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Pumpkin Pie French Toast Casserole Recipe

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We are spending more and more of our holidays at home with family.  With a large-ish house and two kids, it seems to work out really well for everyone to come and hang at our house for major holidays.  We have space for everyone to stay and the kids can stay comfy in their own environment.  Knowing I have extra mouths to feed in the mornings always has me searching for breakfast ideas that are quick and easy.  Wanting something delicious but that required very little work of a morning led me to make this pumpkin pie french toast casserole recipe.

Pumpkin Pie French Toast with Label

I created this recipe with the day after Thanksgiving and Christmas morning in mind.  We have family over but no one really wants to spend a ton of time in the kitchen cooking.  Most of the work for this french toast gets done the night before and it just goes into the oven the morning and cooks while you enjoy your morning coffee.

Pumpkin Pie French Toast Casserole Ingredients:

1 Loaf of French Bread
8 eggs
1 pint of half and half
1 cup skim milk
2 Tbsp pumpkin puree
2 tsp pumpkin pie spice
1/3 cup packed brown sugar
1/2 tsp salt
cooking spray
Topping
1/4 cup packed brown sugar
1/4 cup white sugar
1 tsp pumpkin pie spice
1/2 tsp ground nutmeg
2 Tbsp cold butter, cut into small pieces

Let’s Make It:

1)  Cut the French bread into 1 inch pieces and place in baking dish (a 9×13 dish is what I used) coated with cooking spray.  {Note:  I also recommend lining the pan with parchment paper for easy clean up but that is totally optional.}

sliced french bread_wmbread cubes in pan_wm

2)  In a large bowl, beat eggs with a whisk.   Whisk in remaining ingredients {through salt}.

Egg mixture_wm

3)  Pour egg mixture over bread pieces and gently stir to make sure all the bread pieces are wet and soaked with egg mixture. 

bread cubes with eggs_wm

Cover with plastic wrap and refrigerate overnight.

4)  In the morning, remove the french toast from the refrigerator and uncover.  Preheat oven to 350 degrees.

5)  In a medium bowl, combine the brown sugar, white sugar, pumpkin pie spice and nutmeg for the topping.  Stir well.  Mix in the butter pieces and combine with the sugar to create a crumbly mixture.

Topping in bowl_wm

Sprinkle over top of the bread pieces.
6)  Bake at 350 degrees for about 50 minutes until the top is golden brown and the middle is solid.

baked casserole_wm finished casserole_wm

Let cool for 15 minutes.  Cut slices and put onto serving plates.  Drizzle with maple syrup and top with toasted walnuts.

Pumpkin french toast_wmpumpkin pie french toast on plate_wmFrench Toast Upclose_wm

What is your favorite make ahead breakfast dish?  Do you like to serve/eat a big breakfast on holiday mornings with family?

5.0 from 11 reviews
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Pumpkin Pie Overnight French Toast Recipe
Recipe type: Breakfast
 
Ingredients
  • 1 Loaf of French Bread
  • 8 eggs
  • 1 pint of half and half
  • 1 cup skim milk
  • 2 Tbsp pumpkin puree
  • 2 tsp pumpkin pie spice
  • ⅓ cup packed brown sugar
  • ½ tsp salt
  • cooking spray
  • Topping
  • ¼ cup packed brown sugar
  • ¼ cup white sugar
  • 1 tsp pumpkin pie spice
  • ½ tsp ground nutmeg
  • 2 Tbsp cold butter, cut into small pieces
Instructions
  1. Cut the French bread into 1 inch pieces and place in baking dish (9x13 is what I used) coated with cooking spray. {Note: I also recommend lining the pan with parchment paper for easy clean up but that is totally optional.}
  2. In a large bowl, beat eggs with a whisk. Whisk in remaining ingredients {through salt}.
  3. Pour egg mixture over bread pieces and gently stir to make sure all the bread pieces are wet and soaked with egg mixture. Cover with plastic wrap and refrigerate overnight.
  4. In the morning, remove the French toast from the refrigerator and uncover. Preheat oven to 350 degrees.
  5. In a medium bowl, combine the brown sugar, white sugar, pumpkin pie spice and nutmeg for the topping. Stir well. Mix in the butter pieces and combine with the sugar to create a crumbly mixture. Sprinkle over top of the bread pieces.
  6. Bake at 350 degrees for about 50 minutes until the top is golden brown and the middle is solid.
  7. Let cool for 15 minutes. Cut slices and put onto serving plates. Drizzle with maple syrup and top with toasted walnuts.

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Comments

  1. I make (what seems like) a very small percentage of the worlds population that’s not very big on pumpkin. I’ll make the occasional pumpkin pie, pumpkin bread, or pumpkin cake. I have to say though, I am all about this pumpkin recipe. It looks SO delicious and decadent!
    Ashley B. recently posted…Easy Peezy Garlic Knots.My Profile

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  3. YUM! I am the worst cook, but after moving in with my boyfriend I realized I really need to start contributing to the cooking more. This looks simple enough and something he would love, thanks for sharing!!

    cantbuymelovvve.blogspot.com

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    • I love being able to hang out at home and relax on holidays. I am so fortunate to have parents that are really flexible and willing to come to us.

      Reply

    • This is definitely one of the weekend morning recipes that goes perfect with reading the paper and sipping coffee.

      Reply

  13. First of all I want to say thank you thank you thank you! My oldest is going to love me forever and every! He has been asking me to make him something like this all october for the fall and I could find nothing. I just bookmarked the page. I can’t wait to try now. I will let you know what he thinks too! WOW just wow 🙂
    Mommy2Jam recently posted…The Good Witch is inMy Profile

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    • Thanks! Sorry you don’t like french toast. I am only a fan in certain circumstances but do like it from time to time.

      Reply

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