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Overnight Pumpkin French Toast Casserole

A marinade of pumpkin puree, maple syrup, cinnamon, sugar, and spices coats chunky cubes of bread overnight. The resulting French toast is moist and tender, and bursting with fall flavors! 

Prep Time
10 mins
Cook Time
10 mins
Chill Time
8 hrs
Total Time
8 hrs 45 mins
Servings: 9
Calories: 405 kcal
Course: Breakfast , Bread
Cuisine: American

Ingredients

French Toast
  • about 8 cups bread diced in 1 1/2- to 2-inch pieces, or about 12 ounces (French bread, a French Baugette, or a crusty and hearty bakery-style bread is necessary; something that can stand up to overnight soaking without disintegrating)
  • ½ cup unsalted butter melted
  • 2 large eggs
  • 1 cup pumpkin puree
  • ½ cup milk or cream
  • ½ cup granulated sugar
  • ⅓ cup maple syrup
  • ¼ cup light brown sugar packed
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon ground cloves
Vanilla Maple Butter (double the batch if you love syrup)
  • ¼ cup unsalted butter melted
  • ⅓ cup maple syrup
  • 1 ½ teaspoons vanilla extract

Instructions

For the French toast:
    Cup of Yum
  1. In a large microwave-safe bowl, melt the butter, about 1 minute. I prefer to brown the butter by heating for about 3 minutes on high power until the crackling and popping has subsided, the butter browned and nutty-smelling; being careful not to burn it browning butter tips here. Allow the butter to cool momentarily so you don't scramble the eggs.
  2. Add all remaining ingredients to the butter, except for the bread, and whisk until smooth and combined.
  3. Add the bread cubes and toss gently to coak.
  4. Cover with plastic wrap and place bowl in the refrigerator overnight, or at least 2 hours so the bread has time to absorb the marinade.
  5. Before baking, preheat oven to 350F and line a 9-by-9-inch pan with aluminum foil and spray with cooking spray.
  6. Transfer bread into baking pan, leaving it fairly loosely piled in the baking pan. Watch any bread corners that are jetting up much higher than the rest of the pieces as they will have a tendency to burn more easily so I push any of them down with a spatula so all pieces are roughly the same height. Scrape out any marinade in the bottom of the bowl and pour that over the bread.
  7. Bake for about 30 to 38 minutes, or until golden and browned, the marinade has dried out some, taking care not to overbake as you want this moist and coating does not have to be bone dry on all piece.
  8. Serve immediately with a pat of butter, warm maple syrup, a dusting of confectioners' sugar, or vanilla maple butter.
For the Vanilla Maple Butter
  1. In a medium microwave-safe bow, melt the butter, about 1 minute on high power; or brown it by heating for about 3 minutes.
  2. To the melted butter, add the maple syrup, and whisk vigorously until combined.
  3. Heat for about 30 seconds to warm the mixture and add the vanilla and whisk to combine.
  4. Pour over French Toast.

Notes

  • To keep vegan, use vegan butter in place of all butter and use two flax eggs in place of the eggs. To keep gluten-free, use a hearty gluten-free bread. Take care all ingredients used are suitable for your dietary needs.
  • Storage: Store extra French Toast in an airtight container in the refrigerator for up to 3 days, reheat gently in the microwave prior to serving. Extra syrup may be stored in an airtight container in the refrigerator for up to 1 month.

Nutrition Information

Serving 1 Calories 405kcal (20%) Carbohydrates 54g (18%) Protein 6g (12%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 7g Cholesterol 87mg (29%) Sodium 206mg (9%) Fiber 2g (8%) Sugar 34g (68%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 405

% Daily Value*

Serving 1
Calories 405kcal 20%
Carbohydrates 54g 18%
Protein 6g 12%
Fat 19g 29%
Saturated Fat 11g 55%
Polyunsaturated Fat 7g 41%
Cholesterol 87mg 29%
Sodium 206mg 9%
Fiber 2g 8%
Sugar 34g 68%

* Percent Daily Values are based on a 2,000 calorie diet.