Pumpkin Pie French Toast Bake Recipe

I absolutely love how this Pumpkin Pie French Toast Bake Recipe takes breakfast to a whole new level of cozy comfort food. It’s like pumpkin pie and French toast had a delicious baby — perfect for those crisp fall mornings or any time you want a warm, inviting meal that feels special without fuss. When I first tried this, I was blown away by how the pumpkin puree and pumpkin pie spice create such a rich, autumnal flavor that seeps beautifully into the brioche bread.

You’ll find that this recipe is a game changer for holiday brunches or weekend family breakfasts, especially when you prep it the night before. The creamy custard soaks into the bread overnight, making each bite custardy and packed with flavor. Plus, the crunchy pecan-oat topping adds a fun texture contrast that my whole family goes crazy for. If you love pumpkin pie but want something easier to share, you’re going to adore this Pumpkin Pie French Toast Bake Recipe.

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Ingredients You’ll Need

All the ingredients for this Pumpkin Pie French Toast Bake Recipe come together beautifully to create a creamy, fragrant, and comforting dish. The brioche bread soaks up the custard perfectly, while the pecan crumb topping adds a delicious crunch you’ll want every time.

• Brioche loaf: Choose a sturdy loaf sliced thick—brioche holds custard so well without getting mushy.
• Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for the best control over sweetness and spice.
• Eggs: Large eggs bind everything into a creamy custard and add protein.
• Brown sugar: Adds deep molasses flavor that pairs beautifully with pumpkin.
• Pumpkin pie spice: The star of fall flavor—if you want, you can tweak it to taste.
• Vanilla extract: Enhances all the warm flavors and adds a lovely aroma.
• Kosher salt: Balances sweetness and brings out the spices.
• Whole milk & heavy cream: Together they make the custard rich and velvety.
• Unsalted butter: For the crumb topping, provides richness and helps it crisp up nicely.
• All-purpose flour: Gives structure to the crumb topping so it’s perfectly crisp.
• Rolled oats: Adds wonderful texture and a hint of nuttiness to the topping.
• Pecans: Chopped finely, they give a lovely crunch and nutty flavor.
• Maple syrup: Your go-to finishing drizzle—the ultimate finishing touch.

Variations

One of my favorite things about the Pumpkin Pie French Toast Bake Recipe is how easy it is to make it your own. Whether you want to make it vegan, add some nuts or berries, or tone down the sweetness, there are plenty of ways to customize this dish and still impress your guests or family.

• Nut-Free Variation: I swap out pecans for sunflower seeds when making this for friends with nut allergies, and it’s just as tasty and crunchy.
• Dairy-Free Version: Use coconut milk and vegan butter in place of cream and butter to make it dairy-free, and it still comes out creamy and delicious.
• Spice It Up: I sometimes add a pinch of ground cloves or nutmeg to the pumpkin pie spice mix to deepen the warm flavor.
• Berry Boost: Adding fresh or thawed frozen cranberries or blueberries into the layers gives a lovely tartness that balances the sweetness.

How to Make Pumpkin Pie French Toast Bake Recipe

Step 1: Prep the Bread and Custard Mixture

Start by greasing a 13-by-9-inch baking dish with cooking spray to keep your bake from sticking. Then, arrange your sliced brioche bread in the dish, overlapping the slices slightly like shingles—that way each slice soaks up the custard evenly. I like to use a nice sturdy brioche loaf sliced into 1-inch pieces because it holds the custard without falling apart, giving you that perfect texture every time.

Step 2: Mix the Pumpkin Custard and Soak Overnight

In a large bowl, whisk together pumpkin puree, eggs, brown sugar, pumpkin pie spice, vanilla, and salt until smooth. Then stir in the whole milk and heavy cream. Pour this luscious custard evenly over the arranged bread slices. Cover the dish tightly with foil or plastic wrap and refrigerate for at least 4 hours—but honestly, I love letting it soak overnight to get that custard fully absorbed. Patience really pays off here.

Step 3: Make the Crumb Topping

While the French toast bakes overnight, you can whip up the crumb topping. In a medium bowl, combine melted unsalted butter, brown sugar, flour, rolled oats, chopped pecans, and salt. Use a fork or your fingers to mix everything until it’s crumbly but holds together a bit. Pop it into the fridge until you’re ready to layer it on top of the soaked bread—that keeps it nice and crisp when baked.

Step 4: Bake Until Golden and Custardy

Preheat your oven to 350°F (175°C). Take the baking dish out of the fridge and crumble the chilled topping evenly over the custard-soaked bread. Bake for 35 to 40 minutes, until the topping turns golden brown and the custard is fully set (you want it firm but still custardy, not runny). When I bake this, I usually peek at around 30 minutes to make sure it’s not browning too fast—if it is, just tent foil loosely over the top to prevent burning.

How to Serve Pumpkin Pie French Toast Bake Recipe

Garnishes

I like to keep it simple with a generous drizzle of pure maple syrup right before serving—that sweet syrup perfectly complements the warm spices and crunchy pecan topping. Sometimes I add a dollop of lightly whipped cream or a sprinkle of powdered sugar for an extra special touch. Fresh cinnamon sticks or a dusting of cinnamon powder also make lovely garnishes if you want to get fancy.

Side Dishes

This pumpkin pie french toast bake pairs wonderfully with fresh fruit like sliced apples, pears, or berries to balance the richness. I also serve it alongside crispy breakfast sausages or a simple green salad dressed in cider vinaigrette when I want to add some savory contrast to the meal. A side of hot coffee or chai tea is non-negotiable for me.

Creative Ways to Present

For holiday brunches, I like to serve the bake in a large rustic ceramic dish, letting everyone help themselves with festive plates. Another fun idea is to scoop portions into individual ramekins, layering a bit of extra topping on top for a formal vibe. Once, I even added edible gold leaf flakes for a little sparkle at a Thanksgiving breakfast, and it got rave reviews!

Make Ahead and Storage

Storing Leftovers

I store any leftovers tightly covered in the refrigerator for up to 3 days. It reheats beautifully—you just want to make sure it’s covered so the bread doesn’t dry out. I usually use a glass container with a lid for best results.

Freezing

This bake freezes well if you want to prep ahead for a big crowd. To freeze, cool completely, then wrap tightly with foil and plastic wrap before placing in the freezer. When you’re ready, thaw overnight in the fridge and reheat in a preheated oven until warmed through and crisp on top.

Reheating

To reheat, I recommend popping it in a 350°F oven for about 15–20 minutes to revive that crisp topping and warm the custard evenly. You can cover with foil halfway through if it’s browning too quickly. Microwaving works in a pinch but won’t keep that satisfying texture.

FAQs

Final Thoughts

This Pumpkin Pie French Toast Bake Recipe holds a special place in my heart because of the way it brings people together—whether it’s a quiet morning at home or a lively holiday brunch. It’s simple enough to make ahead, yet feels indulgent and comforting at the same time. If you love pumpkin desserts but want something you can share warm and fresh from the oven, give this a try. I promise your kitchen will smell like fall magic, and everyone at the table will be asking for seconds.

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