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.
Cook Time 50 minutes
Total Time 50 minutes
- 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.