why make this recipe
Overnight Pumpkin French Toast Casserole is a great dish for breakfast or brunch gatherings. It combines the flavors of pumpkin and spices with the comfort of French toast, making it perfect for the fall season or any special occasion. Preparing it the night before saves time in the morning, allowing you to enjoy delicious food without any hassle. It’s also a crowd-pleaser, appealing to both kids and adults alike.
how to make Overnight Pumpkin French Toast Casserole
Ingredients
- 1 loaf of bread (French or brioche)
- 6 large eggs
- 2 cups milk
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 cup maple syrup (for serving)
- Powdered sugar (for serving)
Directions
- Cut the bread into cubes and place in a greased 9×13 inch baking dish.
- In a large bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, and salt until well combined.
- Pour the mixture over the bread cubes, making sure all pieces are coated.
- Cover the dish with plastic wrap and refrigerate overnight.
- Preheat the oven to 350°F (175°C) the next morning.
- Bake uncovered for 35-45 minutes, or until the top is golden brown and the casserole is set.
- Serve warm with maple syrup and powdered sugar.
how to serve Overnight Pumpkin French Toast Casserole
Serve the casserole warm, drizzling some maple syrup over the top. Adding a dusting of powdered sugar can give it a nice touch. This dish is great for family gatherings, holiday mornings, or even as a comforting treat for yourself. Pair it with fresh fruit or yogurt for a complete meal.
how to store Overnight Pumpkin French Toast Casserole
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave or warm the entire dish in the oven until heated through. If you want to enjoy it later, consider freezing it before baking. Wrap it tightly in plastic wrap and aluminum foil. When ready to eat, thaw in the refrigerator and bake as directed.
tips to make Overnight Pumpkin French Toast Casserole
- Use stale bread: Stale bread absorbs the egg mixture better, making the casserole more flavorful and moist.
- Add nuts: Chopped pecans or walnuts can add a nice crunch.
- Spice it up: Feel free to add extra spices like cinnamon or nutmeg for even more flavor.
- Vegan option: Substitute the eggs and milk with plant-based alternatives like flax eggs and almond milk.
variation
You can customize this casserole by adding chocolate chips, dried cranberries, or fresh fruit like apples or bananas. Adjust the spices to your taste, or even use different types of bread like challah.
FAQs
Can I make this casserole without pumpkin?
Yes, you can replace pumpkin puree with mashed bananas, applesauce, or any fruit puree you prefer.
How long can I keep leftovers?
Leftovers can be kept in the refrigerator for up to 3 days. They can also be frozen before or after baking.
Can I bake it right away instead of overnight?
Yes, you can bake it right away, but letting it sit overnight allows the bread to soak up the flavors more thoroughly for a better texture.
Overnight Pumpkin French Toast Casserole
Ingredients
For the casserole
- 1 loaf 1 loaf of bread (French or brioche) Use stale bread for better absorption.
- 6 large 6 large eggs Can be substituted with flax eggs for a vegan option.
- 2 cups 2 cups milk Substitute with almond milk for a vegan option.
- 1 cup 1 cup pumpkin puree Can be substituted with other fruit purees.
- 1/2 cup 1/2 cup brown sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 1 teaspoon 1 teaspoon pumpkin pie spice Feel free to add extra spices like cinnamon or nutmeg.
- 1/2 teaspoon 1/2 teaspoon salt
For serving
- 1/4 cup 1/4 cup maple syrup For drizzling over the casserole.
- Powdered sugar For dusting before serving.
Instructions
Preparation
- Cut the bread into cubes and place in a greased 9x13 inch baking dish.
- In a large bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla extract, pumpkin pie spice, and salt until well combined.
- Pour the mixture over the bread cubes, making sure all pieces are coated.
- Cover the dish with plastic wrap and refrigerate overnight.
Baking
- Preheat the oven to 350°F (175°C) the next morning.
- Bake uncovered for 35-45 minutes, or until the top is golden brown and the casserole is set.
Serving
- Serve warm with maple syrup and powdered sugar.