Description
This Pumpkin French Toast Casserole stands out with its rich flavor, simple preparation, and cozy ingredients like pumpkin puree and spices. Perfect for a comforting breakfast or brunch, it’s guaranteed to please your guests!
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 inch pan with non-stick spray and spread the cubed bread 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 bread cubes, and use a fork to gently press the bread down into the mixture to soak it up.
- Cover the dish and refrigerate for a minimum of 3 hours.
- When ready to bake, preheat the oven to 350 degrees F.
- Prepare the streusel topping by combining cold, cubed butter, brown sugar, flour, and pumpkin pie spice in a food processor. Pulse until crumbly.
- Sprinkle the streusel topping over the casserole, and add chopped pecans if desired.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Notes
To enhance flavor, consider adding a pinch of salt to the egg mixture.
For a sweeter topping, increase the amount of brown sugar in the streusel.
This casserole can be prepared a day in advance and stored in the refrigerator; just increase baking time if baking straight from the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 18g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 210mg