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Pumpkin French Toast Casserole

Pumpkin French Toast Casserole Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 tbsp unsalted butter
  • 12 oz challah bread, cubed (about 8 cups)
  • 1 cup pumpkin purée
  • 4 large eggs
  • 1 1/2 cups whole milk
  • 1/3 cup packed brown sugar
  • 2 tbsp pure maple syrup, plus more for serving
  • 2 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp fine sea salt
  • 4 tbsp unsalted butter, melted
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/2 tsp ground cinnamon

Method
 

  1. Whisk the pumpkin purée, eggs, milk, 1/3 cup brown sugar, maple syrup, vanilla, the individual spices, and salt until smooth, about 1 minute.
  2. Place the bread in a greased 9x13 dish, pour the custard over, and toss to coat. Let sit at room temperature 15 minutes, or cover and refrigerate overnight, pressing the bread down a few times to help it absorb.
  3. Mix the melted butter, flour, 1/2 cup brown sugar, pecans, and 1/2 tsp cinnamon until clumpy, then scatter evenly over the soaked bread.
  4. Bake at 350°F (175°C) for 40 to 45 minutes, until deeply golden and the center is set. Tent with foil if the topping browns too fast.
  5. Let the casserole rest 5 minutes, then scoop onto plates and drizzle with extra maple syrup.

Notes

If you bake the casserole straight from the refrigerator, add 5 to 10 minutes to the bake time. The center should feel firm with no liquid jiggle, and an instant-read thermometer will read 190°F (88°C) when it's done.