My pumpkin french toast bake uses half a can of pumpkin, so the center sets all the way through instead of turning dense. Torn croissants soak in pumpkin, evaporated milk, eggs and pumpkin pie spice, then bake at 375°F until the top is golden. I mix it the night before, so in the morning it goes straight into the oven.
A pumpkin french toast casserole built on my croissant bake
This started as my croissant French toast bake with pumpkin in the custard. I swapped the cream and milk for a can of evaporated milk and kept everything else: the 9×13 dish, the soak in the fridge, and the same 375°F bake.
The first time, I used the full can of pumpkin and the middle came out dense. Half a can gave me a lighter bake that sets all the way through. It tastes a little less of pumpkin, and I liked that texture more.
The other half of the can doesn’t go to waste. It’s enough for three jars of my pumpkin pie overnight oats, so a few more breakfasts that week are covered.
What goes into baked pumpkin french toast
Full ingredient list and detailed instructions in the recipe card.
- Day-old croissants soak up the custard and still hold their shape. Fresh ones are softer and go soggy faster. I tear 8 large ones into chunks.
- Evaporated milk stands in for the cream and milk in my original bake. One 12-ounce can is all the dairy, and with the pumpkin it tastes close to pumpkin pie.
- Pumpkin puree is the one to buy, not pumpkin pie filling, which is already sweetened and spiced.
- Pumpkin pie spice carries the warmth. Store-bought works, or mix a jar of my homemade pumpkin pie spice.
- Brown sugar keeps the bake lightly sweet, and the maple syrup on top does the rest.
Shruthi’s Top Tips
Tips for overnight pumpkin french toast
Most of these come down to the soak and the middle.
- Press the croissants down after you pour the custard so no dry tops stick up. Dry pieces turn hard in the oven.
- After an overnight chill, take the dish out 30 minutes before baking. A cold center takes longer to set.
- Check the middle, not the top. A knife in the center should come out with moist crumbs, not wet custard. If it’s wet, give it a few more minutes uncovered.
- Cooking for one or two? My air fryer french toast is the quicker, smaller breakfast.
How to make pumpkin french toast bake
- Grease a 9×13 dish with butter and scatter in the torn croissants.
- Whisk the eggs, half the can of pumpkin, evaporated milk, brown sugar, vanilla, spice and salt until smooth.
- Pour the pumpkin custard evenly over the croissants, pressing down gently so every piece is soaked. Cover the dish and refrigerate for at least 30 minutes or overnight.
- Bake covered at 375°F for 25 minutes, then uncovered for 20 to 25 minutes, until golden on top and set in the center.
How to serve pumpkin french toast bake
Cut it into squares and serve it warm with maple syrup, with fresh fruit and coffee on the side. Since the work happens the night before, it’s an easy one to have ready on a holiday morning. More ideas for the day are in my Thanksgiving recipes, and there’s more to make with the rest of the can in my pumpkin recipes.
Variations
The toppings from my original croissant bake work here too. Dust it with powdered sugar, or add fresh berries or toasted sliced almonds.
Pumpkin French Toast Bake with Croissants
Equipment
- 9×13-inch baking dish
Ingredients
- 1 tablespoon unsalted butter, for the dish
- 8 large croissants, day-old, torn into chunks
- ½ 15-oz can pumpkin puree, about ¾ cup plus 2 tablespoons
- 1 12-oz can evaporated milk
- 6 large eggs
- ¼ cup packed brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon kosher salt
- 4 tabelspoons maple syrup, for serving (optional)
Instructions
- Grease a 9×13-inch baking dish with the butter and scatter the torn croissants in it.
- Whisk the eggs, pumpkin, evaporated milk, brown sugar, vanilla, pumpkin pie spice and salt until smooth.
- Pour the custard over the croissants and press them down so every piece gets wet.
- Cover and chill at least 30 minutes, or overnight. If it’s been in overnight, take it out 30 minutes before baking.
- Heat the oven to 375°F.
- Bake covered for 25 minutes. Uncover and bake 20 to 25 minutes more, until the top is golden and a knife in the center comes out with moist crumbs, not wet custard.
- Cool 5 minutes and serve with maple syrup.
Notes
- Half a can of pumpkin is the tested amount. A full can makes the center dense.
- Use the rest of the pumpkin for 3 jars of pumpkin pie overnight oats, or keep it covered in the fridge for up to 5 days.
- Use pumpkin puree, not pumpkin pie filling.
- Keeps 2 to 3 days covered in the fridge. Reheat at 325°F until warmed through, or 60 to 90 seconds in the microwave per portion.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
