We made this recipe up ourselves one evening in the kitchen when we had a can of pumpkin and we were making our french toast casserole recipe. We decided that for a Fall treat, it would be nice to make it pumpkin pie french toast and so this recipe was born. I’ve tried it a couple of different ways since we first made it, but this is the easiest and tastiest way to make it. This makes one casserole, but we double it to make two. (remember I’m feeding five hungry teenagers here.)
Overnight Pumpkin French Toast Casserole
- 1/2 C Butter
- 12 slices White Bread
- 1/2 C Brown Sugar
- 2 tsp pumpkin pie spice
- 1/4 – 1/2 c. pumpkin
- 1/2 tsp Vanilla Extract
- 5 eggs
- 1 1/2 c Milk
Melt the margarine and pour into a 9×13 pan.
Mix the brown sugar and the pumpkin spice seasoning.
In a separate bowl, whisk the eggs, milk and vanilla together.
Layer 6 pieces of bread into the casserole dish. Spread a thin layer of pumpkin (as if you were buttering a piece of bread) on each of the six slices of bread.
Next, sprinkle half of the brown sugar and pumpkin spice mixture over the top of the pumpkin that is spread on the bread.
Now repeat all steps again – layer the rest of the bread on top, then the pumpkin, the rest of the topping.
Pour the egg mixture over the top of all of it and then sprinkle the remaining brown sugar/pumpkin spice mixture over the top.
Cover and refrigerate overnight or at least 4-8 hours. Honestly, the longer the better. In the morning, cover the dish with tinfoil and bake in a 350 degree over for 30 minutes. Remove from oven, uncover the dish and bake an additional 15 more minutes. It should be golden and set.
Remove from oven and serve hot. Sprinkle with some powdered sugar if you want. This can also be served with syrup, butter, whipped cream or just eaten plain. It is delicious!
P.S. We are going to try it with some other “flavors” and I will let you know what we come up with, that actually works and tastes good.
Looking for a little taste of Autumn in the morning? This recipe is perfect and so easy, even the kids can whip it up.
Ingredients
- 1/2 C Butter
- 12 slices White Bread
- 1/2 C Brown Sugar
- 2 tsp pumpkin pie spice
- 1/4 – 1/2 c. pumpkin
- 1/2 tsp Vanilla Extract
- 5 eggs
- 1 1/2 c Milk
Instructions
Melt the margarine and pour into a 9×13 pan.
Mix the brown sugar and the pumpkin spice seasoning.
In a separate bowl, whisk the eggs, milk and vanilla together.
Layer 6 pieces of bread into the casserole dish. Spread a thin layer of pumpkin (as if you were buttering a piece of bread) on each of the six slices of bread.
Next, sprinkle half of the brown sugar and pumpkin spice mixture over the top of the pumpkin that is spread on the bread.
Now repeat all steps again – layer the rest of the bread on top, then the pumpkin, the rest of the topping.
Pour the egg mixture over the top of all of it and then sprinkle the remaining brown sugar/pumpkin spice mixture over the top.
Cover and refrigerate overnight or at least 4-8 hours. Honestly, the longer the better. In the morning, cover the dish with tinfoil and bake in a 350 degree over for 30 minutes. Remove from oven, uncover the dish and bake an additional 15 more minutes. It should be golden and set.
Remove from oven and serve hot. Sprinkle with some powdered sugar if you want. This can also be served with syrup, butter, whipped cream or just eaten plain. It is delicious!
http://dailydishrecipes.com/pumpkin-french-toast-casserole-recipe/
OMG! This looks seriously yummy fattening! I think I need to try this! Thank God I found you and your blog Nicole.
Debra Kristi recently posted..Golden Sky Showers of a Sister Remembered
It is definitely yummy fattening, but oh so very good! I’m glad we found each other!
This is great. I’ve been looking to make a baked french toast recipe, but didn’t want the usual, apple or maple syrup flavors. It’s nice that you tested it for us. I would have to half the recipe because I have just one daughter, so it’s the three of us.
I like your blog too!
Lyndsey@TheTinySkillet recently posted..Lavender Pork Roast
This looks really good. I think I may tried it soon. Check out some other french desserts in my blog if you like… nice job!
Big hit with my family! Great recipe- I was out of brown sugar and pumpkin pie spice, so I mixed white sugar and molasses then added ginger, cloves, nutmeg, and cinnamon to make my own. Turned out great!
Carlyn, I am so glad your family liked it. We have done the same with the spices, but I have yet to try the molasses and white sugar combo – sounds delicious and actually MORE flavorful! Yum!
Nicole Humphrey Cook recently posted..Ham and Asparagus Roll-Ups Recipe
I am a pumpkin lover all year long!! This looks great!! bellesbazaar-heather.blogspot.com
Just made this — absolutely totally completely delicious!! i used challa bread with raisins and it was awesome!! even though pumpkin is an “autumn food,” i don’t think it should ever be restricted to a certain time of year!!