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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 the ultimate fall breakfast. Assemble it the night before, then bake in the morning for a perfectly spiced, custard-like dish with a crunchy streusel topping.

Ingredients

Scale
  • 1 loaf (14-16 ounces) brioche or challah bread, cut into 1-inch cubes
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 6 large eggs, room temperature
  • 1 ½ cups whole milk
  • ½ cup maple syrup, plus more for serving
  • ¼ cup brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • For the Streusel Topping (optional):
  • ½ cup all-purpose flour
  • ½ cup brown sugar, packed
  • ½ teaspoon cinnamon
  • ¼ cup cold unsalted butter, cut into small cubes
  • ¼ cup chopped pecans or walnuts (optional)

Instructions

  1. Prepare your bread (5 minutes). Cut your brioche or challah into 1-inch cubes. If your bread is fresh, spread the cubes on a baking sheet and let them sit out for an hour or two to dry slightly. Stale bread is actually ideal here—it absorbs the custard without disintegrating. If you’re in a hurry, you can toast the cubes in a 300°F oven for 10 minutes.
  2. Make the custard (10 minutes). In your large mixing bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, brown sugar, pumpkin pie spice, vanilla extract, and salt. Whisk until everything is completely smooth and the sugar has dissolved. You shouldn’t see any streaks of egg white or clumps of brown sugar. The mixture should look like a thick, creamy orange liquid.
  3. Assemble the bake (10 minutes). Grease your 9×13 baking dish with the melted butter. Spread half of the bread cubes evenly in the dish. Pour half of the custard over the bread, making sure to coat all the pieces. Add the remaining bread cubes, then pour the rest of the custard over the top. Gently press the bread down with a spatula to help it absorb the liquid. Every cube should look moistened—if you see dry spots, press them down gently.
  4. Add the streusel (if using, 5 minutes). In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter cubes using a pastry cutter or fork until the mixture resembles coarse sand. Stir in the chopped nuts if using. Sprinkle the streusel evenly over the top of the assembled bake.
  5. Cover and refrigerate (overnight, 8-12 hours). Cover the dish tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours, or up to 12. This is where the magic happens—the bread slowly absorbs all that custard, creating that perfect custard-like interior.
  6. Bake (45-55 minutes). The next morning, remove the dish from the refrigerator and let it sit on the counter while the oven preheats to 350°F (175°C). This takes about 20 minutes and helps the dish bake evenly. Bake uncovered for 45-55 minutes, until the top is golden brown and the center is set. You’ll know it’s done when a knife inserted in the center comes out clean, and the edges are bubbling slightly.
  7. Rest and serve (10 minutes). Let the bake rest for 10 minutes before serving. This allows the custard to set completely. Serve warm, drizzled with extra maple syrup and a dusting of powdered sugar if desired.

Notes

Don’t over-soak the bread (max 14 hours). Use room temperature eggs and milk. Press bread down gently after adding custard. Let rest 10 minutes after baking. For a dairy-free version, use full-fat oat milk or canned coconut milk and plant-based butter. For gluten-free, use gluten-free brioche and toast cubes before assembling.

Nutrition

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

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