overnight pumpkin french toast casserole
This Pumpkin French Toast Casserole is quick and easy and would be great for any holiday breakfast or brunch.
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prep time
15 Min
cook time
1 Hr 30 Min
method
Bake
yield
8 to 12 depending on the serving size
Ingredients
- 1 - loaf of challah bread, cut into cubes
- 2 - cup of whole milk
- 3/4 - cup of heavy cream
- 5 - eggs
- 1/4 - cup of granulated sugar
- 3/4 - cup of brown sugar
- 1 tablespoon of pure pumpkin puree
- 1 tablespoon of vanilla extract
- 1 tablespoon of pumpkin pie spice
- 1/2 teaspoon of orange zest
- FOR THE TOPPING:
- 1/4 - cup of flour
- 1/4 - cup of granulated sugar
- 1/4 - cup of brown sugar
- 6 tablespoons of unsalted butter, cold and cut into small cubes
- 1/2 - cup of chopped walnuts
How To Make overnight pumpkin french toast casserole
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Step 1Scatter the bread in a buttered 9" x 13" casserole dish and set aside.
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Step 2In a large bowl whisk together the milk, cream, eggs, both kinds of sugar, pumpkin puree, vanilla, pumpkin pie spice and orange zest, pour over the bread making sure to give everything a gentle press with a spatula.
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Step 3Cover with some plastic wrap and pop it in the fridge for a minimum of 3 hours, or overnight is even better.
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Step 4When ready to bake, preheat the oven to 350 degrees and make the topping. In a bowl mix both kinds of sugar and flour, add the butter using a pastry cutter or a fork, cut the butter in until the size resembles the size of peas, fold in the walnuts.
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Step 5Sprinkle the topping evenly over the french toast, cover with aluminum foil and bake for 30 minutes, remove the foil and bake for an additional 45 minutes or until the center is set and the top is golden brown.
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Step 6Allow to cool slightly before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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