If you adore cozy autumn flavors and crave a breakfast that feels like a warm hug, you are going to love this Pumpkin French Toast Casserole Recipe. It combines the creamy sweetness of pumpkin with a luscious cinnamon-spiced custard, soaking up every bite of soft French bread. This dish is perfect for leisurely weekend mornings, holiday brunches, or any time you want to treat yourself to something truly comforting yet surprisingly effortless. Prepare to impress your family or friends with this rich, fragrant casserole that tastes like fall in every mouthful.
Ingredients You’ll Need
Every ingredient here plays a vital role in creating that perfect combination of creamy, sweet, and warmly spiced notes. Don’t worry, these are all simple pantry staples and fresh essentials that come together beautifully.
- Pumpkin puree: This gives the casserole its signature autumn flavor and a creamy texture.
- Half and half: Adds richness and a velvety custard base.
- Brown sugar (both light and packed): Brings depth and caramel-like sweetness to both the mixture and sauce.
- Large eggs: Essential for binding and creating the luscious custard.
- Vanilla extract: Enhances all the flavors with a sweet, aromatic touch.
- Pumpkin spice coffee creamer: Infuses subtle spices reminiscent of pumpkin pie.
- Ground nutmeg and cloves: Add a warming spice flavor that’s unmistakably fall.
- Pure maple syrup: Contributes natural sweetness and a hint of woodsy flavor.
- French bread (cut into bite-sized pieces): The perfect sturdy bread that soaks in custard without falling apart.
- Unsalted butter: Gives the sauce a silky richness and helps balance the sweet.
- Maple extract: Boosts the maple flavor in the sauce dramatically.
- Water and sea salt: Balance flavors in the sauce, preventing it from being overly sweet.
- Evaporated milk: Thickens and adds creaminess to the sauce for that perfect pour-over consistency.
How to Make Pumpkin French Toast Casserole Recipe
Step 1: Prepare Your Slow Cooker
Start by spraying your slow cooker baking dish generously with a non-stick baking spray to ensure that the casserole doesn’t stick while it cooks slowly to perfection. This step makes clean-up a breeze and keeps the casserole intact.
Step 2: Add the Bread Cubes
Place those bite-sized pieces of French bread directly into the slow cooker. The bread is the foundation, soaking up all the custard flavors but still maintaining a delightful texture after cooking.
Step 3: Whisk the Custard Mixture
In a large bowl, whisk together pumpkin puree, half and half, packed light brown sugar, eggs, vanilla extract, pumpkin spice coffee creamer, ground nutmeg, pure maple syrup, and ground cloves. The mixture should be smooth and evenly combined to infuse every bread cube with that classic pumpkin-spice goodness.
Step 4: Combine Bread and Custard
Pour the citrus-spiced custard mixture over the cubed bread in the slow cooker. Stir gently but thoroughly to ensure every piece is soaked and infused with flavor, setting the stage for a perfectly balanced casserole.
Step 5: Refrigerate Overnight
Cover the slow cooker and let the casserole rest in the refrigerator overnight or for at least five hours. This soaking period is key for the flavors to meld and for the bread to absorb that rich custard fully.
Step 6: Cook the Casserole
Slow cook your Pumpkin French Toast Casserole Recipe on high for 2 hours and 30 minutes or on low for 4 hours and 30 minutes. Cooking low and slow develops that tender, custardy texture that melts in your mouth.
Step 7: Prepare the Maple-Butter Sauce
While the casserole finishes cooking, whisk together unsalted butter, packed light brown sugar, maple extract, water, sea salt, evaporated milk, and vanilla extract in a pan over medium heat until smooth and slightly thickened. This sauce will be the perfect maple-sweet drizzle to elevate your dish.
Step 8: Serve It Up!
Once done, serve the Pumpkin French Toast Casserole hot from the slow cooker drizzled generously with the warm maple-butter sauce. Enjoy the ultimate cozy breakfast experience.
How to Serve Pumpkin French Toast Casserole Recipe
Garnishes
Add a personal touch by garnishing with chopped toasted pecans, a dusting of powdered sugar, or dollops of whipped cream. These little extras bring texture and a festive look that make this breakfast feel extra special.
Side Dishes
Serve alongside fresh fruit like berries or orange slices to add brightness and balance the rich sweetness. For a protein boost, crispy bacon or breakfast sausage pairs surprisingly well with the cinnamon and pumpkin spices.
Creative Ways to Present
Try serving the casserole in individual ramekins for a charming presentation or layer it in a clear baking dish so the beautiful custard-soaked bread is visible through the sides. You can even sprinkle some mini chocolate chips before cooking for a fun surprise.
Make Ahead and Storage
Storing Leftovers
Cover any leftovers tightly with plastic wrap or foil and store them in the refrigerator for up to three days. The casserole continues to absorb flavors and tastes fantastic when reheated gently.
