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Delicious Pumpkin French Toast Casserole served in a warm, autumn-themed dish.

Pumpkin French Toast Casserole

A cozy and delicious breakfast centerpiece that combines cinnamon rolls with pumpkin for a delightful autumn flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 17.5 ounce refrigerated cinnamon rolls The star ingredient for a quick base; if unavailable, you can use regular bread.
  • 3 pieces eggs Bind everything together; egg substitutes can work in a pinch, such as flaxseed meal.
  • 1/2 cup pumpkin puree Essential for fall flavors; make sure it's pure pumpkin and not pumpkin pie filling.
  • 1/2 cup whole milk Adds creaminess; substitute with almond or oat milk for a dairy-free option.
  • 2 teaspoons pumpkin pie spice Provides fall warmth; can mix your own with cinnamon, nutmeg, and ginger if needed.
  • 1/2 cup brown sugar Adds a caramel-like sweetness; can swap with coconut sugar for a lighter option.
  • 1/2 cup rolled oats For texture and added heartiness; quick oats can work, but they won’t give the same bite.
  • 2 tablespoons all-purpose flour To thicken; any gluten-free flour can work as a substitute.
  • 1 teaspoon pumpkin pie spice (for the crumble) To maintain the spice theme; can use apple pie spice too.
  • 3 tablespoons cold butter Crucial for the crumb topping; vegan butter works if you're avoiding dairy.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F.
  2. Butter a 2-quart casserole pan generously.
  3. Cut each cinnamon roll into six pieces and scatter them evenly in the pan.
  4. In a mixing bowl, whisk together eggs, pumpkin puree, milk, and 2 teaspoons of pumpkin pie spice until smoothly combined.
  5. Pour the pumpkin mixture over the cinnamon roll pieces, ensuring even coverage.
  6. In another bowl, mix the crumb topping ingredients (oats, brown sugar, flour, and the remaining pumpkin pie spice). Use a pastry cutter to blend in the cold butter until the mixture resembles coarse crumbs.
  7. Sprinkle the crumb topping over the casserole.
  8. Bake for 35 to 40 minutes or until the casserole is golden brown and fully cooked.
  9. Allow cooling for several minutes before serving to let the flavors settle.

Notes

Serve warm, garnished with powdered sugar, maple syrup, or vanilla ice cream. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.