11.12.20 Pumpkin French Toast Casserole

There are two things I absolutely adore: pumpkin spice flavored everything, and French toast. So, when I combined two of my favorite things, I figured it would be good. My first attempt I threw it together quickly one night before bed, using half of a now stale baguette and some leftover pumpkin puree that was hanging out in my fridge. After putting it in the fridge for it’s overnight rest, I kept thinking about all of the things I should have changed – maybe I should’ve put in some almonds for crunch, maybe I should’ve put in some sugar since the baguette has none in it already, maybe maybe maybe.

Well, I really shouldn’t have doubted myself on this one! The next morning I sprinkled it with some course sugar and popped it in the oven. Y’all, it was GOOD. Very pumpkin-y, in the best way. It really didn’t need any extra sweetness, especially when topped with some syrup. The only issues with the first version was that there was too much custard, an easy fix, and that I undercooked it, as I tend to do with French toast casseroles. I think it’s because I’m impatient and just love French toast, but y’all, it’ll look done on the top before it’s done on the bottom, so have more patience than I do and you’ll be in great shape with the most delicious, easy, comforting breakfast that anyone will love.

This is a pretty small batch, perfect for 2-3 people, but it scales really well! Just use a bigger pan and increase the cook time a bit and you’ll be all set.

Pumpkin French Toast Casserole
serves 2-3


  • ½ baguette, sliced into 1 inch rounds
  • 2 eggs
  • 2/3 C milk
  • ½ C pumpkin
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1/8 tsp cloves
  • ¼ tsp salt
  • 1-2 tbsp demerara sugar

How to do it

  1. Prep a loaf pan by spraying it with cooking spray. Arrange the baguette slices in it and set aside
  2. In a medium bowl, combine the eggs, milk, pumpkin, and spices
  3. Pour the pumpkin mixture over the bread, trying to get some on top of each slice. Cover and place in the fridge overnight
  4. When ready to bake, preheat the oven to 375* and take the casserole out of the fridge to warm up a bit. Sprinkle the top of the casserole with the demerara sugar
  5. When the oven is preheated, cover the casserole with foil and bake for 30 minutes. Uncover and bake for an additional 15-20 minutes or until it’s golden brown and set on the inside
  6. Let cool and enjoy!

Leave a Reply