As promised, here is another pumpkin recipe…I have to get all my cooking with pumpkins in before the fall season is over!

We don’t get many relaxing, sit at home, have a leisurely breakfast type weekend mornings.  So when this one rolled around, I decided to take advantage of it.  I wanted to make something the whole family would enjoy, and who doesn’t like french toast!?! This pumpkin french toast casserole recipe is especially awesome, because you can make it the night before, stick it in the fridge, and have it ready to pop in the oven the next morning! A gourmet breakfast, and no need to get up early to put it together!

This pumpkin french toast casserole is perfect paired with a warm pumpkin spice latte on a cold winter morning!

pumpkin french toast casserole

[ingredients title=”Ingredients”]

  • 6-8 cups cubed bread (stale is better, or dry out fresh bread in the oven on low heat for 30 minutes or so)
  • 3 large eggs
  • 1 1/2 cups half-and-half
  • 1 1/2 tsp vanilla extract
  • 1 tbsp pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar (for topping)

[/ingredients]

Pumpkin French Toast Casserole
pumpkin french toast casserole

[directions title=”Directions”]

  1. Tear bread into 1 -inch cubes and arrange into 8×8 baking dish.
  2. Combine eggs, half & half, vanilla, pumpkin pie spice, and pumpkin puree.  Beat until well combined.  Pour egg mixture over bread and press down to ensure all bread pieces soak up egg mixture.
  3. Cover with foil or a lid and refrigerate overnight.
  4. In the morning: preheat oven to 350 degrees.  Sprinkle brown sugar over the top of casserole and stick in the oven for 45 minutes.
  5. Serve with butter and maple syrup.
  6. Enjoy!

[/directions]

pumpkin french toast casserole
Pumpkin French Toast Casserole

Ingredients:

  • 6-8 cups cubed bread (stale is better, or dry out fresh bread in the oven on low heat for 30 minutes or so)
  • 3 large eggs
  • 1 1/2 cups half-and-half
  • 1 1/2 tsp vanilla extract
  • 1 tbsp pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar (for topping)

Directions:

  1. Tear bread into 1 -inch cubes and arrange into 8×8 baking dish.
  2. Combine eggs, half & half, vanilla, pumpkin pie spice, and pumpkin puree.  Beat until well combined.  Pour egg mixture over bread and press down to ensure all bread pieces soak up egg mixture.
  3. Cover with foil or a lid and refrigerate overnight.
  4. In the morning: preheat oven to 350 degrees.  Sprinkle brown sugar over the top of casserole and stick in the oven for 45 minutes.
  5. Serve with butter and maple syrup.
  6. Enjoy!

1Pingbacks & Trackbacks on Pumpkin French Toast Casserole

Leave a Reply

Your email address will not be published. Required fields are marked *

Just to prove you aren\'t a robot... *