Pumpkin French Toast Casserole
A delightful and cozy casserole combining pumpkin, spices, and sweet bread, perfect for autumn brunches and family gatherings.
Ingredients
For the casserole
- 1 loaf loaf of bread (challah or brioche works best) Day-old bread works best as it soaks up the custard.
- 1 cup pumpkin puree
- 4 large eggs
- 1 cup milk Can substitute with almond milk for dairy-free.
- 1/2 cup heavy cream Can substitute with coconut cream for dairy-free.
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract Consider using spiced rum or bourbon for added flavor.
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
Optional toppings
- Maple syrup
- Whipped cream
- Pecans Can be replaced with walnuts.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch casserole dish.
- Cut the bread into cubes and place them in the prepared casserole dish.
- In a mixing bowl, whisk together the pumpkin puree, eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, cardamom, and salt until smooth.
- Pour the pumpkin mixture over the bread cubes, ensuring all pieces are coated. Press down gently with a spatula to help the bread soak up the liquid.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.
Baking
- Remove the casserole from the refrigerator and let it sit for 30 minutes.
- Bake uncovered for 45-50 minutes or until golden brown and set in the middle.
Serving
- Serve warm with optional toppings like maple syrup, whipped cream, and pecans.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions for up to 2 months. Reheat in the microwave or oven at 350°F until warmed through (about 20 minutes).