Pumpkin French Toast Casserole with Streusel Topping

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This Pumpkin French Toast Casserole combines the best fall flavors: pumpkin, brown sugar and pumpkin pie spice. It's easy, delicious and the perfect breakfast for holidays or a lazy Saturday morning. Made with basic ingredients and protein packed from egg whites, this is one breakfast casserole you don't want to miss.
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Protein frosting drizzling onto a slice of pumpkin French toast casserole.

Pumpkin French Toast Casserole

This French toast bake is the perfect brunch recipe for pumpkin lovers. Filled with warm spices and a perfect pumpkin flavor, breakfast doesn’t get much better than this. Made with egg whites, pumpkin pie spice, and a brown sugar streusel topping, this is guaranteed to make the whole family happy. 

Looking for more easy breakfast casseroles? You’re in the right place! Try Cinnamon Roll French Toast Egg Bake or Chicken and Waffle Casserole.

Why you’ll love this recipe

  • 240 calories per serving.
  • 11g of protein and 4g of fat.
  • An easy, make-ahead recipe, perfect for the holidays and family gatherings.
Pumpkin french toast casserole in a baking dish.

Ingredients and Substitutions:

These are the main ingredients and substitions for this pumpkin french toast casserole. See the full recipe card below with instructions.

  • Bread: any kind of bread: challah bread, French bread, any day-old bread.
  • Egg Whites: double the amount of egg whites to double the protein. Baking time will lengthen.
  • Pure Pumpkin Puree not pumpkin pie filling!
  • Pumpkin Pie Spice: Store-bought or make your own pumpkin spice with a combination of cinnamon, ginger, nutmeg, ground allspice and ground cloves. 
  • Light Brown Sugar: dark brown or sugar substitute.
  • Old Fashioned Oats: or quick cooking oats.
  • Butter
  • For the frosting: powdered sugar, protein powder, milk

Dietary Modifications

  • To make this gluten-free use a gluten-free bread and ensure oats for topping are gluten free.
  • For dairy-free substitute butter for coconut oil to the topping. Use a DF protein powder and milk for the frosting.
Drop of protein frosting falling onto a slice of pumpkin French toast casserole.

How to make this pumpkin spice breakfast casserole

Step 1: preheat & Prep

Preheat the oven to 350 degrees Fahrenheit. Prep a 9 x 13-inch casserole dish with a lot of nonstick spray. The more the merrier so that it doesn’t stick. 

Step 2: prep the bread

Cut the bread into bite-size bread cubes, leaving the crusts on, and place along the bottom of the prepared baking dish. 

Step 3: egg mixture

In a medium bowl whisk eggs, vanilla, brown sugar, and pumpkin pie spice. Whisk until combined. Add pumpkin puree and whisk until fully combined. Pour on top of the bread. 

Step 4: crumble topping

Add oats, butter and brown sugar to a small bowl. Microwave until the butter has melted, approximately 30-60 seconds, and mix together. It will be chunky. Evenly sprinkle on top of the casserole. 

Step 5: bake

Bake the pumpkin French toast casserole at 350 degrees Fahrenheit for 35 minutes or until a toothpick comes out clean. Broil the top until golden brown, if needed. 

Step 6: serve & Enjoy

Cut into 8 individual slices and serve. Top with a protein frosting, maple syrup, and a side of sausage and enjoy!

Plate with a slice of pumpkin French toast casserole.

Recipe Tips

  • Do the prep work ahead of time! The best way is to assemble everything expect the crumb topping and cover with aluminum foil. Place in the fridge overnight. The next morning or when ready to bake: preheat the oven and sprinkle the crumble topping over top. Bake the casserole, covered with foil, for about 35 minutes. Remove the foil and continue baking for about 10-20 minutes until baked through.
Pumpkin French toast casserole on plates.

Serving and storing notes

Top this pumpkin French toast casserole with maple syrup, powdered sugar, protein frosting (see above) or fresh fruit. Pair with Blueberry Breakfast Sausage or fruit. 

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven on low or in the microwave.

