What are some common mistakes when making French toast casserole?

One of the biggest mistakes with pumpkin french toast casserole is using bread that’s too fresh. Fresh bread soaks up less custard and can turn soggy. Another issue is not soaking the bread long enough; the center won’t get that rich, custard-like texture. Finally, overbaking can dry out the casserole and burn the topping.

Do you have to let French toast casserole sit overnight?

For the best casserole, an overnight soak is highly recommended. This gives the custard time to fully absorb into the bread, resulting in a soft, flavorful interior. If you’re short on time, let it soak for at least 4 hours, but know that the flavor and texture improve with a longer rest.

Is French toast casserole supposed to be jiggly?

Yes, slightly. A perfectly baked pumpkin french toast casserole will be set at the edges but have a gentle jiggle in the center when you remove it from the oven. This jiggle means the custard is fully cooked but still creamy. It will firm up as it rests for 10–15 minutes before serving.

Pumpkin French Toast Casserole: The Ultimate Fall Treat

Name: Pumpkin French Toast Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 4 h 55 min
Cuisine: American
Ingredients: 1 loaf brioche or challah bread, cubed; 1 cup pumpkin puree; 6 large eggs; 1 1/2 cups milk or cream; 1/2 cup brown sugar; 2 tsp pumpkin pie spice; 1 tsp vanilla extract; 1/2 cup chopped pecans; 1/4 cup maple syrup; Topping: 1/4 cup butter, 1/4 cup brown sugar, 1/4 cup flour, 1/4 cup oats

Ingredients

Scale

1 loaf brioche or challah bread, cubed

1 cup pumpkin puree

6 large eggs

1 1/2 cups milk or cream

1/2 cup brown sugar

2 tsp pumpkin pie spice

1 tsp vanilla extract

1/2 cup chopped pecans

1/4 cup maple syrup

Topping: 1/4 cup butter, 1/4 cup brown sugar, 1/4 cup flour, 1/4 cup oats

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Instructions

1. Grease a 9×13-inch baking dish and add cubed bread.

2. Whisk pumpkin puree, eggs, brown sugar, pumpkin pie spice, vanilla, and milk until smooth.

3. Pour custard over bread, press down gently, cover, and refrigerate at least 4 hours or overnight.

4. Preheat oven to 350°F.

5. Mix topping ingredients and sprinkle over casserole.

6. Bake uncovered 35–45 minutes until golden and set but slightly jiggly.

7. Cool 10 minutes before serving with whipped cream and maple syrup.

Notes

Bread should be slightly stale for best absorption.

Gluten-free bread works well.

Freeze unbaked casserole for up to 3 months.

Add fruit like blueberries or apples for variation.

Author: Chef Saly
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18g
Sodium: 220mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 8g
Cholesterol: 120mg