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5 from 1 vote

Pumpkin French Toast Casserole

Pumpkin french toast casserole puts a seasonal twist on the classic version of French toast casserole. It is the ultimate fall breakfast.
Prep Time20 minutes
Cook Time1 hour
3 hours
Total Time4 hours 20 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast casserole, french toast casserole, pumpkin, pumpkin french toast casserole
Servings: 12
Calories: 151kcal
Author: Kasey Schwartz

Ingredients

  • 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

Instructions

  • 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.
  • Serve dusted with powdered sugar and maple syrup.

Video

Notes

  • The secret to getting the casserole to be the perfect texture is to use stale bread. 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.

Nutrition

Calories: 151kcal | Carbohydrates: 19g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 143mg | Potassium: 99mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3483IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg