Pumpkin Sourdough French Toast Casserole Recipe

Warm, cozy, and bursting with fall flavors, this pumpkin sourdough French toast casserole is a breakfast dish that’s hard to resist. It combines the tangy bite of sourdough bread with the rich, spiced taste of pumpkin. Perfect for a weekend brunch or holiday morning, it’s easy to prep ahead and feeds a crowd with minimal effort.

This recipe takes a classic French toast casserole and gives it a seasonal twist. The pumpkin puree and warm spices like cinnamon and nutmeg make it feel like autumn on a plate. Whether you’re hosting friends or enjoying a quiet morning, this dish brings comfort and flavor together beautifully. Let’s explore why it’s so loved and how to make it step-by-step.

Why People Love This Pumpkin Sourdough French Toast Casserole

This casserole wins hearts with its comforting texture and flavor. The sourdough soaks up the pumpkin custard, creating a soft, custardy center with crispy edges. It’s a balance of tangy, sweet, and spiced that feels indulgent yet simple.

It’s also a time-saver for busy mornings. You can assemble it the night before and pop it in the oven when you wake up. This makes it ideal for holidays like Thanksgiving or Christmas, when you want something special without extra stress.

The pumpkin adds a nutritious boost, too. Packed with vitamins A and C, plus fiber, it sneaks some goodness into this decadent dish. People love how it tastes like dessert but still feels wholesome and satisfying.

Finally, it’s a crowd-pleaser. The recipe serves 8-10, so it’s great for family gatherings or brunch with friends. The aroma alone will have everyone excited to dig in.

Ingredients You’ll Need

To make this casserole, gather some basic pantry staples and a few seasonal extras. Everything comes together easily, and you might already have most of it on hand. Here’s what you’ll need:

• 1 loaf of sourdough bread (about 12-14 ounces), preferably day-old
• 4 large eggs
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 ½ cups whole milk
• ½ cup heavy cream
• ½ cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, melted
• Optional topping: ¼ cup chopped pecans or walnuts

These ingredients create a rich, flavorful base. The sourdough gives it structure, while the pumpkin and spices bring the fall vibe. You can use canned pumpkin for convenience or roast your own for a fresher taste.

Tools for the Job

You don’t need fancy equipment to whip this up. A few kitchen basics will do the trick. Here’s what to have ready:

• 9×13-inch baking dish
• Large mixing bowl
• Whisk
• Cutting board and knife
• Measuring cups and spoons

Grease your baking dish with butter or cooking spray. This keeps the casserole from sticking and adds a touch of extra flavor. A shallow dish works best to ensure even baking.

Step-by-Step Instructions

This recipe is straightforward and beginner-friendly. Follow these steps, and you’ll have a delicious casserole in no time. Let’s get started.

Step 1: Prepare the Bread

Cut the sourdough loaf into 1-inch cubes. If it’s fresh, let it sit out for a few hours to dry slightly. This helps it soak up the custard without getting soggy.

Step 2: Make the Custard

In a large bowl, whisk together eggs, pumpkin puree, milk, and cream. Add brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until smooth and fully combined.

Step 3: Assemble the Casserole

Place the bread cubes evenly in the greased baking dish. Pour the pumpkin custard over the bread, pressing down gently. Ensure all pieces are coated for even flavor.

Step 4: Let It Rest

Cover the dish with plastic wrap and refrigerate for at least 2 hours. Overnight is best—8 to 12 hours lets the bread fully absorb the custard.

Step 5: Preheat the Oven

When ready to bake, preheat your oven to 350°F (175°C). Take the casserole out of the fridge while the oven heats to bring it closer to room temperature.

Step 6: Add Topping

Drizzle the melted butter over the top of the casserole. Sprinkle with chopped pecans or walnuts if you want a nutty crunch.

Step 7: Bake It

Bake uncovered for 40-45 minutes until the top is golden and slightly crisp. The center should feel set but still tender when pressed.

Step 8: Cool and Serve

Let the casserole cool for 5-10 minutes before slicing. This resting time helps it hold together for cleaner cuts.

Tips for the Best Pumpkin Sourdough French Toast Casserole

A few simple tricks can elevate this dish even more. Here are some ideas to make it perfect:

• Use stale bread for better texture; fresh bread can get too soggy.
• Swap heavy cream for half-and-half if you want a lighter version.
• Add a handful of raisins or dried cranberries for a sweet pop.
• Double the spices if you love bold flavors.
• Check the casserole at 35 minutes to avoid overbaking.
• Toast the nuts lightly before adding for deeper flavor.

These tweaks let you customize it to your taste. Experiment and find what works for you. If you’re short on time, you can skip the overnight soak and bake it after 30 minutes of resting, though the texture might be slightly less custardy.

Nutritional Information

Here’s a breakdown of the nutritional content per serving. This is based on 8 servings without optional toppings.

Note that values may vary slightly depending on your bread and milk. It’s a hearty dish that keeps you full all morning. The pumpkin adds a dose of vitamin A, great for eye health.

Serving Suggestions

This casserole shines on its own, but a few extras can make it special. Try these ideas to round out the meal:

1. Drizzle with maple syrup or honey for added sweetness.
2. Dust with powdered sugar for a pretty finish.
3. Serve with a dollop of whipped cream or Greek yogurt.
4. Pair with fresh fruit like berries, sliced apples, or pears.
5. Add a side of bacon or sausage for a savory contrast.

These options make it feel like a celebration. For a festive touch, sprinkle some cinnamon sugar on top before serving. It’s also delicious with a hot cup of coffee or chai tea.

