slices with the custard and place them on top of the cream cheese layer.
- Sprinkle the pecan mixture over the top.
- Bake for 40 – 45 minutes. The top should be golden.
- Remove from the oven and dust with powdered sugar (optional) and serve with a drizzle of maple syrup (optional)
Notes
- Make sure you use pumpkin puree and not pumpkin pie filling.
- You can make the pumpkin custard and the cream cheese mixture a day ahead. Store them in sealed containers in the refrigerator.
- You can make this recipe ahead of time.
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