Description
Indulge in the cozy flavors of fall with this Pumpkin French Toast Casserole. It features layers of soft bread soaked in a spiced pumpkin custard, baked to perfection. Perfect for breakfast or brunch, this dish is easy to prepare ahead of time, making it a great option for holiday gatherings or leisurely weekends.
Ingredients
Scale
For the Casserole:
- 1 loaf of challah or brioche bread (about 12 cups, cubed)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 4 large eggs
- 2 cups milk (whole or 2%)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
For the Topping:
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter (melted)
- 1 cup chopped pecans or walnuts (optional)
Instructions
- Prepare the Bread: Cut the challah or brioche into bite-sized cubes. Arrange the cubes evenly in a greased 9x13-inch baking dish.
- Make the Custard: In a large bowl, whisk together pumpkin puree, eggs, milk, sugar, vanilla, cinnamon, nutmeg, ginger, and salt until smooth. Pour the mixture evenly over the bread cubes, pressing down gently to ensure they soak up the custard.
- Prepare the Topping: In a separate bowl, mix brown sugar, cinnamon, and melted butter. If using, stir in chopped nuts. Sprinkle this topping over the soaked bread.
- Refrigerate (Optional): Cover and refrigerate for at least 4 hours or overnight for best results.
- Bake: Preheat the oven to 350°F (175°C). Bake uncovered for 45-50 minutes, or until the top is golden brown and the center is set.
- Cool and Serve: Allow to cool for 10 minutes before serving. Top with maple syrup, whipped cream, or powdered sugar as desired.
Notes
- For added flavor, consider adding chocolate chips or dried cranberries to the filling.
- This casserole can be frozen before baking. Thaw in the refrigerator overnight before baking.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 290
- Sugar: 15g
- Fat: 12g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g