Pumpkin french toast casserole puts a seasonal twist on the classic version of French toast casserole. It is the ultimate fall breakfast.
Course: Breakfast, Dessert
Keyword: breakfast casserole, french toast casserole, pumpkin, pumpkin french toast casserole
Author: Kasey Schwartz
1 loafday-old bread
1cupcanned pumpkin puree
1/2cup heavy cream
1 cupgranulated sugar
2tbsppumpkin pie spice
powdered sugar and maple syrup for serving
Preheat the oven to 350F. Grease a 9x13 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.