Easy Pumpkin French Toast Bake for Cozy Fall Mornings

Fall is my favorite season. Here, in the Pacific Northwest, autumn happens quick. One day, I’m kayaking on the Puget Sound, and the next Im bundled up in a flannel jacket and watching the leaves change to vibrant shades of yellow, red and orange.

Along with the beautiful weather and foilage comes the knowledge that the dark, grey days of winter are not far away.

Because I grew up in sunny California, it took me a few years to adjust to the PNW seasons, but instead of hiding from it now, I embrace it.

As the weather shifts, I get in the mood to create a cozy, warm atmosphere in the house. Candles scented like apples, a fire burning in the fireplace, and pumpkin added to everything I bake.

This pumpkin French toast bake has become our go to cozy fall breakfast, and even makes it to our Christmas morning brunch menu. There is nothing like filling the house with the smell of cinnamon and pumpkin to wake everyone up in a happy mood.

Why I Keep Making This Recipe

I love that this recipe takes about 15 minutes to prepare but tastes like a gourmet breakfast that took hours to create. Its so easy, and on dark, cold mornings, easy is exactly what I want.

This French toast bake doesn’t require any fancy ingredients either. It uses a can of pumpkin puree and a loaf of thick Texas toast, and spices that you most likely already have in the cupboard.

I can feed my family with this, and that includes 4 sons, a daughter, a granddaughter and my husband and I.

A 9×13 pan gives you eight generous squares or twelve smaller ones. You can serve with yogurt and fresh fruit, and coffee or tea to bulk up the meal if you feel like you need more food on the table.

The warm, comfy flavor is a little like pumpkin pie, and a little like French toast. The cinnamon, cloves and nutmeg give it a warm autumn vibe and the vanilla softens the flavors to keep that traditional breakfast feeling.

I have issues with texture sometimes. I don’t like soggy, mushy french toast and this stays soft without being too chewy. Texas toast is thicker than normal bread, so it soaks up the pumpkin mixture without turning into mush.

The edges get toasty and crisp in the oven, and the middle stays soft. When you add the crumble on top, every bite has a bit of crunch.

Ingredients for Pumpkin French Toast Bake

For the pumpkin custard and bread:

• 8 eggs
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 tablespoon white sugar
• 1 (15-ounce) can pumpkin puree
• 1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes

For the brown sugar crumble topping:

• ⅓ cup brown sugar
• ¼ teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• 1 tablespoon butter, softened

A Few Ingredient Notes

Make sure you grab pumpkin puree and not pumpkin pie filling. Pie filling already has sugar and spices mixed in, and it will make this bake too sweet.

As I mentioned earlier, Texas toast is my first choice because the slices are about twice as thick as regular sandwich bread. If your store is out, brioche or challah work well too. Bread that’s a day or two old soaks up the custard better than a fresh loaf.

I’ve also cubed up some homemade sourdough too, ( one with a cinnamon inclusion is perfect) but that does require a bit more effort since you have to make the bread first.

The butter for the crumble needs to be soft enough to mash with a fork. I usually leave it on the counter while I make the custard, and by the time I need it, it’s ready.

If you want to swap the individual spices for a shortcut, 2½ to 3 teaspoons of pumpkin pie spice will get you close. I like measuring them out separately because I can go a little heavier on the cloves, which is my favorite fall spice.

How to Make Pumpkin French Toast Bake

Step 1: Heat the oven and prep your pan.

Preheat the oven to 350°F. Grease a 9×13-inch baking dish with butter or cooking spray. Make sure to cover the whole bottom including the corners so the bread doesn’t stick.

Step 2: Make the pumpkin custard.

In a large bowl, whisk the eggs with the vanilla, cinnamon, cloves, nutmeg, and white sugar. Once the eggs are well beaten, add the pumpkin puree and keep whisking until the mixture is smooth and even in color. You shouldn’t see any streaks of egg or clumps of pumpkin.

Step 3: Add the bread.

