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Pumpkin Spice Breakfast Casserole

Who says pumpkin spice is just for lattes? This sweet and cozy breakfast casserole brings all those fall flavors to your breakfast table in the most delicious way. It's like French toast met a pumpkin pie and had the most perfect breakfast baby. Your family will be begging for this one year-round!
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1 loaf 16 oz challah or brioche bread, cubed
  • 8 large eggs
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 2/3 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped pecans
  • 3 tablespoons butter melted
  • Cooking spray

Method
 

  1. Spray a 9x13-inch baking dish with cooking spray. 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, salt, and nutmeg until smooth.
  3. Pour pumpkin mixture evenly over bread cubes, pressing down gently to ensure all bread is soaked. Let sit for 10 minutes.
  4. In a small bowl, toss pecans with melted butter and sprinkle over the top of the casserole.
  5. Cover tightly with foil and refrigerate for at least 4 hours or overnight (or freeze at this point for up to 2 months).
  6. When ready to bake, preheat oven to 350°F. Bake covered for 40 minutes, then uncover and bake for 10 more minutes until golden and puffed.
  7. Let stand 10 minutes before serving. Serve warm with maple syrup, whipped cream, or a dusting of powdered sugar. If frozen, thaw overnight in refrigerator before baking.