DisclaimerTerms Of UseGDPR PolicyCookie Policy

Recipesure

Pumpkin Spice French Toast Casserole Easy Breakfast Dish

by
- 1 loaf of brioche or challah bread - 1 can (15 oz) pumpkin puree - 4 large eggs - 2 cups milk (or a milk alternative) - 1 cup brown sugar These ingredients make the base of your casserole. The brioche or challah bread adds softness. Pumpkin puree gives it a rich, warm flavor. Eggs hold it all together, while milk adds creaminess. Brown sugar sweetens and enhances the pumpkin taste. - 1/2 cup chopped pecans - Powdered sugar for serving - Maple syrup for serving Chopped pecans add a nice crunch. They also bring a bit of nutty flavor. Powdered sugar gives a sweet touch on top. Maple syrup is perfect for drizzling and adds a classic flavor. - 1 teaspoon vanilla extract - 1 tablespoon pumpkin pie spice - 1/2 teaspoon salt Vanilla extract enhances the sweetness. Pumpkin pie spice gives that classic fall flavor. A little salt balances the sweetness and rounds out the dish. With these ingredients in hand, you're ready to create a warm, comforting breakfast that everyone will love. - Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking dish by greasing it. - In a large bowl, mix together one can of pumpkin puree, four large eggs, and two cups of milk until smooth. Add one cup of brown sugar, one teaspoon of vanilla extract, one tablespoon of pumpkin pie spice, and half a teaspoon of salt. Whisk well. - Cut one loaf of brioche or challah bread into cubes. Gently fold the bread into the pumpkin mixture. If you like, add half a cup of chopped pecans for crunch. - Pour the mixture into the greased baking dish. Spread it evenly across the dish. Press down slightly to compact the bread. - Cover the dish with plastic wrap. Refrigerate for at least 30 minutes, or overnight if you want stronger flavors. - Remove the plastic wrap and bake the casserole for 45-50 minutes. It should be golden brown on top and set in the center. - After baking, let it cool for 10 minutes. Slice it and serve warm. Top with powdered sugar and drizzle with maple syrup for a sweet finish. Choosing the right bread is key. I recommend using brioche or challah. These breads soak up the pumpkin mixture well and stay soft. Avoid bread that is too dense or dry. It won’t give you the best texture. Overnight chilling is a must. Letting the casserole sit in the fridge helps the bread absorb all the flavors. Aim for at least 30 minutes, but overnight is best. This step makes the dish richer and tastier. When serving the casserole, cut it into squares. Place each square on a plate for a pretty look. Dust with powdered sugar for a sweet touch. Drizzle with warm maple syrup for extra flavor. If you like, add chopped pecans on top. They add crunch and look great. Using fresh spices makes a big difference. Freshly grated nutmeg or cinnamon can brighten the dish. If you use store-bought spices, try to choose high-quality ones. They can still bring good flavor. You can also add a splash of vanilla extract. It pairs well with the pumpkin and spices. This small addition adds a layer of warmth to each bite. {{image_2}} You can make this dish fit your needs. For a dairy-free or vegan version, use almond, oat, or soy milk. Substitute the eggs with flax eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes until thick. If you need gluten-free options, choose gluten-free bread. Look for a loaf that is soft and fresh. This will help keep the casserole moist and tasty. Want to change up the flavors? You can add other spices like nutmeg or cinnamon. A splash of almond or maple extract can also bring a nice twist. During the fall, add seasonal ingredients. Chopped apples or cranberries work great in this dish. They add a nice tart flavor that pairs well with pumpkin. This casserole is great for breakfast or dessert. Serve it with whipped cream for a sweet treat after dinner. You can also enjoy it warm with yogurt for breakfast. Top it with powdered sugar for a pretty finish. Drizzle maple syrup on top for extra sweetness. You can even add some nuts for crunch. To keep your pumpkin spice French toast casserole fresh, store it in the fridge. Wait until it cools down before putting it in a container. Use an airtight container for best results. This way, it stays moist and safe. The casserole lasts up to three days in the fridge. You can freeze this casserole for later. First, let it cool completely. Then, cut it into portions. Wrap each piece in plastic wrap, then place it in a freezer bag. This helps keep the air out. When you want to eat it, thaw it in the fridge overnight. You can reheat it straight from frozen, but allow extra time. Serve it warm with syrup for a tasty treat. Reheat your casserole in the oven for the best results. Preheat it to 350°F (175°C). Place the casserole in an oven-safe dish, cover it with foil, and heat for about 20 minutes. This keeps it moist. You can also use a microwave. Heat individual portions for 1-2 minutes. Just make sure to check if it’s warm throughout. Enjoy your delicious leftovers without losing texture! Yes, you can make this casserole ahead of time. To do this, prepare the mixture and pour it into the baking dish. Cover it with plastic wrap and refrigerate it overnight. This allows the bread to soak up the pumpkin mixture well. When ready, just remove the wrap and bake it. Baking takes about 45 to 50 minutes at 350°F (175°C). If you don't have pumpkin puree, there are great options. You can use sweet potato puree or butternut squash puree as a substitute. Both give a nice flavor and texture. You can also use applesauce for a different twist. Just keep in mind that applesauce may add a bit more sweetness. To check if the casserole is done, look for a golden brown top. The center should feel firm, not jiggly. You can insert a knife in the middle; it should come out clean. If you see wet batter on the knife, it needs more time. Let it cool for about 10 minutes after baking before slicing. This blog post covers the joys of making a pumpkin casserole with ease. We explored essential ingredients like brioche bread, pumpkin puree, and eggs. I provided step-by-step instructions, tips for perfect texture, and variations for your taste. Remember, you can customize it to fit your needs, whether gluten-free or vegan. Enjoy creating and sharing this warm dish. It’s perfect for any gathering or cozy morning. Your friends and family will love it!

