Pumpkin French Toast Casserole
A warm, spiced casserole combining classic French toast with rich pumpkin puree, perfect for cozy fall breakfasts.
Ingredients
Bread Base
- 8 cups day-old challah or brioche bread, torn into chunks Feel free to use your favorite bread.
Pumpkin Mixture
- 1 cup canned pumpkin puree (not pie filling)
- 6 large eggs Substitute with flaxseed eggs for a vegan option.
- 2 cups whole milk Dairy-free alternatives can be used.
- 2 tsp ground cinnamon Consider adding nutmeg or ginger for extra flavor.
- 1/2 cup real maple syrup Adjust based on sweetness preference.
- 2 tsp pure vanilla extract
For Serving
- to taste powdered sugar for dusting
- to taste additional maple syrup for drizzling
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the pumpkin puree, eggs, milk, cinnamon, maple syrup, and vanilla until smooth.
- Place the torn bread in a greased baking dish and pour the pumpkin mixture evenly over the bread pieces.
- Let the casserole soak for at least 30 minutes. For best results, refrigerate overnight.
Baking
- Bake for 45-50 minutes or until the top is golden brown and the center is set.
Serving
- Dust with powdered sugar and drizzle with additional maple syrup before serving warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze portions for up to 2 months.