My Overnight Pumpkin French Toast Casserole is an easy and delicious way to start your Thanksgiving Day or a yummy warm breakfast after some early morning shopping on Black Friday.
For the base of this casserole, you can use either a loaf of French bread or 6-8 dinner rolls. Day old bread or rolls are perfect for this recipe. Just cut up the bread into approximately 1″x1″ cubes and put them into a greased 9×13 dish.
Next, whisk eggs, milk, cream, pumpkin puree, sugar, vanilla, cinnamon and pumpkin pie spice in a large bowl until completely combined.
Pour the egg mixture evenly over the bread making sure that all pieces are coated. Cover with foil and refrigerate overnight (or at least an hour).
Bake, uncovered, for 60 minutes in a 350-degree oven or until the egg mixture is set and the top of bread is browned and crunchy.
I like to top my Overnight Pumpkin French Toast Casserole with maple syrup and whipped cream. Yum! It is delicious and very simple to make the night before and then just pop it in the oven in the morning. Just what you need on a busy holiday weekend!
Make this easy Pumpkin French Toast Casserole the night before and in the morning you'll have a delicious warm breakfast in no time.
- 1 loaf french bread or 6-8 dinner rolls
- 8 eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 1 cup pumpkin puree
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tbsp vanilla
Cut bread or rolls into 1"x1" pieces and put them into a greased 9x13 dish.
Wisk together 8 eggs, 2 cups milk, 1/2 cup heavy cream, 1/2 cup sugar, 1 cup pumpkin puree, 1 tsp cinnamon, 1 tsp pumpkin pie spice and 1 tbsp vanilla in a large bowl.
Pour the egg mixture over the bread and move the bread around to make sure all of the bread is moistened.
Cover pan with foil and refrigerate overnight or at least 1 hour.
Remove foil and bake for 60 minutes at 350 degrees or until the egg mixture is set and the top of the bread is browned and crunchy.
Serve with maple syrup and whipped cream.