Pumpkin Overnight French Toast Casserole
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5.0
18 reviews
Excellent
Pumpkin Overnight French Toast Casserole
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Pumpkin French Toast Casserole is perfect breakfast for any fall or winter morning. This make-ahead breakfast casserole tastes of pumpkin, warming spices and is wonderful for an at-home brunch, holiday breakfast and any other occasion.
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Ingredients
French Toast Casserole
- 1 loaf bread day old, cubed
- ½ cup heavy whipping cream
- ½ cup granulated sugar
- ½ cup brown sugar
- 15 oz. pumpkin puree
- 8 large eggs
- 2 tablespoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
Streusel Topping:
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 cup all-purpose flour
- ½ cup salted butter (1 stick) cold and diced
- ½ cup Chopped Pecans
Toppings
- homemade whipped cream
- powdered sugar
- maple syrup
- salted butter
Instructions
Make the French Toast Casserole
- Spray a 9"×13" baking dish with nonstick cooking spray, and set aside.
- Place the cubed bread in the baking dish.
- Whisk together the cream, granulated sugar, brown sugar, eggs, pumpkin puree, vanilla, pumpkin pie spice and salt in a large bowl.
- Pour the egg mixture over the bread, pressing down to make sure all the cubes are coated with the custard.
- Cover with plastic wrap, and refrigerate overnight. (You can also do this 3 hours in advance, though I really like the make-ahead option of this recipe.)
Bake the casserole in the morning
- Preheat the oven to 350°F.
- While the oven preheats, make the streusel topping in a medium bowl.
- Combine the brown sugar with the granulated sugar and flour. Mix until combined.
- Add the cold butter to the mixture, using fingers or a fork to mix the ingredients together until they are in large coarse crumbs. Add the pecans, and stir to combine.
- Pour the streusel topping on top of the casserole. Sprinkle additional pecans on top, if desired.
- Bake the casserole in the preheated oven for 50 minutes, or until the casserole is set. (This means it will no longer have a wiggle in the middle.)
- Let the French Toast Casserole cool for 10-15 minutes before slicing and serving.
- Serve with homemade whipped cream, maple syrup, butter and powdered sugar.
Notes
- How to store: Wrap the cooled casserole in plastic wrap, and store in the fridge for 2-3 days after baking. Reheat in the oven until warmed through.
- A note on the bread: Use your favorite bread in this recipe! The bread has to be stale to soak up the custard without losing its shape. My favorites are French bread, sourdough and ciabatta for this. You can use challah and brioche, but I caution you on those because they’re softer and can lose their shape easier unless they’re really stale.
Nutrition Information
Show Details
Serving
1serving
Calories
776kcal
(39%)
Carbohydrates
130g
(43%)
Protein
18g
(36%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
12g
Cholesterol
209mg
(70%)
Sodium
644mg
(27%)
Fiber
5g
(20%)
Sugar
72g
(144%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 776 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 776kcal | 39% |
| Carbohydrates | 130g | 43% |
| Protein | 18g | 36% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 209mg | 70% |
| Sodium | 644mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 72g | 144% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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