Pumpkin Breakfast Casserole

This Pumpkin Breakfast Casserole is a delicious brunch for anyone who loves baked french toasts, big casseroles, or pumpkin. This recipe is a great morning timesaver as a make-ahead overnight breakfast casserole.

I’ve probably said it enough times, but I’ll say it again: I love pumpkin. I’m convinced you can never have enough, so I’m at it again with another recipe featuring pumpkin. More specifically, a Pumpkin Breakfast Casserole recipe.

Think of this Pumpkin Breakfast Casserole as the love child of pumpkin pie and french toast. Once pumpkin pie and french toast get together, they become a pair that makes you wonder how they’ve gone on so long without each other.

This recipe is for anyone who loves baked french toasts, big casseroles, or pumpkin because it ties all three together.

This breakfast casserole is the love child of pumpkin pie and french toast

You get sweet bites of brioche french toast, and in between the bread cubes, you get little pockets of pumpkin pie. You’ll be thankful this breakfast casserole is so big, since everyone will be asking for seconds and if they are anything like me, thirds.

This Pumpkin Breakfast Casserole recipe also happens to be a great morning timesaver because it’s easy enough to make the morning of, but it’s also really a make-ahead overnight breakfast casserole.

This is an overnight breakfast casserole that you can also make the morning of

To make this breakfast casserole the morning of, just let the bread cubes soak for at least 30 minutes before putting the casserole dish in the oven.

Many french toast casseroles require overnight soaking, but because this recipe uses brioche bread, the bread is soft enough to absorb plenty of the pumpkin mixture in 30 minutes.

Ideally though, let the bread cubes soak overnight in the pumpkin mixture. If you can, make the casserole the night before the big day, cover it up, and place in the refrigerator.

Do all the brunch preparations the night before, and in the morning, just pop this pumpkin casserole in the oven

In the morning, all you’ll need to do is pop the Pumpkin Breakfast Casserole in the oven. That means you can get this breakfast on the dining table without having to wash a single dirty dish in the morning!

This Pumpkin Breakfast Casserole recipe is particularly great for busy mornings when you have a large crowd of family or friends coming over for breakfast because it is easy to make a large serving.

You can even bake two of these casseroles at once. Just be sure to rotate the pans from top shelf to bottom shelf mid-way through baking.

Feed a crowd with this breakfast casserole

As always, I like to dust off this Pumpkin Breakfast Casserole with some powdered sugar. But it’s also just as beautiful with the rich orange pumpkin peeping through the cinnamon sugar crust.

Personally, I find it sweet as is, but feel free to drizzle on some maple syrup before serving. It’ll add an additional layer of fall flavor.

And if you’re feeling particularly delectable, give it a dollop of whipped cream, making it more like it’s pumpkin pie cousin!