Overnight Sourdough Pumpkin French Toast Casserole

Name: Overnight Sourdough Pumpkin French Toast Casserole
Prep time: 5 min
Cook time: 50 min
Total time: 535 min
Ingredients: 1 loaf sourdough bread (approximately 680 grams (day-old, cubed into one-inch pieces)); 1 cup pumpkin puree (245 grams); ¾ cup brown sugar (150 grams (packed)); 1 tablespoon pumpkin pie spice; 7 grams 8 large eggs (room temperature); 1½ cups whole milk (360 grams); 1 cup heavy cream (240 grams); 1 tablespoon vanilla extract (13 grams); ½ cup brown sugar (100 grams (packed)); ½ cup all-purpose flour (60 grams); 1 teaspoon cinnamon (3 grams); 8 tablespoons cold butter (113 grams (cubed)); 1 cup pecans (100 grams (roughly chopped))

This pumpkin french toast casserole soaks cubed sourdough bread in a rich pumpkin custard overnight and bakes with a buttery pecan streusel topping until golden and set all the way through.

Assemble it the night before, refrigerate, and bake fresh in the morning with no last-minute prep on a busy fall or holiday morning.

For more from-scratch fall breakfast inspiration, you will also find Sourdough Pumpkin Cinnamon Rolls, Sourdough Discard Waffles | or Pancakes, and Sourdough Salted Caramel Apple Dutch Baby Pancake worth having in the rotation alongside this one.

Single serving of overnight sourdough pumpkin French toast casserole with brown sugar pecan streusel on a white plate beside a decorative serving spatula, with the full casserole dish and mini pumpkins in the background

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Why You’ll Love This Recipe

Assembled the night before – The entire casserole goes together the night before, refrigerates overnight, and bakes fresh in the morning. There is no rushing, no last-minute mixing, and no compromising on a hot from-scratch breakfast on a holiday morning or a slow fall weekend.
Sourdough bread holds up through the overnight soak – Most french toast casserole recipes use brioche or french bread. Sourdough bread has the structure and density to absorb the full pumpkin custard overnight without turning mushy, and the mild tang gives the finished casserole a depth of flavor that sweeter breads cannot replicate.
Pecan streusel topping – The buttery brown sugar and pecan streusel bakes into a crunchy, caramelized crust on top of the soft pumpkin custard center. It is the detail that makes this casserole feel like a special occasion breakfast rather than a standard bake.
Feeds a crowd from one dish – One nine by thirteen casserole dish serves twelve from a single oven, which makes this the most practical fall and holiday breakfast for a full table. Read the Homemade Apple Cider Dutch Oven for the warm drink worth serving alongside it.

