I took one of my favorites: Our Overnight Baked French Toast, and gave it an autumn-y makeover. It’s got the subtle warmth of pumpkin, and homey spices that scream fall time. I added an improved streusel crumb topping that knocks it out of the park, and when drizzled with melted butter and real maple syrup and topped with a dollop of whipped cream, this is pure heaven. If you like pumpkin pie, this pumpkin custard kind of creates a pumpkin pie moment that soaks in and around the bread for a breakfast or brunch that tastes like dessert.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
French Toast
- French bread – I just grab a loaf of French bread from the grocery store bakery. I try and get it 2-3 days before I’m going to use it, and just leave it bagged and whole until you’re ready to use it.
- Eggs
- Pumpkin puree – 100% pure pumpkin, not pumpkin pie filling. If desired, you can use homemade, using this tutorial.)
- Pumpkin spice eggnog – If you aren’t able to find this, feel free to use regular eggnog, whole milk, or half and half. Feel free to add some extra pumpkin pie spice if you go this route! Readers have also reported success using some non dairy milks.
- Dark brown sugar – Light brown sugar will work as well, I just prefer the extra depth and warmth from dark brown.
- Pumpkin pie spice – If you don’t have any pumpkin pie spice, you can make your own by mixing together 2 tablespoons ground cinnamon, 1 1/2 teaspoons ground nutmeg, 1 1/2 teaspoons ground ginger, 3/4 teaspoons ground cloves. Combine and store in an airtight container and use as needed.
- Cinnamon
- Salt
- Vanilla extract
- Butter – For greasing the pan.
Streusel Topping
- Brown sugar
- Granulated sugar
- All-purpose flour
- Pumpkin pie spice
- Cinnamon
- Butter – Always use real butter if you can!
How to Make Overnight Baked Pumpkin Spice French Toast
- Place your bread cubes in a large bowl.
- Whisk together all wet ingredients for the custard and pour over the bread. I do this in a bowl because this custard is especially thick and I like to let it sit and then toss it a few times before placing it in the baking pan.
- When that’s all done, mix up the topping. It’s a quick blend of brown sugar, white sugar, a touch of flour, pumpkin spice, cinnamon, and cold butter. Use your hands to crumble it all up. Place this little bowl in the fridge overnight.
- Dump your soaked bread cubes in a prepared baking dish, cover it, and pop it in the fridge to soak overnight.
- In the morning, pull your pan out while your oven is pre-heating and sprinkle the crumbly topping all over the top. Bake it in until puffed and golden on top. The topping gets crispy and crunchy, and the sugary crumbles are such an awesome contrast to the smooth custardy French toast below. Let it cool for a few minutes and then cut it into squares and serve.
- I like to serve with melted butter and real maple syrup drizzled on top, with a dollop of whipped cream.
Storing and Other Tips
- Store leftover, cooled French toast, tightly covered, in the refrigerator and enjoy within 3-4 days for best results.
- We’re using 1 cup of pumpkin, keep the rest around for this Pumpkin Pie Milkshake!
Frequently Asked Questions
Can I make this ahead of time?
Yes, this French toast is designed to be made ahead! Assemble it the night before and then bake in the morning.
Can I freeze this French toast?
Absolutely. Wrap tightly in plastic wrap and foil (or freeze individual servings in freezer-safe containers) and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Can I omit the pumpkin?
If you’re looking for traditional French toast flavors, try this original Overnight Baked French Toast this recipe is based off of.
Overnight Baked Pumpkin Spice French Toast
Easy breakfast and brunch dish that’s prepped the night before for easy cooking in the morning! Packed with autumn flavors like pumpkin, cinnamon, and brown sugar.
Servings
Ingredients
French Toast
- 1 lb loaf French bread diced into 1-inch cubes
- 8 eggs
- 1 cup pumpkin puree
- 2 ½ cups pumpkin spice eggnog
- 4 tablespoons brown sugar dark brown if you have it
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 tablespoon vanilla
- butter for greasing pan
Streusel Topping
- ¼ cup packed brown sugar preferably dark brown sugar
- ¼ cup white sugar
- 2 tablespoons flour
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- 2 tablespoons cold butter
For serving
- butter, melted
- maple syrup I prefer real maple syrup
- whipped cream
Instructions
French Toast
- Butter sides and bottom of a 9×13 pan and set aside. Place bread cubes in a large mixing bowl.
- In a separate bowl, whisk eggs together and add pumpkin puree. Whisk until smooth. Mix in pumpkin spice eggnog. Add brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla and whisk until combined.
- Pour mixture over bread cubes and very gently toss until covered. Let sit for 2-3 minutes and then toss again, making sure all bread cubes get covered in some of the egg mixture. Place entire mixture in prepared 9×13 inch pan, cover, and refrigerate overnight.
Topping
- In a small bowl, combine brown sugar, white sugar, flour, pumpkin pie spice, and cinnamon. Either grate butter with a large-hole cheese grater, or cut it into small chunks, and use fingers to crumble mixture together. Cover, and place crumb topping in fridge overnight.
Top and Bake
- In the morning, take French toast pan out and set at room temperature while you preheat the oven to 350℉. Uncover pan and sprinkle crumb topping evenly over the top. Bake for 45-55 minutes, until puffed and golden all over. (Mine usually takes closer to 55 minutes). Remove and let cool for 10 minutes or so and then cut into squares and serve.
- Serve with softened or melted butter, 100% real maple syrup, and sweetened whipped cream sprinkled with pumpkin pie spice.
Notes
- Store leftover, cooled French toast, tightly covered, in the refrigerator and enjoy within 3-4 days for best results.
Nutrition
Calories: 273kcal, Carbohydrates: 40g, Protein: 11g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 145mg, Sodium: 413mg, Potassium: 232mg, Fiber: 2g, Sugar: 19g, Vitamin A: 3505IU, Vitamin C: 2mg, Calcium: 123mg, Iron: 3mg
Calories: 273kcal
Cost: $12
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Questions & Reviews
Yum. Yum. Yum. And your signature does show on my page at the very end … like after the cute little instagram blurb … and love following you on instagram too. Thanks for this treat 🙂
ooh, good to know, Thanks! It’s been so weird lately!
I cannot wait to try this out! It looks fantastic!
WOW! This looks SOOO GOOODDD!!! I can’t wait to try it!
That looks so flippin good! Yum. My kind of fall breakfast for sure!
Dessert for breakfast. Yesssssss.
Looks absolutely delicious!!
Pumpkin spice eggnog?! AWESOME!!
There is pumpkin spice egg nog. I had no clue. This looks amazing 🙂
I woke up starving at midnight, so just now finished off a bowl of Cheerios. I wish I had this instead 🙂 I see it in my future anyway!
Your recipes have never failed me. Can’t wait to try it!