Overnight Pumpkin French Toast Casserole

This overnight pumpkin French toast casserole is thick slices of challah soaked in a pumpkin pie-spiced custard, then baked under a blanket of juicy roasted cranberries until golden and custardy in the middle. You assemble it the night before, so on holiday mornings all you have to do is slide it into the oven!

There are a lot of "bests" involved in being a kid on holiday mornings, but most of my favorite memories revolve around sitting at the breakfast table eating pancakes or French toast or some other special occasion meal that my parents whipped up. Now I'm the one responsible for getting it on the table before hangriness takes over my household, which is exactly why I love a make-ahead French toast bake. The bread actually needs that long soak in the fridge so it turns extra luscious and creamy on the inside, even after a stint in the oven.

Key Ingredients & Substitutions

• Challah bread. A rich, eggy loaf like challah holds up to an overnight soak without turning to mush. Brioche is an equally good swap, and a sturdy sourdough or French loaf works too if you like a little more chew. Day-old bread absorbs the custard best; if yours is fresh, leave the slices out on the counter for a few hours to dry out first.
• Pumpkin puree. Use plain canned pumpkin or homemade pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
• Milk and heavy cream. The combination gives you a rich, custardy middle. You can use all whole milk for a lighter bake, or swap in half-and-half for the cream.
• Eggs. Six large eggs set the custard so the casserole slices cleanly.
• Pumpkin pie spice and vanilla. A full tablespoon of pumpkin pie spice gives this that cozy pumpkin pie flavor. No blend on hand? Use 2 teaspoons cinnamon, ½ teaspoon each ginger and nutmeg, and a pinch of cloves.
• Cranberries. Fresh or frozen both work, and there's no need to thaw frozen berries. They roast in the oven into sweet-tart little bursts that balance the rich custard.

Helpful Tips

Slice the bread thick. Aim for slices about 1 inch thick. Thin slices soak up the custard too quickly and bake up soggy, while thick slices stay soft inside with toasty, caramelized edges on top.

Press the bread down. After you pour the custard over the bread, press the slices down with a spatula or your hands so every piece gets a chance to soak. It's worth giving it another press before bed if you think of it.

Tuck the cranberries in. Scatter the cranberries right before baking and nudge them into the gaps between the slices. Berries sitting in the custard roast into jammy pockets, and the ones on top blister and burst.

Use a 9x13-inch dish and take the chill off. A ceramic or stoneware baking dish like the one pictured bakes the custard gently and evenly. Pull the dish out of the fridge while the oven preheats; letting it sit for 20 to 30 minutes helps the center cook through before the edges get too dark. If you're using a glass dish, this step also protects it from a sudden temperature change.

Check the center. The casserole is done when the middle is puffed and set and a knife inserted in the center comes out without any liquid custard. If the top is browning faster than the middle is cooking, lay a piece of foil loosely over the dish for the last 15 minutes.

Variations

• Streusel topping. Rub together ½ cup flour, ½ cup brown sugar and 4 tablespoons cold butter, and sprinkle it over the top with the cranberries for a coffee cake-style crunch.
• Pecan crunch. Scatter a cup of chopped pecans or walnuts over the top before baking.
• Different fruit. Swap the cranberries for diced apples or pears, or use dried cranberries or chopped dates if you prefer a sweeter bake.
• Chocolate chip. Leave out the cranberries and tuck a cup of chocolate chips between the bread slices. Kids love this version.
• Dairy-free. Use a full-fat oat milk and canned coconut milk in place of the milk and cream. For a completely egg-free breakfast, try our Vegan French Toast instead.

Serving Ideas

Serve this warm with a drizzle of pure maple syrup, a pat of butter and a dusting of powdered sugar. A spoonful of whipped cream or Greek yogurt is lovely too, especially if you want something a little less sweet alongside it.

For a holiday brunch spread, round it out with scrambled eggs or a veggie frittata, a bowl of fresh fruit, and something festive to sip, like Mulled Sparkling Apple Cider. It's a great Thanksgiving weekend or Christmas morning centerpiece, and it's easy to double in two dishes when you have a crowd.

