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Overnight Pumpkin French Toast Casserole

Prep the night before and serve for breakfast/brunch! So easy, so creamy, and so good for a crowd!

Prep Time
2 hrs 15 mins
Cook Time
1 hr
Total Time
3 hrs 15 mins
Servings: 8 servings
Course: Breakfast
Cuisine: American , Canadian

Ingredients

  • 1 (16-ounce) loaf brioche bread cubed
  • 1 (8-ounce) package cream cheese cubed
  • 10 large eggs beaten
  • 1 ½ cups whole milk
  • 1 cup canned pumpkin puree
  • ⅓ cup maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • kosher salt
  • ½ cup Chopped Pecans
for the buttermilk glaze
  • 2 cups confectioners' sugar
  • 3 tablespoons buttermilk
  • 2 teaspoons orange zest
  • 1 teaspoon vanilla extract
  • kosher salt

Instructions

    Cup of Yum
  1. Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese in an even layer. Top with remaining bread cubes.
  2. In a large glass measuring cup or another bowl, whisk together eggs, milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla and 1/2 teaspoon salt. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
  3. Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
  4. Sprinkle with pecans; place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
  5. Serve immediately, drizzled with buttermilk glaze.
for the buttermilk glaze
    Cup of Yum
  1. In a medium bowl, combine confectioners’ sugar, buttermilk, orange zest, vanilla and pinch of salt. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.