Pumpkin French Toast Casserole
Ingredients
- 1 loaf French bread day-old is great
- 6 eggs
- 2 cups milk
- ½ cup heavy cream
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
- Topping
- ½ cup brown sugar
- ½ cup flour
- ½ cup diced butter
- 2 tsp. pumpkin pie spice
Instructions
FOR CASSEROLE
- Cut bread into chunks and spread evenly in a generously greased 9x13 pan.
- Mix eggs, milk, cream, sugar, pumpkin, vanilla and pumpkin pie spice together and pour over bread. Gently press bread down into egg mixture to ensure all bread is coated.
FOR TOPPING
- In a small bowl, mix brown sugar, flour, butter and pumpkin pie spice for the topping and sprinkle mixture evenly over bread.
- Cover and refrigerate overnight before baking.
- Remove from refrigerator and bake at 350 F for about 45 minutes, or until set in the middle. If necessary, tent with foil toward the end of baking to prevent overbrowning.
Notes
- Top with maple syrup, powdered sugar, pecans, or a spoonful of fruit and enjoy!
- To prepare casserole for the freezer, complete all the steps except refrigerating and baking. Wrap casserole in foil and seal in a 2-gallon freezer bag or double wrap casserole in foil. When ready to serve, allow to thaw completely in the refrigerator for 12-24 hours. Then bake as directed.
- To prepare casserole for the freezer, complete all the steps except refrigerating and baking. Wrap casserole in foil and seal in a 2-gallon freezer bag or double wrap casserole in foil. When ready to serve, allow to thaw completely in the refrigerator for 12-24 hours. Then bake as directed.
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