Pumpkin French Toast Casserole Recipe
User Reviews
5
Pumpkin French Toast Casserole Recipe
Description
Pumpkin French Toast Casserole Recipe starts by cutting sourdough bread into cubes, which are then soaked overnight or for at least 30 minutes in a custard of eggs, milk, pumpkin puree, pumpkin pie spice, heavy cream, sugar, and vanilla extract. This prolonged soaking helps the bread absorb the pumpkin-packed custard completely, creating a moist interior.
A streusel topping made of flour, brown sugar, cinnamon, pumpkin spice, salt, and cold butter is prepared separately to add a crisp, crumbly contrast once baked. The casserole is baked at 350°F for 35-45 minutes until set, with the topping golden and crisp.
Serving with a cinnamon buttermilk syrup made by melting butter, sugar, buttermilk, vanilla, cinnamon, and baking soda adds a warm, spiced sweetness that complements the pumpkin flavors and soft texture of the casserole. This dish fits well for a fall breakfast or brunch centerpiece.
Using slightly dried or stale bread improves custard absorption. The casserole can be prepared ahead and refrigerated during soaking and before baking.
Ingredients
- 1 loaf sourdough bread (used Pepperidge Farm)
- 8 egg
- 2 cups milk
- 2 teaspoons pumpkin pie spice
- ½ -1 cup pumpkin puree brand: LIBBY'S 100% Pure
- ¼ cup heavy whipping cream
- ¼ cup sugar
- 1 tablespoon vanilla extract
Topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup butter
Cinnamon Buttermilk Syrup
- ½ cup butter
- 1 cup sugar
- ½ cup buttermilk or 1/2cup milk with 1 tsp lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
Instructions
- Cut bread into 1½ inch squares. Place in a greased 9x13 pan.
- In a bowl whisk together eggs, milk, pumpkin pie spice, pumpkin puree, heavy cream, sugar, and vanilla. Once it's mixed well, pour over bread chunks and refrigerate overnight. If looking to do this quicker, refrigerate for at least 30 minutes.
- To make the streusel, mix flour, brown sugar, cinnamon, pumpkin pie spice, and salt in a bowl. Cut in a cold stick of butter. Mix with your fork until crumbly. Refigerate overnight as well.
- Once ready to bake preheat oven to 350°F.
- Before baking spread streusel over the top and bake for 35-45 minutes.
- Make buttermilk syrup by melting butter in a pan on low-medium heat. Add sugar, buttermilk, vanilla, and cinnamon - mix with whisk. Add baking soda and stir until all combined. Well be foamy at first and will then return to normal.
- Serve warm with french toast bake right out of the oven.
Notes
- Using bread that has dried out or is slightly stale helps it soak up the custard mixture more effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 958 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 958kcal | 48% |
| Carbohydrates | 119g | 40% |
| Protein | 21g | 42% |
| Fat | 45g | 69% |
| Saturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 324mg | 108% |
| Sodium | 1093mg | 46% |
| Potassium | 420mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 68g | 136% |
| Vitamin A | 4754IU | 95% |
| Vitamin C | 1mg | 1% |
| Calcium | 231mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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