WANT TO SAVE THIS RECIPE?

If you crave a warm, comforting breakfast, try my Pumpkin Spice French Toast Casserole. This easy dish blends rich brioche with creamy pumpkin, eggs, and sweet spices. Perfect for a cozy morning or a special gathering, it promises flavor and warmth with every bite. Let me guide you through the simple steps and tips to create a delightful meal that will have everyone asking for seconds!

Ingredients

Main Ingredients

  • 1 loaf of brioche or challah bread
  • 1 can (15 oz) pumpkin puree
  • 4 large eggs
  • 2 cups milk (or a milk alternative)
  • 1 cup brown sugar

These ingredients make the base of your casserole. The brioche or challah bread adds softness. Pumpkin puree gives it a rich, warm flavor. Eggs hold it all together, while milk adds creaminess. Brown sugar sweetens and enhances the pumpkin taste.

Optional Ingredients

  • 1/2 cup chopped pecans
  • Powdered sugar for serving
  • Maple syrup for serving

Chopped pecans add a nice crunch. They also bring a bit of nutty flavor. Powdered sugar gives a sweet touch on top. Maple syrup is perfect for drizzling and adds a classic flavor.

Spices and Flavors

  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt

Vanilla extract enhances the sweetness. Pumpkin pie spice gives that classic fall flavor. A little salt balances the sweetness and rounds out the dish.

With these ingredients in hand, you’re ready to create a warm, comforting breakfast that everyone will love.

Step-by-Step Instructions

Preparation Steps

  • Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by greasing it.
  • In a large bowl, mix together one can of pumpkin puree, four large eggs, and two cups of milk until smooth. Add one cup of brown sugar, one teaspoon of vanilla extract, one tablespoon of pumpkin pie spice, and half a teaspoon of salt. Whisk well.
  • Cut one loaf of brioche or challah bread into cubes. Gently fold the bread into the pumpkin mixture. If you like, add half a cup of chopped pecans for crunch.

Assembling the Casserole

  • Pour the mixture into the greased baking dish. Spread it evenly across the dish. Press down slightly to compact the bread.
  • Cover the dish with plastic wrap. Refrigerate for at least 30 minutes, or overnight if you want stronger flavors.

