Prep it the night before and pop in the oven for a special Fall breakfast that the whole family will love. Make it in a round pan for a βpieβ version or a regular square baking dish will work as well. Serve warm and top with some whipped topping for a real treat!
Pumpkin French Toast Casserole
The perfect Fall breakfast to make for the family this year!
Servings: 8
Ingredients
- 10 oz Stale Bread French/Italian/Challah Bread All Work
- 1/2 cup Pure Pumpkin
- 1 cup Whole Milk
- 3 Eggs
- 1/4 cup Granulated Sugar
- 1/4 , 1/3 cup Dark Brown Sugar Divided
- 1 1/3 tbsp Pumpkin Pie Spice Divded
- 1 tsp Vanilla Extract
- 1/4 cup Flour
- 1/4 cup Chopped Pecans
- 1/4 tsp Salt
- 1/4 cup Unsalted Butter Melted
Instructions
- Preheat the oven to 350 degrees and prepare a baking pan by generously spraying with baking spray. I used a 12β round pan so I could cut into slices but a regular 8×8 or 9×9 pan would work also!
- Cut bread into equal size pieces and place in the bottom of your prepared pan.
- In a large bowl, whisk together pure pumpkin, milk, eggs, granulated sugar, 1/4 cup dark brown sugar, 1 tbsp pumpkin pie spice, vanilla extract and salt.
- Pour over your layer of bread in your pan and mix so that all of your bread is coated in the mixture.
- In another small bowl whisk together flour, 1/3 cup dark brown sugar, 1 tsp pumpkin pie spice and chopped pecans. Add in melted butter and mix until combined.
- Top bread base with pecan topping. It wonβt be enough to cover the entire top, just try to spread it out evenly over the top of the bread.
- Cover with tin foil and bake for 40 minutes or until edges are golden brown and a toothpick comes out clean from the center.
- Serve warm and enjoy!
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