Why you'll love this recipe:
- This Pumpkin French Toast Casserole is flavorful and easy for holiday mornings.
- It can be made ahead of time or quicky put together in the morning.
- Perfect breakfast for anyone craving that pumpkin spice flavor.
- Both kids and adults love this recipe.
- Pairs well with maple syrup, protein frosting found here or detailed below, and breakfast sausage.
Best bread to use for Pumpkin French Toast Casserole
The main ingredient in this Pumpkin French Toast Casserole is Dave’s Killer White Bread Done Right. I recommend flavorful bread like challah, French bread, brioche, or Hawaiian Rolls for this recipe. The Dave’s White Bread adds a bit of protein.
Can you use Gluten Free bread?
Can you make this ahead of time?
Yes! Make the pumpkin french toast casserole without the crumble topping and cover with aluminum foil and place it in the fridge overnight. When you’re ready to bake – you’ll preheat the oven and sprinkle the crumble topping over top. Then bake the casserole covered with foil for about 35 minutes, and then remove the foil and continue baking for about 10-20 minutes until baked through.
Flavor and texture of the casserole
- Flavor: think French Toast meets a Pumpkin Spice Latte in each bite. Fluffy, flavorful and 11 grams of protein per serving. It is not egg heavy in flavor. If you want to up the protein you can double the egg whites. Baking time will lengthen.
- Texture: the texture of the pumpkin French toast is similar to a bread budding. It’s soft with some structure from the bread. If you use stale bread the bread will absorb more of the egg mixture. No need to use stale bread though, it is great fresh out of the bag! Unlike the Cinnamon Roll French Toast Egg Bake, this casserole is a bit more bread heavy really giving it that french toast feel.
- Ease: this recipe is easy to put together. You only need a knife to cut the bread, or use your hands, I won’t tell anyone, a bowl to mix up the egg mixture and another small bowl for the topping. Add it all the the baking dish and let it bake!
Protein frosting for this casserole
If you’re a fan of icing on breakfast casserole try the protein icing used in the Cinnamon Roll French Toast Egg Bake.
- 1/4 cup (40g) powdered sugar
- 1/2 scoop Vanilla Protein Powder
- 3 tbsp whole milk
- Add a dash of pumpkin pie spice to complement the Pumpkin French Toast casserole
Mix together and refrigerate until ready to use. Pour on top when serving, do not bake it.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for pumpkin french toast casserole.
Dave’s Killer White Bread: if you cannot find Dave’s Killer white bread you can substitute with French bread, challah, Hawaiian Rolls or even sourdough.
Egg Whites: this recipe calls for 16 oz., or one small container, of liquid egg whites, no yolks. It does not have a heavy egg taste. If you want to double the protein you can double the egg whites or add protein powder to the egg mixture. Baking time will lengthen if the whites are doubled.
Pumpkin: use pumpkin puree, not pumpkin pie filling for this recipe. You can find canned pumpkin puree in most baking sections.
Pumpkin Pie Spice: I use pre-made, store bought pumpkin pie spice. You can definitely make your own with a combination of cinnamon, ginger, nutmeg, ground allspice and ground cloves.
Light Brown Sugar: dark, light or Swerve brown sugar substitute will work for this recipe.
Oats: this recipe uses Old Fashioned Oats. Quick oats will work just fine too.
Butter: the butter helps turn the oats into a “crumble” combined with the brown sugar. You can substitute with coconut oil.
How to make this breakfast casserole
Step 1: Preheat & Prep
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.
Step 2: Prep the bread
Cut the bread into bite size pieces, leaving the crusts on, and place along the bottom of the baking dish.
Step 3: Egg mixture
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.
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 if needed.
Step 6: Serve & Enjoy
What to serve with this casserole
If you like this casserole be sure to check out some of our other easy breakfasts!
“ohsnapmacros Pumpkin French Toast Casserole”
Pumpkin French Toast Casserole
- 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
- 1/2 cup 40g Old Fashioned Oats
- 1 Tbsp. Light Brown Sugar
- 1 Tbsp. Unsalted Butter
- 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!