Pumkin French Toast Casserole

PUMPKIN FRENCH TOAST CASSEROLE

A quick overnight pumpkin french toast casserole recipe that can be assembled ahead of time and baked for breakfast or brunch! Topped with a jumbo lump pecan streusel and just lightly sweet. This is going to be your go-to fall breakfast!

INGREDIENTS:

FRENCH TOAST:

·        1 (day old) French bread (brioche bread, or challah), diced
·        2 cups milk (see note)
·        ½ cup heavy cream (see note)
·        1 cup EACH: granulated sugar AND pumpkin puree (not pie filling)
·        6 large eggs
·        2 tablespoons vanilla
·        1 tablespoon pumpkin pie spice

STREUSEL:

·        ½ cup EACH: light brown sugar AND all-purpose flour
·        ½ cup cold salted butter, diced
·        ⅓ cup chopped pecans
·        2 teaspoons pumpkin spice

DIRECTIONS:

1.    PREP: Spray a 9×13 pan with nonstick cooking spray. Place the diced bread in the baking pan; set aside. In a medium bowl, whisk together the milk, cream, sugar, eggs, pumpkin, vanilla, and pie spice. Pour the prepared custard over the prepared baking pan. Cover with plastic wrap and refrigerate for at least 3-4 hours and preferably overnight.

2.    STREUSEL: Combine the light brown sugar, butter, all-purpose flour, pecans, and pumpkin spice in a small bowl............

3.    Next.

4.    You can get full the recipe in here

Share this post