Pumpkin French Toast Casserole: Make this easy Pumpkin french toast casserole loaded with pecan streusel the night before, then just bake it in the morning for a scrumptious breakfast!
What are your favorite sleepover foods? I love french Toast! This pumpkin french toast casserole is so easy to make. Just get it ready the night before and then have a delicious meal for breakfast, serve with fruit. Your guests will go crazy, smells like fall in the kitchen!
What you will need to make this yummy Pumpkin French Toast Casserole: Sugar, Half and Half, vanilla, cinnamon, pumpkin, Baguette, heavy cream and eggs
cut up baguette
mix half and half, cream, eggs and pumpkin
add pumpkin spice
mix until throughly blended
spray a 9×13″ casserole dish, add bread
pour custard over bread, mix until bread absorbs custard. cover with saran wrap, place in refrigerator overnight.
Make streusel topping, sprinkle over bread.
bake for 45 minutes
- 1 baguette, cubed
- 2 cups half and half or milk
- ½ cup heavy cream
- 1 cup granulated sugar
- 6 large eggs
- 1 cup pumpkin
- 2 tablespoons vanilla
- 1 tablespoon pumpkin pie spice
- ½ cup brown sugar
- ½ cup cold salted butter, diced
- ½ cup all-purpose flour
- ⅓ cup chopped pecans
- 2 teaspoons pumpkin spice
- Spray a 9x13 pan with nonstick cooking spray. Place the diced bread in the baking pan; set aside.
- In a medium bowl, whisk together the half and half, cream, sugar, eggs, pumpkin, vanilla, and pie spice. Pour the prepared custard over the prepared baking pan. Cover with plastic wrap and refrigerate for at least 3-4 hours and preferably overnight.
- STREUSEL:Combine brown sugar, butter, all-purpose flour, pecans, and pumpkin spice in a small bowl. Using your hands, mix together until the butter breaks down into smaller pieces. Sprinkle the streusel mixture over the french toast casserole.
- When ready to bake, position a rack in the center of the oven and preheat the oven to 350ºF. Bake for 45-55 minutes or until thoroughly cooked. If your streusel starts to brown too much at any point, tent with a piece of foil. Let cool for a few minutes before serving. Serve with maple syrup, butter, and powdered sugar.
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Recipe adapted from Little Spice Jar