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Overnight Pumpkin French Toast Bake

This slightly sweet overnight pumpkin french toast bake is bursting with fall flavors and such a breeze to whip together. It’s definitely going to be your new favorite pumpkin french toast recipe this fall!

Overnight Pumpkin French Toast Bake

If you’ve been around KISS in the Kitchen at all you know that overnight french toast bakes are my jam. Make ahead breakfast recipes are staples in our home and I’ve yet to create a make-ahead french toast casserole I haven’t loved, but a pumpkin french toast bake was missing from my arsenal. Enter this gluten-free pumpkin overnight french toast bake in all its glory.

Gluten Free Pumpkin Overnight French Toast

Just in case you’re wondering how to make a truly delicious french toast bake that isn’t soggy, here’s a few important details.

How do I make a french toast bake not soggy?

Perhaps one of the most asked questions about overnight french toast- why is it soggy? The simple answer is french toast bakes, especially those intended to soak for several hours or overnight, can be too soggy if the bread hasn’t had ample time to absorb the liquid. On the flip side, it could soak too long, but it’s much more common to not soak long enough. I find about 12 hours to be the sweet spot and 2 hours to be the minimum for a custardy texture and minimal sogginess.

How long should you bake the french toast bake?

Most overnight french toast bakes will bake uncovered at 350 for about 45-50 minutes depending on the baking dish. If you’re using a shorter and deeper dish it will likely need a little longer but if you’re using a 13X9 (the best size, IMO), your french toast bake should be done right around the above cooking time range.

How do you make an overnight french toast bake?

Most recipes should be fairly similar and you will find consistent steps in all the french toast bakes on KISS in the Kitchen (Blueberry Lemon French Toast Bake, Mixed Berry French Toast Bake and Maple Banana French Toast Bake are some of everyone’s favorites!). You want to start by coating your dish in oil so it won’t stick during baking. Next you’ll line the casserole dish with bread pieces (my favorite gluten-free bread is Canyon Bakehouse!) then any dry ingredients like fruit. Lastly, the liquid egg and milk mixture will be poured on top and you’ll cover the dish before refrigerating overnight.

Pumpkin French Toast Casserole

KISS Tip #1: Make this recipe your own by switching up the dried fruit, nuts or spices. Raisin or medjool dates are a great alternative if dried cranberries aren’t your favorite. Walnuts would be an excellent substitution for pecans. You can also increase the pumpkin pie spice or add in some cloves if you’re wanting an even more robust fall flavor profile!

Pumpkin French Toast Bake with Pumpkin Spice Coffee

KISS Tip #2: Try to let this soak overnight (think assemble all the ingredients and put in fridge before bed and cook first thing in the morning) so there’s time for the bread to absorb the liquid and give that nice custardy texture! I would say minimum soak time is 2 hours but the longer the better – up to about 12 hours or so!

Gluten Free Pumpkin French Toast with Maple Syrup Drizzle

If you make this french toast bake or any of the others I would love to know what you think! It always makes my day when you review a recipe. Let me know what you did different or share your photos and tag me! Happy fall, friends!

Overnight Pumpkin French Toast Bake
Print Recipe
4.67 from 3 votes

GF Overnight Pumpkin French Toast Bake

Prep Time15 minutes
Cook Time50 minutes
Resting Time8 hours
Total Time9 hours 5 minutes
Servings: 8


  • 1 15 oz. loaf gluten-free bread, cut into 1-inch cubes (I like Canyon Bakehouse)
  • 1 cup dried cranberries
  • 1/2 cup pecans
  • 8 large eggs
  • 1 1/2 cups vanilla almond milk (I used sweetened)
  • 1 cup canned pumpkin purée (not pie filling)
  • 1/3 cup maple syrup
  • 1 Tbsp vanilla extract
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 Tbsp pumpkin pie spice
  • 1/4 tsp salt


  • Coat a 9×13-inch baking dish with nonstick spray. Arrange bread cubes evenly on the bottom of the dish, followed by the cranberries. Set aside.
  • In a large mixing bowl, whisk together the eggs, almond milk, pumpkin puree, maple syrup, vanilla extract, and spices. Pour over the bread. Cover the dish with foil and place in the refrigerator for at least 2 hours or overnight.*
  • When ready to bake, preheat oven to 350° F. Remove the dish from the refrigerator and take off the foil. Top with pecans and bake uncovered for 50 to 55 minutes or until lightly golden brown and where there isn’t any remaining liquid in the center of the dish. Serve warm and enjoy often!


* The longer the dish sets (goal = overnight), the more custardy and moist it is, although 2 hours will suffice.

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Welcome to KISS in the Kitchen! I’m Shannon, and my dad always told me “Keep it simple, Shannon”. And that’s what you’ll find here- simple recipes and simple ideas to help you get healthier and happier. Read more…



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