Pin This pumpkin spice latte french toast casserole transforms weekend breakfasts into a special occasion with minimal effort. The combination of warm autumn spices, real pumpkin, and a hint of coffee creates a breakfast that feels like dessert while still being acceptable to serve before noon.
I first created this recipe when hosting an autumn brunch for friends. The moment everyone walked in, they immediately commented on the incredible aroma filling the house. Now it has become our traditional Thanksgiving morning breakfast while we watch the parade.
Ingredients
- Brioche or challah bread: Day old bread works best as it absorbs the custard without becoming soggy. The rich buttery flavor creates the perfect base.
- Eggs: They provide structure and richness to the custard mixture.
- Whole milk and heavy cream: The combination creates the perfect custardy texture. The fat content is important for a luxurious mouthfeel.
- Canned pumpkin purée: Look for 100% pure pumpkin not pumpkin pie filling which contains added sugars and spices.
- Brown sugar: The molasses notes complement the pumpkin and spices beautifully.
- Vanilla extract: Use pure not imitation for the best flavor.
- Pumpkin pie spice: This convenient blend saves you from measuring multiple spices.
- Cinnamon: Adding extra beyond what is in the pumpkin pie spice intensifies the warm flavor.
- Strong brewed coffee: This subtle coffee note transforms this from regular pumpkin french toast to something special. Use freshly brewed for the best flavor.
- Pecans: These add wonderful texture contrast and a nutty flavor that complements the other ingredients.
Instructions
- Prepare the Baking Dish:
- Preheat your oven to 350°F and thoroughly grease a 9x13-inch baking dish. Be generous with the butter or cooking spray to ensure nothing sticks. The size of the dish matters here as it determines how thick your casserole will be.
- Prepare the Bread:
- Cut your brioche or challah into consistent 1-inch cubes. Try to make the pieces relatively uniform so they soak up the custard evenly. Spread them in an even layer in your prepared baking dish.
- Create the Custard Mixture:
- In a large bowl, vigorously whisk together eggs, milk, cream, pumpkin purée, brown sugar, vanilla, spices, salt, and coffee. Make sure to break up all the egg whites and incorporate the pumpkin completely. The mixture should be smooth and have a consistent color throughout.
- Combine Bread and Custard:
- Pour the custard mixture slowly over the bread cubes, making sure to distribute it evenly. Use a spatula to gently press the bread down, ensuring every piece gets soaked. Pay special attention to corners and edges where dry spots might occur.
- Allow Soaking Time:
- Let the casserole rest for at least 10 minutes so the bread can absorb the custard. For deeper flavor development, cover and refrigerate overnight. This step is crucial for texture development.
- Prepare the Topping:
- Mix pecans, brown sugar, melted butter, and cinnamon in a small bowl until everything is well coated. The mixture should be crumbly but stick together when pressed.
- Top and Bake:
- Sprinkle the topping evenly over the soaked bread mixture. Bake for 40-45 minutes until the center is set and no longer jiggly. The top should be golden brown and slightly crisp.
- Rest and Serve:
- Allow the casserole to cool for 10 minutes before serving. This resting period helps it set up properly. Serve with whipped cream and maple syrup for the ultimate indulgence.
Pin The coffee flavor is subtle but essential to this recipe. I once forgot to add it and while the casserole was still good, it lacked that special something that elevates it from ordinary pumpkin french toast to something truly memorable. My daughter, who normally dislikes coffee, specifically requests this version because the coffee adds depth without tasting bitter.
Make-Ahead Instructions
This casserole is perfect for preparing ahead of time. You can assemble the entire dish up to the baking step, cover it tightly with plastic wrap, and refrigerate overnight. The extended soaking time actually improves the flavor and texture. In the morning, remove the casserole from the refrigerator while your oven preheats, add the topping, and bake as directed. You may need to add 5-10 minutes to the baking time if baking directly from the refrigerator.
Clever Substitutions
If you need to adapt this recipe, here are some tested alternatives that work beautifully. For a dairy-free version, substitute the milk and cream with equal amounts of full-fat coconut milk or oat milk. The coconut milk adds a subtle tropical note that pairs surprisingly well with the pumpkin. Gluten-free bread can be substituted, though you may need to reduce the soaking time as some gluten-free breads absorb liquid more quickly. For a less sweet version, reduce the brown sugar to 1/3 cup in the custard mixture and use pure maple syrup instead of brown sugar in the topping.
Serving Suggestions
While delicious on its own, this casserole pairs wonderfully with other brunch items. Serve alongside a platter of fresh fruit to balance the richness. For a special occasion brunch, offer maple-glazed bacon or breakfast sausages as a savory counterpoint. A simple citrus salad with segments of orange and grapefruit dressed with a touch of honey makes a refreshing side. For beverages, skip the typical coffee service and instead offer apple cider, either hot or cold, which complements the fall flavors perfectly.
Seasonal Adaptations
Fall Harvest Version Add 1 cup of diced apples to the bread mixture
Winter Holiday Version Substitute eggnog for half of the milk and add 1/4 teaspoon of nutmeg
Spring Brunch Version Add 1 cup of fresh berries to the top before serving
Storage and Reheating
This casserole keeps well in the refrigerator for up to 3 days. Cover leftovers tightly with plastic wrap or transfer to an airtight container. To reheat individual portions, microwave for 45-60 seconds or until warmed through. For best texture, reheat in a 325°F oven for about 15 minutes, covering with foil to prevent over-browning. The casserole can also be frozen after baking. Cut into individual portions, wrap well, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Pin Garnish with a drizzle of maple syrup and a dollop of whipped cream just before serving for an extra touch of indulgence.
Recipe FAQ
- → Can I prepare this casserole overnight?
Yes, you can assemble the casserole the night before. Cover and refrigerate, then bake fresh in the morning for the best flavor and texture.
- → What type of bread works best?
Day-old brioche or challah bread is ideal due to its sturdy texture, which absorbs the custard without turning mushy.
- → How can I make it dairy-free?
Substitute almond or oat milk for the dairy milk and coconut cream for heavy cream to create a dairy-free version.
- → Is it possible to add chocolate chips?
Absolutely! Sprinkle chocolate chips over the casserole before baking for extra indulgence.
- → Can I swap out pecans for other nuts?
Yes, walnuts or sliced almonds are both great alternatives if you prefer a different nutty flavor or texture.
- → How should leftovers be stored?
Store any leftover casserole in an airtight container in the refrigerator for up to three days. Reheat gently before serving.