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Pumpkin French Toast Casserole

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Pumpkin French Toast Casserole is the ultimate fall comfort bake. Soft custardy center, crisp edges, and warm pumpkin spice make this an unforgettable breakfast or brunch treat.

Ingredients

  • Challah Bread: 1 loaf (about 16 oz), cut into 1-inch cubes
  • Pumpkin Puree: 1 cup (240 g)
  • Whole Milk: 1 ½ cups (360 ml)
  • Heavy Cream: ½ cup (120 ml)
  • Large Eggs: 4
  • Brown Sugar: ⅓ cup (65 g)
  • Granulated Sugar: 2 tablespoons (25 g)
  • Vanilla Extract: 2 teaspoons (10 ml)
  • Cinnamon: 2 teaspoons
  • Nutmeg: ½ teaspoon
  • Salt: ¼ teaspoon
  • Butter: 2 tablespoons, melted

Instructions

  1. Preheat Your Equipment: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Combine Ingredients: In a large bowl, whisk together pumpkin puree, milk, cream, eggs, sugars, vanilla, cinnamon, nutmeg, and salt until smooth and fully combined.
  3. Prepare Your Cooking Vessel: Place bread cubes into the prepared baking dish. Pour the custard mixture evenly over the bread, pressing down lightly to ensure all pieces are soaked.
  4. Assemble the Dish: Cover the dish with foil and refrigerate for at least 30 minutes, or ideally overnight for maximum flavor and texture.
  5. Cook to Perfection: Bake covered for 30 minutes, then remove the foil and bake an additional 25–30 minutes until the top is golden brown and the center is set.
  6. Finishing Touches: Let cool slightly. Optional: sprinkle with powdered sugar or drizzle with maple syrup before serving.
  7. Serve and Enjoy: Serve warm, either straight from the dish or portioned into squares. Add whipped cream or a dollop of yogurt if desired.

Notes

  • Use day-old bread for best texture.
  • Let the casserole soak overnight for maximum flavor.
  • Top with nuts or streusel for added crunch.
  • Drizzle with maple syrup or add whipped cream to serve.

Nutrition

Keywords: Pumpkin French Toast Casserole, fall breakfast recipe, pumpkin brunch, make-ahead casserole, baked french toast

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