Overnight Pumpkin French Toast Bake

from 1 votes

Overnight Pumpkin French Toast Bake Recipe

When it comes to Thanksgiving Day, breakfast is often a forgotten meal with all the hoopla leading up to the evening feast. But preparing for the Super Bowl of food requires plenty of fuel for a day’s worth of cooking (and sampling). The answer to your what-can-we-feed-a-crowd-for-breakfast conundrum? Overnight Pumpkin French Toast Bake.

First and foremost, when it comes to hectic holiday mornings, make-ahead meals reign supreme. And that’s why this pumpkin French toast is high atop my list of easy breakfast favorites. Prepare it a night in advance, pop it in the fridge then bake it the next morning before your guests arrive. A few pomegranate seeds on top add a pop of color and fresh fruit flavor to this festive breakfast.

Ready for more early morning meals perfect for any size crowd? Don’t miss Easy Homemade Glazed Doughnut Holes, Cheesy Puff Pastry Baked Eggs, Overnight Egg Casserole and more quick-fix favorites.

Overnight Pumpkin French Toast Bake Recipe

Overnight Pumpkin French Toast Bake Recipe

Overnight Pumpkin French Toast Bake Recipe

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Overnight Pumpkin French Toast Bake

This easy recipe for Overnight Pumpkin French Toast Bake is the ultimate make-ahead breakfast for any size crowd.
Author: Kelly Senyei
5 from 1 vote
Overnight Pumpkin French Toast Bake Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6 servings


  • Unsalted butter, for greasing pan
  • 12 cups 1-inch bread cubes (See Kelly’s Note)
  • 5 large eggs
  • 1 1/2 cups canned pumpkin puree
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/4 cup packed light brown sugar
  • 1 Tablespoon pumpkin pie spice
  • 1 1/2 Tablespoons vanilla extract
  • 1/2 cup pomegranate seeds, for serving
  • Maple syrup, for serving


  • Thoroughly grease a 13x9-inch baking dish with unsalted butter then arrange the bread cubes in an even layer in the dish.
  • In a large bowl, whisk together the eggs, pumpkin purée, heavy cream, milk, light brown sugar, pumpkin pie spice and vanilla extract. Pour the mixture over the bread cubes, and using your hands, mix together the bread with the liquid, ensuring that all of the bread gets thoroughly coated and packed into the dish. Cover the dish securely with plastic wrap then refrigerate the French toast overnight.
  • When you're ready to serve the French toast, preheat the oven to 375°F. Remove the plastic wrap and cover the dish securely with foil. Bake it for 35 minutes until the liquids are almost fully set. Remove the foil and continue baking the French toast for an additional 15 to 20 minutes until the bread is deep golden brown.
  • Remove the French toast from the oven, top it with pomegranate seeds and serve immediately with syrup.

Kelly's Note:

  • Any type of bread will work for this French toast recipe, however crusty and stale bread works best, as it absorbs the most liquid.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 445kcal, Carbohydrates: 48g, Protein: 13g, Fat: 21g, Saturated Fat: 11g, Cholesterol: 194mg, Sodium: 382mg, Potassium: 413mg, Fiber: 4g, Sugar: 18g, Vitamin A: 10380IU, Vitamin C: 4.5mg, Calcium: 200mg, Iron: 3.8mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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  1. I’m curious as to why plastic wrap has to go in the fridge and then a switch to foil. Can the foil go in the fridge?

    1. Yes! Feel free to just use foil. I find that plastic wrap has a better seal and keeps it more fresh :)

  2. This looks really yummy and I love overnight french toast bakes but is it possible to use skim milk instead of the heavy cream and whole milk?

    1. Thanks, Nicole! Yes, you could definitely use skim milk. The French toast won’t have as much of a rich, creamy custard, but it’ll still work. Enjoy!

  3. Going to try this for the day after but was wondering if there is an adjustment to the recipe since we’ll be in the mountains?Altitude of 5,500?

    1. Hi Barbara! I’m not a high-altitude baker so I’m not certain what adjustments (if any) would need to be made.