Make-Ahead Tips

This recipe is designed to be made ahead. Assemble the casserole in the evening, cover it tightly with plastic wrap or foil, and refrigerate it for at least 8 hours and up to 24 hours. Wait to add the cranberries until just before baking so they don't bleed into the custard overnight.

You can also bake it completely a day ahead. Let it cool, cover and refrigerate, then warm the whole dish, covered with foil, at 325°F for 20 to 25 minutes until heated through.

Storing & Freezing

Store leftovers covered in the refrigerator for up to 4 days. Individual pieces reheat nicely in the microwave in about 45 seconds, or in a 350°F oven for 10 minutes if you'd like to crisp the edges back up.

To freeze, let the baked casserole cool completely, then wrap individual portions or the whole dish tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat at 350°F, covered, until warm in the center.

More French Toast and Pumpkin Recipes

If you loved this recipe, here are a few more you might enjoy:

• 22 Delicious French Toast Recipes
• Sweet Potato French Toast Cups with Creme Anglaise
• Crazy Easy One Bowl Pumpkin Bread
• 22 Best Pumpkin Desserts

Planning your holiday menu? Be sure to check out our Vegan Thanksgiving and Vegan Christmas Cookbooks.

📖 Recipe

Overnight Pumpkin French Toast Casserole

from Oh My Veggies

Challah soaks overnight in a pumpkin pie-spiced custard, then bakes under a layer of roasted cranberries until golden and custardy. An easy make-ahead holiday brunch!

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Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 9 hours hours 10 minutes minutes

Servings: 8 servings

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Equipment

• Baking dish 9x13-inch

Ingredients 

US Customary - Metric

• Cooking spray, or butter, for greasing the dish
• 1 loaf day-old challah bread, (about 1 pound), sliced 1 inch thick
• 2 cups milk
• 1 cup heavy cream
• 1 cup white sugar (organic for vegan-friendly)
• 6 large eggs
• 1 cup pumpkin puree, not pumpkin pie filling
• 2 tablespoons vanilla extract
• 1 tablespoon pumpkin pie spice
• 12 ounces cranberries, fresh or frozen (no need to thaw)

For serving

• maple syrup
• butter, optional
• powdered sugar, optional, for dusting

Instructions

• Grease a 9x13-inch baking dish with cooking spray or butter. Arrange the bread slices in the dish in overlapping layers and set aside.
• In a large bowl, whisk the eggs until smooth, then whisk in the milk, heavy cream, sugar, pumpkin puree, vanilla and pumpkin pie spice until well combined. Pour the custard evenly over the bread, then press the slices down with a spatula so they soak up the liquid.
• Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight (up to 24 hours).
• The next morning, take the dish out of the fridge and heat the oven to 350°F. Let the casserole sit at room temperature for 20 to 30 minutes while the oven heats.
• Remove the plastic wrap and scatter the cranberries over the top, tucking them into the gaps between the bread slices.
• Bake uncovered for 45 to 55 minutes, until puffed, golden and set in the center (a knife inserted in the middle should come out without liquid custard). If the top browns too quickly, cover loosely with foil for the last 15 minutes.
• Let the casserole rest for 10 minutes, then serve warm with maple syrup, butter and a dusting of powdered sugar.

Notes

Add the cranberries just before baking, not the night before, so their color doesn't bleed into the custard. The casserole needs at least 8 hours in the fridge, and can soak for up to 24 hours.

Nutrition (estimated per serving)

Calories: 486kcalCarbohydrates: 64gProtein: 13gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 193mgSodium: 297mgPotassium: 338mgFiber: 4gSugar: 33gVitamin A: 5628IUVitamin C: 8mgCalcium: 183mgIron: 3mg

Course: Baking, Breakfast

Cuisine: American, French

Diet: Vegetarian

Keyword: Cranberry Pumpkin Pie Overnight French Toast, french toast recipe, overnight french toast, pumpkin french toast casserole

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