Storing and Reheating

Leftovers are easy to handle with this dish. It keeps well and reheats like a dream. Here’s how to do it.

Wrap the cooled casserole tightly in foil or store in an airtight container. It stays fresh in the fridge for up to 3 days. For longer storage, freeze individual portions for up to a month.

To reheat, pop a slice in the microwave for 1-2 minutes. Alternatively, warm it in the oven at 325°F (160°C) for 10-15 minutes. Add a splash of milk before reheating to keep it moist and soft.

Variations to Try

Want to switch things up? This recipe is flexible. Here are some fun ideas to play with:

• Chocolate Twist: Add ½ cup of chocolate chips to the bread cubes before pouring the custard.
• Apple Pumpkin Combo: Layer thin apple slices between the bread for a fruity kick.
• Savory Spin: Reduce sugar to 2 tablespoons, skip the spices, and add shredded cheddar.
• Gluten-Free Option: Use a gluten-free sourdough or sturdy bread alternative.
• Streusel Topping: Mix ¼ cup flour, ¼ cup brown sugar, and 2 tablespoons butter, then sprinkle on top before baking.

These variations keep the recipe fresh. You can even make a smaller batch in an 8×8 dish by halving the ingredients.

Why This Recipe Works

The magic of this casserole lies in its simplicity and balance. The sourdough holds up to the creamy custard without turning mushy. Pumpkin and spices tie it all together with a cozy, seasonal flair.

It’s also forgiving and adaptable. Whether you tweak the spices or swap toppings, it still turns out delicious. That flexibility makes it a go-to for any home cook, from beginners to seasoned bakers.

The overnight prep is a game-changer. It lets the flavors meld while you sleep, so you wake up to a ready-to-bake treat. It’s low-effort luxury at its best.

Summary

This pumpkin sourdough French toast casserole is a crowd-pleaser that’s easy to make and full of fall flavor. With its soft, custardy interior and crisp top, it’s a breakfast dish that feels special without much work. Prep it the night before, bake it in the morning, and enjoy a warm, satisfying meal.

The recipe blends tangy sourdough with sweet pumpkin and spices for a unique twist on a classic. It’s perfect for holidays, brunches, or just a cozy weekend at home. Give it a try and see why it’s a favorite!

FAQ

Can I use fresh pumpkin instead of canned?

Yes, just cook and puree it first. Make sure it’s smooth and not too watery to match the canned texture.

What if I don’t have sourdough bread?

Any sturdy bread like brioche or French bread works. Avoid soft sandwich bread, as it won’t hold up as well.

Can I make this dairy-free?

Substitute milk and cream with almond or oat milk. Use a plant-based butter alternative for the topping.

How do I know when it’s done baking?

The top should be golden and the center set. A slight jiggle is fine—it’ll firm up as it cools.

Can I freeze the whole casserole?

Yes, bake it first, then freeze. Reheat at 350°F for 20-25 minutes when ready to enjoy.

Pumpkin Sourdough French Toast Casserole Recipe

Usman Malik

This pumpkin sourdough French toast casserole blends tangy sourdough with sweet pumpkin and warm spices for a cozy fall breakfast. It’s easy to prep ahead, perfect for feeding a crowd, and offers a delightful mix of custardy softness and crisp edges. Ideal for brunches or holidays, it’s both comforting and nutritious.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Breakfast, Brunch

Cuisine American

Servings 8 servings

Calories 320 kcal

Equipment

• 9×13-inch baking dish
• Large mixing bowl
• Whisk
• Cutting Board and Knife
• Measuring cups and spoons

Ingredients

  

• 1 loaf of sourdough bread about 12-14 ounces, preferably day-old
• 4 large eggs
• 1 cup pumpkin puree not pumpkin pie filling
• 1 ½ cups whole milk
• ½ cup heavy cream
• ½ cup brown sugar packed
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 2 tablespoons unsalted butter melted
• Optional topping: ¼ cup chopped pecans or walnuts

Instructions

 

Step 1: Prepare the Bread

• Cut the sourdough loaf into 1-inch cubes. If it’s fresh, let it sit out for a few hours to dry slightly. This helps it soak up the custard without getting soggy.

Step 2: Make the Custard

• In a large bowl, whisk together eggs, pumpkin puree, milk, and cream. Add brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until smooth and fully combined.

Step 3: Assemble the Casserole

• Place the bread cubes evenly in the greased baking dish. Pour the pumpkin custard over the bread, pressing down gently. Ensure all pieces are coated for even flavor.

Step 4: Let It Rest

• Cover the dish with plastic wrap and refrigerate for at least 2 hours. Overnight is best—8 to 12 hours lets the bread fully absorb the custard.

Step 5: Preheat the Oven

• When ready to bake, preheat your oven to 350°F (175°C). Take the casserole out of the fridge while the oven heats to bring it closer to room temperature.

Step 6: Add Topping

• Drizzle the melted butter over the top of the casserole. Sprinkle with chopped pecans or walnuts if you want a nutty crunch.

Step 7: Bake It

• Bake uncovered for 40-45 minutes until the top is golden and slightly crisp. The center should feel set but still tender when pressed.

Step 8: Cool and Serve

• Let the casserole cool for 5-10 minutes before slicing. This resting time helps it hold together for cleaner cuts.

Notes

Use slightly stale bread to absorb the custard well without turning soggy. Let it chill overnight for the best flavor and texture. Adjust spices to your preference, and keep an eye on baking time to avoid overcooking.

Keyword pumpkin bread french toast casserole, pumpkin french toast casserole recipe, Pumpkin Sourdough French Toast Casserole, Pumpkin Sourdough French Toast Casserole Recipe