Pumpkin French Toast Casserole is a decadent overnight breakfast dish.
On a blustery fall morning, it’s so comforting to start with a hot breakfast.
This Pumpkin French toast is a perfect option because it boasts all the flavors of fall without a lot of prep.
Just place it in the refrigerator the night before and then in the oven to bake in the morning.
Ingredients for Pumpkin French Toast Casserole
- 8 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin spice blend
- 1 tablespoon white sugar
- 1 (15 ounce) can pumpkin puree
- ¼ cup milk
- 1 (22 ounce) loaf thick-sliced brioche or Texas toast bread
For the topping:
- ⅓ cup brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons all purpose flour
- 1 tablespoon butter, softened
How to Make Pumpkin French Toast Casserole
Save yourself some cleaning by preparing a 9×13 casserole dish with nonstick cooking spray.
If you want to use a shaped casserole dish, no problem. The bread will not fit as easily but you can make it work by tearing the bread into pieces.
Unlike a French Toast Casserole where everything is mixed together, this casserole is made in layers.
Place the bread in the prepared casserole dish in a staggered layer.
Beat the eggs until frothy. Stir in the vanilla, cinnamon, pumpkin spice, sugar, and pumpkin puree until well blended. Add the milk, stirring until completely incorporated.
Pour the pumpkin mixture over the bread.
Cover the casserole dish and allow it to soak in the refrigerator for at least two hours or overnight.
When ready to bake, preheat the oven to 350 degrees and place the casserole on the counter as the oven heats.
In a medium bowl, stir together the brown sugar, cinnamon, and all purpose flour. Cut in the butter until the mixture is the consistency of coarse sand. Sprinkle over the casserole.
Bake the french toast casserole for 30 to 40 minutes or until golden brown.
Serve with maple syrup or powdered sugar.
What to Serve with Pumpkin French Toast Casserole
In our house, we have to be mindful or carbs and sugar so I would not serve Pumpkin French toast without some protein.
For convenience, I would add a breakfast meat like bacon, smoked sausage, or lean ham.
On special occasions when breakfast is more of an event, I would serve it with Low Carb BLT Egg Muffins or a Garden Fresh Oven Omelet Roll.
Pumpkin French Toast Casserole
Ingredients
- 8 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin spice blend
- 1 tablespoon white sugar
- 1 can (15 ounces) pumpkin puree
- ¼ cup milk
- 1 loaf (22 ounces) thick-sliced brioche or Texas toast bread
For the topping:
- ⅓ cup brown sugar packed
- ¼ teaspoon ground cinnamon
- 2 tablespoons all purpose flour
- 1 tablespoon butter softened
Instructions
- Prepare a casserole dish with nonstick cooking spray.
- Place the bread in the prepared casserole dish in a staggered layer.
- Beat the eggs until frothy. Stir in the vanilla, cinnamon, pumpkin spice, sugar, and pumpkin puree until well blended. Add the milk, stirring until completely incorporated.
- Pour the pumpkin mixture over the bread.
- Cover the casseroles and allow to soak in the refrigerator for at least two hours or overnight.
- When ready to bake, preheat the oven to 350 degrees and place the casserole on the counter as the oven heats.
- In a medium bowl, stir together the brown sugar, cinnamon, and all purpose flour. Cut in the butter until the mixture is the consistency of coarse sand. Sprinkle over the casserole.
- Bake the french toast casserole for 30 to 40 minutes or until golden brown.
- Serve with maple syrup or powdered sugar.
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