why make this recipe
Pumpkin French Toast Casserole is the perfect fall breakfast or brunch dish. It combines the wonderful flavors of pumpkin and spices with the comforting texture of French toast. This recipe is great for serving a crowd because you can prepare it in advance. Plus, it fills your home with a warm and inviting aroma while it bakes. You can enjoy it with maple syrup or powdered sugar, making it a delightful treat for any occasion.
how to make Pumpkin French Toast Casserole
Ingredients:
- 1 loaf French bread, cut into cubes
- 1 cup pumpkin puree
- 5 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 3 tablespoons unsalted butter, softened
Directions:
- Grease a 9×13 inch baking dish and place the cubed French bread evenly inside.
- In a large mixing bowl, combine the pumpkin puree, eggs, milk, heavy cream, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, and salt. Whisk until well blended.
- Pour the pumpkin mixture evenly over the bread cubes in the baking dish, pressing down slightly to ensure all pieces are soaked.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the bread to absorb the pumpkin mixture.
- Preheat the oven to 350°F (175°C).
- Remove the plastic wrap and sprinkle the chopped pecans over the top of the casserole. Dot the top with small bits of the softened butter.
- Bake in the preheated oven for about 45 minutes to 1 hour, or until the top is golden brown and the casserole is set.
- Allow to cool slightly before serving. Serve warm, optionally with maple syrup or a dusting of powdered sugar.
how to serve Pumpkin French Toast Casserole
Serve Pumpkin French Toast Casserole warm from the oven. You can drizzle it with maple syrup or sprinkle some powdered sugar on top for extra sweetness. It pairs well with fresh fruit, whipped cream, or a dollop of yogurt for a delicious breakfast or brunch.
how to store Pumpkin French Toast Casserole
If you have leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or aluminum foil. You can store it in the refrigerator for up to 3 days. Reheat it in the oven at 350°F (175°C) until warmed through before serving again.
tips to make Pumpkin French Toast Casserole
- Use day-old French bread for the best texture. Stale bread will absorb the pumpkin mixture better.
- Feel free to add your favorite spices or swaps, like cinnamon or nutmeg, for extra flavor.
- If you want a sweeter casserole, you can increase the sugar slightly based on your taste.
variation
You can easily adapt this recipe by adding ingredients like chocolate chips or dried cranberries for a different flavor. For a nut-free version, simply omit the pecans.
FAQs
Can I use whole wheat bread instead of French bread?
Yes, whole wheat bread will work, but it will change the flavor and texture slightly.
Can I make this casserole without dairy?
You can substitute non-dairy milk and omit the heavy cream. This will give you a dairy-free version.
How can I make it gluten-free?
Use gluten-free bread to make this casserole suitable for gluten-free diets. Just ensure your other ingredients are also gluten-free.
Pumpkin French Toast Casserole
Ingredients
For the Casserole
- 1 loaf French bread, cut into cubes Use day-old bread for better texture.
- 1 cup pumpkin puree
- 5 large eggs
- 2 cups whole milk Can substitute with non-dairy milk.
- 1/2 cup heavy cream Can be omitted for a dairy-free version.
- 1/2 cup light brown sugar Adjust for sweetness preference.
- 1/4 cup granulated sugar Adjust for sweetness preference.
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice Feel free to add other spices like cinnamon.
- 1/4 teaspoon salt
- 1/2 cup chopped pecans For a nut-free version, omit this ingredient.
- 3 tablespoons unsalted butter, softened
Instructions
Preparation
- Grease a 9x13 inch baking dish and place the cubed French bread evenly inside.
- In a large mixing bowl, combine the pumpkin puree, eggs, milk, heavy cream, brown sugar, granulated sugar, vanilla extract, pumpkin pie spice, and salt. Whisk until well blended.
- Pour the pumpkin mixture evenly over the bread cubes in the baking dish, pressing down slightly to ensure all pieces are soaked.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
Baking
- Preheat the oven to 350°F (175°C).
- Remove the plastic wrap and sprinkle the chopped pecans over the top of the casserole.
- Dot the top with small bits of the softened butter.
- Bake in the preheated oven for about 45 minutes to 1 hour, or until the top is golden brown and the casserole is set.
- Allow to cool slightly before serving.
