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Pumpkin French Toast Casserole

This Pumpkin French Toast Casserole is the ultimate weekend breakfast (or let's be honest, breakfast-for-dinner situation). You can prep it the night before, pop it in the oven while you're still in your pajamas, and have the whole family asking for seconds. It's like pumpkin pie and French toast had a delicious baby!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 loaf 16 oz challah or brioche bread, cut into 1-inch cubes
  • 8 large eggs
  • 1 cup pumpkin puree
  • 2 cups whole milk
  • ½ cup heavy cream
  • ⅓ cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • Butter for greasing pan
  • Maple syrup and powdered sugar for serving

Method
 

  1. Generously butter a 9x13-inch baking dish. Arrange bread cubes evenly in the dish.
  2. In a large bowl, whisk together eggs, pumpkin puree, milk, heavy cream, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt until smooth and well combined.
  3. Pour the pumpkin mixture evenly over the bread cubes, pressing down gently to ensure all pieces are soaked. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  4. When ready to bake, preheat oven to 350°F. Remove casserole from refrigerator and let sit at room temperature while oven heats.
  5. Remove plastic wrap and bake uncovered for 45-50 minutes, until the top is golden brown and the center is set (a knife inserted in the center should come out mostly clean).
  6. Let cool for 5-10 minutes before serving. Dust with powdered sugar and serve warm with maple syrup.