Pumpkin French Toast Casserole
A warm, savory dish perfect for fall gatherings, combining pumpkin, spices, and a custardy finish for a delightful breakfast experience.
Ingredients
For the Casserole
- 1 loaf loaf of bread (cubed) Brioche or challah recommended for richer flavor.
- 4 large eggs
- 2 cups milk Can substitute with almond or oat milk for dairy-free option.
- 1 cup pumpkin puree Sweet potato puree can be used as a substitute.
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon A pinch of nutmeg can enhance the flavor.
- 1/4 teaspoon salt
For the Streusel Topping
- 1/4 cup brown sugar
- 1/4 cup flour
- 2 tablespoons butter (melted)
Instructions
Preparation
- In a large bowl, whisk together eggs, milk, pumpkin puree, sugar, vanilla, pumpkin spice, cinnamon, and salt until fully combined.
- Place the cubed bread into a greased baking dish. Pour the pumpkin mixture over the bread, making sure every piece is generously soaked.
- Cover the dish and refrigerate overnight, allowing the bread to absorb all the delicious flavors.
Baking
- Preheat your oven to 350°F (175°C).
- In a small bowl, combine the brown sugar, flour, and melted butter to create the streusel topping.
- Sprinkle this lovely topping over the casserole, ensuring even coverage.
- Bake for 45-50 minutes, or until it is golden brown and set in the center.
- Allow it to cool for a few minutes before serving.
Notes
Consider serving with maple syrup, whipped cream, or fresh fruits. Store leftovers in the refrigerator for up to 3 days or freeze flat in bags for up to a month.