pumpkin french toast casserole
This Pumpkin French Toast Casserole is a delightful autumn breakfast dish that's perfect for special occasions or weekend brunch. Combining the warm flavors of pumpkin, cinnamon, and nutmeg, this comforting casserole is set to impress your family and friends. Prepare it the night before for an easy morning treat!
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 9x13 inch baking dish
- 1 measuring cups and spoons
- 1 plastic wrap
- 1 oven
Ingredients
- 16 ounces day-old bread (such as challah or brioche), cubed
- 1 cup canned pumpkin puree
- 6 large eggs
- 2 cups whole milk
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 cup maple syrup (for drizzling, optional)
- powdered sugar (for serving, optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla extract, cinnamon, nutmeg, salt, and ginger until well combined.
- Grease the baking dish with a little butter or cooking spray. Place the cubed bread in the dish, ensuring it is evenly distributed.
- Pour the pumpkin mixture over the bread, pressing down to ensure all pieces are soaked. If time allows, cover the dish with plastic wrap and let it sit in the refrigerator for at least 1 hour or overnight.
- Remove the casserole from the refrigerator and let it sit at room temperature for 15 minutes.
- Bake in the preheated oven for about 45 minutes, or until the top is golden brown and the center is set.
- Let it cool for a few minutes before serving.
- Drizzle with maple syrup and dust with powdered sugar if desired.
Notes
Feel free to mix in some chocolate chips or pecans for added flavor and texture.
This dish can be made ahead of time, making it a simple and delicious option for holiday breakfasts or lazy weekends.