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.
Pumpkin Breakfast Casserole is big, delicious and easy to make
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 breakfast casserole is the love child of pumpkin pie and french toast
This recipe is for anyone who loves baked french toasts, big casseroles, or pumpkin. It ties all three together.
You get sweet bites of brioche french toast. And in between the bread cubes, you can find little pockets of pumpkin pie.
You'll be thankful this breakfast casserole is so big. Everyone will be asking for seconds. And if they are anything like me, they might ask for thirds.
Prepare this casserole anytime - overnight or morning
This Pumpkin Breakfast Casserole recipe also happens to be a great morning timesaver. That's because it's really a make-ahead overnight breakfast casserole.
If you have the time though, it's best to let the bread cubes soak overnight in the pumpkin mixture. That way, it can fully absorb the pumpkin mixture.
But it's also easy enough to make it in the morning. To make this breakfast casserole in the morning, just let the bread cubes soak for at least 30 minutes. Then put 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.
Perfect for the weekend brunch
If you prep this in the evening, then 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 table without having to wash a single dirty dish in the morning!
Because of that, this Pumpkin Breakfast Casserole recipe is particularly great if you have family or friends coming over for breakfast. It's easy to make a large serving without actually doing much in the morning.
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.
Show off the beautiful orange color of the pumpkin casserole
As always, I like to dust off this Pumpkin Breakfast Casserole with some powdered sugar.
If you don't, that's ok. It's also just as beautiful with the rich orange pumpkin peeping through the cinnamon sugar crust.
Drizzle maple syrup or whipped cream
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. It will make it taste more like it's pumpkin pie cousin!
If you love this recipe, I think you'll love these 25+ Fall Breakfast Recipes. And if you would like more pumpkin inspiration, don't miss the collection of pumpkin breakfast recipes on The Worktop.
You might love this Pumpkin French Toast.
Any questions? Let me know in the comments below.
Pumpkin Breakfast Casserole
Print Recipe Save RecipeIngredients
- 12 slices (about 1-lb) brioche bread - cubed into 1-inch cubes
- 8 medium eggs
- 1 ¼ cup whole milk
- 1 can (5-ounce) evaporated milk
- 1 can (15-ounce) pumpkin puree
- ¼ cup granulated sugar
- ½ cup (lightly packed) light brown sugar
- 1 tablespoon quality vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Grease a 9x13-inch pan. Evenly layer in the brioche bread cubes.
- In a large bowl, beat the eggs. Add in all the other ingredients and mix well.
- Carefully pour the mixture over the brioche bread cubes. Gently press the cubes into the pumpkin mixture as needed, so all the bread cubes are sitting in the liquid.
- In a small bowl, mix together the granulated sugar and cinnamon. Evenly sprinkle it over the bread cubes.
- Cover and let sit for at least 30 minutes, but preferably let the casserole sit in the refrigerator overnight.
- When you are ready to bake the casserole, preheat the oven to 350°F / 180°C. Bake the casserole in the middle oven rack for 45 - 55 minutes, until the middle of the casserole is set, and the top has browned. A toothpick inserted in the middle of the casserole should come out clean. You can also double the recipe and bake 2 Pumpkin Breakfast Casseroles at once. Place one pan on the top rack and one pan on a lower rack. Rotate the pans between the racks mid-way through baking.
- Remove the casserole from the oven and allow to cool slightly before serving. This casserole is delicious served warm, room temperature, or cold. Serve with maple syrup or whipped cream, if desired.
Jaimie Smith says
I made this Sunday for a Christmas Church breakfast and I had so many compliments and many people (who are good cooks) asked for he recipe. I used a can of Libby's Pumpkin Pie pumpkin so it already has nice spices then just added pumpkin pie spice to taste and it made it that much easier.
Thank you, really good recipe!
John says
Advise adding pecan topping, maybe dried cranberries??
And Canyon Bakehouse sells a gluten Free Bruiche Style sweet roll, so giving this a try. Thanks
John says
What about adding pecan topping?
Suzanne Davis says
I made this for Thanksgiving breakfast to help my sweet daughter-in-law out, who is hosting a large crowd of family today. I wish I had gotten a picture! It turned out beautifully and smelled like Heaven baking this morning. My mother used to say not to experiment with new recipes on guests, and then she’d do it - guess that’s why I tried this today. I hope there’s a piece left for me when I return to my son and DIL’s house!I’ll need to update my comment with the “ooh’s and awww’s” of my family.
Sharon says
When could this be frozen ? Before baking or after baking? Thank you!
Tina Jui says
Hi, I would freeze after baking. Enjoy!
Susie says
Could I make this in a loaf pan?
Shannon says
Would it be possible to make with less sugar? Has anyone tried?
Haley says
I’m wondering if it would be possible to make this recipe dairy free? Maybe exchange the whole milk and evaporated milk for a can of coconut milk?
Tina Jui says
I think that would definitely be possible, but I haven't tried it personally yet. You can try this evaporated coconut milk, and almond milk.
Ashley says
I just made this dairy free. I used oat milk and evaporated coconut milk. I also used stevia instead of white sugar. It's still cooking so we will see how it turns out!
Iris says
I am NOT a cook! I was invited to celebrate Christmas with friends. I volunteered to bring a Cheese sausage casserole. I was up early said a prayer and got started. It was easier than I thought, I let it sit for two hours then BAAM into the oven it went.
It turned out delicious, got many compliments, and there was enough for friends to take home. Thanks to the @theworktop I now have enough confidence to try the brioche bread and sweet potato casserole. Hmmm, I cannot wait!
Ben says
After Halloween and all the pumpkin carving, my wife salvaged the remaining pumpkin flesh which we are now trying to figure out recipes to use it in. I came across this one and made it on a Sunday morning for the wife and kids and we all loved it! Brioche is my favorite bread so that is already excuse enough to make this, but the flavor combination within this dish are all very mild. We spread a bit of butter and poured a bit of maple syrup on this and the kids already declared that we will need to make this again!