Pumpkin French Toast Casserole



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This pumpkin french toast casserole is studded with chocolate chips and packed with fall flavors. It’s easy to make, feeds a crowd and can be prepped the night before for a quick breakfast/brunch the next morning.

Take your fall breakfast to the next level with this pumpkin French toast casserole!

It’s dairy-free, naturally sweetened, loaded with fall flavors and studded with chocolate chips. The combo of pumpkin and chocolate = chef’s kiss!

Not only is this French toast casserole delicious, but it’s also easy to make and designed to be prepped ahead of time! Mix everything together at night, cover and refrigerate overnight. In the morning all you have to do is bake. My whole family is obsessed with this dish, I can’t wait for you to try it!

Pumpkin French Toast Casserole in a square baking dish topped with powdered sugar and chocolate chips.

Why You’ll Love This Recipe

  • Easy to make – With only 8 simple ingredients this recipe comes together quickly!
  • Make-ahead – This is the perfect make-ahead breakfast recipe. Just prep everything the night before and in the morning bake and enjoy!
  • Delicious – You can’t go wrong with the combo of pumpkin + chocolate. It’s so good!
  • Healthy – It’s made healthier than some French toast bakes with maple syrup and almond milk. No butter, heavy cream or white sugar over here!
  • Crowd-pleaser – This pumpkin french toast casserole recipe is guaranteed to be a hit at family breakfast, brunch parties or holiday meals like Christmas morning brunch.
Ingredients measured out to make Pumpkin French Toast Casserole: pumpkin pie spice, vanilla, almond milk, whole grain Bread, maple syrup, chocolate chips, canned pumpkin and eggs.

Ingredients Needed

  • bread – the foundation of this casserole, offering a hearty texture and a boost of whole grain goodness. I used Dave’s Killer Bread 21 whole grains and seeds, but any bread or brand should work well.
  • unsweetened vanilla almond milk – brings a subtle vanilla flavor and a dairy-free creaminess to the custard mixture.
  • canned pumpkin – the star of the show! Use store-bought or make homemade pumpkin puree. Just make sure you’re using pure pumpkin puree with just one ingredient and not pumpkin pie mix.
  • maple syrup – the perfect natural sweetener for this french toast casserole.
  • pumpkin pie spice – a blend of fall spices like cinnamon, ginger, cloves and nutmeg. USe store-bought or make homemade pumpkin pie spice.
  • pure vanilla extract – the perfect flavor enhancer.
  • eggs – the binding agent that holds everything together and creates that delightful custard-like consistency.
  • chocolate chips – add a hint of chocolatey goodness that pairs wonderfully with the pumpkin and spices. I recommend Enjoy Life dark chocolate chips which are allergen-friendly or Lily’s chocolate chips because they are low in sugar and calories.
Collage of four photos showing the steps to make Pumpkin French Toast Casserole: cutting up slices of bread, whisking the pumpkin egg mixture, adding bread and egg mixture to a baking dish and then baking with chocolate chips on top.

How to Make

Prep the bread – Start by placing your bread slices on a large baking sheet. Broil them for 2-3 minutes per side until they turn golden brown. This adds a nice texture to your casserole. Once they’re toasted, chop the bread into small chunks.

Mix custard – In a large bowl, whisk together the milk, canned pumpkin, maple syrup, eggs, vanilla extract and pumpkin pie spice.

Assemble – Grease a 9×13 baking pan and place the bread chunks in it. Pour the egg and pumpkin mixture over the bread, ensuring to spread it around so that the liquid saturates the bread evenly. For an extra touch of sweetness and flavor, sprinkle chocolate chips over the top.

Refrigerate – Cover the baking dish and place in the refrigerator. Ideally, let it soak overnight, as this allows the bread to fully absorb the custard for a richer flavor. However, if you’re short on time, a 30-minute soak will suffice.

Bake – When you’re ready to bake, preheat your oven to 350°F. Cover the casserole with foil and bake for 30 minutes. Then, remove the foil and continue to bake for another 20 minutes or until the custard mixture has set and the top is golden.

Serve – Serve warm or at room temperature. For an extra indulgent touch, drizzle more maple syrup over each serving.

Recipe Tips

  • Use a dense, whole-grain bread for the best texture. It holds up well and doesn’t get too soggy.
  • Don’t skip toasting the bread! This helps prevent it from getting too soggy.
  • This is a great recipe to utilize day old bread!
  • Make sure the egg mixture is evenly distributed over the bread. Gently press the bread chunks down into the liquid to soak up the goodness.
  • For optimal flavor infusion and texture, let the casserole soak overnight. If short on time, a minimum of 30 minutes will work.
A serving of Pumpkin French Toast Casserole on a small plate with maple syrup.

