Imagine waking up on a cool autumn morning with the sweet smell of pumpkin pie spice and cinnamon filling your kitchen. This Sourdough Pumpkin French Toast Casserole is the perfect fall breakfast.
It’s easy to make and tastes amazing! Chunks of stale sourdough bread are soaked in a rich egg mixture, sweetened with brown sugar and pumpkin puree, and topped with a buttery streusel crumble. Your whole family will be asking for more!
The best part? You can make it the night before, so it’s ready to bake the next morning.
Ruby Ann and I have spent many mornings in our cozy cottage kitchen perfecting this recipe. We’ve worked hard to find the best way to get that perfect pumpkin flavor with a light, fluffy texture everyone loves.
This casserole has quickly become one of our favorite holiday recipes, especially for Christmas morning when the whole family is together.
Why You Will Love This Sourdough Pumpkin French Toast Casserole Recipe
Make-ahead convenience: This overnight french toast casserole lets you prepare everything the night before, so you can enjoy a stress-free breakfast the next morning.
Perfect fall flavors: The combination of pumpkin puree, pumpkin pie spice, and cinnamon brings those warm, cozy, and comforting autumn vibes.
Versatile bread options: You can use sourdough bread, french bread, brioche bread, or even cinnamon swirl bread to suit your taste or what’s available.
Delicious streusel topping: The crumb topping made with brown sugar, butter, and pecans adds a lovely crunchy texture that contrasts with the soft, custardy center.
Tips for Making Sourdough Pumpkin French Toast Casserole
- Use stale bread: Stale bread absorbs the egg mixture better than fresh bread, giving you the perfect texture.
- Prep the night before: Letting the casserole sit overnight allows the flavors to develop and the bread to soak up all the goodness.
- Make the topping ahead: You can prepare the crumble topping in advance and store it in an airtight container to save time in the morning.
- Cover with aluminum foil: During baking, cover with aluminum foil for the first 20 minutes to prevent the topping from burning. Remove the foil to finish baking and get that golden brown crust.
- Use different breads: Experiment with different types of bread, like brioche, cinnamon raisin bread, or texas toast, for a unique twist.
FAQ on Sourdough Pumpkin French Toast Casserole
Can I use a different type of bread?
Yes, you can use french bread, brioche bread, cinnamon raisin bread, or even sandwich bread. Sourdough bread works great for added flavor and texture, but other options will also work.
How far in advance can I make this casserole?
You can assemble the casserole and refrigerate it overnight or up to 24 hours before baking. This allows the bread cubes to soak up the egg mixture for the best results.
Can I make this recipe vegan?
To make a vegan version, swap out the milk for coconut milk or almond milk and use a vegan egg substitute.
How do I prevent the topping from burning?
Cover the casserole with aluminum foil during the first half of baking, then remove the foil to finish baking and get that golden brown crust.
Tools You May Need
- Large mixing bowl
- Medium bowl for the topping
- Whisk
- Pastry cutter
- Measuring cups and spoons
- 9×13 casserole dish
- Plastic wrap
- Aluminum foil
- Serrated knife
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Ingredients You Will Need to Make Sourdough Pumpkin French Toast Casserole
- Sourdough bread: Adds a tangy flavor and chewy texture that holds up well in the egg custard.
- Pumpkin puree: The key ingredient for that rich pumpkin flavor and creamy texture.
- Brown sugar: Sweetens the custard mixture and adds depth to the crumble topping.
- Pumpkin pie spice: Brings in all the classic fall flavors like cinnamon, nutmeg, and cloves.
- Whole milk: Provides a rich, creamy base for the egg mixture.
- Heavy cream: Adds extra creaminess and richness to the custard.
- Vanilla extract: Enhances the sweetness and brings out the warm spices.
- Eggs: The base of the egg custard that soaks into the bread, giving it structure and fluffiness.
How To Make Sourdough Pumpkin French Toast Casserole
Step 1: Prepare the bread
Cut your loaf of sourdough bread into 1-inch cubes and spread them in a prepared baking dish.
Step 2: Make the egg mixture
In a large bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, eggs, whole milk, heavy cream, and vanilla extract until smooth.
