Baked Pumpkin French Toast Casserole
Baked Pumpkin French Toast Casserole 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.
Servings 8 - 10
- 5 large eggs
- 1 cup milk preferably whole or 2%
- 1/2 cup half and half
- 1/2 cup light brown sugar
- 1 cup pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- One 15 oz loaf French bread cut into cubes
- 2/3 cup light brown sugar packed
- 2/3 cup all purpose flour
- 1 teaspoon pumpkin pie spice
- pinch salt
- 6 tablespoons unsalted butter softened
- Maple syrup to serve
- Optional garnishes: whipped cream, chopped nuts
French toast preparation (allow at least 1 hour to soak):
In a large bowl, whisk eggs, milk, half and half, brown sugar, pumpkin puree, pie spice, and vanilla.
Grease a 2½ or 3 quart casserole dish and place the bread cubes inside.
Pour the custard (egg mixture) evenly over the bread. Lightly stir the bread around in the custard allowing all of the bread to get coated. Cover and refrigerate for 1-3 hours. Meanwhile, prepare the topping.
Combine brown sugar, flour, pie spice, and salt. Add butter, and using a spoon or your fingers, 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.
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. Bake 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 immediately with syrup, whipped cream and/or chopped nuts. Leftovers can be refrigerated.
Calories: 250kcal | Carbohydrates: 35g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 104mg | Sodium: 78mg | Potassium: 140mg | Fiber: 1g | Sugar: 26g | Vitamin A: 4184IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg