Pumpkin French Toast Casserole

Pumpkin French Toast Casserole is a baked breakfast with pumpkin-spiced custard and cubed bread. A warm and comforting fall favorite.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 4

Baking Temp 350°F

Equipment

13 x 9-inch baking dish

Ingredients

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

Instructions

Making the Casserole

Cut bread into chunks and spread evenly in a generously greased 9 x 13 pan.
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.
In a small bowl, mix brown sugar, flour, butter and pumpkin pie spice for the topping and sprinkle mixture evenly over bread.
Cover and allow to refrigerate overnight before baking.
Remove from refrigerator and bake at 350^oF 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.
Top it with maple syrup, powdered sugar, chopped pecans, or a spoonful of fruit and enjoy!

Notes

Freezer-Friendly:

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.