Substitutions & Variations

  • Bread Choices: The recipe calls for Dave’s Killer Bread 21 Whole Grains and Seeds, but feel free to use what you have on hand. A dense, hearty bread works best. Something like a whole wheat or multigrain loaf would be a good substitute.
  • Gluten-Free Version: I haven’t tried using gluten-free bread with this recipe, but I’m sure it would work out just fine! If you decide to try this for yourself, please let us know in the comments.
  • Milk Options: Unsweetened vanilla almond milk adds a nice flavor, but any non-dairy milk like soy or oat milk can be used. If you’re not avoiding dairy, regular cow’s milk is just as effective.
  • Pumpkin Puree: Canned pumpkin gives a lovely autumnal flavor, but if you’re feeling adventurous, homemade pumpkin puree can add a fresh twist. Just avoid using pumpkin pie filling, as it’s usually sweetened and spiced already.
  • Sweetener: Maple syrup provides a natural sweetness. If you don’t have maple syrup, honey or agave nectar are good substitutes.
  • Egg-Free Version: Since we’re using five eggs to give this French Toast Casserole its structure, I wouldn’t recommend trying to use a substitute.
Maple syrup being poured over a piece of Pumpkin French Toast Casserole on a small plate.

What to Serve With Pumpkin French Toast Casserole

If you’re serving this pumpkin French toast bake for a weekend brunch or holiday brunch here’s what I recommend serving with it:

Pumpkin French Toast Casserole in a square baking dish topped with powdered sugar and chocolate chips. Two pieces are missing from the dish where a metal spatula is instead.

Storing & Reheating

Refrigerator – Store any leftovers in an airtight container in the fridge for up to one week.

Freezer – If you want to store for longer than a week, I recommend storing in the freezer! Store in an airtight container or freezer bag and store for up to three months.

To reheat – No matter how you store them, the reheating process is important! I like to heat individual slices in my toaster oven, but you could also use a traditional oven or the microwave if you’re short on time. For the oven or toaster oven, heat on 300-350°F until the French toast is warm. 

Be sure to check out the full collection of breakfast recipes on EBF!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.75 from 4 votes

Pumpkin French Toast Casserole

This pumpkin french toast casserole is studded with chocolate chips and packed with fall flavors. It's easy to make, feeds a crowd and can be prepped the night before for a quick breakfast/brunch the next morning.
Prep Time: 10 minutes
Cook Time: 48 minutes
Soaking Time: 8 hours
Total Time: 8 hours 58 minutes
Servings: 8


  • 1 loaf Dave’s Killer Bread 21 Whole Grains and Seeds, or bread of choice
  • 1 ½ cups unsweetened vanilla almond milk
  • ½ cup canned pumpkin
  • ¼ cup maple syrup
  • 1 Tablespoon pumpkin pie spice
  • ½ Tablespoon vanilla
  • 5 eggs
  • ¼ cup chocolate chips


  • Add bread slices to a large baking sheet and broil 2-3 minutes per side or until golden. Chop bread into small chunks.
    Toast cut into squares on a wooden cutting board.
  • Whisk together almond milk, pumpkin, maple syrup, eggs, vanilla and pumpkin pie spice.
    almond milk, pumpkin, maple syrup, eggs, vanilla and pumpkin pie spice in a large mixing bowl with a metal whisk.
  • Grease a 9×13 baking dish, add bread cubes, pour on egg mixture, spreading it around so the liquid saturates the bread. Sprinkle on chocolate chips. Cover and refrigerate overnight. If you don’t have time to let it soak overnight you can get by with 30 minutes.
    Toast cut into squares in a large square baking dish and topped with chocolate chips.
  • Preheat oven to 350°F. Cover with foil, bake for 30 minutes, uncover and bake for another 20 minutes or until custard mixture has set.
  • Serve warm or at room temperature with more maple syrup for drizzling.


Serving: 1serving | Calories: 353kcal | Carbohydrates: 60g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 119mg | Sodium: 444mg | Potassium: 310mg | Fiber: 12g | Sugar: 21g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakast
Cuisine: American
Keyword: Pumpkin French Toast Casserole
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 5 stars
    This recipe is amazing! The resident 12 year old enjoyed it a lot! I used Aldi’s version of Dave’s Killer bread, and used Agave in place of the maple syrup, and it was a big hit. I’m hosting a brunch next week and this is getting added to the menu.
    Thanks for posting this recipe!!!

    1. WOO! This makes me so happy to hear, Meg. I am SO glad you are loving this recipe and it was a hit for your family. Thanks so much for sharing your review & star rating, I truly appreciate it!

  2. 4 stars
    Thank you for sharing this! It was super simple to make. I feel like there wasn’t enough custard to coat the bread. I even stirred before putting in the fridge to try and evenly coat.

    1. Hi Sarah – I hope you love it! Did you change anything about the recipe? Was the custard blended well? What size pan did you use?

      1. Me too Sara. I changed nothing about the recipe but used 1/2 loaf for the two of us and still not enough custard. It’s good just needs a bit more milk I’m going to try again with 1/2 cup heavy cream and more pumpkin purée and spice.