Pumpkin French Toast Casserole
Pumpkin French Toast Casserole is rich and flavorful and makes for the perfect fall breakfast.
Servings: 6 Servings
Calories: 643kcal
Equipment
- 9x13 baking dish
Ingredients
- 8 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin spice blend
- 1 tablespoon white sugar
- 14 ounces pumpkin puree
- ¼ cup milk
- 22 ounces thick-sliced brioche or Texas toast bread
For the topping
- ⅓ cup brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 1 tablespoon butter softened
Instructions
- Prepare a casserole dish with nonstick cooking spray.
- Place the bread in the prepared casserole dish in a staggered layer.
- Beat the eggs until frothy. Stir in the vanilla, cinnamon, pumpkin spice, sugar, and pumpkin puree until well blended. Add the milk, stirring until completely incorporated.
- Pour the pumpkin mixture over the bread.
- Cover the casseroles and allow to soak in the refrigerator for at least two hours or overnight.
- When ready to bake, preheat the oven to 350 degrees and place the casserole on the counter as the oven heats.
- In a medium bowl, stir together the brown sugar, cinnamon, and all-purpose flour. Cut in the butter until the mixture is the consistency of coarse sand. Sprinkle over the casserole.
- Bake the French toast casserole for 30 to 40 minutes or until golden brown.
- Swerve with maple syrup or powdered sugar.
Nutrition
Serving: 1Serving | Calories: 643kcal | Carbohydrates: 71g | Protein: 21g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 402mg | Sodium: 586mg | Potassium: 257mg | Fiber: 2g | Sugar: 17g | Vitamin A: 11580IU | Vitamin C: 3mg | Calcium: 142mg | Iron: 3mg