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Pumpkin French Toast Casserole

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Pumpkin French Toast Casserole can easily be prepped the night before and baked the next morning. It feeds a crowd, has a delicious pumpkin flavor, and a cinnamon streusel topping for a little crunch. 😉

Ingredients

French Toast Casserole

  • 1 15-18 oz loaf of stale white bread* such as challah, French bread, or Brioche
  • 1 1/2 cups milk
  • 1 cup pure pumpkin not pumpkin pie filling
  • 5 large eggs
  • 1/4 cup white sugar
  • 1 tablespoon pumpkin pie spice or make your own – see recipe notes
  • 2 teaspoons vanilla extract

Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 2 tablespoons white sugar
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup chopped pecans
  • 1/3 cup unsalted butter melted

Instructions

French Toast Casserole

  • Lightly grease a 9×13 inch (23 x 33 cm) glass baking pan.
  • Cut the loaf of bread into small cubes or rip into pieces with your hands. Place the bread in the prepared pan.
  • In a large bowl, whisk together the milk, pumpkin puree, eggs, sugar, pumpkin spice and vanilla extract.
  • Pour the pumpkin mixture over the bread and gently stir (if needed) to ensure that the bread is evenly coated.

Streusel Topping

  • In a medium bowl stir together the flour, brown sugar, white sugar, pumpkin pie spice and chopped pecans.
  • Stir in the melted butter.

If Baking Immediately

  • Preheat the oven to 350F (180C) degrees.
  • Sprinkle/crumble the streusel over the French toast casserole.
  • Cover the pan with aluminum foil and bake for 40 minutes covered. Then remove the foil and continue baking for 15-20 minutes, or until an inserted toothpick comes out clean.

If Baking the Next Morning

  • Cover the pan with aluminum foil and place in the fridge overnight.
  • Cover the bowl of streusel with plastic wrap and place in the fridge.
  • When ready to bake, remove from the fridge and preheat the oven to 350F (180C) degrees.
  • Sprinkle the streusel over the French toast casserole.
  • Bake covered with aluminum foil for 40 minutes, then remove the foil and continue baking for 15-20 minutes.

Notes

*To make your own pumpkin pie spice, use 2 teaspoons cinnamon, 1/2 teaspoon nutemg, 1/2 teaspoon ginger powder, and 1/4 teaspoon ground cloves.

Store leftovers covered in the fridge. Then warm up in the microwave before enjoying. Leftovers can also be frozen. Cut into pieces, place in a freezer safe container and freeze for up to 2 months. Thaw in the fridge overnight, then warm up in the microwave to enjoy.

Nutrition

Calories: 350kcal | Carbohydrates: 39g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 141mg | Sodium: 68mg | Potassium: 216mg | Fiber: 2g | Sugar: 28g | Vitamin A: 5350IU | Vitamin C: 1.5mg | Calcium: 102mg | Iron: 1.8mg
Recipe From: justsotasty.com

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