Baked Pumpkin French Toast is the perfect overnight casserole for fall. I use spicy pumpkin butter to add the rich deliciousness of the season.
I would be sharing a photo of the entire pan …. sadly, I neglected to snap a shot before we inhaled our breakfast. One piece was all that remained….
I combined a few recipes to achieve the look and flavors I wanted, the result was pretty tasty. Pumpkin anything is hubby’s favorite and I try to find new ways to include that yumminess for him.
I like to use Portuguese bread for overnight breakfast casseroles, the dense bread and hard crust hold up better than a light French bread.
Ingredients
- 5½ - 7½ Cups cut into 2-inch cubes
- 7 large eggs
- 2 cups milk - I use canned nonfat
- 1 tsp vanilla extract (homemade ... another day)
- 1½ tsp pumpkin pie spice
- ⅓ cup pumpkin butter
- For Topping
- ½ cup all purpose flour
- ½ tsp pumpkin pie spice
- 4 Tablespoons brown sugar
- ¼ cup butter
Instructions
- Fill lightly greased 9x13 pan with bread cubes.
- In a large bowl, whisk together eggs, milk, vanilla, spice, pumpkin butter until well combined.
- Pour over bread, flip bread to thoroughly coat, cover and refrigerate overnight.
- Preheat oven to 350 degrees.
- Pepare topping by combining flour, 1 tsp. Spice, brown suga, and butter.
- Flip bread and sprinkle with topping.
- Bake for 35-45 minutes or golden and knife comes out clean.
- Serve immediately with maple syrup.
Sandra Donohue says
Sounds delicious. Will definitely try this. Do you get the Portuguese bread from a bakery?
snap-peas says
Thank you – I buy it in the bakery section at our local Marins Grocery Store – any dense crusty bread would give the same results.