Pumpkin Overnight French Toast Casserole
User Reviews
5
Pumpkin Overnight French Toast Casserole
Description
The Pumpkin Overnight French Toast Casserole is crafted from stale bread cubes soaked overnight in a custard made with pumpkin puree, eggs, sugars, vanilla, and pumpkin pie spice. This slow soak allows the bread to absorb the flavorful pumpkin custard better without losing its structure. The casserole is topped with a streusel mixture of sugars, flour, cold butter, and chopped pecans, which crisps in the oven, adding texture contrast to the soft, custardy bread beneath. Baking softly melds the flavors and yields a creamy interior with a crunchy top.
The layered textures of tender pumpkin-soaked bread with a rich, nutty streusel topping make this casserole suitable for a cozy breakfast or brunch centerpiece, especially in fall. Toppings such as whipped cream, maple syrup, and powdered sugar can be added for extra sweetness and presentation. Its preparation the night before provides convenience when serving a crowd or freeing up time in the morning.
When choosing bread, stale French bread, sourdough, or ciabatta are recommended as they hold up well to custard soaking without disintegrating. Softer breads like challah or brioche require being very stale to keep their shape. After baking, leftovers can be stored wrapped in plastic in the refrigerator for 2–3 days and reheated in the oven until warmed through.
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 egg large
- 2 tablespoons vanilla extract pure
- 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 butter 1 stick) cold and diced, salted
- ½ cup pecans chopped
Toppings
- Whipped Cream homemade
- powdered sugar
- maple syrup
- butter salted
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
- Use stale bread such as French bread, sourdough, or ciabatta to prevent sogginess; softer breads need to be very stale.
- Wrap and refrigerate leftover casserole for up to 3 days; reheat in the oven until warmed through before serving.
- Prepare the casserole up to 3 hours in advance if short on time, but overnight soaking deepens flavor and custard absorption.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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