Overnight Pumpkin French Toast Casserole
A delightful twist on a classic breakfast, combining creamy pumpkin and warm spices in a casserole that is perfect for festive gatherings or cozy family brunches.
Ingredients
Casserole Ingredients
- 1 loaf 16-ounce loaf brioche bread, cubed Brioche can be substituted with challah or whole wheat bread.
- 1 package 8-ounce package cream cheese, cubed Can be swapped for ricotta for a lighter filling.
- 10 large eggs, beaten
- 1.5 cups whole milk
- 1 cup canned pumpkin puree
- 1/3 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 cup chopped pecans
Buttermilk Glaze Ingredients
- 2 cups confectioners’ sugar
- 3 tablespoons buttermilk
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract Add again for glaze.
- 1 pinch kosher salt
Instructions
Preparation
- Lightly coat a 9×13-inch baking dish with nonstick spray.
- Arrange half of the cubed brioche bread evenly in the dish. Layer it with the cubed cream cheese. Top with the remaining bread cubes.
- In a large bowl, whisk together beaten eggs, milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and 1/2 teaspoon kosher salt.
- Pour the custard mixture evenly over the layered bread cubes. Cover tightly and refrigerate for at least 2 hours or preferably overnight.
Baking
- When ready to bake, preheat your oven to 350°F (175°C). Let the dish stand at room temperature for 30 minutes.
- Sprinkle the chopped pecans evenly over the top.
- Cover with foil and bake for 30 minutes to cook through.
- Remove the cover and bake for an additional 25-30 minutes until golden brown and set.
- While baking, whisk together confectioners’ sugar, buttermilk, orange zest, vanilla extract, and a pinch of kosher salt until smooth.
- Remove the casserole and let it cool slightly. Drizzle with the buttermilk glaze before serving.
Notes
Serve warm with dusting of powdered sugar or extra drizzle of maple syrup. Pair with fresh fruit or crispy bacon for a balanced meal. Store leftovers covered for up to three days or freeze individual portions.