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pumpkin french toast casserole

This Pumpkin French Toast Casserole is a perfect autumn breakfast or brunch dish, combining the warm flavors of pumpkin spice with the comforting texture of French toast. It’s a make-ahead recipe that is ideal for entertaining or enjoying with your family.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 4 People
Calories 250 kcal

Equipment

  • 1 9x13 inch baking dish
  • 1 mixing bowl
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 spatula or wooden spoon
  • 1 oven

Ingredients
  

  • 1 loaf French bread, cubed About 10-12 cups of cubes.
  • 1 cup canned pumpkin puree
  • 6 large eggs
  • 2 cups milk
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup maple syrup For serving.
  • powdered sugar Optional, for serving.
  • whipped cream Optional, for serving.

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Grease a 9x13 inch baking dish with butter or non-stick cooking spray.
  • In a large mixing bowl, whisk together the canned pumpkin puree, eggs, milk, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.
  • Add the cubed French bread into the mixing bowl and gently fold to combine, ensuring that all the bread cubes are soaked in the pumpkin mixture.
  • Pour the entire mixture into the prepared baking dish, spreading it out evenly.
  • Cover the baking dish with aluminum foil and refrigerate for at least 30 minutes, or overnight for best results.
  • When ready to bake, remove the foil and place the dish in the preheated oven.
  • Bake for 30-35 minutes until the center is set and the top is golden brown.
  • Let it cool for a few minutes before cutting into squares and serving.
  • Serve warm with maple syrup, a dusting of powdered sugar, or a dollop of whipped cream.

Notes

For added texture, you can mix in nuts or chocolate chips.
Feel free to use stale bread for better absorption of the custard mixture.
This casserole can be prepared a day in advance and stored in the refrigerator overnight. Just bake it in the morning for a quick breakfast.