This Smells Like Fall (Or At Least How I Imagine It Should!)

Alright, so the first time I ever made Pumpkin Spice French Toast Casserole, it was mainly because I’d bought a can of pumpkin puree on a whim (thanks, supermarket end cap sales) and then had no clue what to do with it. My teenage son wandered in, stared at the kitchen mess, and asked if I was prepping for a bake sale or hiding evidence—kids, right? But honestly, now it’s become sort of a comfort blanket for our family in October, or you know, whenever I spot leftover bread.

Warning: this recipe might just summon neighbors with its smell. Actually, once I got a text from our upstairs neighbor asking if I was making “pumpkin magic” again. Not sure if that’s good or weird, but I’ll take it!

Why You’ll Love This (Or At Least Why I Keep Making It)

I whip this up on chilly Saturday mornings when I’m too lazy for pancakes (and am secretly hoping for leftovers—it never happens, though)
My family basically inhales this stuff, even the pumpkin skeptics, because it’s kind of pudding-like but with crispy bits around the edges (I fight for the corners, every time)
If you’re scared of soggy French toast, so was I, until I got the hang of drying out the bread a bit (trust me!)
And, hey, it gives you an excuse to open that jar of cinnamon you bought last fall and barely used

What You’ll Need to Make It (Give or Take)

1 loaf stale-ish bread (maybe 400g or just go with 8 thick slices)—Brioche is amazing, but I’ve used leftover sandwich bread in a pinch. Sourdough gives it a tang!
4 large eggs
2 cups milk (whole is creamy, but I’ve done half almond milk when the carton’s nearly empty and no one notices)
3/4 cup pumpkin puree—not pie filling! (But if you accidentally use the pie one, cut down on sugar. Learned that the odd way…)
1/2 cup brown sugar (light or dark, or honest-to-goodness maple syrup if you’re feeling fancy)
2 teaspoons pumpkin pie spice (or cobble together cinnamon, nutmeg, ginger, a smidge of cloves—wing it, you can’t ruin this)
1 teaspoon vanilla extract (or the weird homemade stuff your neighbor gave you at the holidays)
1/2 teaspoon salt
Optional: handful of pecans or walnuts (my youngest picks these out but refuses to admit it’s her), or a scoop of chocolate chips if you’re wild

How To Do It (With Some Guesswork)

First, grab a baking dish, like 9×13 inches, or just something oven-safe you can find. Grease it well, because the cleanup otherwise… well, you’ll regret it.
Cut, rip, or even mash (gently!) the bread into biggish cubes. No ruler needed. Scatter them in the dish. It’ll look like a pillow fort made of carbs—this is right.
In a mixing bowl, whisk together eggs, milk, pumpkin puree, brown sugar, pumpkin spice, vanilla, and salt. This is where I often spill something. Don’t worry—just stir briskly and keep going.
Pour this custardy business all over the bread, making sure to get every last bit. I use a spoon to smoosh the bread down, which makes me feel like I know what I’m doing. It’ll look gloppy and strange; it’s supposed to.
Sprinkle your nuts (or chocolate chips, or nothing) over the top.
Cover, pop in the fridge for at least 30 minutes (overnight is even better but who has the patience?). I once tried baking straight away, and, eh, it was a bit rubbery. Let it soak!
Preheat the oven to 175°C (350°F), then bake uncovered for 45–50 minutes. You’re looking for golden, puffed up, and set—if it’s jiggly in the middle, give it a few more. And, confession: this is where I sneak a crusty corner taste before anyone sees.

What I Learned (So You Don’t Have To)

Don’t skip the soaking step unless you love weird texture. I did once—never again. Trust me.
If your bread is fresher than a daisy, let it dry out in the oven for 10-15 minutes first (low heat). Otherwise it gets too soft.
If your custard seems super runny, add a handful more bread cubes. I always eyeball it anyway.

Some Weird Twists: What Worked and What…Didn’t

Tried it with croissants once—delicious but almost too rich (didn’t stop us, though). Not cheap, either.
Sourdough + a dash of cardamom: surprisingly bright flavor. Recommend if you’re feeling zesty.
Once added apple chunks—sounded good in my head, came out gluey. Wouldn’t do again unless you sauté them first.
Swapping out pumpkin for mashed sweet potato: honestly, you can barely tell the difference. Worth trying if the store is out.

Do You Actually Need Fancy Gear?

I always use a glass casserole, but I’ve done this in a deep skillet when my dishes were all dirty (just grease well and keep an eye on the bake time). Don’t sweat it if you don’t have the picture-perfect bakeware—they all taste good from a coffee mug, too.

How to Keep the Goodness…If You Somehow Have Leftovers

Store any leftovers in a lidded container in the fridge; it’s fine for 2-3 days. Reheats surprisingly well in the microwave, but if you want it crispy, pop back in the oven or under a grill for a bit. Although, in my house, leftovers rarely survive till the evening.

How I Like to Serve This (Digression Incoming)

We usually top it off with a dollop of whipped cream (or honestly, that canned stuff from the store, no shame). Sometimes maple syrup—check out Serious Eats’ maple syrup review if you’re fussy about your syrup! One time we did caramel sauce and it was pretty decadent, but more of a dessert vibe than breakfast. And my cousin likes his cold, straight from the dish, which is just… I mean, I love him, but come on.

Why You Shouldn’t Rush This (Learn From My Crimes)

I once tried baking this at a higher temp to “speed things up”—disaster. The top was burnt, and the middle was pure soup. It’s not worth it; just wait.
If you forget the salt, it tastes oddly flat, even with all the spice. Don’t be shy with that pinch.
You can make this dairy-free—almond and oat milks both work! But, it sets softer, so be aware.

Real (Sometimes Oddball) Questions I’ve Gotten

Can I make this ahead? Yes! I almost always do it the night before—it bakes up great. Next day, the spices really shine.
Do I have to use pumpkin? Actually, you don’t—sweet potato or even canned squash work fine.
Can I freeze this? Kinda. I don’t love it after defrosting—it gets a bit soggy for my taste, but some people don’t mind. Try it and decide for yourself!
What’s the best bread? Brioche is dreamy, but Texas toast is great, and sandwich bread works in a jam. Even hot dog buns, if you’re desperate (don’t ask; it was a long week).
Where’d you get your casserole dish? A thrift shop find, actually—more personality and half the price! If you want a new one, I recommend this classic one for all sorts of baking shenanigans.

Anyway, hope this chatty, not-even-slightly-perfect guide makes your Pumpkin Spice French Toast Casserole adventure warm and memorable. And hey, if you mess up, just add more whipped cream—they’ll never know.

Pumpkin Spice French Toast Casserole: Cozy Weekend Treat