Pumpkin breakfast casserole is a delicious French toast casserole with creamy layers of perfectly spiced pumpkin under a golden brown crust.
It's the perfect recipe for Autumn (fall) and winter mornings and a great way to start your day!
This irresistible sweet pumpkin breakfast casserole is full of flavour and has a great mix of spices that will wake you up, warm you up and get the whole family going. The casserole is also very filling and will keep you satisfied until lunchtime.
To make your pumpkin breakfast casserole, you'll start with some sliced white bread. Fresh bread is ok but if it's a little stale, day-old bread, all the better - it'll soak up more of the delicious flavours!
You'll slice of bread into cubes, pile them into the prepared dish with a good helping of sultanas, and give everything a mix with your hands.
Next you'll make an amazing pumpkin custard by combining eggs, pumpkin puree, pumpkin spice, sugar, vanilla, cream and milk. It will already smell incredible!
You'll then pour that custard mixture over the dry bread cubes and finish with a generous sprinkle of crunchy demerara sugar and a little extra pumpkin spice.
Then, all that's left to do is bake your pumpkin breakfast casserole until the top is lovely and golden.
It's such an easy French toast bake to enjoy this pumpkin season and a great recipe to make with the kids.
I think you can start serving up pumpkin breakfast casserole as soon as the nights start drawing in and the temperature drops. It could be a perfect brunch dish for a winter weekend morning, or a great way to start your day on Halloween.
You could even serve this beautiful breakfast on Christmas morning!
It's also a fun dish to make ahead of time. Make it the night before, cover with plastic wrap or aluminum foil and pop it in the refrigerator. That way you can have a freshly baked, sweet, spiced and warming breakfast, even when you're in a hurry!
Serve with maple syrup and whipped cream for a truly decadent breakfast.
If you have any questions or comments, please let me know!
Below is my full pumpkin breakfast casserole recipe, completely with lots of step by step pics to help you along the way.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Happy baking!
Ingredients
For the casserole
- 550 g (1.2 lb) thickly sliced white bread approx 11 slices
- 4 large free range eggs
- 420 g (14.8 oz) pumpkin purée
- 2 tsp pumpkin spice or mixed spice
- 100 g (3.5 oz) soft light brown sugar
- 2 tsp vanilla extract
- 200 ml (6.8 floz) double cream (heavy cream)
- 150 ml (5.1 floz) whole milk
- 150 g (5.3 oz) golden sultanas or standard sultanas
For the spiced sugar topping
- 2 tbsp demerara sugar
- 1 tsp pumpkin spice or mixed spice
Equipment
- Medium roasting pan 35x25cm (14x10") or rectangular casserole dish
Instructions
Preheat the oven to 160C (140C fan, 320F).
Lightly grease your tin with cold butter or nonstick cooking spray.
Put the eggs, pumpkin puree, pumpkin spice, sugar, vanilla, cream and milk in a large bowl.
Whisk together to make your custard, then set aside.
Cut each slice of bread in a 4 by 4 pattern to give cubes around 2 cm (3/4 inch) in size. Pile them into the prepared tin.
Scatter the sultanas on top and give everything a little bit of a mix with your hands to distribute them.
Pour the custard into the tin, aiming to coat all of the bread chunks evenly. (If you like, at this stage you can place the tin in the refrigerator, ready to bake in the morning.)
Mix the demerara sugar and pumpkin spice together and sprinkling all over the top of your bread chunks.
Bake for 50-60 minutes until the top is crisp and the casserole is set through.
Cut into squares to serve as individual slices. I recommend serving with maple syrup and whipped cream.
Enjoy!
Pointers, tricks and troubleshooting tips for the perfect pumpkin breakfast casserole
Is pumpkin breakfast casserole easy to make?
This pumpkin breakfast casserole recipe is so easy, I'm confident that once you try it, you'll be making it every year!
It's the perfect recipe for a cold morning, Thanksgiving breakfast or delicious dessert.
This recipe combines the basics of a classic British bread and butter pudding with beautiful pumpkin flavor. It's a simple process from start to finish, and you can even prep it a day ahead, so it's ready to go in the oven at breakfast!
