September 17, 2018

Pumpkin French Toast Bake

Name: Pumpkin French Toast Casserole
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 3/4-1 loaf day old challah bread (cubed or torn into chunks; alternatively can use brioche or French bread); 1 1/4 cups half & half; 1/3 cup granulated sugar; 2 tbsp maple sugar; 3 large eggs; 1/2 cup pumpkin puree (not pumpkin pie filling); 1 tbsp vanilla extract; 2 tsp pumpkin pie spice; 1/4 cup lightly packed brown sugar; 1/4 cup cold butter, cubed; 1/4 cup flour; 1/4 cup roughly chopped pecans; 1 tsp pumpkin pie spice

My favorite time of year has arrived! I LOVE the fall. The smells, the colors, everything. It doesn’t really feel like fall right now though, thanks to the temps still hitting the 80s here in Massachusetts, crazy! I’m ready for the cool weather!

I had a gigantic loaf of challah bread that sat around for a week, so needless to say it needed to be used soon. I had originally bought it make French toast, but we had a bit of a crazy week that didn’t go as planned. I didn’t want the mess and I didn’t have the time to stand over the stove flipping slices. So I decided to try making baked French toast.

I’m SO glad I did! I can’t even believe how easy it was. Both the prep and cleanup. I don’t know how I waited so long to make this. It can even be made the night before and you just pop it in the oven when you get up. Perfect for breakfast or brunch!

My 2 year old couldn’t get enough of it and my husband enjoyed it as well. It made a pretty large amount (definitely enough to feed a family of 4 with leftovers) so I shared some with my dad who said it was “delish.” So hope you give it a try and enjoy it as much as we did!

Pumpkin French Toast Casserole

Easy baked French toast with fall flavors that can be made ahead of time! The pecan streusel on top adds balance with a crunch!

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

French Toast Casserole

3/4-1 loaf day old challah bread cubed or torn into chunks; alternatively can use brioche or French bread
1 1/4 cups half & half
1/3 cup granulated sugar
2 tbsp maple sugar
3 large eggs
1/2 cup pumpkin puree not pumpkin pie filling
1 tbsp vanilla extract
2 tsp pumpkin pie spice

Pecan Streusel Topping

1/4 cup lightly packed brown sugar
1/4 cup cold butter, cubed
1/4 cup flour
1/4 cup roughly chopped pecans
1 tsp pumpkin pie spice

Instructions

Grease 10" or equivalent baking dish
Place cubed bread in baking dish, set aside
In a medium bowl, which the remaining ingredients, up until the streusel section
Pour custard over the bread in the baking dish
Cover with plastic wrap and place in the fridge to rest, for at least an hour and up to overnight
When ready to bake, preheat oven to 350 degrees
While the oven is preheating, in a small bowl, combine all the streusel ingredients
Mix with a pastry cutter or a fork, to break up the pieces of butter
Sprinkle streusel mixture on top of the casserole
Bake uncovered at 350 degrees for 50-60 minutes