This pumpkin breakfast casserole is an easy breakfast casserole that’s perfect for fall or any other time of the year. An ideal Thanksgiving breakfast or fall weekend brunch! This pumpkin breakfast recipe is sure to be a crowd pleaser.
This sweet pumpkin french toast casserole happened because of two things. First, I had a loaf of stale bread on the counter that I knew needed to be used that day. Second, I was craving pumpkin. I just had to try making a pumpkin breakfast casserole, because I had a feeling it would be a hit. Thankfully, I was right!
Pumpkin Breakfast Casserole
The best part is that this easy pumpkin breakfast casserole is that it’s kid-friendly and always pleases a crowd. It’s also a great idea to serve for Christmas morning too. Honestly, you can’t go wrong with making oven baked french toast for any occasion.
More Pumpkin Recipes To Try
How To Make Easy Pumpkin Breakfast Casserole
This pumpkin breakfast recipe, just screams fall, but you can actually make it quickly any time of year. Here are the easy to follow steps.
First Step: Begin by preheating the oven to 350 degrees and prep baking dish with cooking spray.
Third Step: In a medium-sized bowl, whisk eggs, milk, pumpkin creamer, sugar, and vanilla together.
Seventh Step: Next, add in the oats to butter mixture and pour on top of the bread.
Oven Baked French Toast Variations
When you make this easy pumpkin breakfast casserole, rest assured that you can add in any of your favorite ingredients. I change the way I make it depending on my mood and what I have on hand. Here are some yummy ideas to try out:
- Raisins – Breakfast and raisins just go together hand in hand! They make this pumpkin casserole have a lovely texture too.
- Chocolate Chips – You know how much I love chocolate! Why not add some chocolate chips to this pumpkin french toast casserole for a surprising flavor.
- Caramel – I know that caramel is more of a dessert than a breakfast, but trust me when I tell that drizzling some caramel on top is the best decision you can make.
- Maple Syrup – Pour some maple syrup on top of the pumpkin casserole right before serving. Delicious!
- Nuts – Pecans, walnuts, and almonds are my favorite nuts to put in this oven baked pumpkin french toast. Crush some up and add them to the mixture or sprinkle some on top.
- Powdered Sugar – Traditional french toast is sprinkled with powdered sugar, so why not add some to the pumpkin french toast casserole.
- Whipped Cream – Use the spray can of whipped cream or put a dollop of frozen whipped cream on top. I love the coolness paired with the warm pumpkin casserole.
What Kind Of Bread Do I Need For This Pumpkin Breakfast Recipe?
You can use any kind of bread you have on hand to make this flavorful pumpkin breakfast. I just used some bread that was starting to stale. If you are looking for some ideas, try some of these:
- French Bread
- Sandwich Bread
How Do You Know When Oven Baked Pumpkin French Toast Is Done?
The easiest way to tell if the oven baked pumpkin french toast is done is by inserting a toothpick into the toast and check to see if it comes out clean. The top of the pumpkin casserole will be golden brown also.
Why Is My Baked French Toast Soggy?
The french toast can sometimes come out soggy if there is too much egg mixture. Take special care to use correct measurements of ingredients. The other reason it could be soggy is that it needs to cook a little bit longer. The crust should be slightly crispy, and the center will be a fluffy texture.
How Long Can French Toast Sit Out?
The easy pumpkin breakfast casserole shouldn’t sit out any longer than 2 hours after it has baked. It’s even better if you don’t leave the pumpkin french toast out for longer than it takes to cool entirely off if you can help it. Otherwise, bacteria may start growing, and it’s not safe to eat without the risk of becoming ill.
How Long Does French Toast Last?
This pumpkin breakfast recipe will last 2-3 days in the refrigerator. Make sure to let it cool down completely before covering with a lid. Otherwise, condensation will build up, and it will become soggy. Always store the leftovers in an airtight container. This oven-baked pumpkin french toast is ideal for a quick breakfast, so include it in your weekly meal plan.
Can I Freeze Pumpkin French Toast Casserole?
Yes, you can freeze this pumpkin french toast casserole. You can wrap it with foil, then store it in an airtight container. It doesn’t matter if you save it all together or if you cut it into individual servings. It will last 1-2 months and makes fantastic leftovers. To reheat it, simply defrost in the fridge overnight then bake at 350 degrees for 20-30 minutes until hot. You can also warm it up from frozen, just add an extra 10-15 minutes. You can also toss it in the microwave for 30-45 seconds per piece.
Can I Make French Toast Bake Overnight?
Yes, absolutely! Follow the instructions as directed for the pumpkin breakfast casserole except for don’t bake it. Place a lid on it and put it in the fridge overnight. Then when you wake up in the morning, you can bake as directed.
I love making this the night before, especially when we have company stay the night or it’s a holiday. It makes life so much easier when you plan ahead a little. It will be just as delicious, and it saves you some time in the morning. It’s a win all around!
What Do I Serve With Pumpkin Breakfast Casserole?
One thing that I enjoy about this pumpkin french toast casserole is that you can eat it all by itself. If you are serving a crow or making a large brunch, here are some things to add with it:
- Sausage – It helps level out the sweetness of the pumpkin casserole. Plus, it’s sausage, so it’s the perfect breakfast food.
- Bacon – You can never go wrong with serving bacon and a sweet breakfast. They compliment each other greatly.
- Fresh Fruit – Cantaloupe, strawberries, blueberries, or any other kind of fruit will go perfectly.
- Hashbrowns – Another option that pretty much goes with any breakfast or brunch recipe.
This Pumpkin Breakfast Casserole is an easy breakfast casserole that’s perfect for fall or any other time of the year. An ideal Thanksgiving breakfast or fall weekend brunch!
- 1 loaf stale bread (cubed)
- 6 large eggs (room temp)
- 1 3/4 C whole milk (room temp)
- 1/2 C Pumpkin creamer
- 3/4 C sugar
- 1/2 C flour
- 2 TBSP vanilla
- Streusel :
- 1/2 C brown sugar (packed)
- 1 tsp cinnamon
- 1/2 tsp salt
- 1.4 tsp whole oats
- 1 stick unsalted butter (cubed)
- Preheat oven to 350 degrees.
- Prep baking pan (9 X 13 inch) with baking spray.
- Place the cubed bread into the prepared baking pan.
- Whisk eggs, milk, pumpkin creamer, sugar, and vanilla together.
- Pour the egg mixture over the cubed bread.
- In a second bowl combine flour, brown sugar, cinnamon, and salt. Stir well to mix.
- Add the butter, mixing with the flour mixture until combined.
- Mix in the oats
- Sprinkle on top of the bread mixture.
- Bake at 350 degrees for 45-60 minutes. (Or golden brown)
- Store in the refrigerator.