If you like this casserole be sure to check out some of our other easy breakfasts!

If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!

Protein frosting drizzling onto a slice of pumpkin French toast casserole.

Pumpkin French Toast Casserole

Danielle Lima
This Pumpkin French Toast Casserole combines the best fall flavors: pumpkin, brown sugar and pumpkin pie spice. It's easy, delicious and the perfect breakfast for holidays or a lazy Saturday morning. Made with basic ingredients and protein packed from egg whites, this is one breakfast casserole you don't want to miss.
5 from 9 votes
Prep Time 10 minutes
Cook Time 35 minutes
Course Breakfast, Main Course
Cuisine American
Servings 8 servings
Calories 237 kcal

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Ingredients
  

  • 10 pieces Dave’s Killer White Bread Done Right
  • 16 oz. Liquid Egg Whites
  • 1 cup 260g Pumpkin Puree
  • 1 tsp. Vanilla Extract
  • 2 tsp. Pumpkin Pie Spice
  • 2 Tbsp. Light Brown Sugar +1 Tbsp. if you like it extra sweet

Crumble Topping

  • 1/2 cup 40g Old Fashioned Oats
  • 1 Tbsp. Light Brown Sugar
  • 1 Tbsp. Unsalted Butter

Instructions
 

  • Pre heat the oven to 350 degrees Fahrenheit. Prep a 9 x 13 inch baking dish with a lot of nonstick spray. The more the merrier so that it doesn't stick.
  • Cut the bread into bite size pieces, leaving the crusts on, and place along the bottom of the baking dish.
  • Combine eggs, vanilla, brown sugar, pumpkin pie spice in a bowl. Whisk together to combine. Add pumpkin puree and whisk until fully combined. Pour on top of the bread.
  • Add oats, butter and brown sugar to a small bowl. Microwave until the butter has melted, approximately 30-60 seconds, and mix together. It will be chunky. Evenly sprinkle on top of the casserole.
  • Bake the pumpkin French toast casserole at 350 degrees Fahrenheit for 35 minutes or until a toothpick comes out clean. Broil the top if needed.
  • Cut into 8 equal squares and serve. Top with protein frosting, maple syrup and a side of sausage and enjoy!

Notes

See blog post details for protein icing. 
All nutritional data is an estimate.

Nutrition

Serving: 1squareCalories: 237kcalCarbohydrates: 38gProtein: 11gFat: 4gSodium: 339mgFiber: 4g
Tried this recipe?Let us know how it was!


12 Comments

  1. 5 stars
    Just made this…. Absolutely delicious with Walden farms sugar free syrup on top!!!! Did you use regular Dave’s white bread or the thin sliced? I went with regular!

  2. 5 stars
    This is seriously SO delicious. I will be eating pumpkin all year round with no shame because oh my goodness this is the best egg white bake I’ve ever had. You can not taste the eggs AT ALL! Paired it with her protein icing and *chefs kiss* too good and would like to eat the whole pan but I can’t because it’s so filling! You outdid yourself with this one sis!

  3. 5 stars
    I have made this probably 8 times, changing it up a little each time. Increasing the eggs, the pumpkin, different ways to make a the frosting. This is truly an absolutely delicious breakfast and you can increase the protein by adding more egg whites which my husband and I prefer. It’s so good and lasts for a few days in the fridge. My daughter who is exploring new foods even loves this!

  4. 5 stars
    This is seriously so good. My daughter didn’t care for the bread’s crusts, but the adults loved it!

  5. 5 stars
    Made it for the first time this morning and my 7 year old daughter said she wants it for breakfast every day – so I’d call that a real winner!!

  6. 5 stars
    Made this for breakfast this morning. Simple to prep & then it baked while I drank my 1st cup of coffee. I did the frosting too, and just drizzled it over the whole pan before serving. No syrup was needed. I added a spirnkle of cinnamon to my serving and it was perfect. Delicious, healthy, and pretty easy prep too! Will definitely do this one again! And yes, I had almost 2 servings. Yum!

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