Pumpkin French Toast Casserole
Overnight baked french toast casserole made with real pumpkin, brown sugar, french bread, pecans and a streusel topping. Baked in the oven for 50 minutes and topped with maple syrup, this is a casserole our family loves this time of year.
French toast is one of my favorite dishes to make for a holiday breakfast. I can’t get over the warm spices, pumpkin flavor and streusel topping that make this casserole dish. It’s one of my go to recipes when family stays the night. Pumpkin French Toast Casserole is incredibly easy to make and uses common pantry ingredients.
For the past month, I’ve been home visiting with family in Wisconsin. I try to make the trek at least once a year and spend a month catching up with dear friends and family. It’s been awhile since I’ve treated myself to an actual autumn back home. I spent my time baking with mom, taking short road trips on the beautiful autumn scenic drives throughout the state and getting plenty of cuddles in with two adorable yellow lab dogs.
One of the recipes I’ve made a handful of times last month was this PUMPKIN FRENCH TOAST CASSEROLE. Doesn’t life just seem better when you have something cozy to wake up to?!?! This french toast is made the night before and popped into a preheated oven just in time for breakfast. It’s sweet, full of pumpkin flavor and has a streusel topping that is just too die for! If you love bread pudding or french toast, take it up a notch with this casserole!
Pumpkin French Toast Casserole
- 1 loaf French Bread
- 7 large eggs
- 1 + 1/4 cups milk
- 1 can ((15 oz.) pumpkin puree (not pie filling))
- 1 cup granulated sugar
- 4 tablespoons brown sugar (, packed)
- 1 + 1/2 tablespoons pure maple syrup
- 1 + 1/2 tablespoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 tablespoon vanilla extract
- Streusel Topping:
- 1 cup all-purpose flour
- 1 cup brown sugar (, packed)
- 1/2 cup granulated sugar
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold butter
- 1/2 cup pecans
- Cut french bread into pieces; set aside. Grease a 9x13 baking dish with butter or cooking spray; set aside.
- In a large bowl, combine eggs, milk, pumpkin puree, both sugars, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, nutmeg, baking soda and salt. Whisk to combine well.
- Place bread pieces in baking dish. Pour mixture evenly over the top of the bread. Cover and refrigerate overnight or refrigerate for at least 4-5 hours.
- To make the topping, combine flour, brown sugar, sugar, ground cinnamon, nutmeg and salt in a medium bowl then whisk to combine. Slice butter. Using a fork, break each piece of butter into 4ths over the bowl. Hand toss the mixture together. Leave butter in pea size pieces making sure mixture is picked up by butter. Sprinkle vanilla extract in bowl to pick up dry mixture with and continue to toss until mixture is coated. Cover mixture and place in refrigerator until ready to bake.
- Preheat oven to 350 degrees. Evenly spread topping over french toast. Top with pecans.
- Bake for 45-50. Allow to sit for 5-10 minutes before serving.