Description
This Pumpkin French Toast Casserole is a delightful treat perfect for brunch or a comforting breakfast. Made with rich pumpkin puree and flavorful spices, it’s easy to prepare and sure to please anyone looking for a heartwarming homemade dish.
Ingredients
Scale
- 1 (14 oz) day old french bread, cubed
- 3 cups whole milk
- 1 (15 oz) can pumpkin puree
- 3/4 cup sugar
- 1/2 cup brown sugar
- 2 tsp vanilla
- 2 tsp pumpkin pie spice
- 6 eggs
- 1/2 cup butter, cold & cubed
- 1/2 cup brown sugar
- 1/2 cup flour
- 1 tsp pumpkin pie spice
- 1 cup pecans, chopped, optional
Instructions
- Spray a 9 x 13 pan with non-stick spray. Cube the bread and spread it evenly in the pan.
- In a large mixing bowl, combine the milk, pumpkin puree, sugar, brown sugar, vanilla, pumpkin pie spice, and eggs. Whisk until well mixed.
- Pour the mixture evenly over the cubed bread, pressing down with a fork to help the bread soak up the mixture.
- Cover the dish and refrigerate for at least 3 hours.
- Preheat the oven to 350 degrees just before baking.
- For the streusel topping, combine the cold, cubed butter, brown sugar, flour, and pumpkin pie spice in a food processor. Pulse until the mixture resembles crumbs.
- Sprinkle the streusel topping over the casserole. If using, add the chopped pecans on top of the streusel.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Notes
For best results, prepare the casserole the night before and let it sit in the refrigerator until ready to bake.
Feel free to substitute with almond milk for a dairy-free version.
Chop pecans finely to enhance texture if using them.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg