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!
Pumpkin Breakfast CasserolePrint Recipe
- 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
- 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.