Pumpkin French Toast Casserole (Printer-Friendly Version)
A warm casserole featuring pumpkin, spices, and rich custard-soaked bread for cozy meals.
# What You'll Need:
→ Bread
01 -
1 loaf challah or brioche bread, cubed (approximately 12–16 slices)
→ Custard
02 -
1 can (15 ounces) pure pumpkin puree
03 -
6 large eggs
04 -
2 cups milk (whole or almond for dairy-free option)
05 -
1 tablespoon vanilla extract
06 -
1 teaspoon ground cinnamon
07 -
1/2 teaspoon ground nutmeg
08 -
1/4 teaspoon salt
09 -
1/2 cup packed brown sugar
10 -
1/4 cup maple syrup
→ Topping
11 -
1/2 cup chopped pecans or walnuts (optional)
# Steps to Follow:
01 -
Cube the challah or brioche bread. Slightly stale bread is preferable to absorb the custard thoroughly.
02 -
In a large bowl, whisk together eggs, pumpkin puree, milk, vanilla extract, brown sugar, cinnamon, nutmeg, and salt until the mixture is smooth and uniformly colored.
03 -
Gently fold the bread cubes into the custard mixture, taking care not to break the cubes apart to maintain texture.
04 -
Transfer the mixture to a greased 9x13 inch baking dish. Cover and refrigerate for a minimum of 2 hours or preferably overnight to allow thorough absorption.
05 -
Set the oven temperature to 350°F (175°C) and allow it to reach the temperature before baking.
06 -
Remove the dish from the refrigerator. Optionally sprinkle chopped nuts evenly over the top. Bake uncovered for 35 to 45 minutes until the casserole is puffed and set in the center. Cover loosely with foil if browning occurs too quickly.
07 -
Allow the casserole to cool for about 10 minutes before slicing. Serve warm with additional maple syrup if desired.
# Additional Tips:
01 -
Using day-old bread improves custard absorption and texture.