Pumpkin French Toast Bake 7 Ingredients Ultimate Delicious
By Theo Marlow
Prep
610 min
Cook
40 min
Total
650 min
Servings
10
Level
Easy
Pumpkin french toast casserole is a meal you can prepare ahead of time and serve to many people as breakfast․ Ingredients for pumpkin french toast casserole include sliced bread breads topped with pumpkin butter and brown sugar․ Pumpkin french toast casserole is baked in a 9-by-13-inch pan to serve 10․ I keep this breakfast item available for days when guests want hot breakfast foods without preparing them․
I cut the bread into 1-inch pieces and fill the greased 9x13-inch pan with bread as tightly as possible‚ with a 1- to 1․5-inch layer of bread on top․ This is the recommended depth of the top layer of bread to prevent excess liquid absorption by looser layers of bread and to avoid having uncovered pieces of bread in the pan․
Beat eggs‚ milk‚ vanilla‚ pumpkin butter‚ and pumpkin pie spice in a large bowl and pour over bread cubes‚ pressing them into the mixture with a spoon or your hands until most or all are coated․ I don't want any of the top bread layer unbreaded and intend to add brown sugar to the top of the casserole in the morning․
Bake in a 350°F (176°C) oven for 35 to 45 minutes until the cake is well browned and dry․ The center of the cake should not be wet when removing the pan from the oven․ Serve the cake warm with maple syrup‚ honey‚ or agave nectar․
Why you'll love this recipe
- The bread is soaked in an egg mixture overnight․ In the morning‚ all you need to do is bake the bread․
- No skillet or griddle required‚ all the food placed in the pan will be cooked in the oven․
- The bread category includes other types of bread and absorption rates․ You do not need to measure out bread products to pack the recipe․
- Make half or a quarter batch if you only want to offer some of the food from one batch at a meal․
- Brown sugar is added before baking to prevent the topping from soaking into the bread during baking․
Ingredients
- •5 ½ cups bread cubes (1-inch cubes, 5 1/2 to 7 1/2 cups depending on bread type)
- •7 large eggs
- •2 cups milk (any kind)
- •1 tsp vanilla extract
- •1 ½ tsp pumpkin pie spice (plus additional for topping)
- •¼ cup pumpkin butter (or use double the amount of pumpkin puree)
- •3 Tbsp brown sugar (3 to 4 Tbsp, for topping)
- •pecans or walnuts (optional, for topping)
- •maple syrup (for serving)
- •honey (for serving)
- •agave nectar (for serving)
Instructions
- 1
Cut the bread into 1-inch cubes. Fill a lightly greased 9×13-inch baking dish quite full with the cubes.
- 2
Whisk the eggs, milk, vanilla extract, pumpkin butter, and pumpkin pie spice together in a large bowl until combined.
- 3
Pour the egg mixture over the bread. Push the cubes down with a spoon or your hands until they are soaked and mostly covered.
- 4
Cover the dish with saran wrap or a lid and refrigerate it overnight.
- 5
In the morning, preheat the oven to 350°F (176°C). Uncover the dish and top with brown sugar, additional pumpkin pie spice, and optional nuts.
- 6
Bake for 35 to 45 minutes, until golden brown and no longer wet.
- 7
Serve immediately with maple syrup, honey, or agave nectar.
FAQ
Nutrition (per serving)
Calories
122
Protein
7.8g
Fat
4g
Carbs
13.7g
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