Overnight Pumpkin French Toast Casserole
A delightful twist on a classic breakfast favorite, this casserole infuses your morning with the cozy flavors of pumpkin and spices, perfect for leisurely brunches or festive gatherings.
Ingredients
For the Casserole
- 1 loaf 1 loaf of French bread, about 12 cups cubed Use day-old bread for better absorption
- 8 large 8 large eggs
- 2 cups 2 cups milk Can substitute with almond milk for a dairy-free version
- 1 cup 1 cup canned pumpkin puree
- 3/4 cup 3/4 cup granulated sugar
- 1 tablespoon 1 tablespoon vanilla extract
- 1 1/2 teaspoons 1 1/2 teaspoons ground cinnamon Adjust according to taste
- 1/2 teaspoon 1/2 teaspoon ground nutmeg Adjust according to taste
- 1/2 teaspoon 1/2 teaspoon ground ginger
- 1/8 teaspoon 1/8 teaspoon ground cloves
- 1/4 teaspoon 1/4 teaspoon salt
- 1/2 cup 1/2 cup chopped pecans (optional) Adds crunch and flavor
- to taste Maple syrup for serving A must for drizzling before serving
Instructions
Preparation
- Cube the French bread into roughly 1-inch pieces and spread them evenly in a greased 9x13 inch baking dish.
- In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, granulated sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
- Pour this pumpkin mixture over the bread cubes, ensuring every piece is soaked and press down gently.
- If desired, sprinkle chopped pecans over the top.
- Cover the dish with plastic wrap or aluminum foil and refrigerate overnight.
Baking
- Preheat your oven to 350°F (175°C).
- Remove the casserole from the refrigerator and let it sit at room temperature for about 10-15 minutes.
- Bake, uncovered, for 40-45 minutes, or until the top is golden brown and the center is set.
- Let it cool for a few minutes before serving and drizzle with maple syrup.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze in portions for up to 3 months. Reheat as desired.