To make the casserole, you'll need to slice the bread. I like to use thick white bread for this recipe, but you could also use brioche, challah, a loaf of french bread or whatever you have kind of bread you have left in the bread bin - even a combination of leftover bread will work.
For the custard, which is poured over the bread, the ingredients are pretty simple: pumpkin puree, eggs, cream, milk, sugar and warm spices.
If you're in the US, you'll have no trouble sourcing pumpkin puree and pumpkin spice. If you're in the UK, you can use mixed spice in place of pumpkin spice (they're very similar) and get pumpkin puree from Amazon. Some UK supermarkets sell cans of pumpkin puree in the run up to Halloween.
I recommend adding sultanas to your pumpkin breakfast casserole for a bit of sweetness and juiciness, but you could also add raisins or dried cranberries.
Once everything is in the dish, you'll simply a sprinkle a spiced sugar topping over the top and bake.
The full recipe is in the recipe card below, but there are also plenty of instructions and step-by-step photos above. If you have any questions, please feel free to email me or drop a comment below.
Will I need any special equipment to make this recipe?
You don't need any special equipment to prepare this easy pumpkin breakfast casserole.
You'll need weighing scales, measuring spoons, a whisk, a knife, a chopping board and a bowl to prep your ingredients and a medium roasting tray, baking dish or a rectangular casserole dish to cook your casserole in.
There's always a complete list of suggested equipment on the recipe card below if you're in doubt. I always try to include links to example products.
What does casserole mean?
Speaking very strictly, a casserole is a dish typically made of meat, vegetables or pasta baked in a large, deep dish.
The meaning of casserole has taken on a broader meaning for many, and particularly in the case of 'breakfast casserole', can refer to a savoury dish or something sweet prepared in a casserole dish, as in this case.
A baked french toast recipe like this pumpkin one is similar to bread and butter pudding, a traditional dessert from Britain, which is made with a spiced custard and slices of stale.
What's the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is simply cooked pumpkin, mashed or blended into a smooth consistency. Pumpkin pie filling will typically contain sweeteners, spices and sometimes even cream, so it's ready to use in pies and other desserts.
If you're using canned pumpkin, make sure to check the label.
This recipe has been developed with pure canned pumpkin in mind, so if you use pumpkin pie filling, results may vary. You might want to tweak the recipe depending on how much your puree is already sweetened and spiced.
Can I use pumpkin pie filling instead of pumpkin puree?
If you're in a hurry or don't have any pumpkin puree on hand, you could also use canned pumpkin pie filling. However, I haven't tested the recipe with pie filling and it may give a different result.
In particular, I would recommend reducing the sugar in the recipe to allow for however much sugar is already in the can. You should be able to work this out from the label.
Sometimes pumpkin pie filling contains thickening agents, which may also affect the baked casserole's texture.
How can I make my own pumpkin puree from scratch?
You might prefer to make your own pumpkin puree, or it might be the best option if you can source any canned puree.
To make your own pumpkin puree, it's best not to boil your pumpkin flesh as it will take on too much water.
Instead, you'll need to slow roast the pumpkin flesh, let it cool, and then pop it into a food processor or power blender and blitz until smooth.
Here's a guide to making pumpkin puree that you might like to try. It also has some great tips on what to do if your puree seems watery.
How can I tell if eggs have gone off?
When an egg spoils, you'll usually be able to smell the distinctive sulfur-like smell of rotten eggs! However, sometimes a spoiled egg can have no noticeable odour. So here are some other signs your egg has spoiled:
- The shell is cracked or discoloured.
- The egg white is very watery, and the yolk is runny.
- The egg whites or yolk have a greenish tinge, ro any discolouration outside of the norm.
You should never eat an egg that looks, smells, feels or tastes odd. So if your egg has any discolouration, odd appearance, or a strange or foul odour, it is most likely rotten.
If your egg has spoiled, you should immediately throw it away and thoroughly wash any pots and utensils that have come into contact with it. For this reason, it's best to crack your eggs into a separate container before adding them to your other ingredients to avoid having to throw everything away.
