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Cozy Overnight Pumpkin French Toast Bake (Easy Fall Breakfast)

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This overnight pumpkin French toast bake is a stress-free, delicious breakfast that tastes like you spent hours on it. The pumpkin keeps it incredibly moist, the custard soaks into every nook and cranny of the bread, and the crunchy pecan topping is an absolute game-changer.

Ingredients

Scale
  • 1 ½ cups (360 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 1 cup (245 g) canned pumpkin puree
  • ½ cup (100 g) packed light brown sugar
  • ¼ cup (60 ml) pure maple syrup
  • 4 large eggs
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 large loaf (about 16 oz or 450g) day-old brioche or challah
  • ½ cup (60 g) all-purpose flour
  • ½ cup (100 g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons (85 g) cold unsalted butter, cut into small cubes
  • ½ cup (60 g) chopped pecans (optional)
  • Extra maple syrup for serving (optional)
  • Powdered sugar for dusting (optional)
  • Fresh whipped cream or Greek yogurt for serving (optional)

Instructions

  1. Cut day-old brioche or challah into 1-inch cubes (about 8-10 cups). Spread on a baking sheet and let sit for an hour if not already stale.
  2. In a large mixing bowl, whisk together pumpkin puree, brown sugar, and maple syrup until smooth. Add whole eggs and egg yolks one at a time, whisking well after each. Pour in milk, heavy cream, and vanilla extract, whisk until combined. Sprinkle in pumpkin pie spice and salt, whisk again.
  3. Lightly grease a 9×13-inch baking dish. Place half of the bread cubes in the dish, pour half of the custard over, and gently press down. Add remaining bread cubes and remaining custard, press down again.
  4. In a small bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter cubes and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs. Stir in chopped pecans if using. Cover and refrigerate streusel separately.
  5. Cover the baking dish tightly with plastic wrap or a lid. Refrigerate for at least 6 hours, up to 24 hours.
  6. When ready to bake, preheat oven to 350°F (175°C). Remove dish from fridge and let sit on counter for 15-20 minutes. Sprinkle streusel topping evenly over the top.
  7. Bake for 40-50 minutes, until center is set and top is golden brown and slightly puffed. If streusel browns too quickly, tent with foil for last 10-15 minutes.
  8. Let cool on a wire rack for at least 10 minutes before serving. Serve warm, drizzled with extra maple syrup and dusted with powdered sugar if desired.

Notes

For best results, use day-old brioche or challah. If using fresh bread, toast slices lightly before cubing. The bake can be assembled and refrigerated for up to 24 hours. For a dairy-free version, use full-fat canned coconut milk or barista-style oat milk and plant-based butter. For gluten-free, use sturdy gluten-free bread and let it soak longer.

Nutrition

Keywords: pumpkin french toast bake, overnight french toast, fall breakfast, pumpkin spice, brunch recipe

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