Pumpkin French Toast Casserole
480kcal
Ingredients
Casserole Base
- 1 loaf (16 ounces) challah bread or brioche cut into 1-inch cubes
- 2 cups whole milk
- 1 cup canned pumpkin puree
- 4 large eggs at room temperature
- 1/4 cup light brown sugar packed
- 1/4 cup pure maple syrup
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
Streusel Topping
- 6 tablespoons unsalted butter melted
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1/2 cup chopped pecans
- 1/2 teaspoon ground cinnamon
Equipment
- oven
- 9x13-inch baking dish
- large mixing bowl
- small bowl
Method
- Preheat your oven to 350°F (175°C). Generously grease a 9x13-inch baking dish with butter or non-stick cooking spray.
- Spread the cubed challah bread in an even layer in the prepared baking dish.
- In a large mixing bowl, whisk together the whole milk, pumpkin puree, eggs, 1/4 cup brown sugar, maple syrup, vanilla extract, pumpkin pie spice, 1/2 teaspoon cinnamon, and kosher salt until the mixture is completely smooth and well-combined.
- Slowly pour the pumpkin custard mixture evenly over the bread cubes in the baking dish. Use a spatula to gently press down on the bread, ensuring all pieces are soaked with the custard.
- In a small bowl, combine the melted butter, all-purpose flour, granulated sugar, 1/4 cup brown sugar, chopped pecans, and 1/2 teaspoon cinnamon to create a streusel topping.
- Sprinkle this topping evenly over the soaked bread. Bake for 45-55 minutes, or until the casserole is set in the center, the top is golden brown, and the edges are slightly crisp.
Nutrition
Calories480kcalCarbohydrates58gProtein12gFat22gSaturated Fat9gPolyunsaturated Fat4gMonounsaturated Fat7gCholesterol150mgSodium350mgPotassium320mgFiber3gSugar30gVitamin A180IUVitamin C2mgCalcium150mgIron3mg