Overnight Pumpkin Spice Baked French Toast Casserole
Prepare this delightful Overnight Pumpkin Spice Baked French Toast Casserole the night before and enjoy a stress-free, delicious autumn breakfast.
Ingredients
- 1 loaf sourdough or French bread
- 8 large eggs
- 2 cups whole milk
- 1/2 cup sugar
- 1 1/2 cups canned pumpkin puree
- 2 tablespoons vanilla extract
- 1/4 cup light brown sugar loosely packed
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup all-purpose flour
- 3/4 cup firmly packed light brown sugar
- 1/2 cup unsalted butter cut into pieces
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Grease a 9 x 13 casserole dish with butter.
- Cut the bread into 1-inch chunks and spread them evenly in the bottom of the casserole dish.
- In a large bowl, whisk together the eggs, milk, pumpkin puree, sugars, vanilla, and cinnamon. Pour the mixture over the bread, making sure all the bread is soaked.
- Cover the casserole and refrigerate for several hours or overnight.
- To make the streusel topping, mix the flour, brown sugar, spices, and salt. Add the butter and cut it into the dry mixture until it forms a crumble. You can refrigerate this mixture overnight if you’d like.
- When ready to bake, preheat the oven to 350 degrees F.
- Sprinkle the streusel topping evenly over the casserole, covering as much as possible.
- Bake for 45 minutes for a softer texture or an hour for a firmer texture.
- Serve warm with syrup, powdered sugar, pecans, or fresh fruit.