Description
A simple baked casserole featuring pumpkin flavor and French toast texture.
Ingredients
Scale
- 1 loaf (about 1 pound) thick-cut bread, cubed
- 6 large eggs
- 1 1/2 cups milk
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
- Powdered sugar for dusting
Instructions
- Grease a 9×13 inch baking dish.
- Arrange the cubed bread evenly in the prepared dish.
- In a large bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, and vanilla extract until well combined.
- Pour the egg mixture evenly over the bread cubes. Gently press the bread down to absorb the liquid.
- Cover the dish and refrigerate for at least 2 hours, or preferably overnight.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- If using, sprinkle the chopped pecans over the top of the casserole.
- Bake for 45 to 55 minutes, or until the casserole is set and lightly golden brown.
- Let the casserole rest for 10 minutes before serving. Dust with powdered sugar before you serve.
Notes
- For a richer flavor, use challah or brioche bread.
- You can prepare the entire casserole, including soaking the bread, the day before baking.
- Serve with maple syrup if desired.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg
Keywords: Pumpkin French Toast Casserole, baked French toast, pumpkin breakfast, overnight casserole, cinnamon nutmeg