Instant Pot Pumpkin French Toast Casserole–an easy way to make french toast! With pumpkin puree, pumpkin spice and streusel brown sugar pecan topping this is the perfect fall breakfast or treat. You can make this in the Instant Pot, slow cooker or the oven and it can be prepped the night before and baked in the morning.
Note: the SLOW COOKER instructions are listed in the recipe card below
Instant Pot Pumpkin French Toast Casserole
This pumpkin french toast casserole is totally delicious! It’s great for the holidays because you can prep everything the night before and then bake it in the morning. Choose how you want to bake the casserole–Instant Pot, Crockpot or oven! I topped my serving with cinnamon syrup and I couldn’t get enough!
Ingredients for pumpkin french toast recipe:
- Stale bread—such as cinnamon chip, challah, French bread, Brioche
- Milk–or if you want it more rich try using half and half
- Pumpkin puree–not pumpkin pie filling
- Eggs–the ingredient that binds it all together and firms the liquid
- Pumpkin pie spice–you can also make your own from scratch
- Vanilla extract
- Flour–I used all purpose flour
- Brown sugar
- White sugar
- Pecans–or another type of nut you like
- Butter
How to make french toast casserole
It’s so easy! Much better than dipping bread in eggs and standing over the stove flipping french toast!
- Cut stale bread into cubes and place in your baking dish.
- Mix up the pumpkin puree/egg/milk mixture and pour over the bread. At this point you can refrigerate overnight and finish in the morning or continue on with the recipe.
- Stir together a streusel topping and crumble over the top.
- Bake
- Serve warm topped with syrup
Tips/Notes:
- If you don’t have stale bread you can easily dry out your bread in the oven. Heat oven 300° F and place slices of bread on a baking sheet, and bake for about 5-10 minutes.
- I used cinnamon chip bread that I bought at Costco and it was perfect! I also think raisin bread would be amazing.
- Make sure to use pure pumpkin and not pumpkin pie filling.
- I used my 6 quart Instant Pot. You can also make this in an 8 quart pot with no changes.
- I used a 3 quart Instant Pot liner* inside my 6 quart Instant Pot liner for pot-in-pot cooking with my OXO sling*. You can also use a 7 inch by 4 inch cake pan* for pot-in-pot cooking.
- For the slow cooker and oven versions you can double the recipe. A 6 quart slow cooker is perfect for doubling it and a 9×13 inch casserole pan will work great for the oven version.
- You can prep this the night before by doing step 1 and step 2 and then storing covered in the refrigerator. The next morning prepare the streusel topping and bake as directed.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days.
- You can make your own pumpkin pie spice
- Cinnamon syrup tastes amazing on top of this french toast casserole! I bought some at Costco.
What Equipment Do I Need To Make Instant Pot French Toast Casserole?
- A 6 or 8 quart Instant Pot*
- A deep pot-in-pot dish such as the 3 quart IP liner* (used inside the 6 or 8 quart IP liner) or a Fat Daddios 7×4 inch pan*
- A trivet/sling* to lower the dish into your Instant Pot
- Optional but nice…an air fryer lid* to brown up the top of the casserole
More Breakfast Recipes…
Instant Pot French Toast Casserole–if you’re not a fan of pumpkin make this version instead!
Instant Pot Starbucks Egg Bites–smooth and creamy!
Instant Pot Pancake Casserole–sweet and savory!
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc. Use the filter to find exactly what you are looking for.
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Instant Pot Pumpkin French Toast Casserole
- Prep Time: 20 minutes
- Cook Time: 15 minutes (plus 10 minute NPR)
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
An easy way to make french toast! With pumpkin puree, pumpkin spice and streusel brown sugar pecan topping this is the perfect fall breakfast or treat. You can make this in the Instant Pot, slow cooker or the oven and can be prepped the night before and baked in the morning.
Ingredients
- 8 slices (10-12 ounces) of stale white bread (such as cinnamon chip, challah, French bread, Brioche)
- 3/4 cup milk
- 1/2 cup pumpkin puree
- 3 eggs
- 2 Tbsp sugar
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
For the topping:
- 1/4 cup flour
- 1/4 cup brown sugar
- 1 Tbsp white sugar
- 1/2 tsp pumpkin pie spice
- 1/3 cup chopped pecans
- 3 Tbsp melted butter
Instructions
Instant Pot Instructions:
- Cut the bread into cubes. Place it in a deep pot-in-pot dish.
- In a small bowl whisk together the milk, pumpkin puree, eggs, sugar, pumpkin pie spice and vanilla. Pour the mixture over the bread and toss well.
- Make the topping: In a small bowl stir together the flour, brown sugar, white sugar, pumpkin pie spice, chopped pecans and melted butter. Crumble the streusel topping over the top of the bread mixture.
- Pour 1 ½ cups of water into the Instant Pot. Cover the pot-in-pot dish with foil. Place it on a sling/trivet and lower the dish into the Instant Pot.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When time is up let pot sit for 10 minutes and then move valve to venting.
- Remove the lid and foil. If desired, use an air fryer lid to brown up the top of the casserole by cooking for 3-5 minutes at 400 degrees.
- Serve topped with syrup.
Slow Cooker Instructions:
- Spray a slow cooker with non-stick cooking spray and add in the cubes of bread.
- In a small bowl whisk together the milk, pumpkin puree, eggs, sugar, pumpkin pie spice and vanilla. Pour the mixture over the bread and toss well.
- Make the topping: In a small bowl stir together the flour, brown sugar, white sugar, pumpkin pie spice, chopped pecans and melted butter. Crumble the streusel topping over the top of the bread mixture.
- Cover and cook on low for 4 hours or on high for 2 hours. Serve topped with syrup.
Oven Instructions:
- Heat oven to 350° F. Spray an 8×8 inch baking dish with non-stick cooking spray and add in the cubes of bread.
- In a small bowl whisk together the milk, pumpkin puree, eggs, sugar, pumpkin pie spice and vanilla. Pour the mixture over the bread and toss well.
- Make the topping: In a small bowl stir together the flour, brown sugar, white sugar, pumpkin pie spice, chopped pecans and melted butter. Crumble the streusel topping over the top of the bread mixture.
- Cover the pan with aluminum foil and bake for 40 minutes covered. Then remove the foil and continue baking for 15-20 minutes, or until an inserted toothpick comes out clean. Serve topped with syrup.
Notes
You can prep this the night before by doing step 1 and step 2 and then storing covered in the refrigerator. The next morning prepare the streusel topping and bake as directed.
- Category: Breakfast
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Do you have a recipe for cinnamon syrup?
No I bought it at Costco…it was called cinnamon bun syrup and it was so good!