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Overnight Pumpkin Pie French Toast
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Pumpkin Pie Overnight French Toast

This breakfast casserole combines all the best fall flavors in an easy to assemble, make ahead recipe.
Course Breakfast
Cuisine American
Keyword baked french toast, breakfast casserole, overnight casserole, overnight french toast, pumpkin breakfast casserole, pumpkin pie, pumpkin pie breakfast casserole, pumpkin pie french toast casserole
Prep Time 5 minutes
Cook Time 50 minutes
Additional Time 8 hours
Total Time 8 hours 55 minutes
Servings 8 servings
Calories 402kcal
Author Shannah Coe

Ingredients

  • 1 loaf French Bread
  • 8 Eggs lightly beaten
  • 1 pint Half and Half
  • 1 cup Skim Milk
  • 1/4 cup Pumpkin Puree
  • 1/2 Tablespoon Pumpkin Pie Spice
  • 1/3 cup Brown Sugar packed
  • 1/2 teaspoon Salt
  • Cooking Spray

Topping

  • 1/4 cup Brown Sugar packed
  • 1/4 cup White Sugar
  • 1 teaspoon Pumpkin Pie Spice
  • 1/2 teaspoon Ground Nutmeg
  • 2 Tablespoons Cold Butter cut into small pieces

Instructions

  • Cut the French bread into 1 inch pieces and place in 9x13 baking dish lightly coated with cooking spray or lined with parchment paper. 
    1 loaf French Bread, Cooking Spray
  • In a large bowl, combine eggs, half and half, milk, pumpkin puree, pumpkin pie spice, brown sugar and salt. Whisk to combine.
    8 Eggs , 1 pint Half and Half, 1 cup Skim Milk, 1/4 cup Pumpkin Puree, 1/2 Tablespoon Pumpkin Pie Spice, 1/3 cup Brown Sugar packed, 1/2 teaspoon Salt
  • Pour over bread pieces and gently mix to ensure all of the bread is coated with egg mixture. Cover the dish and refrigerate overnight.
  • Remove French toast from refrigerator and uncover. Preheat oven to 350 degrees.
  • Combine the brown sugar, white sugar, pumpkin pie spice and nutmeg for the topping in a medium bowl and stir well to combine. Cut in butter pieces to create a crumbly topping. Sprinkle topping over bread mixture.
    1/4 cup Brown Sugar, 1/4 cup White Sugar, 1 teaspoon Pumpkin Pie Spice, 1/2 teaspoon Ground Nutmeg, 2 Tablespoons Cold Butter
  • Bake in preheated oven until top is golden brown and middle is set; about 50 minutes.

Notes

  1. I recommend lining your pan with parchment paper for easy clean up but that is totally optional. If you line the pan, the cooking spray is optional.

Nutrition

Serving: 1g | Calories: 402kcal | Carbohydrates: 53g | Protein: 14g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 193mg | Sodium: 585mg | Potassium: 291mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1790IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 3mg