Ingredients

Sourdough bread – The base of the casserole and the ingredient that sets this recipe apart from every brioche or french bread version. Sourdough’s density and mild tang allow it to absorb the pumpkin custard fully overnight without losing its structure in the finished bake.
Pumpkin puree – The primary flavor driver of the custard. Pumpkin puree gives the egg mixture its richness, color, and that distinctly fall character that runs through every bite of the finished casserole. Read the Creamy Homemade Pumpkin Puree for the from-scratch version worth using here.
Brown sugar – Sweetens the custard and forms the base of the streusel topping. Brown sugar adds a warm molasses depth that white sugar cannot replicate in either the custard or the crumble.
Pumpkin pie spice – Seasons the custard with the warm fall spice blend that defines this casserole. Read the Easy Homemade Pumpkin Pie Spice for the from-scratch version worth keeping in the spice cabinet through the full fall season.
Whole milk – Provides the liquid base of the pumpkin custard. Whole milk gives the casserole enough body without making the custard too heavy before the heavy cream is added.
Heavy cream – Added alongside the whole milk, heavy cream gives the custard its richness and the finished casserole its soft, custardy center. Do not substitute with half and half, the fat content matters for texture.
Large eggs – The binder that holds the custard together and gives the finished casserole its structure. Eight eggs for a full nine by thirteen dish is the ratio that produces a set, sliceable casserole without a rubbery texture.
Vanilla extract – Rounds out the sweetness of the brown sugar and pumpkin and adds a warm aromatic depth that ties all the custard flavors together.
All-purpose flour – Used only in the streusel topping to create the crumbly, sandy texture that holds together as it bakes into a golden crust on top of the casserole.
Cold butter – Cut into the streusel dry ingredients with a pastry cutter while still cold. Cold butter is what creates the distinct crumbly texture of the streusel, room temperature butter produces a paste rather than a crumble.
Pecans – Stirred into the streusel topping for crunch and a warm nutty flavor that pairs with the brown sugar and pumpkin spice in the custard beneath. Roughly chopped pecans give more textural variation than finely chopped.
Cinnamon – Added to the streusel topping alongside the brown sugar to reinforce the warm fall spice character of the custard below. A small amount in the topping ties the streusel flavor back into the casserole as a whole.
Maple syrup – Drizzled over each serving just before eating. The maple syrup adds a final layer of warm sweetness that complements the pumpkin spice custard and the caramelized pecan streusel in every bite.

White baking dish of sourdough pumpkin French toast casserole topped with golden brown sugar pecan streusel, surrounded by orange and white mini pumpkins and cinnamon sticks on a peach linen

Variations & Add-Ins

Cream cheese version – Drop small spoonfuls of softened cream cheese over the soaked bread cubes before refrigerating overnight. The cream cheese pockets melt into the custard during baking and add a tangy richness that contrasts with the sweet pumpkin filling.
Different bread options – Brioche produces a softer, richer, more dessert-like casserole. French bread produces a lighter result with less tang. Sourdough is the preferred base for structure and flavor depth but all three work in this recipe.
Nut-free version – Omit the pecans from the streusel and replace with rolled oats for crunch. The streusel will still bake into a golden, crumbly crust without the nut texture.
Thanksgiving or Christmas morning version – Double the streusel topping for a thicker, more caramelized crust and serve with both maple syrup and a dusting of powdered sugar at the table. The extra streusel makes the casserole feel more celebratory for a holiday gathering.

Recipe Tips

Use day-old or stale sourdough bread – Fresh sourdough bread has too much moisture and turns mushy during the overnight soak. Day-old bread that has had time to dry out absorbs the custard evenly and holds its structure through the full bake. If the bread is fresh, cube it and leave it out uncovered on a baking sheet for several hours before assembling.

Press the bread down after pouring the custard – After pouring the pumpkin custard over the bread cubes, press the bread down gently with the back of a spoon to ensure every cube is in contact with the liquid. Bread cubes sitting above the custard level will not absorb fully overnight and will bake up dry.

Add the streusel in the morning, not the night before – The streusel goes on immediately before baking, not when assembling the night before. Streusel added overnight absorbs moisture from the custard and loses its crumbly texture before it ever reaches the oven.

Cover with foil for the first stage of baking – Covering the casserole with aluminum foil for the first 20 minutes traps steam and allows the custard to set through the center before the top begins to brown. Removing the foil for the final 10 to 15 minutes is what produces the golden, caramelized streusel crust.

Pull from the refrigerator 30 minutes before baking – Taking the casserole out of the refrigerator 30 minutes before it goes into the oven allows the dish to come up slightly in temperature. A cold casserole going directly into a hot oven bakes unevenly, the edges set before the center has a chance to cook through.

Check for doneness with a knife – The casserole is done when a knife inserted into the center comes out clean with no liquid custard clinging to it. The top should be deep golden brown and the edges should be set and pulling slightly away from the sides of the dish.