Spoiled eggs risk salmonella poisoning, which can cause diarrhoea, vomiting, and fever. This is especially dangerous for people in vulnerable health groups.
It's always best to use fresh ingredients when baking, especially eggs. In fact, fresh eggs can behave differently in certain recipes as the whites become runnier.
Can I use eggs which have been kept on the counter?
To avoid your eggs spoiling, you should always follow the storage instructions on the egg packet.
In the UK, it's recommended that Red Lion stamped eggs are kept consistently below 20C. This means it's best to keep them in the fridge at home, even if you find eggs on the ambient aisle in the supermarket.
Since egg safety standards can vary depending on where you live, so too does storage, usage and safety advice. For example, if you live in a warmer country, you might find eggs in the refrigerated aisle, whereas in the UK, they're typically kept on the shelf because supermarkets are kept below 20C, whereas a home kitchen is typically warmer and fluctuates in temperature.
So make sure you consult your local advice for the best way to keep your eggs as fresh and safe as possible.
Egg safety is crucial if you're cooking for someone in a vulnerable or at-risk group, such as older people, people living with health conditions, or a pregnant person.
A Mummy Too does not give medical advice. Please consult with your medical professional if you have any concerns.
How can I tell if butter has gone off?
Some visible signs of spoiled butter are that it will be a darker colour and may have a layer of condensation or 'sweat' on the surface.
Sometimes spoiled butter will develop translucent patches where the liquid and fat have separated. It may even develop mould patches, especially if the butter is contaminated with crumbs.
If your butter looks normal, but you're concerned it may be rancid, give it a sniff. If it smells sour, this means it is spoiled.
As with milk, cream and other dairy products, lactic acid is released as the butter is broken down by bacteria, so a sour smell is a surefire sign that your butter is no longer safe to use.
If you notice any of these signs, you should discard the butter.
How can I tell if milk has spoiled?
The easiest way to tell if milk is off is to sniff it and see if there is any sour smell. If there is, then the milk has most likely gone bad, and you should throw it away.
Some visible signs that milk has spoiled are if it is lumpy, curdled, or has a sour smell. If you see any of these signs, it is best to dispose of the milk and not consume it.
Milk curdles and smells sour when it spoils due to lactic acid. Lactic acid is released as a byproduct of bacteria breaking down the proteins. So if your milk has any of these signs, it's a clear indication that the spoilage process is well underway.
Finally, if the milk doesn't have any sour smell but just tastes a bit 'off' or looks in anyway 'strange', you should still discard it, just to be safe.
How can I tell if cream has gone off?
Cream can go off similarly to milk, though it is thicker and more prone to developing mould. Always check for signs of mould or separation.
Sometimes, the fat in the cream, particularly high-fat content cream (such as double cream) can rise to the top, creating two layers. This isn't necessarily a sign that it has spoiled - it can simply happen because the fat globules rise to the surface and float on the liquid.
If there's no other signs of spoilage, it's ok to stir the fat back into the cream. However, if your cream is chunky and has very clear liquid with very thick fat clumps, it's most likely spoiled.
If you're unsure whether your cream has gone bad, give it a smell. Fresh cream shouldn't have any sour smell, so if it does, it's best to throw it away.
Is pumpkin breakfast casserole suitable for vegetarians?
Yes, pumpkin breakfast casserole is a great option for vegetarians as it contains protein and nutrients but no meat, fish or poultry.
When cooking for a vegetarian, you should always make sure that you double-check all of your ingredients labels to ensure that they are suitable for a vegetarian diet.
Is pumpkin breakfast casserole suitable for vegans?
This baked french toast casserole recipe isn't suitable for vegans as it contains dairy and eggs.
You could try replacing the dairy milk with oat milk, almond milk or coconut milk and replacing the cream with a non-dairy cream.
The eggs in this recipe do an important job in helping the custard thicken and set. You could certainly experiment with chia seeds, flax meal or store-bought egg replacement. If you do, I'd be interested to hear about the results.
Alternatively, the milk, cream and eggs amount to approx 645ml (2 3/4 cups) of liquid in this recipe, so you could try using the same amount of vegan custard, although without eggs, again it wouldn't set so you would still need to experiment with an egg alternative.
