introduction
Pumpkin French Toast Casserole is a delightful dish that perfectly combines the flavors of fall with the comfort of a breakfast classic. This baked casserole is easy to prepare, making it a fantastic choice for gatherings, holidays, or a cozy family brunch. The creamy custard soaked into warm pieces of bread creates a deliciously sweet and spicy breakfast that anyone can enjoy.
why make this recipe
You should make Pumpkin French Toast Casserole for several reasons. First, it is an easy make-ahead dish that saves time on busy mornings. Second, the rich flavors of pumpkin and spices truly capture the essence of autumn. Lastly, it’s a crowd-pleaser—everyone loves a warm, comforting dish that feels like a treat!
how to make Pumpkin French Toast Casserole
Ingredients:
- 1 loaf (about 1 lb) sourdough or French bread
- 8 large eggs
- 2 cups whole milk
- 1/2 cup (104 g) granulated sugar
- 1/4 cup (36 g) light brown sugar, loosely packed
- 2 tbsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1 1/2 cups canned pumpkin puree
- 3/4 cup (98 g) all-purpose flour
- 3/4 cup (169 g) firmly packed light brown sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup (112 g) unsalted butter, cut in pieces
Directions:
- Grease a 9 x 13 casserole dish with butter.
- Cut the bread into 1-inch chunks and spread them evenly in the dish.
- In a large bowl, whisk together eggs, milk, granulated sugar, brown sugar, vanilla, cinnamon, and pumpkin puree. Pour this mixture evenly over the bread, making sure all pieces are coated.
- Cover the casserole and refrigerate it for several hours or overnight so the custard soaks into the bread.
- Prepare the streusel by mixing flour, brown sugar, cinnamon, nutmeg, cloves, ginger, and salt. Cut in the butter until the mixture resembles coarse crumbs. Refrigerate until ready to use.
- Preheat your oven to 350°F (175°C). Sprinkle the streusel topping evenly over the casserole.
- Bake for 45 minutes for a soft and custardy texture, or up to 1 hour for a firmer casserole.
- Serve warm with maple syrup, powdered sugar, pecans, or fresh fruit.
how to serve Pumpkin French Toast Casserole
Serve Pumpkin French Toast Casserole warm right out of the oven. You can top it with maple syrup, a sprinkle of powdered sugar, chopped pecans, or slices of fresh fruit for extra flavor and texture. It’s delicious on its own as well!
how to store Pumpkin French Toast Casserole
After baking, let the casserole cool completely. You can store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’d like to reheat it, simply place it in the oven at 350°F (175°C) until warmed through.
tips to make Pumpkin French Toast Casserole
- Use stale bread for the best results. It absorbs the custard well and holds its shape.
- Soaking the bread overnight is ideal for enhancing the flavor and texture.
- Feel free to adjust the spices based on your taste. Add more cinnamon or try different spices to make your version unique.
variation
For a nutty twist, consider adding chopped walnuts or pecans into the bread mixture or as a topping. You can also substitute the pumpkin puree with mashed bananas or apples for a different flavor.
FAQs
Can I use other types of bread?
Yes, you can use other types of bread like challah or brioche for a richer flavor and texture.
Can I make this casserole ahead of time?
Absolutely! Prepare the casserole the night before, cover it, and refrigerate. Bake it fresh the next morning.
How long can I keep leftovers?
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Pumpkin French Toast Casserole
Ingredients
Main ingredients
- 1 loaf 1 loaf (about 1 lb) sourdough or French bread Cut into 1-inch chunks
- 8 large 8 large eggs
- 2 cups 2 cups whole milk
- 1/2 cup 1/2 cup granulated sugar 104 g
- 1/4 cup 1/4 cup light brown sugar, loosely packed 36 g
- 2 tbsp 2 tbsp vanilla extract
- 1 1/2 tsp 1 1/2 tsp ground cinnamon
- 1 1/2 cups 1 1/2 cups canned pumpkin puree
- 3/4 cup 3/4 cup all-purpose flour 98 g
- 3/4 cup 3/4 cup firmly packed light brown sugar 169 g
- 1 1/2 tsp 1 1/2 tsp ground cinnamon
- 1/2 tsp 1/2 tsp ground nutmeg
- 1/8 tsp 1/8 tsp ground cloves
- 1/8 tsp 1/8 tsp ground ginger
- 1/4 tsp 1/4 tsp salt
- 1/2 cup 1/2 cup unsalted butter, cut in pieces 112 g
Instructions
Preparation
- Grease a 9 x 13 casserole dish with butter.
- Cut the bread into 1-inch chunks and spread them evenly in the dish.
- In a large bowl, whisk together eggs, milk, granulated sugar, brown sugar, vanilla, cinnamon, and pumpkin puree. Pour this mixture evenly over the bread, making sure all pieces are coated.
- Cover the casserole and refrigerate it for several hours or overnight so the custard soaks into the bread.
- Prepare the streusel by mixing flour, brown sugar, cinnamon, nutmeg, cloves, ginger, and salt. Cut in the butter until the mixture resembles coarse crumbs. Refrigerate until ready to use.
Baking
- Preheat your oven to 350°F (175°C). Sprinkle the streusel topping evenly over the casserole.
- Bake for 45 minutes for a soft and custardy texture, or up to 1 hour for a firmer casserole.
Serving
- Serve warm with maple syrup, powdered sugar, pecans, or fresh fruit.