Baking the Casserole

  • Remove the plastic wrap and bake the casserole for 45-50 minutes. It should be golden brown on top and set in the center.
  • After baking, let it cool for 10 minutes. Slice it and serve warm. Top with powdered sugar and drizzle with maple syrup for a sweet finish.

Tips & Tricks

Perfecting Texture and Flavor

Choosing the right bread is key. I recommend using brioche or challah. These breads soak up the pumpkin mixture well and stay soft. Avoid bread that is too dense or dry. It won’t give you the best texture.

Overnight chilling is a must. Letting the casserole sit in the fridge helps the bread absorb all the flavors. Aim for at least 30 minutes, but overnight is best. This step makes the dish richer and tastier.

Serving Suggestions

When serving the casserole, cut it into squares. Place each square on a plate for a pretty look. Dust with powdered sugar for a sweet touch. Drizzle with warm maple syrup for extra flavor. If you like, add chopped pecans on top. They add crunch and look great.

Enhancing Pumpkin Flavor

Using fresh spices makes a big difference. Freshly grated nutmeg or cinnamon can brighten the dish. If you use store-bought spices, try to choose high-quality ones. They can still bring good flavor.

You can also add a splash of vanilla extract. It pairs well with the pumpkin and spices. This small addition adds a layer of warmth to each bite.

Variations

Ingredient Substitutions

You can make this dish fit your needs. For a dairy-free or vegan version, use almond, oat, or soy milk. Substitute the eggs with flax eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes until thick.

If you need gluten-free options, choose gluten-free bread. Look for a loaf that is soft and fresh. This will help keep the casserole moist and tasty.

Flavor Variations

Want to change up the flavors? You can add other spices like nutmeg or cinnamon. A splash of almond or maple extract can also bring a nice twist.

During the fall, add seasonal ingredients. Chopped apples or cranberries work great in this dish. They add a nice tart flavor that pairs well with pumpkin.

Serving Variations

This casserole is great for breakfast or dessert. Serve it with whipped cream for a sweet treat after dinner. You can also enjoy it warm with yogurt for breakfast.

Top it with powdered sugar for a pretty finish. Drizzle maple syrup on top for extra sweetness. You can even add some nuts for crunch.

Storage Info

Storing Leftovers

To keep your pumpkin spice French toast casserole fresh, store it in the fridge. Wait until it cools down before putting it in a container. Use an airtight container for best results. This way, it stays moist and safe. The casserole lasts up to three days in the fridge.

Freezing the Casserole

You can freeze this casserole for later. First, let it cool completely. Then, cut it into portions. Wrap each piece in plastic wrap, then place it in a freezer bag. This helps keep the air out. When you want to eat it, thaw it in the fridge overnight. You can reheat it straight from frozen, but allow extra time. Serve it warm with syrup for a tasty treat.

Reheating Tips

Reheat your casserole in the oven for the best results. Preheat it to 350°F (175°C). Place the casserole in an oven-safe dish, cover it with foil, and heat for about 20 minutes. This keeps it moist. You can also use a microwave. Heat individual portions for 1-2 minutes. Just make sure to check if it’s warm throughout. Enjoy your delicious leftovers without losing texture!

FAQs

Can I make the casserole ahead of time?

Yes, you can make this casserole ahead of time. To do this, prepare the mixture and pour it into the baking dish. Cover it with plastic wrap and refrigerate it overnight. This allows the bread to soak up the pumpkin mixture well. When ready, just remove the wrap and bake it. Baking takes about 45 to 50 minutes at 350°F (175°C).

What can I substitute for pumpkin puree?

If you don’t have pumpkin puree, there are great options. You can use sweet potato puree or butternut squash puree as a substitute. Both give a nice flavor and texture. You can also use applesauce for a different twist. Just keep in mind that applesauce may add a bit more sweetness.

How do I know when the casserole is done?

To check if the casserole is done, look for a golden brown top. The center should feel firm, not jiggly. You can insert a knife in the middle; it should come out clean. If you see wet batter on the knife, it needs more time. Let it cool for about 10 minutes after baking before slicing.

