Pumpkin French Toast Casserole
A delightful baked casserole combining the classic flavors of French toast with pumpkin, perfect for brunch and family gatherings.
Ingredients
For the Casserole
- 1 loaf brioche bread (about 16 ounces, cubed) Can substitute with challah or hearty white bread.
- 1 cup canned pumpkin puree
- 4 large eggs
- 2 cups milk Any type of milk, including non-dairy alternatives.
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon Feel free to add more spices.
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Optional Toppings
- to taste Maple syrup For drizzling.
- to taste Whipped cream For serving.
- to taste Chopped pecans or walnuts For added texture and flavor.
Instructions
Preparation
- Start by cubing the brioche bread into bite-sized pieces and place them in a greased 9×13-inch baking dish.
- In a large bowl, whisk together the pumpkin puree, eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the egg mixture evenly over the bread cubes, ensuring every piece is coated. Give it a gentle toss to mix and soak all the bread.
- Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or ideally overnight.
Cooking
- Preheat your oven to 350°F (175°C).
- Remove the cover and bake for about 35-40 minutes, or until the top is golden brown and the custard is set.
- Allow to cool slightly. Serve warm, drizzled with maple syrup and topped with your favorite toppings!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions wrapped tightly and reheat in the oven at 350°F (175°C) for about 15 minutes or microwave individual portions until warmed through.