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Best Overnight Pumpkin French Toast Bake Recipe

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This overnight pumpkin French toast bake is a make-ahead brunch masterpiece. Cubes of brioche soak in a creamy pumpkin custard overnight, then bake to golden perfection with a buttery streusel topping. It’s the perfect dish for holiday mornings and converts even the biggest pumpkin skeptics.

Ingredients

Scale
  • 1 loaf (about 16 ounces) day-old brioche or challah bread, cut into 1-inch cubes
  • 6 large eggs, room temperature
  • 1 ½ cups whole milk
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ¾ cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ¼ cup unsalted butter, melted
  • For the Streusel Topping:
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • ½ teaspoon pumpkin pie spice
  • ¼ cup cold unsalted butter, cut into small cubes
  • ½ cup chopped pecans or walnuts (optional)
  • For Serving:
  • Maple syrup, warmed
  • Powdered sugar, for dusting
  • Fresh whipped cream (optional)

Instructions

  1. Cut the brioche or challah into 1-inch cubes. If the bread is fresh, spread the cubes on a baking sheet and let them dry out for 1-2 hours.
  2. In a large mixing bowl, whisk the eggs until light and frothy, about 1 minute. Add the whole milk, pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, and salt. Whisk until completely combined and smooth.
  3. Grease a 9×13-inch baking dish with butter or non-stick spray. Spread half of the bread cubes evenly in the dish. Pour half of the custard mixture over the bread. Add the remaining bread cubes on top, then pour the rest of the custard over everything. Gently press down with a spatula to help the bread soak up the liquid.
  4. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight (8-12 hours).
  5. About 30 minutes before baking, make the streusel topping. In a small bowl, combine the flour, brown sugar, and pumpkin pie spice. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Stir in the chopped nuts if using. Refrigerate the streusel until ready to use.
  6. Preheat the oven to 350°F (175°C). Remove the baking dish from the fridge and let it sit on the counter for about 15 minutes. Remove the plastic wrap and sprinkle the streusel topping evenly over the top. Drizzle the melted butter over everything.
  7. Bake for 45-55 minutes, until the top is golden brown and the center is set but still slightly jiggly. A knife inserted into the center should come out mostly clean. If the top is browning too quickly, loosely tent with foil for the last 15 minutes.
  8. Let the bake cool on a wire rack for at least 10-15 minutes before serving. Dust with powdered sugar, drizzle with warm maple syrup, and add a dollop of whipped cream if desired.

Notes

Don’t skip the overnight soak—it’s essential for the best texture. Use day-old bread for optimal absorption. Room temperature ingredients blend more smoothly. The bake tastes even better the next day. For a dairy-free version, use full-fat oat milk and dairy-free butter. For gluten-free, use gluten-free bread and a 1-to-1 flour blend. The streusel can be doubled for extra crunch.

Nutrition

Keywords: overnight pumpkin French toast bake, pumpkin French toast casserole, make-ahead brunch, pumpkin breakfast, holiday brunch, pumpkin custard, streusel topping

Find it online: https://junomeals.com/best-overnight-pumpkin-french-toast-bake-recipe/