Description
This Pumpkin French Toast Casserole features a scrumptious blend of flavors and is easy to prepare. Perfect for breakfast gatherings or cozy family meals!
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 before spreading it evenly in the pan.
- In a large mixing bowl, combine the milk, pumpkin puree, sugar, brown sugar, vanilla, pumpkin pie spice, and eggs. Whisk until everything is well mixed.
- Pour the mixture evenly over the cubed bread and gently press down with a fork to ensure the bread soaks up the liquid.
- Cover the dish and refrigerate for at least 3 hours to allow flavors to meld.
- Prior to baking, preheat the oven to 350 degrees Fahrenheit.
- For the streusel topping, combine the 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 and, if desired, add the chopped pecans on top of the streusel.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Notes
Refrigerating overnight enhances the flavor.
Feel free to omit pecans for a nut-free version.
Serve warm for the best taste experience.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg