Pumpkin French Toast Casserole
A cozy and delicious dish perfect for family brunches, this Pumpkin French Toast Casserole combines custardy brioche with pumpkin and warm spices for an easy make-ahead breakfast.
Ingredients
Casserole Ingredients
- 1 loaf brioche bread, cut into cubes Can substitute with challah or other enriched breads
- 4 large eggs
- 2 cups milk Almond milk can be used for a lighter version
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- Butter or non-stick spray for greasing
Instructions
Preparation
- Grease a 9x13-inch baking dish with butter or non-stick spray.
- Arrange the brioche cubes evenly in the dish.
- In a large bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until everything is well combined.
- Pour the egg mixture over the brioche, making sure every piece is saturated.
- Cover the dish with plastic wrap and refrigerate it overnight.
Baking
- The next morning, preheat your oven to 350°F (175°C).
- Bake for 45-50 minutes, or until the top is golden brown and the center is set.
- Let cool slightly before serving.
Notes
For a delightful serve, dust with powdered sugar and drizzle real maple syrup on top. Fresh fruit can be added for a refreshing contrast. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.