Vegan Pumpkin French Toast Casserole

When fall arrives, I immediately start thinking about cozy breakfasts, warm spices, pumpkin everything, and slow mornings around the table. This Vegan Pumpkin French Toast Casserole is one of those recipes that feels like fall in every bite. It’s warm, comforting, lightly spiced, and perfect for making a brunch feel a little more special without spending the entire morning in the kitchen.

I love a breakfast recipe that can be prepared ahead of time, especially when I’m hosting. Instead of standing over the stove making individual slices of French toast, this casserole comes together in one dish and can be prepped in advance. That means more time for coffee, mimosas, and actually enjoying brunch with everyone else.

The pumpkin adds just the right amount of seasonal flavor, while cinnamon, nutmeg, and a touch of vanilla give the casserole that classic fall warmth. Cubes of bread soak up the creamy pumpkin mixture before everything is baked until golden and slightly crisp on top while staying soft and custardy in the center.

And, of course, this entire recipe is vegan, so there are no eggs or dairy needed. It’s a great option when you’re hosting a mixed group of guests or simply want an easy plant-based breakfast for a cozy weekend morning.

I like serving this Pumpkin French Toast Casserole with fresh fruit and a generous drizzle of maple syrup. It also pairs perfectly with a cup of pumpkin spice coffee or an Apple Cider Mimosa if you’re putting together a full fall brunch.

Whether you’re hosting a holiday breakfast, planning a weekend brunch, or just looking for a new way to use that can of pumpkin sitting in your pantry, this is an easy fall recipe to add to your rotation.

Vegan Pumpkin French Toast Casserole Ingredients

For the casserole

• 1/2 loaf day-old French bread or sourdough, cut into 1-inch cubes

• 1 and 1/2 cup pumpkin puree

• 2 cups unsweetened oat milk

• 1 cup vegan yogurt

• 1/2 cup maple syrup

• 2 teaspoons vanilla extract

• 2 teaspoons pumpkin pie spice

• 1 and 1/2 teaspoon cinnamon

• 1/2 teaspoon salt

For the topping

• 1/3 cup chopped pecans or walnuts

• 1 tablespoon maple syrup

• 1/2 teaspoon cinnamon

• Pinch of salt

Pumpkin French Toast Casserole Instructions

1. Preheat the oven to 350°F.

2. Lightly grease a 9x13-inch baking dish.

3. Add the cubed bread to the dish.

4. In a large bowl, whisk together pumpkin puree, oat milk, vegan yogurt, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt.

5. Pour the pumpkin mixture evenly over the bread. Gently toss or press the bread down so it absorbs the mixture.

6. Let sit for at least 20 minutes, or cover and refrigerate overnight.

7. Combine the pecans/walnuts, maple syrup, cinnamon, and salt. Sprinkle over the casserole.

8. Bake uncovered for 40–50 minutes, until the center is set and the top is lightly golden.

9. Let rest for 10 minutes before serving.

Serve with fresh berries, a dusting of cinnamon, or a small drizzle of maple syrup.

There’s just something about fall in the Hamptons that makes slow mornings and cozy brunches feel even better. Once the summer crowds start to thin out and the air gets a little cooler, I love spending more time at home, cooking something comforting, and enjoying a long breakfast with a good cup of coffee.

This Vegan Pumpkin French Toast Casserole is perfect for that kind of morning. It’s warm, seasonal, easy to prepare, and makes the kitchen smell amazing while it bakes. I especially love that you can get everything ready ahead of time, making it an easy choice when you’re hosting a fall brunch or simply want a relaxed weekend breakfast.

Serve it with fresh fruit, maple syrup, pumpkin spice coffee, or an Apple Cider Mimosa for the full fall brunch experience. Whether you’re enjoying it after a walk around the Hamptons, before a day of exploring, or simply staying cozy at home, this is one recipe I’ll be making all season long.