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This Pumpkin French Toast Bake is what cozy fall mornings are made for! Soft, fluffy Hawaiian bread is combined with pumpkin pie filling, warm spices, and a buttery pecan streusel topping for an easy baked French toast that’s perfect for fall brunches or holiday mornings. It takes just 10 minutes to prep and bakes up golden and perfect in under an hour!
For more cozy fall brunch ideas, try my Baked Cinnamon French Toast or Pumpkin Pancakes.
5 Things That Make or Break This Recipe
- Dry Out The Bread: Use day-old or slightly dried Hawaiian bread for better texture.
- Don’t Overmix the Bread: Gently fold the bread into the custard so it stays fluffy.
- Let It Soak: Let the custard soak for 10-15 minutes before baking so the bread absorbs evenly.
- Make the Crumble Cold: Use cold butter in the topping to get that perfect streusel crunch.
- Check for Doneness: The center should be set, and the top should be golden brown. Start checking at 40 minutes.
RECIPE WALK-THROUGH
How To Make Pumpkin French Toast
See the recipe card below for full, detailed instructions
Step 1: Prep Your Pan
Preheat your oven to 350°F and spray a 13″ x 9″ baking dish with nonstick spray.
- If you don’t have nonstick spray, a liberal coating of butter will do the trick!
Step 2: Cube the Bread
Cut a 16-oz round loaf of Hawaiian bread into 1-inch cubes and set aside.
- Hawaiian Rolls will also work, if your local store doesn’t carry the loaf.
Step 3: Make the Custard
In a large mixing bowl, whisk together 1 cup of canned pumpkin, 1 cup of milk, 4 eggs, 1 teaspoon of vanilla, and 2 teaspoons of pumpkin pie spice until smooth.
Step 4: Combine Bread and Custard
Gently fold the bread cubes into the pumpkin mixture, coating evenly but not overmixing.
- Don’t end up with bread mush! Use a gentle hand when combining the bread and custard mix.
Step 5: Assemble
Pour the coated bread cubes into the prepared baking dish and spread them out evenly.
Step 6: Make the Streusel Topping
In a small bowl, use a fork (or your fingers) to mix ¼ cup cold, cubed butter, ¼ cup flour, ¼ cup light brown sugar, 2 tablespoons white sugar, and ¾ teaspoon ground cinnamon until the mixture is crumbly. Stir in ½ cup chopped pecans, if using.
- A pastry blender would also work well for this task!
Step 7: Bake
Sprinkle the streusel over the bread and bake uncovered for 40-50 minutes, or until the top is golden and the center is set. Let cool slightly before serving.
More Pumpkin Recipes
Variations and Substitutions
- Dairy-Free: Use almond milk or oat milk and dairy-free butter.
- Nut-Free: Omit pecans.
- Lighter Option: Reduce sugar or use whole milk instead of cream.
Serving Suggestions
- Serve warm with maple syrup, powdered sugar, or whipped cream.
- For holidays, pair with Scrambled Eggs or Ham and Cheese Quiche and Mimosas.
- Want to hit the easy button on both dishes for your breakfast or brunch? Make a Crockpot Breakfast Casserole!
- Another great savory breakfast casserole option is our classic Tater Tot Breakfast Casserole. Readers LOVE it!
Storage Tips
Storing, Freezing, and Make Ahead
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Store individual portions, tightly wrapped in containers, for up to 2 months.
- Reheat: Warm in the microwave or oven until heated through.
- Make-Ahead Tip: Assemble the night before (without streusel), refrigerate, then top and bake in the morning.
- Repurpose Leftovers: Reheat and top with yogurt or use as a base for dessert with ice cream.
Frequently Asked Questions
Can I use a different type of bread?
Yes, but stick with soft, enriched breads like brioche or challah for the best results.
Does it need to soak overnight?
Nope! This recipe is fine to bake right after preparing, though you can chill it overnight for convenience if you prefer.
More Breakfast Recipes
- Overnight Baked French Toast
- Caramel Apple French Toast Casserole
- French Toast Cinnamon Roll Pull Apart Muffins
- Oven Baked Apple Pancake
Pumpkin French Toast Bake
Ingredients
- 1 cup Canned pumpkin
- 1 cup Milk
- 4 Eggs
- 1 teaspoon Vanilla
- 2 teaspoons Pumpkin pie spice
- 16 ounces Round loaf Hawaiian Bread
- 1/4 cup Cold butter cubed
- 3/4 teaspoon Ground cinnamon
- 1/4 cup Light brown sugar
- 1/4 cup Flour
- 2 tablespoons White sugar
- 1/2 cup Chopped pecans optional
Instructions
- Preheat oven to 350 degrees. Spray a 13″ x 9″ pan with cooking spray.
- Cut bread into 1 inch cubes and set aside.
- In a large bowl, whisk together canned pumpkin, milk, eggs, vanilla and pumpkin pie spice.
- Gently stir bread cubes into the pumpkin mixture, just until all of the cubes are coated.
- Pour bread and pumpkin mixture into a 13″ x 9″ pan and spread evenly.
- In a small bowl, mix cold butter, sugars, flour and cinnamon using a fork or even your fingers until it resembles coarse crumbles. Stir in chopped pecans if using. Sprinkle over bread mixture.
- Bake uncovered for 40-50 minutes or until top is nicely browned and french toast is set.
Notes
- Use day-old bread for best texture.
- Soak briefly before baking for custardy centers.
- Bake uncovered for golden, crisp edges.
- Optional: Add chopped pecans for crunch.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Freeze: Store individual portions, tightly wrapped in containers, for up to 2 months.
- Reheat: Warm in the microwave or oven until heated through.
- Make-Ahead: Assemble the night before (without streusel), refrigerate, then top and bake in the morning.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Kristin-love your site! Do you think I dare try to make it the night before, refrigerate it and bake a bit longer in the morning or do you think it would be a mushy mess? Have a house full and it would be so much easier for me, but yet want to make this so desperately!
Hi Marilyn, you can totally prep this ahead of time! Put it together just before you go to bed and pull it out of the fridge while the oven is heating. Keep it covered in the fridge.
Happy Thanksgiving to you!! So thrilled to have found your site!!!
Can I substitute a loaf of French bread?
Sure, that would work well, just wouldn’t be as sweet.
This looks awesome, but I would add chocolate chips to it:)
YUM! We have company coming for the weekend and I know what I am serving Saturday morning now. I know it is sometimes scary to try a new recipe for company, but this one looks easy and soooo good! Then I may just give it another try on Thanksgiving morning to enjoy while we watch the parade. Perfect! Thank you!!!
This sounds divine. I am making it for a Sunday brunch this weekend. Thanks for the post
I love this recipe! There are so many great flavors to try in the fall!
I love this recipe I need to try it! I love everything pumpkin. But I have to ask about about those plates, where did you get them?
Thanks Gabrielle! The plate is part of a set I got at JCPenney about ten years ago. Chris Madden is the brand.
I love all of your recipes!!
Thanks so much Leigh!