Overnight Pumpkin French Toast Casserole
A delightful dish combining the flavors of pumpkin and spices, perfect for a cozy breakfast or brunch.
Ingredients
Main Ingredients
- 1 loaf loaf of bread (French or brioche) Ensure it's suitable for soaking.
- 4 large eggs Provides structure and protein.
- 2 cups milk Use dairy or non-dairy based on preference.
- 1 cup pumpkin puree Can use canned or homemade.
- 1/2 cup brown sugar Adds sweetness and flavor.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 teaspoon ground cinnamon Spice for warmth.
- 1/2 teaspoon ground nutmeg Adds nutty flavor.
- 1/2 teaspoon salt Enhances all flavors.
- 1/4 teaspoon ground ginger Adds spice.
- 1/4 cup chopped pecans or walnuts Optional for texture and flavor.
- Maple syrup For serving.
Instructions
Preparation
- Grease a 9×13 inch baking dish with butter or cooking spray.
- Cut the bread into cubes and place them evenly in the bottom of the baking dish.
- In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla extract, cinnamon, nutmeg, salt, and ginger until the mixture is smooth and well combined.
- Pour the pumpkin mixture evenly over the bread cubes, making sure all pieces are well soaked.
- If desired, sprinkle the chopped nuts on top for added crunch and flavor.
- Cover the dish with plastic wrap or aluminum foil and refrigerate overnight.
Baking
- In the morning, preheat your oven to 350°F (175°C).
- Remove the cover from the baking dish and bake the casserole uncovered for 45-50 minutes until the top is golden brown and the middle is set.
Serving
- Serve warm with maple syrup drizzled on top.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat in the oven or microwave. Can freeze before baking, just thaw and bake as usual when ready to eat.