Pumpkin French Toast Casserole

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 535cal

Author: Ashley Fehr

Pumpkin French Toast Casserole is a must-make fall breakfast! Cubes of leftover bread are made new again with ingredients like pumpkin puree, maple syrup, cinnamon and more. The best part? It's all baked beneath a scrumptious streusel!

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Ingredients

1 loaf French bread (450g or 1 lb)
2 cups milk
1½ cups pumpkin puree (not pie filling)
4 large eggs
¾ cup maple syrup (or granulated sugar)
2 teaspoons cinnamon
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
¼ teaspoon salt

Streusel

1 ½ cups rolled oats
½ cup flour (all purpose or whole wheat)
½ cup brown sugar (lightly packed)
½ cup cold butter (cubed)

Glaze (optional)

1 cup powdered sugar
1-2 tablespoons milk or maple syrup

Instructions

Preheat the oven to 350 degrees if baking right away. Spray a 9x13" baking dish with non stick spray.
Cut loaf into 1" cubes -- if loaf is fresh, cut and leave on the counter to dry out somewhat for 1-2 hours.
Place bread cubes in the prepared pan.
Whisk together milk, pumpkin, eggs, syrup, cinnamon, vanilla, pumpkin pie spice and salt. Pour over bread cubes.
Cover with plastic wrap and refrigerate at least 1-2 hours, or up to 2 days before continuing with the recipe.

Make the streusel and bake

In a medium bowl, combine oats, flour and brown sugar. Add the cold, cubed butter and use a pastry cutter or your (clean!) hands to combine -- it should be sticky and hold together almost like cookie dough.
Sprinkle streusel over the top of the french toast casserole and bake for 30-40 minutes, until center appears to be set (not jiggly, and not glossy looking under the streusel.
Let rest for 10-15 minutes before serving.

Glaze

Whisk together powdered sugar and milk. Drizzle over casserole as desired.

Video

Notes

Ingredients and Substitutions:

Bread: any kind of bread will work here, but I prefer the heartier loaves as they are better at soaking up that liquid without becoming mushy. A sourdough, brioche or some crusty ciabatta would also work well!
Milk: any kind of milk (dairy or non-dairy) will work here, and you can even use half and half for a richer flavor.
Pumpkin: choose pure pumpkin puree. If you want to swap for pumpkin pie filling, you will want to reduce the added sugar and spices.
Maple syrup: you can swap for almost any sweetener you prefer: sugar, brown sugar, agave, honey, you name it.

Make ahead:

This is a great french toast recipe for making ahead! Simply prepare up to the point of refrigerating and let it sit for a couple of days before continuing.

Nutrition