Pumpkin French Toast Casserole

This Pumpkin French Toast Casserole is filled with fall flavors: pumpkin, warm spices, brown sugar, and vanilla. The inside is soft and fluffy with a crunchy brown sugar crumble topping. An easy breakfast, brunch, or holiday entertaining dish that can be prepped ahead of time.

👥 10 Servings⏱️ Prep & Cook: 4h 5m⏳ Prep: 25 min🔥 Cook: 45 min👤 Allison Mattina📖 celebratingsweets

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
whisk
pan
casserole dish
spatula
oven
microwave

📝 Preparation Steps

French toast (allow 3+ hours to soak):

Custard

In a large bowl, whisk eggs, milk, half and half, brown sugar, pumpkin puree, pie spice, and vanilla.

large eggs5pumpkin puree1 cup

Grease pan

Grease a 9x13 (or similar sized) casserole dish and place the bread cubes inside.

Combine bread and custard

Pour the custard evenly over the bread. Lightly move the bread around in the custard allowing all of the bread to get coated. Cover and refrigerate for ⏱️ 3 hours up to overnight. Meanwhile, prepare the topping.

Topping:

Topping

Combine brown sugar, flour, pie spice, and salt. Add butter, and using a spoon or small rubber spatula, work the butter into the dry ingredients until the butter is evenly distributed and the mixture resembles wet, clumpy sand. Cover and refrigerate until you are ready to bake the French toast (it will firm up once it's chilled).

Baking:

Assembly

Preheat oven to 350°F. Remove the French toast from the refrigerator (the bread will have absorbed most of the custard). Crumble the topping over the top of the French toast. Tip: the the crumble topping is really hard (from the cold butter), just pop it into the microwave for ⏱️ 8-10 seconds and it will soften enough to make it easy to crumble.

Bake the French toast for ⏱️ 40-55 minutes, until puffed, golden brown, and set (check that the center is not too wet). Baking time will depend on how deep your casserole dish is and whether you prefer your French toast more well done. Serve warm with syrup. Leftovers can be refrigerated.

Nutrition Facts

calories

372 kcal

fat Content

12 g

serving Size

1 serving

fiber Content

2 g

sugar Content

27 g

sodium Content

288 mg

protein Content

9 g

trans Fat Content

1 g

cholesterol Content

104 mg

carbohydrate Content

59 g

saturated Fat Content

6 g

unsaturated Fat Content

4 g

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