Description
Try this Pumpkin French Toast Casserole for a delightful twist on a breakfast classic. With its rich pumpkin flavor and simple preparation, it’s perfect for holiday gatherings or cozy weekend brunches, serving 12 delightful portions.
Ingredients
Scale
- 1 (14 oz) day old french bread, cubed
- 3 cups whole milk
- 1 (15 oz) can pumpkin puree
- 3/4 cup sugar
- 1/2 cup brown sugar
- 2 tsp vanilla
- 2 tsp pumpkin pie spice
- 6 eggs
- 1/2 cup butter, cold & cubed
- 1/2 cup brown sugar
- 1/2 cup flour
- 1 tsp pumpkin pie spice
- 1 cup pecans, chopped, optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Spray a 9 x 13 inch pan with non-stick spray and evenly spread the cubed bread in it.
- In a large bowl, whisk together the milk, pumpkin puree, sugar, brown sugar, vanilla, pumpkin pie spice, and eggs until well combined.
- Pour the mixture over the cubed bread and gently press the bread down with a fork to ensure it soaks up the mixture.
- Cover the dish and refrigerate for at least 3 hours, or overnight if desired.
- Make the streusel topping by pulsing the cold cubed butter, brown sugar, flour, and pumpkin pie spice in a food processor until crumbly.
- Sprinkle the streusel topping evenly over the casserole. Add chopped pecans on top if using.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Notes
For best texture, use day-old bread that has slightly dried out.
You can prepare this casserole the night before and bake it in the morning.
Feel free to add chocolate chips or dried fruit for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 14g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg