Pumpkin French Toast Casserole
This is a wonderful casserole that can be dessert or breakfast. It's not overly sweet and it's easy to make. It makes a good alternative to pumpkin pie for dessert.
Prep Time 20 minutes
Cook Time 1 hour
Servings 16 servings
- 16 ounces bread cut into cubes
- 2 cups heavy cream
- 15 -ounces pumpkin puree I like this brand
- 1 and ½ cups granulated sugar
- 4 large eggs at room temperature
- ½ tablespoon vanilla
- 1 tablespoon pumpkin pie spice I use this
- 1 cup light brown sugar packed
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup butter melted, salted or unsalted your preference
- 2 and ½ cup all-purpose flour
I use this
Preheat oven to 350° F and spray a 9 x 13 baking dish with cooking spray.
Place bread cubes in the dish. In a large bowl, whisk together the heavy cream, pumpkin, sugar, eggs, vanilla, and pumpkin pie spice.
Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread pieces. Press the bread down into the egg mixture slightly.
Mix brown sugar, white sugar, cinnamon, and salt together. Add butter and mix to combine. Add flour and mix, you'll probably have to mix this with your hands to get it fully combined. Sprinkle crumb mixture evenly over the casserole.
Place your baking dish on a cookie sheet or sheet pan to catch drips. Bake in a preheated oven at 350 for about 1 hour.
Serve warm or at room temperature. Refrigerate leftovers. It will be good 3 days in the fridge.
Calories: 525kcal | Carbohydrates: 69g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 124mg | Sodium: 316mg | Potassium: 193mg | Fiber: 3g | Sugar: 39g | Vitamin A: 5005IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 3mg