Sourdough Pumpkin French Toast Casserole

Name: Sourdough Pumpkin French Toast Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 145 min
Ingredients: 6 cups cubed sourdough bread ((about 300 g), day old or toasted); 4 large eggs; 1 1/4 cups whole milk or half & half ((300 g)); 1 cup pumpkin puree ((240 g)); 1/3 cup brown sugar ((60 g)); 2 tsp vanilla extract; 1 1/2 tsp pumpkin pie spice; 1/4 tsp fine salt; Optional: 1/2 cup chopped pecans or pumpkin seeds; 3 oz cream cheese (softened); 2 Tbsp maple syrup; 2 Tbsp powdered sugar; 2-3 Tbsp milk or half and half; 1/2 tsp vanilla extract

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This sourdough pumpkin French toast casserole takes all the flavors of pumpkin pie and turns them into a make-ahead brunch dish you’ll want on repeat. With sourdough bread cubes, pumpkin purée, warm spices, and a silky maple cream cheese glaze, this bake is festive enough for Thanksgiving morning but simple enough for an everyday fall breakfast.

Sourdough pumpkin french toast casserole in a baking dish with frosting drizzled on top.

Best of all? You can prep it the night before, cover it with plastic wrap, and pop it in the oven the next morning for a no-stress breakfast meal the whole family will love.

Nothing says fall season quite like pumpkin spice, cozy breakfasts, and family gathered around the table. That’s why I love making and sharing pumpkin sourdough recipes like Sourdough Pumpkin Chocolate Chip Muffins, Sourdough Pumpkin Scones, and Sourdough Pumpkin Cinnamon Rolls.

This sourdough pumpkin French toast casserole is the perfect way to use up leftover sourdough bread, and another excellent addition to your autumn sourdough baking!

A piece of sourdough pumpkin French toast casserole on a plate.

Why You’ll Love This Recipe

Cozy pumpkin flavor – Made with real pumpkin puree and pumpkin pie spice, it tastes like pumpkin pie in breakfast form.
Make-ahead friendly – Assemble it the night before, let it soak, and bake in the morning. Perfect for holiday mornings.
Uses up stale bread – Day-old sourdough or French bread is ideal, giving you great texture and less waste.
Creamy maple glaze – A luscious drizzle of cream cheese, maple syrup, and vanilla extract takes this bake over the top.
Feeds a crowd – Serves 6–8, making it perfect for brunch gatherings with friends or family.

Equipment

8×8 or 9×9-inch baking dish
Large mixing bowl
Whisk

Ingredients

Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.

Sourdough bread – Use homemade sourdough sandwich bread or store-bought. Sturdy and chewy, it soaks up the egg mixture without getting soggy. Stale bread or lightly toasted cubes work best.
Pumpkin purée – Brings rich pumpkin flavor and that creamy base for the custard. Use canned or homemade (here’s how to cook a pumpkin in the oven for puree), but not pumpkin pie filling.
Pumpkin pie spice – A cozy blend of warm spices that brings the whole dish together. You can also use cinnamon and nutmeg. it’s so easy to make your own homemade pumpkin pie spice!
Whole milk (or half & half) – Adds creaminess to the custard and helps balance the pumpkin.
Cream cheese – Softened to room temperature, it blends into a silky glaze with maple syrup and powdered sugar.

How to Make Sourdough Pumpkin French Toast Casserole

Here are the step-by-step instructions for making sourdough pumpkin French toast casserole. See recipe card for exact quantities.

Step 1: Prep the bread
Cut your sourdough into 1-inch cubes. If the bread is fresh, spread the slices of bread on a baking sheet and toast at 300°F for 10–15 minutes until lightly crisp. Let cool.

Step 2: Make the custard
In a large bowl, whisk together eggs, whole milk, pumpkin puree, dark brown sugar, vanilla extract, pumpkin pie spice, and a pinch of salt until smooth (Photos 1 and 2). This egg mixture is the heart of the recipe and ensures every bite tastes like pumpkin pie.

Step 3: Soak the bread
Add the bread cubes to the bowl and toss well so each piece is coated (Photo 3). Let them sit for 10–15 minutes, stirring once or twice, to absorb the custard.

Step 4: Transfer to baking dish
Grease an 8×8 or 9×9 prepared baking dish. Pour in the soaked bread mixture, spreading evenly (Photo 4). Sprinkle chopped pecans or pumpkin seeds on the top of the casserole if desired. Cover with plastic wrap and refrigerate for at least 1 hour or overnight for best results (Photo 5).

Collage of four photos showing steps 5-8 for how to make sourdough pumpkin French toast casserole.

Step 5: Bake
When ready, preheat oven to 350°F. Remove casserole from the fridge, discard plastic wrap, and bake uncovered for 45–50 minutes until puffed, golden brown, and set in the middle (Photo 6) If it’s browning too quickly, tent with aluminum foil.

Step 6: Make the glaze
While the casserole cools slightly on a wire rack, whisk softened cream cheese, maple syrup, powdered sugar, milk (or half and half), and vanilla extract in a medium bowl until smooth and pourable (Photo 7).

Step 7: Drizzle and serve
Pour glaze generously over the warm bake and serve immediately (Photo 8). Add extra maple syrup on the side for those who like it sweeter.

An oval casserole dish with part of the sourdough pumpkin French toast casserole missing from the dish.

How to Store

Refrigerator – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warm.
Freezer – Bake, cool completely, and wrap well before freezing. It will keep for up to 2 months. Thaw overnight in the fridge and rewarm before serving.

Tips for Success

Use day-old bread – Fresh bread can make the casserole soggy. Stale bread holds up better to the custard.
Soak overnight – For the richest pumpkin flavor, prep ahead and let the bread absorb the egg mixture fully.
Bring cream cheese to room temperature before whisking into the glaze for the smoothest drizzle.
Don’t overbake – Remove when the top is golden brown and the center is just set. It will firm as it cools.
Tent with aluminum foil if the top is browning too fast.

Optional Variations

Spiced Apple Version: Replace pumpkin with applesauce and add sautéed apple chunks. If you try the apple variation, peeling the apples gives a softer texture.
Chai-Spiced: Swap pumpkin pie spice for ground cardamom and ginger. This would be delicious with this chai spice mix.
Mini Version: Bake in individual ramekins for a single-serve brunch option.

Frequently Asked Questions

Can I make this pumpkin French toast casserole ahead of time?

Yes! Assemble it the night before, cover with plastic wrap, and refrigerate. Bake the next morning for a stress-free breakfast.

Can I use fresh pumpkin puree instead of canned?

You can definitely make and use homemade pumpkin puree. You’ll need to roast and mash your pumpkin. Be sure to drain extra water so the custard isn’t too thin.

What type of bread works best for this recipe?

I love sourdough, but French bread or Italian bread work too. Avoid soft white bread—it breaks down too much.

How can I make this healthier?

Swap half the milk for unsweetened almond or oat milk, use pure maple syrup in place of the brown sugar, and add chopped pecans or pumpkin seeds for healthy fats and protein.

Can I freeze it?

Yes. Wrap baked casserole tightly, freeze, then thaw in the fridge and warm in the oven.

Serving Ideas

This sourdough pumpkin French toast casserole pairs beautifully with crispy bacon, a veggie frittata, or fresh fruit. It would also go well with this cottage cheese egg bake or a simple breakfast casserole. It’s perfect for Christmas morning or Thanksgiving brunch.