Overhead flat lay of a full baked sourdough pumpkin French toast casserole with pecan brown sugar streusel in a white baking dish, surrounded by orange and white mini pumpkins, cinnamon sticks, and dried baby's breath on a peach linen

Instructions

Prepare the bread – Cut the sourdough loaf into one-inch cubes and spread them in a single layer in a greased nine by thirteen casserole dish. If using fresh bread, leave the cubes out uncovered for several hours to dry before assembling.
Make the pumpkin custard – In a large mixing bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, eggs, whole milk, heavy cream, and vanilla extract until fully smooth and evenly combined.
Pour the custard over the bread – Pour the pumpkin custard evenly over the sourdough bread cubes. Press the bread down gently with the back of a spoon to ensure every cube is in contact with the custard. Cover tightly with plastic wrap and refrigerate for a minimum of 8 hours or overnight.
Make the streusel topping – In a medium bowl, combine the brown sugar, all-purpose flour, and cinnamon. Cut in the cold cubed butter using a pastry cutter until the mixture resembles coarse crumbs. Stir in the roughly chopped pecans. Store the streusel in an airtight container in the refrigerator overnight if preparing ahead.
Preheat the oven – Remove the casserole from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Add the streusel and bake – Sprinkle the streusel topping evenly over the soaked bread cubes. Cover the casserole dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes until the streusel is golden brown and a knife inserted into the center comes out clean.
Rest and serve – Let the casserole rest for 5 minutes before serving. Drizzle with maple syrup and serve warm directly from the casserole dish.

Maple syrup being poured from a ceramic pitcher over a single serving of sourdough pumpkin French toast casserole with pecan streusel on a white plate, with mini pumpkins in the soft background

Freezing and Storage

Refrigerator – Store leftover casserole covered in the refrigerator for up to 3 days. The flavor deepens as the spices continue to develop overnight.
Reheating – Reheat individual portions in the oven at 350 degrees Fahrenheit covered with foil for 15 to 20 minutes until warmed through. Add a splash of milk over the top before covering if the casserole looks dry. The microwave works in a pinch but softens the streusel topping.
Freezing – Wrap individual fully cooled portions tightly in plastic wrap then aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator then reheat covered at 350 degrees Fahrenheit for 20 minutes.
Make ahead timeline – Assemble the casserole up to 24 hours ahead and refrigerate. Make the streusel up to 24 hours ahead and store separately in an airtight container in the refrigerator. Add the streusel and bake on the morning of serving.

FAQ

Sourdough bread is the best choice for this pumpkin french toast casserole because its density and mild tang allow it to absorb the full pumpkin custard overnight without turning mushy in the finished bake. Brioche produces a softer, richer, more dessert-like result. French bread produces a lighter casserole with less flavor depth. Day-old bread of any variety absorbs the custard more evenly than fresh bread and produces a better finished texture.

This casserole can be fully assembled and refrigerated for up to 24 hours before baking. The minimum soak time is 8 hours, the bread needs that full time in the custard to absorb evenly and produce the right texture in the finished bake. The streusel topping should be made separately and added immediately before baking rather than assembled with the casserole the night before.

Cover the casserole dish with aluminum foil for the first 20 minutes of baking to allow the custard to set through the center before the streusel begins to brown. Remove the foil for the final 10 to 15 minutes to allow the streusel to turn golden and caramelized. If the streusel is browning too quickly before the center is set, reduce the oven temperature by 25 degrees and add 5 to 10 minutes to the covered baking time.

Yes, wrap individual fully cooled portions tightly in plastic wrap then aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat covered at 350 degrees Fahrenheit for 20 minutes until warmed through. The streusel topping will soften slightly after freezing and reheating but the flavor remains fully intact.

Yes — the casserole bakes well without the streusel and produces a softer, more custard-forward result without the crunchy top layer. For a lighter version dust the top with cinnamon and brown sugar before baking for a subtle caramelized crust without the full streusel texture. For more sourdough breakfast recipes, read the Sourdough Discard Waffles | or Pancakes.

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Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

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