If you're cooking for a vegan diet, you should also check the labels for all of your other ingredients, particularly the pumpkin puree. Sometimes animal-derived additives like milk powder or gelatine are included in pureed fruit/veg, so always check your ingredient labels to avoid any surprises.
Is pumpkin breakfast casserole gluten-free?
This recipe isn't gluten-free, as it is made using wheat bread. However, you would only need to swap the bread for a gluten-free alternative to make this recipe gluten-free.
For this recipe, try and find a gluten-free brioche, crusty bread or a white, fluffy sliced loaf. Brown, seeded, or rye styles probably wouldn't work as they are denser and the flavour is different.
Results will vary from brand to brand, so you might like to take a small piece of your gluten free bread and test it in liquid to see if it holds its shape or falls apart/dissolves.
Don't forget to also double check all of your other ingredients labels to make sure that they are gluten-free, especially the pumpkin puree as sometimes this can turn out to be pumpkin pie filling, which may have several extra ingredients.
Be sure to also check anything extra that you intend to serve with your breakfast casserole.
Is pumpkin breakfast casserole keto-friendly?
Unfortunately, this recipe isn't keto-friendly.
A ketogenic diet limits your carbohydrate intake to a very low level, typically below 50g per day - though this can vary.
Carbohydrates can be found in many foods - most obviously bread, sugar, pasta and rice - but in fact, almost all food contains at least some carbohydrates. Pumpkin puree, for example, typically contains about 7.5g of carbohydrate per 100g.
As the main ingredients of this recipe are bread and pumpkin and sugar, I think you would struggle to make it keto-friendly.
Is Pumpkin breakfast casserole suitable for those on a FODMAP diet?
Pumpkin breakfast casserole is unsuitable for people on a low FODMAP diet.
FODMAPs are a group of short-chain carbohydrates that can be difficult to digest for some people, causing symptoms like bloating, gas and abdominal pain. People following a low FODMAP diet may therefore limit their intake of foods high in FODMAPs.
Pumpkin is moderately high in fructans, which can trigger symptoms in those with a FODMAP intolerance.
Equally, while a FODMAP diet doesn't eliminate gluten or lactose, it does limit it. So, unfortunately, this recipe isn't suitable for a low FODMAP diet.
Is Pumpkin breakfast casserole healthy?
Pumpkin breakfast casserole is a comforting, filling dish, offering protein, vitamins and minerals. That's why it's one of my favourite breakfast recipes.
However, it contains quite a lot of sugar, so is more of a seasonal treat than an everyday breakfast option.
Is pumpkin breakfast casserole safe to eat while pregnant?
Yes, this easy breakfast casserole is safe to eat while pregnant as long you make sure that all of your ingredients are in good condition and that you prepare this meal safely and hygienically.
In the UK, at the time of writing (Oct 2022), the NHS advises that pregnant people can eat "raw, partially cooked and fully cooked British Lion hen eggs (they have a lion stamp on them) and hen eggs produced under the Laid in Britain scheme".
In some countries, and in Britain where eggs are do not bear the Red Lion stamp, pregnant people are advised to only eat eggs that are thoroughly cooked through.
In the case of this recipe, this would mean ensuring that the custard is cooked until firm, or avoiding the dish as necessary.
Of course, you should always consult your healthcare professional or GP before making any changes to your diet while pregnant.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Is pumpkin breakfast casserole suitable for babies and toddlers?
The NHS advises against feeding sugar to children under 5.
A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.
The NHS has some fantastic resources on their website on what to feed babies and young children.
What goes well with this breakfast casserole?
This pumpkin breakfast bake would be perfect with some cream, ice cream or yoghurt. Something cool and mild to complement the fall flavors:
- Yoghurt is probably the most sensible option if you're having the casserole for breakfast. If you use thickset yoghurt, you could serve a lovely round dollop, as pictured.
- You could also serve your breakfast casserole with a pumpkin spiced latte for a double pumpkin spice punch!
- If you're serving your pumpkin breakfast casserole as a dessert, a scoop of neutral ice cream like vanilla would work well with the spiced flavouring. Though feel free to serve it with chocolate or any other flavour!