Step 3: Pour the custard mixture
Pour the egg mixture over the bread cubes, making sure they are fully soaked. Cover with plastic wrap and refrigerate overnight.
Step 4: Prepare the crumble topping
In a medium bowl, combine brown sugar, flour, cinnamon, and cold butter using a pastry cutter. Stir in chopped pecans.
Step 5: Cover and Let Sit: Cover the casserole and let it sit in the refrigerator for at least 3 hours, or preferably overnight, for the best results. This allows the custard to fully absorb into every piece of bread, ensuring a rich and flavorful texture throughout.
Step 6: Bake the casserole
Preheat your oven to 350ÂşF. Remove the casserole from the fridge and sprinkle the crumble topping over the bread. Cover with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the top is golden brown.
Step 7: Serve and enjoy
Let the casserole cool slightly before serving. Drizzle with maple syrup and enjoy with your whole family.
Storage Ideas for Sourdough Pumpkin French Toast Casserole
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze individual servings for up to 2 months. Wrap tightly in plastic wrap and aluminum foil before freezing.
- Reheat: To reheat, pop a portion in the microwave or oven until warmed through.
Discover more of our mouthwatering recipes; check out our:
- Sourdough Pumpkin Spice Cinnamon Rolls
- Sourdough Banana Nut Muffins
- Overnight Sourdough Waffles
- The Best Homemade Cheesy Hashbrown Casserole Recipe
- NO Fail Sourdough Starter (how to make + video)
We hope you enjoy this Sourdough Pumpkin French Toast Casserole as much as we do. If you make this recipe, please tag us @themoderndaycottage on Instagram and leave a comment below.
Don’t forget to 📌 pin this recipe to your 📌 Pinterest board for future baking adventures.
Happy Baking!
Sourdough Pumpkin French Toast Casserole Recipe
Ingredients
- 1 loaf of sourdough bread or your choice of bread
- 1 ÂĽ c. of pumpkin puree
- Âľ c. brown sugar
- 1 Tbsp. pumpkin pie spice seasoning
- 8 large eggs
- 1 ½ c/ whole milk
- 1 c. whipping cream
- 1 Tbsp. vanilla extract
- Crumble Topping
- ½ c. brown sugar
- ½ c. all-purpose flour
- ​1 tsp. cinnamon
- 8 Tbsp. butter cold and cubed
- 1 c. pecans roughly chopped
- ​Maple syrup for serving
How To Make
- Prepare the bread: Cut your loaf of sourdough bread into 1-inch cubes and spread them in a prepared baking dish. If using fresh bread, toast the bread beforehand.
- Make the egg mixture: In a large bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, eggs, whole milk, heavy cream, and vanilla extract until smooth.
- Pour the custard mixture: Pour the egg mixture over the bread cubes, making sure they are fully soaked. Cover with plastic wrap and refrigerate overnight.
- Prepare the crumble topping: In a medium bowl, combine brown sugar, flour, cinnamon, and cold butter using a pastry cutter. Stir in chopped pecans.
- Cover and Let Sit: Cover the casserole and let it sit in the refrigerator for at least 3 hours, or preferably overnight, for the best results. This allows the custard to fully absorb into every piece of bread, ensuring a rich and flavorful texture throughout.
- Bake the casserole: Preheat your oven to 350ÂşF. Remove the casserole from the fridge and sprinkle the crumble topping over the bread. Cover with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the top is golden brown.
- Serve and enjoy: Let the casserole cool slightly before serving. Drizzle with maple syrup and enjoy with your whole family.
Notes
- Use stale bread: Stale bread absorbs the egg mixture better than fresh bread, giving you the perfect texture.
- Prep the night before: Letting the casserole sit overnight allows the flavors to develop and the bread to soak up all the goodness.
- Make the topping ahead: You can prepare the crumble topping in advance and store it in an airtight container to save time in the morning.
- Cover with aluminum foil: During baking, cover with aluminum foil for the first 20 minutes to prevent the topping from burning. Remove the foil to finish baking and get that golden brown crust.
- Use different breads: Experiment with different types of bread, like brioche, cinnamon raisin bread, or texas toast, for a unique twist.
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