Pumpkin French Toast Casserole
A comforting autumn dish that combines pumpkin spice with baked bread, perfect for brunch or holiday breakfast.
Ingredients
For the Casserole
- 1 loaf bread (10-12 slices), cubed Stale bread is preferred.
- 4 large eggs
- 2 cups milk Substitute with almond milk for dairy-free version.
- 1 cup pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Cube the loaf of bread into uniform, bite-sized pieces and spread them evenly in the prepared baking dish.
- In a mixing bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Pour the pumpkin custard mixture over the bread cubes, gently pressing down to ensure all pieces absorb the liquid.
- Cover the casserole and refrigerate for at least 2 hours, ideally overnight.
- Bake the casserole for 40-45 minutes until the top is golden-brown and the inside is custardy.
- Serve warm with maple syrup.
Notes
Fantastic on its own, but consider serving with fresh fruit, whipped cream, crispy bacon, or sausage. Store leftovers covered in the refrigerator for up to 3 days or freeze individual portions.