This post may contain affiliate links. Please see our privacy policy for details.

Overnight Pumpkin French Toast Casserole - Prep the night before and serve for breakfast/brunch! So easy, so creamy, and so good for a crowd!

Prep the night before and serve for breakfast/brunch! So easy, so creamy, and so good for a crowd!

Overnight Pumpkin French Toast Casserole - Prep the night before and serve for breakfast/brunch! So easy, so creamy, and so good for a crowd!

We all love a french toast casserole, especially one you can prep the night before, like this strawberries and cream one. But I immediately switch to this fall, seasonal overnight goodness as soon as we hit October.

Overnight Pumpkin French Toast Casserole - Prep the night before and serve for breakfast/brunch! So easy, so creamy, and so good for a crowd!

It’s everything we love about fall on one comforting plate. Creamy, pumpkin-brioche-soaked-bread topped with pecans for that extra crunch and that oh-so-perfect buttermilk glaze.

Overnight Pumpkin French Toast Casserole - Prep the night before and serve for breakfast/brunch! So easy, so creamy, and so good for a crowd!

It’s simply perfect. That is all. And you can make all of this the night before. Simply bake, drizzle and serve in the morning.

Overnight Pumpkin French Toast Casserole - Prep the night before and serve for breakfast/brunch! So easy, so creamy, and so good for a crowd!

  • 1 (16-ounce) loaf brioche bread, cubed
  • 1 (8-ounce) package cream cheese, cubed
  • 10 large eggs, beaten
  • 1 ½ cups whole milk
  • 1 cup canned pumpkin puree
  • cup maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Kosher salt
  • ½ cup chopped pecans

for the buttermilk glaze

  • 2 cups confectioners’ sugar
  • 3 tablespoons buttermilk
  • 2 teaspoons orange zest
  • 1 teaspoon vanilla extract
  • Kosher salt
  • Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese in an even layer. Top with remaining bread cubes.
  • In a large glass measuring cup or another bowl, whisk together eggs, milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla and 1/2 teaspoon salt. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.

  • Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.

  • Sprinkle with pecans; place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.

  • Serve immediately, drizzled with buttermilk glaze.

for the buttermilk glaze

  • In a medium bowl, combine confectioners’ sugar, buttermilk, orange zest, vanilla and pinch of salt. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.

Leave a Reply