Fall mornings are the only time I actually enjoy turning on the oven before noon. It takes the chill off the kitchen and makes the whole house smell like a bakery. While I love individual pancakes, standing over a griddle while everyone else eats isn’t my idea of a relaxing weekend. That’s why I lean heavily on breakfast casseroles this time of year.
This recipe is essentially a mash-up of French toast and pumpkin pie. It’s dense, custodial, and not too sweet, which gives you permission to drown it in maple syrup later. I’ve made this with regular white sandwich bread in a pinch, but honestly, it falls flat. You really need a sturdy, egg-rich bread like brioche or challah to stand up to the pumpkin puree without turning into mush.
Ingredients
- 1 loaf (approx. 1 lb) brioche or challah bread, stale is better
- 8 large eggs
- 2 cups whole milk (or half-and-half for a richer texture)
- 1 cup canned pumpkin puree (double-check it’s not “pie filling”)
- 1/2 cup light brown sugar, packed
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 1/3 cup chopped pecans (optional, for crunch)
Instructions
- Prep the Bread: Grease a standard 9×13-inch baking dish. Cut your bread into 1-inch cubes. If the bread is very fresh, leave the cubes out on the counter for an hour to dry out slightly; this helps them soak up the custard without disintegrating. Toss them into the dish.
- Make the Custard: In a large bowl, whisk the eggs, milk, pumpkin puree, brown sugar, spice, and vanilla. Make sure you break up any lumps of pumpkin.
- Soak: Pour the mixture evenly over the bread. Use your hands or a spatula to press the bread down so it acts like a sponge. Cover and let it sit for at least 30 minutes. (You can do this the night before and keep it in the fridge).
- Bake: Preheat oven to 350°F. If you want a crunchy top, mix the pecans with the melted butter and sprinkle them over the casserole. Bake for 40–45 minutes. The center should spring back slightly when touched, not jiggle like soup.
- Serve: Let it rest for 10 minutes before cutting. This helps the custard set so you can serve actual squares instead of a scoop of pudding.
Why You’ll Love This Recipe
- Hands-Off Cooking: Once it’s in the oven, you have 45 minutes to drink coffee and wake up properly.
- Texture Balance: The top gets crispy and golden, while the inside stays soft and creamy, almost like a bread pudding.
- Fall Flavor: It uses a full cup of pumpkin, so you actually taste the squash, not just the cinnamon.
Chef’s Tips for Perfection
- The Spice Blend: If you don’t have “pumpkin pie spice,” just use a mix of cinnamon (2 tsp), ginger (1/2 tsp), and a pinch of nutmeg and cloves. I usually eyeball it.
- Avoid the Soggy Bottom: If you prep this the night before, take the dish out of the fridge about 20 minutes before baking to take the chill off. This helps it cook evenly so the center doesn’t stay raw while the top burns.
- Topping Idea: If you have a sweet tooth, a simple glaze made of powdered sugar and a splash of milk drizzled over the warm casserole is fantastic.
Storage and Reheating
Leftovers keep surprisingly well in the fridge for about 3 days. I find microwaving makes the bread a bit rubbery, so I prefer to reheat individual slices in a toaster oven or air fryer to crisp the edges back up.
Nutritional Notes
This is a hearty breakfast. The pumpkin adds a nice dose of Vitamin A, but it is an egg-and-bread heavy dish. One square will keep you full well past lunch.
