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

Cook Mode Prevent your screen from going dark

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