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The Best Easy Pumpkin Spice French Toast Bake

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This easy pumpkin spice French toast bake is the perfect fall breakfast or brunch dish. Made with simple ingredients like brioche, pumpkin puree, and warm spices, it’s a crowd-pleaser that comes together in about 45 minutes.

Ingredients

Scale
  • 1 loaf (about 16 oz) day-old brioche or challah bread, cut into 1-inch cubes
  • 8 large eggs, at room temperature
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted (for topping)
  • 2 tablespoons brown sugar (for topping)
  • 1/2 cup chopped pecans or walnuts (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cut the day-old brioche or challah into 1-inch cubes. If using fresh bread, spread cubes on a baking sheet and toast in the oven for 5-7 minutes at 350°F to dry them out. Spread the cubes evenly in the prepared baking dish.
  3. In a large mixing bowl, whisk the 8 eggs until light and frothy, about 1 minute. Add the 2 cups whole milk, 1/2 cup heavy cream, 1/2 cup maple syrup, and 1 teaspoon vanilla extract. Whisk until combined.
  4. In a separate small bowl, mix the 1 cup pumpkin puree, 1/4 cup brown sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt until smooth. Add this pumpkin mixture to the egg mixture and whisk until fully incorporated.
  5. Pour the custard evenly over the bread cubes in the baking dish. Gently press down on the bread with a spatula to ensure every piece gets soaked. Let it sit for 10 minutes at room temperature.
  6. In a small bowl, mix the 2 tablespoons melted butter, 2 tablespoons brown sugar, and 1/2 cup chopped pecans (if using). Sprinkle this mixture evenly over the top of the soaked bread.
  7. Bake for 30 minutes, uncovered. After 30 minutes, if the top is getting too dark, loosely cover with aluminum foil. Bake for another 15-20 minutes, until the center is set and the top is golden brown. Total bake time is about 45-50 minutes.
  8. Let the French toast bake cool for 5-10 minutes before serving. Slice into squares and serve warm, drizzled with extra maple syrup and a dusting of powdered sugar if desired.

Notes

For best results, use day-old bread so it absorbs the custard without becoming soggy. You can assemble the dish the night before and refrigerate; let it sit at room temperature for 20 minutes before baking. For a dairy-free version, use oat milk and coconut cream. For a gluten-free version, use sturdy gluten-free bread.

Nutrition

Keywords: pumpkin spice, French toast bake, fall breakfast, brunch casserole, easy recipe

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