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Easy Pumpkin French Toast Bake: Best Overnight Recipe

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This overnight pumpkin French toast bake is a stress-free, make-ahead breakfast that tastes like autumn. Assemble it in 15 minutes the night before, then bake in the morning for a perfectly tender, custard-like texture with a crunchy streusel topping.

Ingredients

Scale
  • 1 loaf (14-16 ounces) day-old brioche or challah bread, cut into 1-inch cubes
  • 6 large eggs, room temperature
  • 1 ½ cups whole milk (or half-and-half)
  • 1 cup pumpkin puree (100% pure pumpkin, not pie filling)
  • ½ cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • ¼ cup old-fashioned rolled oats
  • ½ teaspoon ground cinnamon
  • ¼ cup cold unsalted butter, cut into small cubes
  • ¼ cup chopped pecans or walnuts (optional)

Instructions

  1. Cut the brioche or challah into 1-inch cubes and spread evenly in a greased 9×13-inch baking dish. If bread is fresh, let cubes dry on a baking sheet for 1-2 hours.
  2. In a large bowl, whisk eggs until frothy. Add milk, pumpkin puree, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Whisk until smooth and sugar is mostly dissolved.
  3. Pour custard evenly over bread cubes. Gently press down with a spatula to help absorption. Cover tightly with plastic wrap and refrigerate for at least 4 hours, ideally overnight (8-12 hours).
  4. In a medium bowl, combine flour, brown sugar, oats, and cinnamon. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in nuts if using. Refrigerate until baking.
  5. Preheat oven to 350°F (175°C). Remove baking dish from fridge and let sit 15 minutes. Sprinkle streusel topping evenly over the top.
  6. Bake for 45-55 minutes, until top is golden brown and center is set but slightly jiggly. A knife inserted near center should come out mostly clean.
  7. Let rest for 10 minutes before serving. Serve warm with maple syrup and powdered sugar if desired.

Notes

For best texture, use day-old brioche or challah and let soak overnight. If streusel browns too quickly, tent with foil for last 15 minutes. Let rest 10 minutes after baking for clean slices. Leftovers keep 3 days in fridge or freeze up to 3 months.

Nutrition

Keywords: pumpkin French toast bake, overnight French toast, pumpkin breakfast casserole, fall breakfast, make-ahead brunch

Find it online: https://livelybite.com/easy-pumpkin-french-toast-bake-best-overnight-recipe/