How ever you enjoy it, it's sure to become a firm family favorite.
Does breakfast casserole have to sit overnight?
You don't have to let your casserole sit overnight in the fridge before cooking, but some people prefer to as it helps the flavour absorb into the bread more effectively.
This approach is also ideal if you plan to serve this on a busy weekday morning. You can make it the night before, cover well and keep it in the fridge, then simply pop it into a preheated oven first thing while you're making your morning coffee.
Can I make the pumpkin breakfast casserole without pumpkin puree?
This recipe has been tested to include the pumpkin puree as a key ingredient in the custard, so if you leave it out, you'll need to replace it with something else.
Apple sauce could work, giving a flavour much like apple pie, although this would make the casserole sweeter. Other fruit purees would also introduce extra sugar, so bear that in mind and reduce the added sugar as need to compensate.
Avoid using very acidic fruits as they may cause the custard to split.
Can I add chocolate to this recipe?
If you want to add chocolate to this recipe, go ahead! The easiest option is to sprinkle some chocolate chips in with the sultanas.
How should I store this pumpkin breakfast casserole?
To keep the dish from spoiling, you should store any leftover pumpkin breakfast casserole in the fridge as soon as it has cooled.
Make sure you store the casserole inside an airtight container.
How long will pumpkin breakfast casserole keep?
If you store the Pumpkin breakfast casserole, it should last in the fridge for two to three days.
You can freeze it, and it will keep longer, but I'm not sure how well it will hold up once you reheat it, so it's best enjoyed fresh or within a couple of days of cooking.
Can I leave pumpkin breakfast casserole out on the counter?
No, this recipe will quickly spoil if you leave it out on the counter. It needs to be placed in a sealed container and refrigerated as soon as it has cooled.
Can I make pumpkin breakfast casserole ahead?
This is a perfect perfect make-ahead breakfast!
You can prepare the casserole a day ahead and store it uncooked and well covered in the fridge overnight, ready to bake the next morning.
I wouldn't recommend baking it the night before as it's much better served freshly baked, although you can of course store cooked and cooled leftovers in the fridge.
Can I keep pumpkin breakfast casserole in the refrigerator?
Yes, once cooled, the best place to keep any leftover pumpkin breakfast casserole is in a sealed container in the refrigerator.
Can I freeze this recipe?
Technically yes, you can freeze anything, but in this case I wouldn't recommend it.
The breakfast casserole is essentially bread in a custardy pumpkin mixture. The dairy is likely to split when the casserole freezes and defrosts, and the bread may turn mushy.
If you do try freezing your casserole, let me know how you get on!
Can i make pumpkin breakfast casserole in a different size?
If you want to make a different-sized pumpkin breakfast casserole, go ahead! As long as you make enough custard mixture to soak the bread cubes as pictured, you can cook this recipe in any size.
You should be fine to halve or double the recipe (try a free online recipe scale calculator if you get stuck).
Just bear in mind that if you reduce or increase the size of this recipe significantly, you'll most likely need to adjust the cooking time so that it doesn't under/overcook.
Unlike a cake, it's ok if you open the oven during this one, so you can keep an eye on it and cook until set. The internal temperature should reach about 70C (160F) for the custard to set.
Can I make pumpkin breakfast casserole in a stand mixer such as a Kitchen Aid or Kenwood Mixer?
This is a super easy recipe so no specialist kit is required.
You could use a stand mixer to whisk together the custard ingredients, but since you only need to mix briefly - just enough to combine the ingredients - it's not really necessary unless you're unable to use a manual whisk.
Can I make pumpkin breakfast casserole with a food processor?
You could use a food processor to whizz the custard ingredients together, but since you only need to mix briefly - just enough to combine the ingredients - it's not really necessary unless you're unable to use a manual whisk.
How can I make sure my pumpkin breakfast casserole turns out perfectly?
To help ensure your Pumpkin breakfast casserole turns out perfectly, here are some tips:
- Preheat the oven - this is the best way to ensure the timings are accurate.
- Use a good quality pumpkin puree. This will ensure your casserole has plenty of flavour.
