pumpkin french toast casserole
This delightful Pumpkin French Toast Casserole is a perfect dish for fall mornings or special occasions. It blends the flavors of pumpkin, cinnamon, and nutmeg with soft, custardy bread, making it a comforting and festive breakfast option. Great for feeding a crowd!
Equipment
- 1 9x13-inch baking dish
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 aluminum foil
Ingredients
- 1 loaf brioche or challah bread, cubed About 16 ounces.
- 2 cups milk
- 1 cup canned pumpkin puree
- 6 large eggs
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup chopped pecans or walnuts Optional.
- ¼ cup maple syrup For serving.
Instructions
- Preheat your oven to 350°F (175°C). Grease the 9x13-inch baking dish with butter or non-stick spray.
- In a large mixing bowl, whisk together the milk, pumpkin puree, eggs, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Place the cubed bread into the greased baking dish, and if desired, sprinkle the chopped nuts over the bread.
- Pour the pumpkin mixture evenly over the bread cubes, pressing down gently to ensure all the bread is soaked.
- Cover the dish with aluminum foil and let it sit for at least 15 minutes to absorb the liquid. For best results, refrigerate it for 1 hour or overnight.
- Bake covered for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the top is golden and the casserole is set.
- Let it cool for a few minutes before slicing and serving. Drizzle with maple syrup if desired.
Notes
You can customize this casserole by adding chocolate chips or dried fruits.
Leftovers can be stored in the refrigerator for up to 3 days and can easily be reheated.
Serve it with whipped cream or a dusting of powdered sugar for extra indulgence!