- 1 loaf French bread (day-old is great)
- 6 eggs
- 2 cups milk
- ½ cup heavy cream
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ cup brown sugar
- ½ cup flour
- ½ cup diced butter
- 2 teaspoons pumpkin pie spice
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Cut bread into chunks and spread evenly in a generously greased 9 x 13 pan.
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Mix eggs, milk, cream, sugar, pumpkin, vanilla and pumpkin pie spice together and pour over bread. Gently press bread down into egg mixture to ensure all bread is coated.
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In a small bowl, mix brown sugar, flour, butter and pumpkin pie spice for the topping and sprinkle mixture evenly over bread.
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Cover and allow to refrigerate overnight before baking.
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Remove from refrigerator and bake at 350oF for about 45 minutes, or until set in the middle. If necessary, tent with foil toward the end of the bake time to prevent overbrowning.
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Top it with maple syrup, powdered sugar, chopped pecans, or a spoonful of fruit and enjoy!
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To prepare casserole for the freezer, complete all the steps except refrigerating and baking. Wrap casserole in foil and seal in a 2-gallon freezer bag or double wrap casserole in foil. When ready to serve, allow to thaw completely in the refrigerator – 12-24 hours. Then bake as directed.
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If you enjoyed the Pumpkin French Toast Casserole, you might also like these other breakfast casserole recipes: