Description

This Pumpkin French Toast Casserole features rich pumpkin flavor and creamy texture, making it an unforgettable breakfast option that’s simple to prepare. Perfect for gatherings or a special morning treat!

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

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Instructions

Spray a 9 x 13-inch pan with non-stick spray and evenly spread the cubed bread in the pan.
In a large mixing bowl, whisk together milk, pumpkin puree, sugar, brown sugar, vanilla, pumpkin pie spice, and eggs until well combined.
Pour the mixture evenly over the cubed bread, and gently press the bread cubes down to ensure they soak up the mixture.
Cover the dish and refrigerate for a minimum of 3 hours.
Preheat the oven to 350 degrees Fahrenheit just before baking.
Create the streusel topping by pulsing cold, cubed butter, brown sugar, flour, and pumpkin pie spice in a food processor until crumbly.
Sprinkle the streusel topping evenly over the casserole and add the chopped pecans if desired.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Notes

The casserole can be prepared the night before and baked in the morning.
Storing leftovers in an airtight container in the fridge is recommended for up to 3 days.
This dish makes a great brunch option for holidays.

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 24g
Sodium: 200mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 7g
Cholesterol: 130mg