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Pumpkin French Toast Casserole

A deliciously cozy breakfast dish that combines the sweetness of pumpkin with the comfort of French toast in a convenient casserole form.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf 1 loaf of bread (French or challah preferred, cut into cubes)
  • 4 large 4 large eggs
  • 2 cups 2 cups of milk
  • 1 cup 1 cup of pumpkin puree
  • 1/2 cup 1/2 cup of sugar (or to taste)
  • 1 teaspoon 1 teaspoon of vanilla extract
  • 1 teaspoon 1 teaspoon of pumpkin pie spice
  • 1/2 teaspoon 1/2 teaspoon of cinnamon
  • 1/4 teaspoon 1/4 teaspoon of salt
  • Butter (for greasing the baking dish)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter.
  2. Prepare the bread by cutting it into bite-sized cubes and placing it evenly in the baking dish.
  3. In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth.
  4. Pour the custard mixture evenly over the bread cubes, ensuring every piece is soaked. Gently press down the bread with a spatula if some pieces are sticking out.
  5. Cover the dish with plastic wrap and refrigerate for at least 30 minutes or overnight for better flavor absorption.
  6. Bake in the preheated oven for 30-35 minutes or until the top is golden brown and slightly crispy to the touch.
  7. Remove from the oven, let cool for a few minutes, and then cut into squares to serve. Drizzle with maple syrup and enjoy!

Notes

Use day-old bread for the best results. Mix and match spices if you’re feeling adventurous. Avoid overbaking to prevent dryness. Consider adding chocolate chips or nuts for added texture and flavor. Serve with scrambled eggs or fresh fruit salad for a complete breakfast.