Spread the bread cubes across the prepared dish in a single layer. Pour the pumpkin mixture over the top, toss everything together so each cube gets coated. Press the bread down lightly when you’re done so it sits in an even layer.

Step 4: Mix the crumble topping.

In a small bowl, mix the brown sugar, the ¼ teaspoon of cinnamon, the flour, and the softened butter. Mash it together with a fork until its mixed and formed into small clumps. Spread it evenly over the bread.

Step 5: Bake.

Bake for 30 to 40 minutes, until the top is golden brown and the center is set. I check at 30 minutes and then every 5 minutes after that until its done. You want your knife or toothpick inserted in the center to come out clean.

Let it rest for about five minutes before slicing. Serve it warm with maple syrup, a spoonful of whipped cream, or both.

Prep time: 15 minutes | Cook time: 30 to 40 minutes | Serves: 8 to 12

Tips for the Best Pumpkin French Toast Bake

Make It the Night Before

This is how I make it about 90 percent of the time. Assemble the bake through Step 3, cover the dish tightly with foil or plastic wrap, and put it in the fridge overnight.

Mix the crumble topping in a separate container and refrigerate that too. In the morning, take the dish out while the oven preheats, sprinkle on the crumble, and bake.

Keep in mind, it will take a little longer to cook since its chilled, so allow yourself closer to 40 minutes before checking if its done.

The overnight rest also improves the texture, because the bread has hours to soak up the custard.

Keep the Bread From Getting Soggy

If your bread is very fresh and soft, spread the cubes on a baking sheet and toast them at 300°F for about 10 minutes before assembling. It’s an extra step, but it gives you firmer cubes that hold their shape after baking.

You can also cube it and set it in a bowl on the counter overnight. I’ll do this if I’m also prepping for Thanksgiving stuffing to dry out all the bread cubes at once.

Tent the Top if It Browns Too Fast

If the top looks done before the center is set, lay a sheet of foil loosely over the dish for the last 10 minutes.

Easy Variations

• Add pecans or walnuts: Stir about ½ cup of chopped nuts into the crumble for more crunch. This is how I make it for Thanksgiving weekend.
• Make it richer: Whisk ½ cup of milk or half-and-half into the custard. The bake comes out a little softer and more like bread pudding.
• Add a cream cheese swirl: Drop small spoonfuls of softened cream cheese between the bread cubes before adding the topping.
• Try a maple drizzle: Warm some maple syrup with a small pat of butter and pour it over each serving.

Storing and Reheating Leftovers

Cover leftovers and keep them in the fridge for up to four days. To reheat a single square, microwave it for 45 seconds to a minute. For a bigger batch, cover the dish with foil and warm it in a 325°F oven for 15 to 20 minutes.

You can also freeze individual squares. Wrap each one in plastic wrap and then foil, and they’ll keep for about two months. I like having a few in the freezer for hiking days when I’m leaving the house early and want something better than a gas station pastry.

Pumpkin French Toast Bake FAQ

Can I use homemade pumpkin puree? Yes. Use about 1¾ cups, which matches a 15-ounce can. Homemade puree is often wetter than canned, so let it drain in a fine mesh strainer for 20 minutes before measuring.

Can I use a different pan size? An 8×8 pan works for half the recipe. If you bake the full recipe in a deeper dish, plan on a longer bake time and check the center carefully.

Does this bake need milk? This version doesn’t use any. The pumpkin and eggs make a thick custard on their own, which is why the bread holds its shape so well. You can add milk if you prefer a softer, more pudding-like texture.

Can I make it dairy-free? Swap the butter in the crumble for a plant-based butter or coconut oil. The rest of the recipe is already dairy-free as long as your bread is.

How do I know when it’s done? The top should be golden, and the center shouldn’t jiggle when you gently shake the pan. A knife in the middle should come out clean.

Save This Recipe for Fall

I make this bake from the first rainy weekend in September through Christmas morning, and I haven’t gotten tired of it yet. It’s the recipe I reach for when I have a house full of people and not much time, and it works just as well on a quiet Saturday at home with the rain coming down.