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Pumpkin French Toast Casserole is a fluffy fall breakfast casserole. You’re going to love this variation on a classic – there is fall in every single bite and we LOVE it!

pumpkin monkey bread on a white plate with nuts sprinkled around.

Pumpkin French Toast Casserole

When it’s that time of year and you need a special treat to get you in spirit, make this pumpkin french toast casserole! Fall flavors have never tasted so good! This French toast casserole has delicious pumpkin spices and fresh pumpkin combined in one amazing dish that you won’t want to miss out on this season. 

Let’s breakdown this pumpkin-flavored french toast casserole, shall we?

  1. Canned biscuits are diced and shaken in a bag full of yummy cinnamon sugar 
  2. An easy pumpkin mixture is then poured over the biscuits and topped with chopped pecans
  3. This is great with maple syrup or a dusting of powdered sugar
  4. Once baked, a delicious and easy pumpkin-flavored topping is coated over the casserole

Bring some fall to your breakfast table…or serve it with ice cream for dessert. It’s almost like a bread pudding! Either way you serve it, this pumpkin pie french toast casserole is fantastic for the Fall! 

Ingredients Needed

  • Biscuits: I used cans of refrigerated biscuits but if you don’t have them, you can try slicing up pizza dough. This has not been tested with regular bread but I think it’ll work, it just takes less time to bake.
  • Sugar: I used brown sugar because it brings the caramelized flavor we love in French toast. 
  • Pumpkin pie spice: believe it or not, I have a recipe for Homemade Pumpkin Pie Spice it’s a DIY recipe or you can use a store-bought one. 
  • Butter: unsalted butter that’s melted to grease the baking dish.
  • Eggs: the reason why this casserole is so gooey and good has a lot to do with the eggs. Since I used large eggs and was sure to whisk them until they were frothy- this ensured the quality of my batter was great!
  • Pumpkin puree: for delicious pumpkin flavor – be sure to use pure pumpkin
  • Coffee creamer: instead of just using milk for my gooey French toast, I used one of my favorite ingredients full of fall flavor, International Delight Pumpkin Pie Spice Coffee Creamer but you can also use milk or nondairy milk.

How to make Pumpkin French Toast

  1. Preheat oven to 375°F. Unroll the biscuits and cut each one into 6 pieces. Place biscuits in a large gallon-size bag. Stir together cinnamon and sugar. Pour in the bag of biscuits to seal and shake. Make sure your biscuits are completely coated in the cinnamon sugar mixture.
  2. Pour melted butter into the bottom of a 9×13-inch baking dish. Arrange biscuit pieces over the melted butter in the pan. Give them a bit of room in between to rise. 
  3. Whisk together eggs and pumpkin with coffee creamer or milk.
  4. Pour the egg mixture over the biscuits, then sprinkle with chopped pecans. 
  5. Drizzle maple syrup over the top of your biscuits right before baking.
  6. Bake for about 40 minutes, or until the biscuits are cooked through and the casserole is golden brown.
  7. Make topping: whisk powdered sugar and creamer. Drizzle over the top of the casserole. Serve warm.
pumpkin monkey bread in a clear pan with nuts sprinkled around.

Expert Tips

  • Instead of the pumpkin flavor coffee creamer, you can use regular milk, half and half, or nondairy milk.
  • If you have any leftover topping, save it to make pumpkin spice muffins or french toast. 
  • Use cinnamon rolls for an extra sweet twist!
  • Try the sweet cream or French vanilla and add some pumpkin pie spice to the egg mixture.
  • Be sure to test the center when it’s done. I poked it with a butter knife to make sure it was cooked through. If it’s getting too brown, top it with foil for the last 10-15 minutes of baking.


Can you make this ahead of time?

Yes! What I love about this is you can conveniently make it overnight. Just assemble the casserole and leave it wrapped in a baking dish in the refrigerator. Then just bake and make your easy topping the next day. 

What type of toast is best for French toast?

The best kind of toast is soft sandwich bread since it does a great job at absorbing all of our ingredients and still holding their shape. You can also use French bread to make French toast. 

How do you know when french toast casserole is done baking?

When your casserole begins to turn slightly golden brown, which should happen around 35-40 minutes. 

Pumpkin Monkey Bread French Toast Casserole slice on white plate

Pumpkin Monkey Bread French Toast Casserole

5 from 1 vote
Pumpkin Monkey Bread French Toast Casserole – this easy breakfast recipe combines two favorites: baked French toast and pumpkin monkey bread! It’s the perfect easy fall brunch recipe.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 12 servings
Serving Size 1 serving


  • 2 (16.3 ounce) cans refrigerated biscuits (such as Pillsbury Grands!)
  • 2 tablespoons (25g) sugar
  • 1 teaspoon pumpkin pie spice
  • ¼ cup (57g) unsalted butter melted
  • 6 large eggs
  • ½ cup (112g) pumpkin puree
  • ½ cup Pumpkin Pie Spice Coffee Creamer (see note)
  • ¾ cup (97g) chopped pecans
  • ¾ cup maple syrup
  • 1 cup (113g) Powdered sugar
  • 2-3 tablespoons Pumpkin Pie Spice Coffee Creamer
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  • Preheat oven to 375°F.
  • Unroll biscuits and cut each one into 6 pieces. Place biscuits in a large gallon size bag. Stir together cinnamon and sugar and pour over biscuits. Seal back and shake to coat.
  • Pour melted butter in the bottom of a 9×13-inch baking dish. Arrange biscuit pieces over butter in the pan.
  • Whisk eggs and pumpkin with coffee creamer. Pour over biscuits, then sprinkle with chopped pecans. Drizzle maple syrup over the top.
  • Bake for about 40 minutes, or until biscuits are cooked through and casserole is golden brown.
  • Make topping: whisk powdered sugar and creamer. Drizzle over the top of casserole. Serve warm.

Recipe Video

Recipe Notes

  • Feel free to use any flavor coffee creamer or substitute milk or nondairy milk.
  • You know this is done when it’s no longer wet looking and a knife comes out hot from the center.

Recipe Nutrition

Serving: 1serving | Calories: 226kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 40mg | Potassium: 129mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1846IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Breakfast, Dessert
Cuisine American

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. Yes! Bring on your inspired pumpkin recipes! I’m looking forward to seeing you again in one of the supermarket checkstand magazines. Fall is my favorite season, too. You forgot to mention football and Halloween?

  2. I have made a version of this with apples and it’s crazy good. As in need to rehome it and get it out of the house good 🙂 It’s even in the 90s in San Diego 1/2 mile away from the beach. I can’t even imagine how hot it is for you! STAY COOL. Irony of ironies as I too was baking a pumpkin dessert last night with my A/C cranking!