This blog post covers the joys of making a pumpkin casserole with ease. We explored essential ingredients like brioche bread, pumpkin puree, and eggs. I provided step-by-step instructions, tips for perfect texture, and variations for your taste. Remember, you can customize it to fit your needs, whether gluten-free or vegan.

Enjoy creating and sharing this warm dish. It’s perfect for any gathering or cozy morning. Your friends and family will love it!

- 1 loaf of brioche or challah bread - 1 can (15 oz) pumpkin puree - 4 large eggs - 2 cups milk (or a milk alternative) - 1 cup brown sugar These ingredients make the base of your casserole. The brioche or challah bread adds softness. Pumpkin puree gives it a rich, warm flavor. Eggs hold it all together, while milk adds creaminess. Brown sugar sweetens and enhances the pumpkin taste. - 1/2 cup chopped pecans - Powdered sugar for serving - Maple syrup for serving Chopped pecans add a nice crunch. They also bring a bit of nutty flavor. Powdered sugar gives a sweet touch on top. Maple syrup is perfect for drizzling and adds a classic flavor. - 1 teaspoon vanilla extract - 1 tablespoon pumpkin pie spice - 1/2 teaspoon salt Vanilla extract enhances the sweetness. Pumpkin pie spice gives that classic fall flavor. A little salt balances the sweetness and rounds out the dish. With these ingredients in hand, you're ready to create a warm, comforting breakfast that everyone will love. - Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking dish by greasing it. - In a large bowl, mix together one can of pumpkin puree, four large eggs, and two cups of milk until smooth. Add one cup of brown sugar, one teaspoon of vanilla extract, one tablespoon of pumpkin pie spice, and half a teaspoon of salt. Whisk well. - Cut one loaf of brioche or challah bread into cubes. Gently fold the bread into the pumpkin mixture. If you like, add half a cup of chopped pecans for crunch. - Pour the mixture into the greased baking dish. Spread it evenly across the dish. Press down slightly to compact the bread. - Cover the dish with plastic wrap. Refrigerate for at least 30 minutes, or overnight if you want stronger flavors. - Remove the plastic wrap and bake the casserole for 45-50 minutes. It should be golden brown on top and set in the center. - After baking, let it cool for 10 minutes. Slice it and serve warm. Top with powdered sugar and drizzle with maple syrup for a sweet finish. Choosing the right bread is key. I recommend using brioche or challah. These breads soak up the pumpkin mixture well and stay soft. Avoid bread that is too dense or dry. It won’t give you the best texture. Overnight chilling is a must. Letting the casserole sit in the fridge helps the bread absorb all the flavors. Aim for at least 30 minutes, but overnight is best. This step makes the dish richer and tastier. When serving the casserole, cut it into squares. Place each square on a plate for a pretty look. Dust with powdered sugar for a sweet touch. Drizzle with warm maple syrup for extra flavor. If you like, add chopped pecans on top. They add crunch and look great. Using fresh spices makes a big difference. Freshly grated nutmeg or cinnamon can brighten the dish. If you use store-bought spices, try to choose high-quality ones. They can still bring good flavor. You can also add a splash of vanilla extract. It pairs well with the pumpkin and spices. This small addition adds a layer of warmth to each bite. {{image_2}} You can make this dish fit your needs. For a dairy-free or vegan version, use almond, oat, or soy milk. Substitute the eggs with flax eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes until thick. If you need gluten-free options, choose gluten-free bread. Look for a loaf that is soft and fresh. This will help keep the casserole moist and tasty. Want to change up the flavors? You can add other spices like nutmeg or cinnamon. A splash of almond or maple extract can also bring a nice twist. During the fall, add seasonal ingredients. Chopped apples or cranberries work great in this dish. They add a nice tart flavor that pairs well with pumpkin. This casserole is great for breakfast or dessert. Serve it with whipped cream for a sweet treat after dinner. You can also enjoy it warm with yogurt for breakfast. Top it with powdered sugar for a pretty finish. Drizzle maple syrup on top for extra sweetness. You can even add some nuts for crunch. To keep your pumpkin spice French toast casserole fresh, store it in the fridge. Wait until it cools down before putting it in a container. Use an airtight container for best results. This way, it stays moist and safe. The casserole lasts up to three days in the fridge. You can freeze this casserole for later. First, let it cool completely. Then, cut it into portions. Wrap each piece in plastic wrap, then place it in a freezer bag. This helps keep the air out. When you want to eat it, thaw it in the fridge overnight. You can reheat it straight from frozen, but allow extra time. Serve it warm with syrup for a tasty treat. Reheat your casserole in the oven for the best results. Preheat it to 350°F (175°C). Place the casserole in an oven-safe dish, cover it with foil, and heat for about 20 minutes. This keeps it moist. You can also use a microwave. Heat individual portions for 1-2 minutes. Just make sure to check if it’s warm throughout. Enjoy your delicious leftovers without losing texture! Yes, you can make this casserole ahead of time. To do this, prepare the mixture and pour it into the baking dish. Cover it with plastic wrap and refrigerate it overnight. This allows the bread to soak up the pumpkin mixture well. When ready, just remove the wrap and bake it. Baking takes about 45 to 50 minutes at 350°F (175°C). If you don't have pumpkin puree, there are great options. You can use sweet potato puree or butternut squash puree as a substitute. Both give a nice flavor and texture. You can also use applesauce for a different twist. Just keep in mind that applesauce may add a bit more sweetness. To check if the casserole is done, look for a golden brown top. The center should feel firm, not jiggly. You can insert a knife in the middle; it should come out clean. If you see wet batter on the knife, it needs more time. Let it cool for about 10 minutes after baking before slicing. This blog post covers the joys of making a pumpkin casserole with ease. We explored essential ingredients like brioche bread, pumpkin puree, and eggs. I provided step-by-step instructions, tips for perfect texture, and variations for your taste. Remember, you can customize it to fit your needs, whether gluten-free or vegan. Enjoy creating and sharing this warm dish. It’s perfect for any gathering or cozy morning. Your friends and family will love it!

