Pumpkin French Toast Casserole

photo 2 (14)

Let the pumpkin frenzy continue! I’ve been making pumpkin recipes as often as I have time for lately. Even the morning oatmeal can be easily turned into pumpkin spice oatmeal, yum!

This recipe is perfect for Sunday brunch. You can make it ahead the day before,  pop it in the oven in the morning and relax in your pj’s until it’s ready. 🙂

Pumpkin French Toast Casserole

  • 1 loaf of bread (I used sourdough, but ciabatta or french would be great as well), torn into bite sized pieces
  • 7 large eggs
  • 2 1/2 cups milk
  • 1 1/4 cups pumpkin puree
  • 1/4 cup granulated sugar
  • 1 1/2 tablespoons vanilla extract
  • 1 heaping teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/8 teaspoon allspice
  • pure maple syrup, for serving

Streusel Topping:

  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 6 tablespoons cold butter, cut into pieces

Directions:

  1. Butter the bottom and sides of a 9×13 casserole dish. Place the bread in the dish and spread evenly.
  2. In a medium bowl whisk together the eggs, milk, pumpkin, sugar, vanilla and spices. Pour this mixture evenly over the bread chunks. Cover dish and refrigerate overnight (if you don’t have all night that’s fine, just let the bread soak up the liquid for at least 30 minutes on the counter).
  3. To make the streusel topping combine the flour, sugar, cinnamon and nutmeg. Cut the butter into the mixture using a pastry cutter or fork, until the mixture has a crumbly texture. Cover and refrigerate until ready to cook the casserole.
  4. When you’re ready to bake the casserole preheat your oven to 350 degrees. Sprinkle the streusel topping evenly over the french toast mixture. Bake for 35-40 minutes or until the french toast is set and beginning to golden.

Makes 8-10 servings.

Recipe adapted from Two Peas and their Pod

photo 1 (14)

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Filed under Breakfast, Sweet indulgences

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