Why You’ll Love This Recipe
This Pumpkin French Toast Casserole is the ultimate fall breakfast treat. The rich, spiced pumpkin flavor blends perfectly with the custardy bread, creating a soft and comforting dish that’s both filling and delicious. Whether you make it for a special occasion or just a cozy weekend morning, it’s sure to be a hit with everyone at the table. It’s easy to prepare and can be made ahead of time for convenience, making it perfect for busy mornings or holiday gatherings. Add a drizzle of maple syrup and a sprinkle of pecans for a touch of sweetness and crunch!
Ingredients
- 1 loaf of French bread, cut into 1-inch cubes
- 1 cup pumpkin puree
- 6 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Pinch of salt
- 1/2 cup chopped pecans (optional)
- Maple syrup, for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Dish: Grease a 9×13-inch baking dish with butter or non-stick spray. Place the cubed French bread in the dish in an even layer.
- Make the Custard: In a large mixing bowl, whisk together the pumpkin puree, eggs, whole milk, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until smooth and well combined.
- Assemble the Casserole: Pour the pumpkin mixture evenly over the bread cubes, making sure all pieces are well-coated. Use a spatula to lightly press the bread down to help it absorb the custard.
- Refrigerate: Cover the baking dish with plastic wrap or aluminum foil and refrigerate for at least 30 minutes, or overnight for a deeper flavor.
- Preheat the Oven: Preheat your oven to 350°F (175°C) while the bread is soaking.
- Add Pecans (Optional): If using, sprinkle chopped pecans on top of the casserole before baking.
- Bake: Remove the cover and bake in the preheated oven for 45-55 minutes, or until the top is golden and crispy and the center is set.
- Cool and Serve: Allow the casserole to cool slightly before serving. Optionally, drizzle with maple syrup and garnish with additional pecans.
Servings and Timing
- Prep time: 30 minutes
- Rest time: 10 minutes
- Total time: 40 minutes
- Servings: 6 servings
Variations
- Chocolate Chips: For an extra indulgent touch, mix in a handful of chocolate chips with the bread cubes before adding the pumpkin mixture.
- Nut-Free Version: For a nut-free casserole, omit the pecans or substitute with pumpkin or sunflower seeds for a bit of crunch.
- Whipped Cream Topping: For a richer, dessert-like version, top the casserole with a dollop of whipped cream or a dusting of powdered sugar before serving.
- Vegan Version: Replace the eggs and milk with plant-based alternatives such as flax eggs and almond milk to make a vegan-friendly version of this casserole.
Storage/Reheating
This casserole can be stored in the fridge for up to 3 days. To reheat, cover the casserole with foil and bake at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat individual servings in the microwave for 1-2 minutes. If you want to make it ahead of time, prepare the casserole the night before and refrigerate it overnight to let the bread soak up the custard mixture for a richer flavor.
FAQs
Can I make this casserole ahead of time?
Yes! This casserole is great for making ahead. You can assemble it the night before, refrigerate it, and bake it in the morning.
Can I use a different type of bread?
Yes, you can use other types of bread like challah, brioche, or whole wheat for a different flavor and texture. The sturdier the bread, the better it will hold up in the custard.
Can I make this casserole gluten-free?
Yes, you can make this casserole gluten-free by using gluten-free bread. Just be sure to use a bread that holds up well in the custard.
How can I make the casserole sweeter?
If you like your casserole sweeter, feel free to add a bit more granulated sugar or brown sugar to the custard mixture. You can also drizzle extra maple syrup on top when serving.
Can I freeze this casserole?
Yes, you can freeze the casserole. After baking, let it cool completely and then wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. To reheat, bake it from frozen at 350°F (175°C) for 30-45 minutes, or until heated through.
What can I serve with this casserole?
This casserole pairs well with a side of fresh fruit, yogurt, or even a light salad to balance the richness.
Conclusion
Pumpkin French Toast Casserole is the ultimate breakfast or brunch dish, combining the comforting flavors of pumpkin and warm spices with soft, custardy bread. It’s a make-ahead, crowd-pleasing recipe that’s perfect for sharing with family and friends. Whether you enjoy it for a festive occasion or a cozy morning at home, this casserole is sure to become a fall favorite. Drizzle with maple syrup, top with pecans, and enjoy the perfect start to your day!
Pumpkin French Toast Casserole
- Prep Time: 30 minutes
- Cook Time: 45-55 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin French Toast Casserole combines rich, spiced pumpkin with soft, custardy bread for a perfect fall breakfast or brunch dish, topped with maple syrup and pecans.
Ingredients
1 loaf of French bread, cut into 1-inch cubes
1 cup pumpkin puree
6 large eggs
2 cups whole milk
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch of salt
1/2 cup chopped pecans (optional)
Maple syrup, for serving
Instructions
- Grease a 9×13-inch baking dish with butter or non-stick spray. Place the cubed French bread in the dish in an even layer.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, whole milk, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until smooth and well combined.
- Pour the pumpkin mixture evenly over the bread cubes, making sure all pieces are well-coated. Use a spatula to lightly press the bread down to help it absorb the custard.
- Cover the baking dish with plastic wrap or aluminum foil and refrigerate for at least 30 minutes, or overnight for a deeper flavor.
- Preheat the oven to 350°F (175°C) while the bread is soaking.
- If using, sprinkle chopped pecans on top of the casserole before baking.
- Remove the cover and bake in the preheated oven for 45-55 minutes, or until the top is golden and crispy and the center is set.
- Allow the casserole to cool slightly before serving. Optionally, drizzle with maple syrup and garnish with additional pecans.
Notes
For extra indulgence, mix in a handful of chocolate chips before adding the pumpkin mixture.
For a nut-free version, omit the pecans or substitute with pumpkin or sunflower seeds for a bit of crunch.
For a vegan version, substitute the eggs and milk with plant-based alternatives like flax eggs and almond milk.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 120mg
