• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Shop

The Worktop logo

  • Make Ahead
  • On The Go
  • Quick and Easy Brunches
  • Eggs
  • Pancakes
  • All Recipes
Home / Breakfast and Brunch Recipes / Breads and Muffins / Pumpkin Breakfast Casserole

November 9, 2017

Pumpkin Breakfast Casserole

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

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 French Toast Casserole | The Worktop

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.

Pumpkin Breakfast Casserole Recipe | The Worktop

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.

Pumpkin Breakfast Casserole | The Worktop

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.

Pumpkin Breakfast Brioche | The Worktop

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!

Pumpkin Breakfast Baked French Toast | The Worktop

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.

Pumpkin Breakfast French Toast | The Worktop

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!

Pumpkin Breakfast Casserole | The Worktop

 

Pumpkin Breakfast Casserole | The Worktop

Pumpkin Breakfast Casserole

4.57 from 44 votes
Print Recipe
Serves: 12
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
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.

Ingredients

  • 12 slices (about 1-lb) brioche bread - cubed into 1-inch cubes
  • 8 medium eggs
  • 1 1/4 cup whole milk
  • 1 can (5-ounce) evaporated milk
  • 1 can (15-ounce) pumpkin puree
  • 1/4 cup granulated sugar
  • 1/2 cup (lightly packed) light brown sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt

Cinnamon Sugar Topping

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
US Customary - Metric

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. 
Course: Breads and Muffins, Breakfast, Brunch, Eggs
Special Diet: Vegetarian
Author: The Worktop
Cal : 271kcal
Note: Nutrition information is a rough estimate.
Tried this recipe?If you loved making this recipe I would appreciate it so much if you would give this recipe a star review! I’d love to see it too – snap a picture of your finished dish and share it with me on Instagram using #theworktop and tagging me @theworktop.

Pumpkin Breakfast Casserole Recipe | The Worktop

Want to view more Pumpkin Breakfast Recipes?

Pumpkin Pie Smoothie | The Worktop

Pumpkin Pie Smoothie

Mini Baked Pumpkin Donuts with Brown Butter Glaze - so comforting for fall! | The Worktop

Baked Pumpkin Donuts with Brown Butter Glaze

Pumpkin Greek Yogurt with Banana and Toasted Pecans | The Worktop

Pumpkin Greek Yogurt

By Tina Jui
Last updated: August 10, 2018
Filed Under: Breads and Muffins, Breakfast and Brunch Recipes, Breakfast for a Crowd, Breakfast for Dinner, Christmas Morning Breakfast Recipes, Collections, Cooking Style, Eggs, Fall Breakfast Recipes, Kid Friendly, Lifestyle, Make Ahead, Oven, Quick and Easy Brunches, Seasonal, Thanksgiving Breakfast Recipes, Vegetarian, Winter Breakfast RecipesTags: casserole, cinnamon, pumpkin

About Tina Jui

A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Originally from California, she now lives in London. Read more about Tina Jui or drop an email to say hi.

Reader Interactions

Comments

  1. Susie says

    October 26, 2020 at 6:00 pm

    Could I make this in a loaf pan?

    Reply
  2. Shannon says

    October 18, 2020 at 11:08 pm

    Would it be possible to make with less sugar? Has anyone tried?

    Reply
  3. Haley says

    October 7, 2020 at 4:55 pm

    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?

    Reply
    • Tina Jui says

      October 23, 2020 at 11:40 am

      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.

      Reply
      • Ashley says

        October 31, 2020 at 12:27 pm

        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!

        Reply
  4. Iris says

    December 26, 2019 at 3:50 pm

    5 stars
    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!

    Reply
  5. Ben says

    November 10, 2019 at 5:16 pm

    5 stars
    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!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Nice to Meet You

I’m Tina and I share my everyday breakfast recipes here. Find easy breakfasts and brunch recipes for the family. Meet me over coffee.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Most Popular Recipes

Sausage and Egg Breakfast Casserole - Easy Recipe | The Worktop

Sausage and Egg Breakfast Casserole

Overnight Chia Seed Pudding with Almond Milk | The Worktop #breakfast #GF #vegan

Overnight Chia Seed Pudding with Almond Milk (Vegan, GF)

Instant Pot Congee Chicken Rice Recipe | The Worktop

Instant Pot Congee – Chicken and Rice

Glazed Donuts Krispy Kreme Recipe Copycat

Original Glazed Donuts (Krispy Kreme Recipe Copycat)

Footer

Thanks for Stopping by

I’m Tina and I share my everyday breakfast recipes here. Find easy breakfasts and brunch recipes for the family. Meet me over coffee.

stay connected

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Quick and Easy Breakfasts

Keto Pancakes with Almond Flour and Cream Cheese | The Worktop
Chinese Steamed Egg | The Worktop
Orange Carrot Ginger Juice | The Worktop
Hot Milk and Honey Drink | The Worktop
Whipped Cranberry Butter | The Worktop
Sausage and Egg Breakfast Casserole - Easy Recipe | The Worktop

Keep looking for recipes

As featured on

The Worktop Featured On Banner

Privacy Policy

Copyright © 2021