Description
This Pumpkin French Toast Casserole is a delightful combination of flavors with cubed day-old bread soaked in a creamy pumpkin mixture, topped with a crunchy streusel. It’s a fantastic choice for brunch or a cozy breakfast at home.
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
Instructions
- Spray a 9 x 13 pan with non-stick spray and cube the bread, spreading it evenly in the pan.
- In a large mixing bowl, combine milk, pumpkin puree, sugar, brown sugar, vanilla, pumpkin pie spice, and eggs. Whisk until mixed well.
- Pour the mixture evenly over the cubed bread. Use a fork to gently press the bread cubes into the mixture for better absorption.
- Cover the dish and refrigerate for a minimum of 3 hours.
- Preheat the oven to 350 degrees just before baking.
- Make the streusel topping by combining cold, cubed butter, brown sugar, flour, and pumpkin pie spice in a food processor. Pulse until crumbly.
- Sprinkle the streusel topping evenly over the casserole. If using pecans, add them over the streusel.
- Bake the casserole for 45-50 minutes, or until a toothpick comes out clean from the center.
Notes
For best results, use day-old bread to ensure it absorbs the pumpkin mixture well.
Feel free to adjust the amount of pumpkin pie spice to your taste.
This casserole can be made the night before and baked in the morning.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 26g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 150mg