Pumpkin French Toast Casserole
This delicious Pumpkin French Toast Casserole is a perfect dish for breakfast or brunch, combining the flavors of pumpkin and warm spices. It is easy to prepare in advance, making it ideal for holiday gatherings or special occasions.
Equipment
- 1 9x13 inch baking dish
- 1 mixing bowls
- 1 whisk
- 1 set measuring cups and spoons
- 1 aluminum foil
- 1 oven
Ingredients
- 1 loaf bread about 16 ounces, preferably brioche or challah, cut into 1-inch cubes
- 1 cup canned pumpkin puree
- 4 large eggs
- 2 cups milk
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup chopped pecans or walnuts optional
- to taste Maple syrup for serving
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined.
- Place the cubed bread in the 9x13 inch baking dish. Pour the pumpkin mixture evenly over the bread, making sure all pieces are soaked.
- If desired, sprinkle chopped pecans or walnuts on top of the bread mixture.
- Cover the dish with aluminum foil and let it sit for about 20 minutes to allow the bread to soak up the liquid.
- Bake the casserole, covered with foil, for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the casserole is set.
- Remove from the oven and let it cool for 5 minutes before serving.
- Serve warm with a drizzle of maple syrup.
Notes
This casserole can be prepared the night before. Simply cover and refrigerate overnight. In the morning, let it sit at room temperature for about 30 minutes before baking.
To enhance the flavor, you can add chocolate chips or dried cranberries to the bread mixture if desired.