Let me tell you, there’s something so heartwarming about sharing a meal that’s been passed down through the generations. It’s like a warm hug from the past, and when you add a seasonal twist to it with pumpkin, well, it just reaches a whole new level of comfort. Every autumn, we gather around the table with mugs of steaming hot cocoa or coffee, and my family eagerly waits for this favorite treat. It’s an easy-peasy recipe that’s become our go-to for weekend brunches and holiday mornings. Oh, and don’t even get me started on how perfect it is for entertaining guests.
What’s fantastic about this Pumpkin French Toast Casserole is that it ticks all the boxes: it’s simple, scrumptious, and can even be prepped the night before—because who wants to stress in the morning, right? You can pop it into the oven while you’re still in your pajamas, and by the time everyone’s wandered down hungry-eyed, it’s ready to serve. A drizzle of maple syrup or a dollop of whipped cream on top just takes it over the top. Yum!
If you’re like me, there’s a certain joy in watching the delight on your family’s faces as they dig into this golden, spice-scented dish. It’s more than just a meal; it’s a moment, a memory in the making. So, whether you’re new to this recipe or it’s already a beloved part of your fall repertoire, I promise it’s bound to become a classic on your breakfast table too.
How to Make Pumpkin French Toast Casserole
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Ingredients:
- 1 loaf of stale white bread (about 15-18 oz, such as French bread or Brioche)
- 1 1/2 cups milk
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 5 large eggs
- 1/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/3 cup chopped pecans
- 1/3 cup unsalted butter, melted
Directions:
- Begin by preheating your oven to 350°F (175°C), then lightly grease a 9×13 inch glass baking dish for easy cleanup.
- Rip the loaf of bread into pieces and scatter them in the prepared dish, creating a base.
- In a large bowl, whisk together the milk, pumpkin puree, eggs, granulated sugar, pumpkin pie spice, and vanilla. Stir until smooth and well-mixed.
- Carefully pour the mixture over the bread pieces, ensuring each piece is thoroughly soaked.
- To make the streusel topping, blend the flour, brown sugar, 2 tablespoons of additional sugar, pumpkin pie spice, and chopped pecans in a medium bowl.
- Stir in the melted butter until the mixture forms a crumbly consistency.
- If baking immediately, sprinkle the streusel over the prepared bread mixture.
- Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for 15–20 minutes more, or until the top is golden and a toothpick inserted comes out clean.
- If you’re preparing to bake it the next day, cover the casserole with foil and store it in the refrigerator overnight. Keep the streusel in a separate container in the fridge.
- The following day, preheat the oven to 350°F (175°C), sprinkle the refrigerated streusel on top, re-cover with foil, and bake as instructed above.
Ingredient Substitutions:
If you find yourself without certain ingredients, don’t fret. Swap the white bread with any sturdy, stale bread you have on hand. Almond milk can replace regular milk if you’re aiming for a dairy-free alternative. For a nut-free version, simply skip the pecans in the streusel mixture.
Serving Suggestions:
This casserole is best served warm, fresh from the oven. You might enjoy it topped with a drizzle of maple syrup or a spoonful of whipped cream. Pair it with a side of crispy bacon or sausage to balance out the sweetness. Coffee or hot cocoa make delightful beverage companions.
Seasonal Variations:
Adapt this casserole to fit the season by swapping the pumpkin puree for mashed bananas in the spring or peaches in the summer. During the holiday season, incorporate a hint of nutmeg or swap the pecans for walnuts to give it a festive twist.
Cooking Tips:
For an even richer flavor, let the bread soak in the pumpkin mixture for 30 minutes before baking. If you prefer more crunch, double the streusel topping. To enhance the pumpkin’s natural sweetness, a tablespoon of maple syrup in the pumpkin mixture works wonders.
Storing Suggestions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat portions in the oven at 350°F (175°C) for 10–15 minutes or use the microwave for a quick warm-up. For longer storage, you can freeze the casserole for up to 2 months.
Frequently Asked Questions:
Can I use fresh bread instead of stale bread?
It’s recommended to use stale bread for this recipe because it soaks up the custard mixture better. However, if you only have fresh bread, try toasting it lightly to dry it out a bit before using it in the casserole.
Can I prepare the casserole in advance?
Absolutely! You can assemble the casserole the night before and store it in the refrigerator. The next morning, simply sprinkle the streusel on top and bake as instructed. This makes it a great option for stress-free morning preparation.
Is there a way to make this dish vegan?
Yes! Substitute almond or soy milk for dairy milk, use an egg replacer or flax eggs, and opt for vegan butter. Even the streusel can be adjusted with these substitutes, allowing everyone to enjoy this delicious treat.
What if I don’t have pumpkin pie spice?
No worries, you can make your own! Mix equal parts of ground cinnamon, nutmeg, ginger, and a pinch of cloves to create a homemade pumpkin pie spice. Adjust the quantities to suit your taste preferences.
Can I add other toppings?
Certainly! Feel free to experiment with additional toppings. Chopped dried fruits like cranberries or raisins, a sprinkle of powdered sugar, or toasted coconut can add an exciting twist to the flavors.
What dishware should be used to bake this casserole?
A standard 9×13 inch glass baking dish works perfectly for even baking and easy monitoring. If you don’t have glass, a ceramic or metal baking dish can serve as an excellent substitute. Simply adjust baking times if needed.
Pumpkin French Toast Casserole
Ingredients
- 1 loaf stale white bread 15-18 oz, like French bread or Brioche
- 1 1/2 cups milk
- 1 cup pure pumpkin puree not pie filling
- 5 large eggs
- 1/4 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice for streusel
- 1/3 cup chopped pecans
- 1/3 cup unsalted butter melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly coat a 9x13 inch glass baking dish with grease.
- Tear the bread into cubes or pieces by hand and place them in the prepared baking dish.
- In a large bowl, mix together the milk, pumpkin puree, eggs, sugar, pumpkin pie spice, and vanilla until well combined.
- Pour the pumpkin mixture over the bread, gently tossing to ensure all pieces are coated.
- For the streusel topping, combine flour, brown sugar, granulated sugar, pumpkin pie spice, and chopped pecans in a medium bowl.
- Mix in the melted butter until the mixture is crumbly.
- If baking right away, sprinkle the streusel on top of the casserole. Cover the pan with foil and bake for 40 minutes. Then, remove the foil and bake for another 15–20 minutes, until a toothpick comes out clean.
- If prepping the night before, cover the unbaked casserole with foil and refrigerate overnight. Also, store the streusel separately in the fridge.
- The next day, preheat your oven to 350°F (175°C), sprinkle the streusel over the casserole, cover with foil, and bake as directed above.
