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Pumpkin French Toast Casserole is the perfect breakfast for fall or the holidays – it’s like classic French toast casserole married pumpkin pie – with crunchy pecans and a gooey frosting this brunch is going to be a favorite.
We love making different flavor twists of our favorite french toast casserole recipe! This recipe is like fluffy French toast married pumpkin pie, with some pecans and monkey bread thrown in!
Bring some fall to your breakfast table…or serve it with ice cream for dessert. It’s almost like a bread pudding! Either way you serve it, this pumpkin pie french toast casserole is fantastic for the Fall!
Ingredients Needed
- Biscuits: I used cans of refrigerated biscuits, any brand works.
- Sugar: I used brown sugar because it brings the caramelized flavor we love in French toast.
- Pumpkin pie spice: believe it or not, I have a recipe for Homemade Pumpkin Pie Spice it’s a DIY recipe or you can use a store-bought one.
- Butter: unsalted butter that’s melted to grease the baking dish.
- Eggs: the reason why this casserole is so gooey and good has a lot to do with the eggs. Since I used large eggs and was sure to whisk them until they were frothy- this ensured the quality of my batter was great!
- Canned Pumpkin puree: for delicious pumpkin flavor – be sure to use pure pumpkin
- Coffee creamer: instead of just using milk for my gooey French toast, I used one of my favorite ingredients full of fall flavor, Pumpkin Spice Coffee Creamer but you can also use milk or nondairy milk.
How to make Pumpkin French Toast
- Cut the biscuits like you’re making monkey bread and toss them with cinnamon sugar in a large bag.
- Pour melted butter into the bottom of a 9×13-inch baking dish. Arrange biscuit pieces over the melted butter in the pan.
- Whisk together eggs and pumpkin with coffee creamer or milk.
- Pour the egg mixture over the biscuits, then sprinkle with chopped pecans.
- Drizzle maple syrup over the top of your biscuits right before baking.
- Bake until the biscuits are cooked through and the casserole is golden brown.
- Whisk powdered sugar and creamer. Drizzle over the top of the casserole. Serve warm.
Expert Tips
- Instead of the pumpkin flavor coffee creamer, you can use regular milk, half and half, or nondairy milk.
- If you have any leftover topping, save it to make pumpkin spice muffins or french toast.
- Use cinnamon rolls for an extra sweet twist!
- Try the sweet cream or French vanilla and add some pumpkin pie spice to the egg mixture.
- Be sure to test the center when it’s done. I poked it with a butter knife to make sure it was cooked through. If it’s getting too brown, top it with foil for the last 10-15 minutes of baking.
FAQs
Yes! What I love about this is you can conveniently make it overnight. Just assemble the casserole and leave it wrapped in a baking dish in the refrigerator. Then just bake and make your easy topping the next day.
The best kind of toast is soft sandwich bread since it does a great job at absorbing all of our ingredients and still holding their shape. You can also use French bread to make French toast.
When your casserole begins to turn slightly golden brown, which should happen around 35-40 minutes.
Pumpkin French Toast Casserole
Ingredients
- 2 (16.3 ounce) cans refrigerated biscuits (such as Pillsbury Grands!)
- 2 tablespoons (25g) sugar
- 1 teaspoon pumpkin pie spice
- ¼ cup (57g) unsalted butter melted
- 6 large eggs
- ½ cup (112g) pumpkin puree
- ½ cup Pumpkin Pie Spice Coffee Creamer (see note)
- ¾ cup (97g) chopped pecans
- ¾ cup maple syrup
- 1 cup (113g) Powdered sugar
- 2-3 tablespoons Pumpkin Pie Spice Coffee Creamer
Instructions
- Preheat oven to 375°F.
- Unroll biscuits and cut each one into 6 pieces. Place biscuits in a large gallon size bag. Stir together cinnamon and sugar and pour over biscuits. Seal back and shake to coat.
- Pour melted butter in the bottom of a 9×13-inch baking dish. Arrange biscuit pieces over butter in the pan.
- Whisk eggs and pumpkin with coffee creamer. Pour over biscuits, then sprinkle with chopped pecans. Drizzle maple syrup over the top.
- Bake for about 40 minutes, or until biscuits are cooked through and casserole is golden brown.
- Make topping: whisk powdered sugar and creamer. Drizzle over the top of casserole. Serve warm.
Recipe Video
Recipe Notes
- Feel free to use any flavor coffee creamer or substitute milk or nondairy milk.
- You know this is done when it’s no longer wet looking and a knife comes out hot from the center.
Yes! Bring on your inspired pumpkin recipes! I’m looking forward to seeing you again in one of the supermarket checkstand magazines. Fall is my favorite season, too. You forgot to mention football and Halloween?
This looks delicious! What size can of biscuits are used
In your recipe?
Oh honey. You have totally struck gold with this one. Cannot WAIT to try!
Looks yummy! Maybe a new morning after Thanksgiving breakfast?? 🙂
I have made a version of this with apples and it’s crazy good. As in need to rehome it and get it out of the house good 🙂 It’s even in the 90s in San Diego 1/2 mile away from the beach. I can’t even imagine how hot it is for you! STAY COOL. Irony of ironies as I too was baking a pumpkin dessert last night with my A/C cranking!
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