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Easy Overnight Pumpkin French Toast Bake: Best Fall Breakfast

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This Easy Overnight Pumpkin French Toast Bake is a warm, spiced, and comforting fall breakfast that can be prepped the night before and baked in the morning. With a perfect balance of pumpkin flavor, custardy bread, and a crunchy streusel topping, it’s a crowd-pleaser for holiday mornings or lazy weekends.

Ingredients

Scale
  • 1 loaf (14-16 ounces) day-old brioche or challah bread, cut into 1-inch cubes
  • 8 large eggs, room temperature
  • 2 cups whole milk
  • 1 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 3/4 cup packed brown sugar (light or dark)
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cut into small cubes
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Cut day-old brioche or challah into 1-inch cubes (about 8-9 cups). Spread evenly in a greased 9×13-inch baking dish.
  2. In a large bowl, whisk eggs until well beaten and slightly frothy. Add milk, pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Whisk until smooth and uniform.
  3. Pour custard mixture evenly over the bread cubes. Gently press bread down with a spatula or clean hands to ensure all cubes are coated. Do not mash.
  4. Cover dish tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight (8-12 hours).
  5. About 30 minutes before baking, remove dish from fridge to come to room temperature. Meanwhile, make streusel: In a medium bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry cutter or forks until mixture resembles coarse crumbs with pea-sized butter pieces. Stir in pecans if using. Refrigerate streusel until ready to use.
  6. Preheat oven to 350°F (175°C) with rack in middle position.
  7. Sprinkle cold streusel evenly over soaked bread. Bake uncovered for 45-55 minutes, until center is set (no jiggle) and top is golden brown and slightly crisp. If top browns too quickly, tent with foil after 30 minutes.
  8. Let rest for 10-15 minutes before cutting. Serve warm with maple syrup, whipped cream, and a dusting of cinnamon.

Notes

Use day-old or slightly dried bread for best texture. Let the bake rest after baking to allow custard to set. For gluten-free, use sturdy gluten-free bread and gluten-free flour in streusel. For dairy-free, use full-fat oat milk or unsweetened almond milk and dairy-free butter. Reduce sugar for a lower-sugar version. Add mix-ins like dried cranberries, pecans, or white chocolate chips. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin french toast bake, overnight french toast, fall breakfast, make-ahead breakfast, pumpkin spice, holiday breakfast, brunch recipe

Find it online: https://zorbmeal.com/easy-overnight-pumpkin-french-toast-bake-best-fall-breakfast/