Like eating pumpkin pie for breakfast, this casserole is the perfect addition to your fall brunch table.


  • 1 pound day-old challah bread
  • 8 eggs
  • 2/3 cup light brown sugar
  • 3/4 cup pumpkin puree
  • 1 1/2 cups whole milk
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt
  • powdered sugar (for dusting)
  • maple syrup (for serving)


  1. Preheat the oven to 350° F.
  2. Spray a 9x13 casserole dish liberally with nonstick cooking spray.
  3. Cut the bread into 1” cubes and set aside.
  4. In a large mixing bowl, whisk together the eggs, brown sugar, pumpkin puree, milk, vanilla extract, spices, and salt until smooth and combined. Place the bread cubes into the bowl. Fold with a rubber spatula until all the bread is throughly coated in the egg and milk mixture.
  5. Transfer the soaked bread cubes to the prepared casserole dish.
  6. Transfer the casserole dish to the preheated oven.
  7. Bake the french toast for 45-50 minutes, until it is golden brown on top and a toothpick inserted in the center comes out clean.
  8. Remove the casserole dish from the oven.
  9. Allow the French toast to cool in the dish for at least 10 minutes before serving.
  10. Just before serving, sift powdered sugar over the top of the dish, if desired. Cut the French toast into squares, or simply transfer to a plate with a large spoon. Serve drizzled with maple syrup.
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