The Best Pumpkin Spice Latte Overnight French Toast Casserole Ever

As the crisp autumn air rolls in and the aroma of fallen leaves fills the air, there’s nothing quite as comforting as starting the day with a warm, cozy breakfast. Enter the Pumpkin Spice Latte Overnight French Toast Casserole—a decadent, fall-inspired twist on a classic morning favorite. Perfect for chilly mornings, holiday brunches, or a weekend treat with family, this casserole combines the rich, comforting flavors of pumpkin, cinnamon, and nutmeg with the indulgent sweetness of a latte-infused custard.

This recipe was inspired by those crisp autumn mornings when a simple cup of coffee just isn’t enough. Imagine layering soft, buttery bread with a creamy pumpkin custard overnight, then waking up to a golden, perfectly baked French toast that tastes just like a pumpkin spice latte. It’s a comforting, aromatic, and irresistible dish that’s sure to become a seasonal tradition in your home.

Ingredients

For the casserole:

• 1 loaf of thick-cut brioche or challah bread, cubed

• 1 cup pumpkin puree

• 1 teaspoon pumpkin pie spice

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ½ cup granulated sugar

• 1 teaspoon vanilla extract

• 4 large eggs

• 2 cups whole milk

• ½ cup heavy cream

• ½ cup brewed strong coffee, cooled

For the topping:

• ¼ cup brown sugar

• ¼ cup chopped pecans

• 1 teaspoon ground cinnamon

• 2 tablespoons unsalted butter, melted

Directions

1. Prepare the bread: Grease a 9×13-inch baking dish with butter or non-stick spray. Spread the cubed bread evenly across the dish.

2. Mix the custard: In a large mixing bowl, whisk together pumpkin puree, pumpkin pie spice, cinnamon, nutmeg, granulated sugar, and vanilla extract. Add the eggs and whisk until smooth. Gradually stir in milk, heavy cream, and cooled coffee until well combined.

3. Combine bread and custard: Pour the pumpkin custard mixture evenly over the cubed bread, pressing down gently to ensure all pieces are soaked. Cover the dish with plastic wrap and refrigerate overnight, or for at least 6 hours, to allow the flavors to meld and the bread to absorb the custard.

4. Prepare the topping: In a small bowl, combine brown sugar, chopped pecans, cinnamon, and melted butter. Mix until crumbly.

5. Bake the casserole: Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and uncover. Sprinkle the topping evenly over the custard-soaked bread. Bake for 45-50 minutes, or until the top is golden brown and the custard is set.

6. Serve: Allow the casserole to cool slightly for 5-10 minutes. Cut into squares and serve warm with maple syrup, a drizzle of cream, or extra pumpkin spice if desired.

Why This Recipe Works

This Pumpkin Spice Latte Overnight French Toast Casserole hits all the right notes. The overnight soak ensures each cube of bread is perfectly soft and custardy, while the pumpkin spice blend infuses the dish with a warm, inviting aroma. Adding a touch of coffee gives it that signature latte flavor, bridging the gap between a traditional breakfast favorite and a café-style treat.

The pecan and brown sugar topping adds a delightful crunch, contrasting the soft, custardy interior. Every bite balances the creaminess of the pumpkin custard with the subtle sweetness and nuttiness of the topping, making it a crowd-pleaser for family gatherings, brunches, or cozy solo mornings.

Tips for the Perfect Pumpkin Spice Latte Casserole

1. Choose the right bread: Thick-cut brioche, challah, or French bread works best. Avoid thin or soft sandwich bread, as it may become too soggy.

2. Prep ahead: The beauty of this recipe is in its overnight soak. Prep the casserole the night before, and you’ll wake up to a nearly ready-to-bake breakfast.

3. Customize your coffee flavor: Use decaf or half-caf if desired. Strong brewed coffee enhances the latte flavor but won’t overpower the pumpkin spice.

4. Add extra flavor layers: Fold in mini chocolate chips, dried cranberries, or even a sprinkle of cinnamon sugar on top for added texture and taste.

5. Serving suggestion: Top with a dollop of whipped cream, drizzle of maple syrup, or a sprinkle of extra cinnamon for a festive touch.

Healthier Variations

While indulgent, this casserole can be made lighter without sacrificing flavor:

• Milk substitution: Use almond, oat, or soy milk instead of whole milk.

• Sugar swap: Replace granulated sugar with coconut sugar or a sugar alternative.

• Topping adjustments: Use unsweetened toasted nuts or reduce butter for a lighter crumble.

• Pumpkin boost: Add extra pumpkin puree or a few shredded carrots for added nutrients and moisture.

Why You’ll Love Making This Recipe

This Pumpkin Spice Latte Overnight French Toast Casserole is more than just a breakfast dish—it’s an experience. From the moment you whisk together the pumpkin custard to the smell of it baking, every step is infused with warmth and comfort. It’s perfect for autumn mornings, holiday brunches, or special family gatherings.

Unlike traditional French toast, the overnight soak means less prep in the morning and more time to savor your coffee and enjoy cozy moments. It’s visually stunning, tastes incredible, and fills your home with the scent of fall—making it a guaranteed hit for everyone at the table.

Whether you’re serving it to guests or treating yourself, this casserole combines convenience, flavor, and a touch of seasonal magic. With its balance of sweetness, spice, and rich latte flavor, it’s truly the best pumpkin spice French toast casserole you’ll ever make.

