Pumpkin French Toast Casserole
This Overnight Pumpkin French Toast Casserole can be assembled ahead of time then baked for a comforting fall breakfast or brunch. You will love that it is full of pumpkin flavor and topped with a delicious streusel topping.
Servings: 8 servings
Ingredients
CASSEROLE
- 1 loaf French Bread 16 oz
- 8 Eggs
- 1 1/2 cup Brown Sugar
- 2 tsp Pumpkin Pie Spice
- 2 tsp Vanilla Extract
- 15 oz Pumpkin Puree
- 1 cup Half and Half
- 1 cup Milk
STREUSEL TOPPING
- 3/4 cup Flour
- 3/4 cup Brown Sugar
- 1 tsp Pumpkin Pie Spice
- 1/2 cup Butter
Instructions
- Grease 9x13" baking dish.
- Cut bread into cubes and place in prepared baking dish. Set aside.
- In a large bowl, beat eggs.
- Beat in brown sugar and vanilla until blended.
- Add pumpkin puree, pumpkin spice, half and half and milk.
- Whisk until blended.
- Pour batter over prepared bread cubes in dish. Stir/toss to coat all bread.
- Cover with plastic wrap and refrigerate until ready to cook.
- Preheat oven to 350.
- Remove plastic wrap and bake for 35 minutes.
- In a bowl whisk together flour, pumpkin pie spice and brown sugar for streusel.
- Cut in butter using a fork until crumbly.
- Sprinkle mixture over top of baking dish.
- Return to oven for 25-30 minutes until streusel is browned.
Notes
It’s BEST to have slightly stale bread but not necessary. Also, let the pumpkin bread mixture sit overnight (or for at least a few hours) before baking.
Nutrition
Calories: 660kcal | Carbohydrates: 104g | Protein: 15g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 208mg | Sodium: 505mg | Potassium: 419mg | Fiber: 3g | Sugar: 67g | Vitamin A: 9023IU | Vitamin C: 3mg | Calcium: 196mg | Iron: 5mg