Freezing
This Pumpkin French Toast Casserole Recipe freezes wonderfully. Place cooled portions in airtight freezer containers or bags, and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in the microwave or warm in a low oven (about 325°F or 160°C) covered with foil to keep moisture intact. Add a little extra maple syrup or warm sauce when serving to refresh the flavors.
FAQs
Can I make this casserole without a slow cooker?
Absolutely! You can bake the casserole in a 9×13-inch dish at 350°F for about 45-55 minutes until the custard is set and the top is golden brown. Cover loosely with foil for the first half of baking to prevent over-browning.
Is pumpkin spice coffee creamer necessary?
While it adds a wonderful extra layer of pumpkin spice flavor, you can substitute with regular half and half and a pinch more cinnamon or pumpkin pie spice if you don’t have the creamer on hand.
Can I use a different type of bread?
French bread is ideal because of its sturdy crumb, but challah or brioche will also work beautifully for a richer, slightly sweeter casserole.
How sweet is this casserole? Can I adjust the sugar?
This recipe is moderately sweet, perfect for a dessert-like breakfast. Feel free to reduce the brown sugar slightly if you prefer a less sweet dish, or add more maple syrup for extra sweetness.
Can I prepare the custard and bread mixture the same day?
Yes, you can prepare and refrigerate the mixture for at least five hours or overnight before cooking. This resting time helps the bread soak up all the flavors and results in a more cohesive casserole.
Final Thoughts
This Pumpkin French Toast Casserole Recipe truly brings the magic of autumn to your breakfast table with every bite. It’s cozy, rich, and packed full of those beloved pumpkin spice flavors that make mornings feel special. Whether for a family gathering or a simple weekend treat, don’t hesitate to give it a try—you’ll likely find it becoming a cherished favorite, just like I have!
Print
Pumpkin French Toast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes (High) or 4 hours 30 minutes (Low)
- Total Time: Overnight soaking time plus cook time (minimum approx. 7 hours 45 minutes including 5 hours soak)
- Yield: 8 servings
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin French Toast Casserole is a cozy, autumn-inspired breakfast dish perfect for serving a crowd. Featuring a rich pumpkin custard soaked French bread, slow-cooked to perfection, and topped with a warm maple-butter sauce, it’s an irresistible combination of sweet spices and creamy textures ideal for fall mornings or holiday brunches.
Ingredients
French Toast Casserole
- 16 ounce loaf French bread, cut into bite-size pieces
- 1 cup pumpkin puree
- 1 1/2 cup half and half
- 3/4 cup brown sugar, packed
- 5 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin spice coffee creamer
- 1/2 teaspoon ground nutmeg
- 1/4 cup pure maple syrup
- 1/4 teaspoon ground cloves
Maple Butter Sauce
- 3/4 cup unsalted butter
- 1 1/2 cup light brown sugar, packed
- 1 tablespoon maple extract
- 2 tablespoon water
- 1/4 teaspoon sea salt
- 1/2 cup evaporated milk
- 1 tablespoon vanilla extract
Instructions
- Prepare Slow Cooker: Spray the slow cooker baking dish with non-stick baking spray to prevent the casserole from sticking during cooking.
- Add Bread: Place the cubed French bread evenly into the prepared slow cooker dish.
- Mix Egg Mixture: In a large bowl, whisk together pumpkin puree, half and half, brown sugar, beaten eggs, vanilla extract, pumpkin spice coffee creamer, ground nutmeg, maple syrup, and ground cloves until fully combined.
- Combine Bread and Custard: Pour the egg mixture over the cubed bread in the slow cooker. Stir gently to ensure all bread pieces soak up the custard.
- Refrigerate to Soak: Cover the slow cooker and refrigerate overnight or for at least 5 hours to allow the bread to absorb the custard mixture.
- Cook in Slow Cooker: Cook the soaked casserole on High for 2 hours and 30 minutes or on Low for 4 hours and 30 minutes, until the custard is set and the top is slightly golden.
- Prepare Maple Butter Sauce: While the casserole cooks, melt unsalted butter in a saucepan over medium heat. Add light brown sugar, maple extract, water, sea salt, evaporated milk, and vanilla extract. Stir continuously and bring to a gentle simmer until the sauce thickens slightly.
- Serve: Once the casserole is done, serve warm topped with generous drizzles of the warm maple butter sauce.
Notes
- For best flavor, use fresh pumpkin puree rather than canned pumpkin pie filling.
- Allowing the casserole to soak overnight improves custard absorption and texture.
- If you don’t have pumpkin spice coffee creamer, substitute with additional vanilla extract and pumpkin pie spice.
- The maple butter sauce can be prepared in advance and reheated gently before serving.
- Use day-old French bread or brioche for best texture and absorption.
- This recipe can be adapted to a traditional oven by baking at 350°F for about 45-55 minutes covered with foil, then uncovered the last 10 minutes.
