Pumpkin French Toast Casserole

An easy and quick Overnight Pumpkin French Toast Casserole is easy to make with a delicious coffee cake like topping. I love this French Toast Casserole because it is prepped the night before and goes into the fridge overnight saving time in the morning.  It's a favorite when you overnight guests and need an easy start to the day. A family favorite recipe for breakfast or brunch.

Other favorite breakfast recipes we love for entertaining are Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting, Biscuits and Sausage Gravy Casserole, Fontina Chorizo Quiche and Spinach Tomato Frittata. 

I have a little secret to share.. It might change our relationship.. If so I totally understand..

Are you ready? 

I'm not very good about making breakfast. I'm sure you are all totally in shock.. I know say what? That's not to say I can't do it. Mornings just take me forever to get going, so Colt usually steps up to the plate taking one for the team when it comes to making breakfast on the weekends.

It's why I love this Pumpkin French Toast Casserole so much! All the prep work can be done the night before so all I have to do is heat the oven, while making crumb topping, and sip coffee while it bakes! It also helps it makes the house smell absolutely AMAZING! 

Did I tell you it has a crunchy crumb topping similar to coffeecake that puts it over the edge? The combination is like heaven for a pumpkin crumb topping lover like myself!

Pumpkin French Toast Casseroles one of those secret recipes in my arsenal I use around the holidays when we need time in the morning to be fixing other food or spending time with the family. It makes the perfect start to Thanksgiving, Christmas morning, or a lazy weekend breakfast.

Whisk together:

• 15 ounces Pumpkin Puree
• 8 whole Eggs
• 2 cups Milk
• 1/4 cup Maple Syrup
• 2 teaspoons Vanilla Extract
• 2 teaspoons Ground Cinnamon
• 3/4 teaspoons Ground Ginger
• 3/4 teaspoons Allspice
• 1/2 teaspoon Ground Nutmeg
• 1/2 teaspoon Salt

Mix until smooth and well combined.

Cube 1 whole Loaf Day Old French Bread, and place in a buttered 9"x13".

Pour Pumpkin Mixture evenly over the top of cubed french bread.

Cover and refrigerate overnight.

To make the Crumb Topping mix together :

• 1 cup All-Purpose Flour
• 1/2 cup Granulated Sugar
• 1/2 cup Brown Sugar
• 1 teaspoon Salt

Until well combined.

Add 1/2 cup Butter cut into tablespoon size pieces. 

Mix or cut in until well combined, and crumbs stick together when smashed between fingers.

Press Crumb Mixture between fingers to form large crumbs, and distribute evenly over the top.

Preheat oven to 350 degrees, and bake for 50 minutes or until lightly brown.

Dust with Powdered Sugar if desired.

Serve with Maple Syrup. Pumpkin French Toast Casserole perfect easy start to any day!

We also love these other favorite Breakfast Recipes:

• Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting
• Overnight Blueberry French Toast Casserole
• German Pancakes
• Breakfast Bacon and Egg Grilled Cheese

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Breakfast Recipe, Brunch Recipe, Thanksgiving Breakfast, Casserole Recipe,

American

Yield: 8

Author: Serena Bakes Simply From Scratch

Pumpkin French Toast Casserole

Overnight Pumpkin French Toast Casserole is easy to make with a delicious coffee cake like topping. A family favorite recipe for breakfast or brunch.

Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M

Ingredients

Pumpkin French Toast Casserole

• 1 whole Loaf Day Old French Bread, Cubed
• 15 ounces Pumpkin Puree
• 8 whole Eggs
• 2 cups Milk
• 1/4 cup Maple Syrup
• 2 teaspoons Vanilla Extract
• 2 teaspoons Ground Cinnamon
• 3/4 teaspoons Ground Ginger
• 3/4 teaspoons Allspice
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Salt
• Butter For Greasing Pan

Crumb Topping

• 1 cup All-Purpose Flour
• 1/2 cup Granulated Sugar
• 1/2 cup Brown Sugar
• 1 teaspoon Salt
• 1/2 cup Butter, Cut Into Tablespoon Size Pieces

Instructions

1. Butter a 9"x13" Pan and add cubed bread.
2. Mix together until well blended pumpkin puree, eggs, milk, maple syrup, vanilla, cinnamon, ginger, allspice, nutmeg, and salt. Pour over the top of cubed bread until evenly distributed.
3. Cover and refrigerate overnight.
4. Preheat oven to 350 degrees.
5. Mix together flour, both sugars, and salt for crumb topping. Add butter and mix or cut in until well combined. Crumbs will stick together when pressed between fingers.
6. Press crumbs evenly between fingers to form large crumbs and distribute evenly over the top of pumpkin french toast.
7. Bake for 50 minutes or until lightly brown.
8. Dust with powdered sugar if desired and serve with maple syrup.

Nutrition Facts

Calories

415

Fat

19 g

Sat. Fat

10 g

Carbs

53 g

Fiber

2 g

Net carbs

51 g

Sugar

37 g

Protein

10 g

Sodium

625 mg

Cholesterol

203 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.

https://www.serenabakessimplyfromscratch.com/2016/10/pumpkin-french-toast-casserole.html

© 2016 Serena Bakes Simply From Scratch

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