Pumpkin Spice French Toast Casserole

Indulge in the flavors of fall with this delicious Pumpkin Spice French Toast Casserole! Perfect for breakfast or brunch, this easy recipe combines brioche or challah bread, creamy pumpkin puree, and warm spices for a cozy treat. Learn how to make this sweet and satisfying casserole that your family will love. Click to explore this simple recipe and bring the warmth of autumn to your table!
Print Recipe Pin Recipe

Ingredients
  

1 loaf of brioche or challah bread, cut into cubes

1 can (15 oz) pumpkin puree

4 large eggs

2 cups milk (or a milk alternative)

1 cup brown sugar

1 teaspoon vanilla extract

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

1/2 cup chopped pecans (optional)

Powdered sugar (for serving)

Maple syrup (for serving)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with cooking spray or butter.

    In a large bowl, whisk together the pumpkin puree, eggs, milk, brown sugar, vanilla extract, pumpkin pie spice, and salt until smooth and well combined.

      Add the cubed bread into the pumpkin mixture, gently folding until the bread is thoroughly coated. If using, fold in the chopped pecans for added crunch.

        Transfer the mixture into the prepared baking dish, spreading it evenly. Press down slightly to compact the bread if necessary.

          Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to overnight for even better flavor absorption.

            Once ready to bake, remove the cover and bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.

              Let the casserole cool for about 10 minutes before slicing.

                Top with powdered sugar and serve warm with maple syrup drizzled on top.

                  Prep Time: 15 mins | Total Time: 1 hr 5 mins | Servings: 8

                    - Presentation Tips: Serve the casserole in squares on individual plates topped with a sprinkle of powdered sugar and a drizzle of maple syrup. Add a few pecan halves on top for a beautiful finish and a touch of autumn!

                      WANT TO SAVE THIS RECIPE?

                      Leave a Comment

                      Recipe Rating