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Make Ahead Pumpkin French Toast Casserole Recipe

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4.1 from 8 reviews

This Make Ahead Pumpkin French Toast Casserole is a perfect fall breakfast or brunch dish, combining the rich flavors of pumpkin and warm spices with creamy layers of bread and cream cheese. Prepared the night before and baked in the morning, it offers a convenient and delicious morning treat for the whole family.

Ingredients

Main Casserole

  • 1 loaf French Bread (cut into 1-inch cubes)
  • 16 ounces cream cheese (room temperature)
  • 15 ounces pure pumpkin (not pie filling)
  • 3/4 cups granulated sugar
  • 1 1/2 teaspoons Homemade Pumpkin Spice
  • 8 eggs
  • 2 cups milk
  • 1/2 cup heavy cream
  • 2 tablespoons pure vanilla extract

Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 8 tablespoons cold unsalted butter
  • 1/2 cup chopped pecan pieces

Instructions

  1. Prepare the baking dish: Spray a 9 X 13-inch baking dish with cooking spray to ensure the casserole doesn’t stick during baking.
  2. Combine bread cubes: Place all of the bread cubes into a large mixing bowl, ready to be soaked with the egg and pumpkin mixture.
  3. Mix cream cheese and pumpkin: In a separate bowl, beat the cream cheese and pure pumpkin together until fluffy, about 5 minutes, scraping down the sides as needed to ensure an even blend.
  4. Add sugar and spices: Beat in the granulated sugar and homemade pumpkin spice to the cream cheese and pumpkin mixture to infuse warm flavors.
  5. Incorporate eggs: Add eggs two at a time while mixing on low speed, making sure each addition is fully incorporated and scraping down the sides to prevent lumps.
  6. Combine milk mixture: In a large measuring cup, mix together the milk, heavy cream, and pure vanilla extract.
  7. Mix wet ingredients: Slowly pour the milk mixture into the pumpkin-egg mixture while mixing on low to combine all wet ingredients thoroughly.
  8. Coat bread cubes: Pour the entire egg and pumpkin mixture over the bread cubes and gently mix to ensure every cube is well coated.
  9. Refrigerate overnight: Transfer the coated bread into the prepared baking dish, spread evenly, cover with plastic wrap, and refrigerate overnight for the flavors to meld.
  10. Prepare streusel topping: In a medium bowl, combine flour, brown sugar, cinnamon, nutmeg, and salt; mix thoroughly.
  11. Incorporate butter: Cut cold unsalted butter into small pieces and use a pastry cutter or two forks to blend the butter into the dry mixture until it resembles coarse meal.
  12. Add pecans: Mix chopped pecan pieces into the streusel mixture evenly.
  13. Chill streusel: Place the streusel topping in a plastic bag, seal, and refrigerate overnight or prepare fresh in the morning before baking.
  14. Preheat oven: When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
  15. Sprinkle streusel: Remove plastic wrap from casserole, sprinkle the chilled streusel topping evenly over the surface.
  16. Bake: Bake the casserole uncovered for 60 to 65 minutes until golden brown and set in the center. Serve warm for a comforting breakfast or brunch.

Notes

  • This casserole can be assembled the night before and baked fresh in the morning, making it ideal for busy mornings or holidays.
  • If you do not have Homemade Pumpkin Spice, substitute with 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon cloves, and 1/4 teaspoon nutmeg.
  • Use day-old French bread for best texture as it absorbs the custard better.
  • You can prepare the streusel topping fresh in the morning if preferred, but refrigerating overnight enhances the flavors.
  • Leftovers can be refrigerated and reheated gently in the oven or microwave for a quick breakfast.
  • For a nut-free version, omit the pecans or substitute with seeds.

Find it online: https://simpleplatter.com/make-ahead-pumpkin-french-toast-casserole-recipe/