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baked pumpkin french toast casserole with streusel topping
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Pumpkin French Toast Casserole

This easy Pumpkin French Toast Casserole is made with thick Texas toast soaked in a creamy pumpkin spice custard and topped with a buttery brown sugar cinnamon crumble. It's the perfect cozy fall breakfast for brunch, Thanksgiving, or Christmas morning.
Course Breakfast
Cuisine American
Keyword fall breakfast, fall recipe, french toast bake, french toast casserole, overnight french toast, pumpkin french toast, pumpkin french toast casserole
Prep Time 10 minutes
Cook Time 45 minutes
Servings 10 servings

Ingredients

  • 1 loaf thick-sliced Texas toast cut into 1-inch cubes
  • 8 large eggs
  • 1 15-ounce can pumpkin puree
  • 1 ½ cups Lifeway Plain Whole Milk Kefir or Whole Milk
  • ⅓ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt

Brown Sugar Crumble

  • ⅓ cup brown sugar packed
  • ¼ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • 3 tablespoons butter softened

For Serving, Optional

  • Maple syrup
  • Powdered sugar

Instructions

  • Preheat the oven to 350°F. Grease a 9x13-inch baking dish with nonstick cooking spray or butter.
  • Cut the Texas toast into 1-inch cubes and arrange evenly in the prepared baking dish.
  • In a large bowl, whisk together the eggs, pumpkin puree, Lifeway Kefir, granulated sugar, cinnamon, vanilla, cloves, nutmeg, and salt until smooth and well combined.
  • Pour the pumpkin custard evenly over the bread cubes. Gently toss to coat, then lightly press the bread down into the custard.
  • Let the casserole sit for 10–15 minutes to allow the bread to absorb the pumpkin custard.
  • Meanwhile, add the brown sugar, flour, cinnamon, and softened butter to a small bowl. Mix with a fork until a crumbly mixture forms.
  • Sprinkle the brown sugar crumble evenly over the casserole.
  • Bake uncovered for 40–50 minutes, or until the center is set and the top is golden brown. If the crumble starts to brown too quickly, loosely cover the casserole with aluminum foil.
  • Remove from the oven and let rest for 5–10 minutes before serving.
  • Serve warm with maple syrup and powdered sugar, if desired.

Video

Notes

  • Kefir substitute: Substitute the Lifeway Kefir with 1 ½ cups whole milk if desired.
  • Bread: Slightly stale Texas toast works best because it absorbs the pumpkin custard without becoming overly soft.
  • Pumpkin: Use 100% pure pumpkin puree, not pumpkin pie filling.
  • Make it overnight: Assemble the bread and pumpkin custard, cover, and refrigerate overnight. Prepare the crumble separately and add it just before baking. Add approximately 5–10 minutes to the baking time if needed.
  • Add some crunch: Add chopped pecans to the brown sugar crumble.