Pumpkin French Toast Casserole
A comforting and flavorful fall breakfast or brunch dish that combines pumpkin and spices with the texture of French toast, perfect for serving a crowd.
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.
Notes
Serve warm with maple syrup or a dusting of powdered sugar. Pairs well with fresh fruit or whipped cream. Leftovers can be stored in the refrigerator for up to 3 days.