Ready in: 12 hours 10 minutes · Serves: 8 · Technique: Baking · Storage: Up to 3 days in the refrigerator.
Quick Answer
This Overnight Pumpkin French Toast Casserole is a simple and delicious make-ahead dish perfect for cozy holiday gatherings.
When the leaves turn color and the crisp autumn air fills the streets of New York City, it signals that the holiday season is just around the corner. I'm a firm believer that the kitchen should be a warm and inviting space, especially as we gather for Thanksgiving and Christmas celebrations. That's why I can't wait to share my take on a delightful dish that's perfect for those cozy holiday mornings: Overnight Pumpkin French Toast Casserole.
A Perfect Make-Ahead Brunch Dish
Why You'll Love This Recipe
- Perfect for cozy holiday mornings, it combines flavors of pumpkin and warm spices.
- Can be prepared the night before, giving you more time to enjoy with family and friends.
- Versatile and can be customized with different toppings such as pecans or berries.
- Leftovers make for a delicious breakfast or brunch option any day of the week.
Ingredients
To create this delightful dish, gather the following ingredients:
Bread and Dairy
- 12 slices of day-old bread (Challah or Brioche works wonderfully)
- 1 cup whole milk
- 1 cup heavy cream
Pumpkin Mixture
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 4 large eggs
- ¾ cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Toppings
- ½ cup chopped pecans (optional, for topping)
- Maple syrup, for serving
How to Make Overnight Pumpkin French Toast Casserole (Step-by-Step)
Follow these simple steps to create your delicious Overnight Pumpkin French Toast Casserole.
Step 1: Cut the Bread
Start by cutting your day-old bread into cubes. I prefer using a lovely, fluffy Challah because it soaks up that pumpkin mixture beautifully. As I cut the bread, I can already smell how it offers a subtle sweetness that enhances the flavor profile.
Step 2: Make the Pumpkin Mixture
In a large mixing bowl, I combine the pumpkin puree, eggs, whole milk, heavy cream, brown sugar, vanilla extract, and spices. Here's a pro tip: I whisk until the mixture is glossy and well combined; this ensures that the spices are evenly distributed throughout the casserole.
Step 3: Combine
Gently fold the bread cubes into the pumpkin mixture until they are fully coated. I let the excitement build as I watch the cubes absorb all that rich, velvety goodness.
Step 4: Prepare for Refrigeration
Once combined, I pour the mixture into a greased 9x13-inch baking dish. At this stage, the smell is divine-just wait until you experience the melody of spices and pumpkin. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate it overnight. This step is essential; it allows the flavors to meld together beautifully.
Step 5: Preheat your Oven
In the morning, I preheat my oven to 350°F (175°C). The anticipation of that first bite gets me every time!
Step 6: Bake
I remove the cover from the casserole and sprinkle chopped pecans on top (if using) before sliding it into the oven. The bake time is about 45-50 minutes, and I know it's ready when the center has a slight jiggle. As I pull it out, I'm greeted by a gorgeous golden hue and the irresistible aroma of cinnamon and pumpkin wafting through my kitchen.
Step 7: Serve
Let the casserole cool for a few minutes before slicing into it. Drizzle each serving with maple syrup for that extra touch of sweetness. The first bite reveals layers of flavor-creamy, spiced pumpkin intermingling with the soft bread, making it an unforgettable treat.
Common Mistakes to Avoid
- Using Fresh Bread: Fresh bread can become too soggy. Opt for day-old bread or lightly toast it before using.
- Skipping the Refrigeration: Allowing the casserole to soak overnight is crucial for the best flavor and texture.
- Not Covering While Baking: If you don't cover your dish for the first half of baking, it may dry out. Cover it with foil to keep that moisture in.
Tips and Tricks for Success
- If you like a crunchier topping, you can broil the casserole for an additional 2-3 minutes after baking.
- Feel free to add a pinch of cloves or cardamom for an extra layer of warmth.
- This casserole can easily be made vegan by substituting plant-based milk, vegan eggs, and a dairy-free cream alternative.
Variations
- Substitute pumpkin puree with sweet potato puree for a different flavor.
- Use gluten-free bread for a gluten-free version.
- Add dried fruits such as cranberries or raisins for added sweetness and texture.
- Incorporate chocolate chips for a decadent twist.
How to Serve
- Drizzle with warm maple syrup for extra sweetness.
- Serve with whipped cream or a dollop of yogurt on top.
- Pair with fresh fruit, such as sliced bananas or berries, for a refreshing contrast.
- Garnish with a sprinkle of powdered sugar for a beautiful presentation.
Make Ahead and Storage
- Make Ahead: Prepare the casserole the night before and refrigerate it overnight for optimal flavor.
- Storage: Store any leftover casserole in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or pop it back in the oven until warmed through.
- Freezing: Not recommended for this casserole, as it's best enjoyed fresh.
Recipe Notes / What I Learned
Through my experimentation, I discovered that the quality of your bread truly elevates this dish. Using a deliciously soft Challah results in pillowy bites that melt in your mouth. This recipe serves as a beautiful reminder of how sharing a meal can bring people together during the most cherished holidays.
Yield and Serving Size
Yield: 12 servings · Serving Size: 1 slice
Nutrition Snapshot
Estimated Nutrition Per Serving: ~320 calories · 8g protein · 42g carbs · 15g fat
Recipe by:
Delicious Overnight Pumpkin French Toast Casserole
Ingredients
Equipment
Method
- Cut the day-old bread into cubes.
- In a large mixing bowl, combine pumpkin puree, eggs, whole milk, heavy cream, brown sugar, vanilla extract, and spices. Whisk until glossy and well combined.
- Gently fold the bread cubes into the pumpkin mixture until fully coated.
- Pour the mixture into a greased 9x13-inch baking dish, cover tightly with plastic wrap or aluminum foil, and refrigerate overnight.
- In the morning, preheat your oven to 350°F (175°C).
- Remove the cover from the casserole, sprinkle chopped pecans on top (if using), and bake for 45-50 minutes until the center has a slight jiggle.
- Let cool for a few minutes before slicing and drizzle with maple syrup before serving.
Notes
FAQs
1. Can I use fresh bread instead of day-old bread for this recipe?
It's best to use day-old bread, as fresh bread can become too soggy. If you only have fresh bread, consider lightly toasting it before using.
2. How long should I refrigerate the casserole before baking?
Refrigerate the casserole overnight to allow the flavors to meld and the bread to fully absorb the pumpkin mixture.
3. Can I make this recipe vegan?
Yes, you can substitute plant-based milk, vegan eggs, and a dairy-free cream alternative to make this casserole vegan-friendly.
4. How do I prevent the casserole from drying out while baking?
Cover the dish with foil for the first half of baking to retain moisture and prevent the top from drying out.
5. How should I store leftovers of the casserole?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or in the oven to warm through.
