Pumpkin French Toast Casserole
For Thanksgiving morning or any chilly weekend, Pumpkin French Toast Casserole brings all the fall coziness. Soak French bread in pumpkin spice custard, top with buttery cinnamon sugar, and bake until golden. Easy to prep, easy to love, great with whipped cream for breakfast.
Ingredients
Ingredients For The Pumpkin French Toast Casserole
- 14 ounces French bread loaf about 12-16 ounce loaf, about 1 inch cubes, day old is best
- ¼ cup brown sugar
- ¼ cup maple syrup
- ¼ cup white sugar
- ¼ cup butter melted
- 4 large eggs
- 1 tablespoon vanilla extract
- 15 ounces pumpkin puree plain, not pumpkin pie filling
- ½ cup milk
- ½ cup heavy cream
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Ingredients For The Crumble Topping (optional)
- ¼ cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
- ¼ teaspoon pumpkin pie spice
- ⅛ teaspoon salt
- ¼ cup butter cold, cut into small cubes
Instructions
How To Make The Pumpkin French Toast
- Spray a 9x13 casserole dish lightly with spray cooking oil. Cut French bread into 1 inch pieces and spread evenly into the 9x13 pan.14 ounces French bread loaf
- In a large mixing bowl add brown sugar, maple syrup, white sugar, ¼ cup melted butter, eggs, and vanilla. Add pumpkin puree, milk, and heavy cream and blend with a whisk.¼ cup brown sugar, ¼ cup maple syrup, ¼ cup white sugar, ¼ cup butter, 4 large eggs, 1 tablespoon vanilla extract, 15 ounces pumpkin puree, ½ cup milk, ½ cup heavy cream
- Add pumpkin pie spice, cinnamon, ground nutmeg, and ¼ teaspoon salt to the egg mixture, and mix until well blended pumpkin custard.2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt
- Pour the pumpkin mixture 1/2 cup at a time over French bread. This helps you to make sure the pumpkin custard is spread evenly over the bread so none of it is dry.
How To Make The Crumble Topping (Optional But Delicious!)
- In a medium bowl add flour, brown sugar, white sugar, pumpkin pie spice, and ⅛ teaspoon salt.¼ cup all-purpose flour, 2 tablespoons brown sugar, 2 tablespoons white sugar, ¼ teaspoon pumpkin pie spice, ⅛ teaspoon salt
- Add cut up ¼ cup butter to the sugar mixture. Work the butter into the flour mixture with a fork or pastry cutter until it resembles thick crumbly sand.¼ cup butter
- Sprinkle the crumbles over the casserole and cover with aluminum foil. Cover and refrigerate ½ hour and up to overnight.
Baking The Pumpkin French Toast
- Preheat the oven to 350 degrees.
- Place the pumpkin French toast casserole in the oven covered with aluminum foil and bake for about 35 minutes. Uncover and bake for 15-20 minutes. When done the top will be golden brown and the center set not liquid. Serve and enjoy!
Notes
You know for sure this casserole is done when the outer edge is a golden brown. The center should be set, not a liquid. If you carefully touch it, the center should spring back against your finger.
Nutrition
Calories: 314kcal | Carbohydrates: 41g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 368mg | Potassium: 192mg | Fiber: 2g | Sugar: 20g | Vitamin A: 5999IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg