Easily one of our favorite Fall recipes, this Pumpkin French Toast Casserole Recipe is perfect for breakfast any day of the week. Super simple and absolutely delicious!
I can’t even tell you how fantastic this Pumpkin French Toast Casserole is.
One night, not too long ago, we were making our french toast casserole recipe. It’s a simple recipe that we turn to a lot on busy nights. Plus we love breakfast for dinner.
I happened to have a can of pumpkin sitting out on the counter from another earlier baking experience.
I eyeballed it for a few minutes and then turned to one of my kids and wondered out loud if we should try to make it a Pumpkin French Toast Casserole?
We decided that for a Fall treat, it would be pretty perfect 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. You can make it how you want, and you can use more or less spice.
This makes one single 9×13 casserole, but in our house, we double it to make two. (remember I’m feeding five hungry teenagers here.)
Overnight French Toast Recipe – Pumpkin
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. In the meantime, you can also try this great Pineapple French Toast Recipe .
Overnight Pumpkin French Toast Casserole Recipe
Pumpkin French Toast Casserole Recipe
Ingredients
- ½ cup Butter
- 12 slices White Bread
- ½ cup Brown Sugar
- 2 teaspoon pumpkin pie spice
- ¼ – ½ cup pumpkin
- ½ teaspoon Vanilla Extract
- 5 eggs
- 1½ cup 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!
Michelle
Monday 30th of September 2013
I found this via Pinterest Saturday and made it Saturday night for a Sunday brunch and it was fantastic! I was a little nervous to try a recipe for the first time among strangers, but it was absolutely dynamite and people requested the recipe. Cheers!
Nicole Humphrey Cook
Monday 15th of October 2012
Hi Julie, nope the butter is just for the bottom of the pan and keeps the bread from sticking and kind of makes the bread a "crust" of sorts. It's delicious!
julie
Monday 15th of October 2012
Do you do the butter a second time? Or only on the bottom?
Caitlin
Wednesday 1st of February 2012
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!!
Heather Bell
Monday 9th of January 2012
I am a pumpkin lover all year long!! This looks great!! bellesbazaar-heather.blogspot.com