Pumpkin french toast casserole puts a seasonal twist on the classic version of French toast casserole. The decadent breakfast dish is like a dessert and combines the best fall spices into one bite.
French toast casserole is a classic when it comes to breakfast and brunch. Turn the fan-favorite dish into a seasonal fall treat by adding some pumpkin flavors into the mix.
PUMPKIN FRENCH TOAST CASSEROLE
I love making breakfast casseroles for breakfast and brunch. They are great for so many reasons, one of them being the ease of the recipe. You basically mix everything together in a bowl and combine it over day-old bread. Plus, you can prepare it the night before you bake it and stick it in the oven right as you are getting ready to eat.
This French toast casserole gets the fall pumpkin treatment thanks to the addition of pumpkin puree and pumpkin pie spice. The two ingredients work together to turn the average mix into a custard bursting with fall flavors. The puree also helps to soften the bread as it sits, allowing all the tasty pumpkin flavors to seep into the bread.
Now, to make this pumpkin French toast casserole, you are going to want to use stale bread. I know that using stale ingredients might seem counterproductive, but it is actually the secret to getting the casserole to be the perfect texture. The stale bread will absorb more of the custard than fresh bread, giving the casserole more flavors overall. It will also make it so the bread isn’t soggy and rather thick and soft with pumpkin flavor.
INGREDIENTS TO MAKE PUMPKIN FRENCH TOAST CASSEROLE
- 1 loaf day-old bread – cut the bread into 1-inch cubes.
- Canned pumpkin puree – add pumpkin flavor to the casserole.
- Whole milk
- Heavy cream – makes the pumpkin custard thick.
- Granulated sugar
- Kosher salt
- Pumpkin spice
- Vanilla extract
- Powdered sugar and maple syrup – for serving.
HOW TO MAKE PUMPKIN FRENCH TOAST CASSEROLE
Grease a 9×13 baking dish and set it to the side.
2. MIX THE CUSTARD
In a large bowl, mix together the eggs, pumpkin puree, milk, cream, sugar, salt, pumpkin spice, and vanilla. Use a whisk to mix thoroughly and combine.
3. PREPARE AND SOAK THE BREAD
Add the cut bread into the baking dish and pour the custard mixture over top of the bread. Squeeze down the bread with a fork or wooden spoon to make sure the custard has fully covered each piece of the bread. Cover the baking dish and place in the refrigerator to chill for 3 hours or overnight.
4. BAKE THE CASSEROLE
When ready to bake, preheat the oven to 350F. Bake the casserole covered for 25-30 minutes or until a toothpick comes out clean. Dust the casserole with powdered sugar and top with maple syrup.
HOW TO STORE PUMPKIN FRENCH TOAST CASSEROLE
The pumpkin French toast casserole will store very well. If you have any leftovers, store the casserole in an airtight container and place it in the fridge, where it should last up to 7 days.
The casserole can also be frozen before baking. Prepare the casserole as if you are going to bake it and cover it tightly before placing it in the freezer. To simplify the process, use a disposable baking dish that can go right in the freezer. The casserole will last in the freezer for about 2-3 months.
Any kind of bread will work, just make sure it is a day old for the best texture. A classic bread like challah, brioche, or a country loaf will probably be your best option.
If your pumpkin French toast casserole is coming out soggy, you’ve probably overdone it with the egg mixture. Make sure you have the proper amount of ingredients. If the mixture looks too wet, you can always add more bread to help absorb the excess.
Yes! This recipe is excellent to make ahead of time. You can either wait to bake it until you are almost ready to serve or cook it ahead of time and warm it up in the oven right before you are going to serve the dish. You can cover it when warming it up in the oven to avoid it from drying out.
MORE BREAKFAST CASSEROLES
- Blueberry French Toast Casserole
- Cinnamon Roll French Toast Casserole
- Overnight Baked French Toast Casserole
Pumpkin French Toast Casserole
- 1 loaf day-old bread
- 7 large eggs
- 1 cup canned pumpkin puree
- 2 cups while milk
- 1/2 cup heavy cream
- 1 cup granulated sugar
- 1/2 tsp kosher salt
- 2 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- powdered sugar and maple syrup for serving
- Preheat the oven to 350F. Grease a 9×13 baking dish.
- In a large mixing bowl, add the eggs, pumpkin puree, milk, cream, sugar, salt, pumpkin spice, and vanilla, and whisk to combine.
- Fill the prepared baking dish with the bread cubes. Pour the custard over the bread. Gently press down or turn the bread to ensure everything is evenly covered. Cover and place in the refrigerator to chill for a minimum of 3 hours, up to overnight.
- Bake for 30 minutes covered and 25-30 minutes uncovered, or until a toothpick inserted into the center comes out clean.
- Serve dusted with powdered sugar and maple syrup.