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Overnight Pumpkin French Toast


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This Overnight Pumpkin French Toast is the perfect, worry-free breakfast for Fall mornings. Just prep everything the night before and start the morning with a mouthwatering, satisfying breakfast.

a slice of pumpkin french toast on a white plate with a glass dish with the rest of the french toast in the background on a blue linen with title text reading Overnight Pumpkin French Toast

We love to host our friends and family, especially when we get to enjoy their company for a few days. And when we are lucky enough to have overnight guests, I like to spend as much time with them as possible.

Since I also don’t want them to starve, I try to come up with dishes that I can make ahead of time and just pop in the oven. This Overnight Pumpkin French Toast is always a crowd-pleaser and is one of my favorites to serve during autumn.

a slice of pumpkin french toast on a white plate with a glass dish with the rest of the french toast in the background on a blue linen

How to Make Overnight Pumpkin French Toast

Aside from how amazing it smells and how delicious it tastes, my favorite thing about this Overnight Pumpkin French Toast is how easy it is to make!

Step 1: Make Filling

To start, you’ll mix together 1/4 cup of brown sugar, a teaspoon of pumpkin pie spice, 4 eggs, and 2/3 cup evaporated milk (NOT sweetened condensed milk).

a hand pouring evaporated milk from a measuring cup into a white bowl of eggs, brown sugar and pumpkin pie spice on a blue mat next to a glass dish of torn pieces of bread

You’ll still have a little more than half a can of evaporated milk left. If you’re wondering what to do with it, check out these uses for leftover evaporated milk.

Use a fork to break up the eggs and mix the ingredients together.

a fork above a white bowl of mixed up eggs, evaporated milk brown sugar and pumpkin pie spice on a blue linen next to a glass dish of torn up pieces of bread

Now it’s time to add the canned pumpkin. Pour in the entire contents of a 15-ounce can.

canned pumpkin on top of a white bowl of mixed up eggs, evaporated milk brown sugar and pumpkin pie spice on a blue linen next to a glass dish of torn up pieces of bread

Stir until the pumpkin is fully incorporated into the egg mixture.

Step 2: Assemble the Casserole

In a 9×13 inch baking dish, arrange an even layer of bread cubes. If you want, you can use day-old French or Italian bread. It will sit in liquid overnight and will end up moist and delicious anyway.

 a glass dish of torn up pieces of bread on a blue linen

Pour the pumpkin mixture over the bread cubes.

pumpkin mixture on top of the cubed bread in a glass dish on a blue linen

Cover and refrigerate until you’re ready to bake it. If you aren’t planning to bake it within the next 24 hours, you can freeze it. Just transfer it to the refrigerator to thaw the day before you plan to bake it.

Step 3: Bake

When you are ready to bake your Overnight Pumpkin French Toast, remove it from the refrigerator and place it directly into a cold oven. Set the heat to 350 degrees.

Bake for 35 minutes after the oven reaches temperature (give or take a few minutes depending on how quickly your oven heats up). When the casserole is cooked through, remove from the oven and serve immediately. It’s best when it’s warm!

maple syrup being drizzled on a slice of pumpkin french toast on a white plate with a glass dish with the rest of the french toast in the background on a blue linen

Overnight Pumpkin French Toast

An amazing Fall breakfast.
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Prep Time 8 hrs
Cook Time 35 mins
Total Time 8 hrs 35 mins
Course Breakfast
Cuisine American
Servings 4
Calories 286 kcal

Ingredients
  

  • 1/4 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 4 eggs
  • 2/3 cup evaporated milk
  • 15 ounce can pumpkin
  • 4 cups day-old bread broken into large pieces

Instructions
 

  • Mix together brown sugar, pumpkin pie spice, eggs and milk.
  • Stir in pumpkin until well incorporated.
  • Add bread pieces to a large oven-safe casserole (13x9 is good) and pour pumpkin/egg mixture over the bread. Cover and refrigerate overnight.
  • In the morning, removed from the refrigerator and place in oven and then set temperature for 350 degrees. Bake for 35 minutes. (If using a glass casserole dish, it is imperative that you do not preheat the oven and then place a refrigerated dish in the oven, as it will shatter.)
  • Remove from oven and serve.

Nutrition

Calories: 286kcalCarbohydrates: 41gProtein: 13gFat: 9gSaturated Fat: 4gCholesterol: 176mgSodium: 262mgPotassium: 478mgFiber: 4gSugar: 23gVitamin A: 16885IUVitamin C: 5mgCalcium: 217mgIron: 4mg
Keyword baked french toast, easy breakfast, overnight pumpkin french toast
Tried this recipe?Let us know how it was!

a slice of pumpkin french toast on a white plate with a glass dish with the rest of the french toast in the background on a blue linen with title text reading Overnight Pumpkin French Toast

More Make-Ahead Breakfast Recipes

If you liked this recipe for Overnight Pumpkin French Toast, you might enjoy some of these other breakfast dishes you can make ahead of time:

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