Frequently Asked Questions

1. Can I use frozen bread for this casserole?
Yes, you can absolutely use frozen bread, but it’s important to prepare it correctly to ensure the best texture. If your bread is frozen, allow it to thaw completely at room temperature overnight before cubing it for the casserole. Using frozen bread straight from the freezer can prevent the custard from soaking evenly, which may result in some pieces being dry while others are overly saturated. For best results, choose a thick-cut, sturdy bread such as brioche or challah, as these hold up better during the soaking process. Additionally, lightly pressing the bread into the custard can help it absorb the liquid more uniformly, ensuring every bite is soft, custardy, and full of flavor.

2. How long can I refrigerate leftovers?
Leftovers from this casserole can be stored safely in the refrigerator for up to three days. To keep the texture and flavor intact, place the casserole in an airtight container or cover it tightly with plastic wrap. When reheating, it’s best to warm individual portions either in the microwave or in a preheated oven at 325°F (165°C) until heated through. Reheating in the oven helps maintain a slightly crisp topping, while the microwave is faster and works well if you prefer a softer texture. Always check that the casserole is heated evenly, especially if it has been refrigerated overnight. Leftover casserole can also be repurposed creatively—consider cutting it into smaller squares and lightly toasting them for a quick, on-the-go breakfast.

3. Can I make this recipe gluten-free?
Absolutely! This casserole can be adapted for a gluten-free diet without losing any of its delicious flavor. Simply substitute your favorite gluten-free bread in place of traditional brioche or challah. Make sure the bread is sturdy enough to soak up the custard without falling apart. Additionally, check that all other ingredients, such as pumpkin puree, spices, and any optional toppings, are gluten-free. Many grocery stores now offer high-quality gluten-free breads that work perfectly in baked recipes. This adjustment allows anyone with gluten sensitivities or dietary restrictions to enjoy a cozy, seasonal breakfast without compromising taste.

4. Can I freeze this casserole?
Yes! Freezing this casserole is a convenient way to prep ahead for busy mornings or special occasions. Assemble the casserole in a freezer-safe dish, but do not bake it before freezing. Cover it tightly with plastic wrap or aluminum foil to prevent freezer burn and store for up to two months. When you’re ready to enjoy it, simply thaw the casserole overnight in the refrigerator and bake according to the original instructions. This method ensures the custard soaks properly, the bread remains soft and tender, and the topping crisps up beautifully, just like a freshly baked casserole.

Conclusion

If you’ve been searching for that perfect autumn breakfast, this Pumpkin Spice Latte Overnight French Toast Casserole is your answer. It’s easy to prep, ready to bake in the morning, and filled with all the flavors of fall that make pumpkin spice a seasonal favorite.

Bring warmth, comfort, and indulgence to your breakfast table with this casserole that tastes like a café treat but feels like home. Whether for family, friends, or simply treating yourself, this recipe is a must-try for every pumpkin spice lover.

Wake up to the cozy aroma of baked pumpkin, coffee, and spices, and enjoy a breakfast that turns any morning into a special occasion. Make it your new fall tradition, and watch it become a recipe you’ll return to year after year.

The Best Pumpkin Spice Latte Overnight French Toast Casserole Ever

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• Author: Michelle Davis
• Total Time: 6 hours 70 minutes (including overnight soak)
• Yield: 8–10 servings 1x

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Description

Warm, comforting, and perfect for autumn mornings, this Pumpkin Spice Latte Overnight French Toast Casserole combines the flavors of pumpkin, cinnamon, nutmeg, and coffee with a custardy, soft bread base. Ideal for cozy family breakfasts, holiday brunches, or weekend treats, it’s simple to prepare the night before and bake in the morning for a golden, delicious dish everyone will love.

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Ingredients

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• 1 loaf thick-cut brioche or challah bread, cubed

• 1 cup pumpkin puree

• 1 teaspoon pumpkin pie spice

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ½ cup granulated sugar

• 1 teaspoon vanilla extract

• 4 large eggs

• 2 cups whole milk

• ½ cup heavy cream

• ½ cup brewed strong coffee, cooled

For the topping:

• ¼ cup brown sugar

• ¼ cup chopped pecans

• 1 teaspoon ground cinnamon

• 2 tablespoons unsalted butter, melted

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Instructions

• Grease a 9×13-inch baking dish with butter or non-stick spray and spread the cubed bread evenly in the dish.

• In a large mixing bowl, whisk together pumpkin puree, pumpkin pie spice, cinnamon, nutmeg, granulated sugar, and vanilla extract. Add eggs and whisk until smooth. Gradually stir in milk, heavy cream, and cooled coffee until combined.

• Pour the custard over the bread, pressing gently to ensure all pieces are soaked. Cover with plastic wrap and refrigerate overnight or at least 6 hours.

• In a small bowl, mix brown sugar, chopped pecans, cinnamon, and melted butter to make the topping.

• Preheat the oven to 350°F (175°C). Remove the casserole from the fridge, uncover, and sprinkle the topping evenly over the custard-soaked bread.

• Bake for 45-50 minutes, or until the top is golden and the custard is set.

• Let cool 5-10 minutes before serving. Serve warm with maple syrup or extra cream if desired.

Notes

• For extra creaminess, use a mix of half-and-half instead of milk and cream.

• Press the bread lightly into the custard to ensure even soaking.

• Sprinkle additional cinnamon or nutmeg on top before baking for extra aroma.

• Can be prepared gluten-free by substituting gluten-free bread.

• Prep Time: 20 minutes
• Cook Time: 50 minutes

Michelle Davis