Pumpkin Pie French Toast Casserole
Do you have leftover pumpkin pie from Thanksgiving dinner? Turn it into a delicious leftover Pumpkin Pie French Toast Casserole for breakfast the next morning!
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Turn your leftover pumpkin pie into an irresistible breakfast with this Pumpkin Pie French Toast Casserole! Soft, custard-soaked bread is layered with chunks of pumpkin pie, creating a rich and decadent dish that tastes like fall on a plate.
Baked to golden perfection with a hint of cinnamon and nutmeg, this casserole has a creamy, spiced filling and a perfectly crisp top. Serve it warm with a drizzle of maple syrup or a dollop of whipped cream for a breakfast (or dessert!) that’s pure holiday magic. Perfect for making the most of your Thanksgiving leftovers!
This would be equally delicious with leftover fruit pie like apple, cherry, or blueberry.
If you love French toast casseroles, try this Overnight Blueberry French Toast Casserole.
What you’ll need
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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This recipe makes a 9×9 casserole; about 4 servings. You’ll want about 3 slices of pie. If you have more pie leftover, double the recipe and use a 9×13 baking dish.
- Leftover pumpkin pie– at least 3 slices
- Bread– any bread will work in this, I’m using sourdough
- Granulated sugar – to add more sweetness
- Vanilla extract– to enhance the fall flavors
- Spices– cinnamon, clove, nutmeg and a dash of salt
- Eggs– to hold it all together
- Heavy cream, or milk- for the custard to soak the bread
- Syrup and powdered sugar for garnish, or whipped cream
How to make it
Spray a 9×9 baking pan with nonstick cooking spray.
Chop the pumpkin pie with the crust into pieces.
Mix the bread and pumpkin pie together and place into the baking dish.
In a bowl, whisk together the eggs, cream, spices, sugar and vanilla. Pour the custard over the bread and pumpkin pie.
Push the bread into the custard. Let sit least 30 minutes for the bread to absorb the custard.
Heat the oven to 350°F.
Bake 35 minutes. Let cool 5 minutes before slicing.
Dust with powdered sugar and serve with maple syrup.
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Tips
- Prepare this casserole the night before, cover and refrigerate. Bake straight from the fridge for 40-45 minutes.
- Try this with other flavors of leftover pie like blueberry, cherry, or sweet potato pie.
- This recipe makes a 9×9 casserole; about 4 servings. You’ll want about 3 slices of pie. If you have more pie leftover, double the recipe and use a 9×13 baking dish.
- Serve warm with a dollop of whipped cream, a dusting of powdered sugar, maple syrup or with a scoop of vanilla ice cream for dessert.
- Refrigerate leftovers and warm in the microwave before enjoying.
- Use cream or milk in this recipe, or split the measurement between half milk and half cream. Just use what you have on hand.
Try these next
- Banana Bread
- Pumpkin Spice Donuts
- Baked Apple Cider Donuts
- Blueberry French Toast Casserole
- Air Fryer Donut Holes
- Blueberry Muffin in a Mug
- Slow Cooker Carrot Cake Oatmeal
- Sheet Pan Pancakes
- Chicken and Waffles Casserole
- Chocolate Chip French Toast Casserole
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Leftover Pumpkin Pie French Toast Casserole
Equipment
Ingredients
- 3 slices leftover pumpkin pie
- 3 cups bread cubed (any bread works)
- 3 tbsp granulated sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp cloves
- 1/2 tsp nutmeg
- 2 eggs
- 1.5 cups heavy cream or milk, or split 3/4 cup milk and 3/4 cup of cream
- Syrup and powdered sugar for garnish
Instructions
- Spray a 9×9 baking pan with nonstick cooking spray.
- Chop the pumpkin pie with the crust into pieces.
- Mix the bread and pumpkin pie together and place into the baking dish.
- In a bowl, whisk together the eggs, cream, spices, sugar and vanilla. Pour the custard over the bread and pumpkin pie.
- Push the bread into the custard. Let sit least 30 minutes for the bread to absorb the custard.
- Heat the oven to 350°F.
- Bake 35 minutes. Let cool 5 minutes before slicing.
- Dust with powdered sugar and serve with maple syrup.
Video
Notes
- Prepare this casserole the night before, cover and refrigerate. Bake straight from the fridge for 40-45 minutes.
- Try this with other flavors of leftover pie like blueberry, cherry, or sweet potato pie.
- This recipe makes a 9×9 casserole; about 4 servings. You’ll want about 3 slices of pie. If you have more pie leftover, double the recipe and use a 9×13 baking dish.
- Serve warm with a dollop of whipped cream, a dusting of powdered sugar, maple syrup or with a scoop of vanilla ice cream for dessert.
- Refrigerate leftovers and warm in the microwave before enjoying.
