Pumpkin Spice French Toast Casserole
This Pumpkin Spice French Toast Casserole is the perfect fall breakfast or brunch dish. It combines the comforting flavors of traditional French toast with the warm, aromatic spices of pumpkin pie.
Ingredients
- 1 loaf about 1 pound of day-old bread, cut into 1-inch cubes (French bread or challah work great!)
- 6 large eggs
- 2 cups whole milk or 1 cup milk and 1 cup heavy cream for extra richness
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons pumpkin pie spice
- ¼ teaspoon salt
- Optional add-ins: 1/2 cup chopped pecans or walnuts 1/4 cup dried cranberries
For the topping:
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 1 teaspoon pumpkin pie spice
- ¼ cup cold butter cubed
Instructions
- Grease your 9x13 inch baking dish with butter or cooking spray.
- Spread the cubed bread evenly in the prepared baking dish.
- In a large bowl, whisk together eggs, milk, pumpkin puree, sugars, vanilla extract, pumpkin pie spice, and salt until smooth.
- Pour this pumpkin custard mixture over the bread cubes, making sure all pieces are evenly coated. Gently press down on the bread to help it absorb the custard.
- Cover the dish with plastic wrap and refrigerate for at least 3 hours or overnight. This allows the bread to soak up all that pumpkin-y goodness!
- When you're ready to bake, preheat your oven to 350°F (175°C).
- In a small bowl, mix flour, brown sugar, and pumpkin pie spice for the topping. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the casserole.
- Bake for 45-55 minutes, or until the top is golden brown and the center is set.
- Let it cool for 10-15 minutes before serving. This will allow the casserole to set and make it easier to slice.