- Don't use pumpkin pie filling. This will have extra ingredients that haven't been tested for this recipe.
- Don't undercook the casserole. You want the custard to set, so if you have a probe thermometer, look for an internal temp of about 70C (160F).
- Don't overcook the casserole. You want it to cook enough so the custard thickens and sets, but not so much that it becomes rubbery or burned.
Why did my Pumpkin breakfast casserole turn out dry?
It should be very hard to dry out your pumpkin french toast casserole, as it contains a lot of moisture.
If your pumpkin breakfast casserole turns out dry, it's likely because the wrong quantities of ingredients were used or the casserole was very overcooked.
To avoid mistakes, when I'm following a recipe for the first time, I like to measure everything out and read the recipe all the way through before I get started. That way, there are no surprises!
Why did my pumpkin breakfast casserole turn out wet?
Your Pumpkin breakfast casserole should be softly set with a golden crust on top.
If the custard is liquid, it's possibly because the wrong quantities of ingredients were used or the casserole is undercooked.
If you have a probe thermometer, look for an internal temp of about 70C (160F). If it doesn't seem cooked, it's ok to pop it back into the oven for some extra time and you can cover the top loosely with foil if you're concerned about the top burning.
To avoid mistakes, when I'm following a recipe for the first time, I like to measure everything out and read the recipe all the way through before I get started. That way, there are no surprises!
Why didn’t my pumpkin breakfast casserole rise?
You casserole may well puff up as it's baking (sort of like a souffle), but it will settle again once it's out of the oven. It won't rise like a cake!
How can I add/change the flavours in this breakfast casserole?
This is a really nicely flavourful casserole as it is, so I'd recommend you follow the recipe as directed the first time.
However, next time if you want to add extra flavour, there are a few things you could try.
- Different bread: Try a brioche or challah bread, or even chopped croissants. Alternatively, you could try a bread that is already spiced or studded with chocolate or fruit. Some very light breads may not hold their shape like white bread.
- Extra spice: I think the spice level in this recipe is just right, but if you like, you could try adding an extra teaspoon of cinnamon or pumpkin pie spice to the custard mixture.
- Extra additions: You could also add chopped nuts, dried fruit or chocolate chips to the bread before pouring it over the custard.
- A different veg: Pumpkin is core to this recipe, but you could try using butternut squash or sweet potato puree.
Print this Pumpkin Breakfast Casserole recipe
Pumpkin Breakfast Casserole Recipe
Ingredients
For the casserole
- 550 g (1.2 lb) thickly sliced white bread approx 11 slices
- 4 large free range eggs
- 420 g (14.8 oz) pumpkin purée
- 2 tsp pumpkin spice or mixed spice
- 100 g (3.5 oz) soft light brown sugar
- 2 tsp vanilla extract
- 200 ml (6.8 floz) double cream (heavy cream)
- 150 ml (5.1 floz) whole milk
- 150 g (5.3 oz) golden sultanas or standard sultanas
For the spiced sugar topping
- 2 tbsp demerara sugar
- 1 tsp pumpkin spice or mixed spice
Equipment
- Medium roasting pan 35x25cm (14x10") or rectangular casserole dish
Instructions
- Preheat the oven to 160C (140C fan, 320F).
- Lightly grease your tin with butter or nonstick cooking spray.
- Put the eggs, pumpkin puree, pumpkin spice, sugar, vanilla, cream and milk in a bowl.
- Whisk together to make your custard, then set aside.
- Cut each slice of bread in a 4 by 4 pattern to give cubes around 2 cm (3/4 inch) in size. Pile them into the prepared tin.
- Scatter the sultanas on top and give everything a little bit of a mix with your hands to distribute them.
- Pour the custard into the tin, aiming to coat all of the bread chunks evenly. (If you like, at this stage you can place the tin in the refrigerator, ready to bake in the morning.)
- Mix the demerara sugar and pumpkin spice together and sprinkle all over the top of your bread chunks.
- Bake for 50-60 minutes until the top is crisp and the casserole is set through.
- Cut into squares to serve. I recommend serving with maple syrup and whipped cream.
Nutrition
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