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Recipe by:

Dana Ramsey

Delicious Overnight Pumpkin French Toast Casserole

This Overnight Pumpkin French Toast Casserole is a simple and delicious make-ahead dish perfect for cozy holiday gatherings.
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Prep Time 10 minutes
Cook Time 50 minutes
Refrigeration Time 12 minutes
Total Time 12 hours 10 minutes
Servings: 8 servings
Course: Brunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Group: Bread and Dairy
  • 12 slices day-old bread (Challah or Brioche)
  • 1 cup whole milk
  • 1 cup heavy cream
Group: 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
Group: Toppings
  • ½ cup chopped pecans (optional) for topping
  • Maple syrup for serving

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Whisk
  • Plastic wrap or aluminum foil

Method
 

  1. Cut the day-old bread into cubes.
  2. 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.
  3. Gently fold the bread cubes into the pumpkin mixture until fully coated.
  4. Pour the mixture into a greased 9x13-inch baking dish, cover tightly with plastic wrap or aluminum foil, and refrigerate overnight.
  5. In the morning, preheat your oven to 350°F (175°C).
  6. 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.
  7. Let cool for a few minutes before slicing and drizzle with maple syrup before serving.

Notes

Be sure to use day-old bread for the best texture. Cover the dish for the first half of baking to prevent drying out.