Print

Creamy Overnight Pumpkin French Toast Casserole

creamy overnight pumpkin french toast casserole - featured image
Print Recipe

A stress-free, make-ahead breakfast casserole featuring brioche bread soaked in a rich pumpkin and cream custard, topped with brown sugar and nuts for a cozy, comforting weekend meal.

Ingredients

Scale
  • 1 pound (450g) day-old brioche or challah, cut into 1-inch cubes
  • 2 tablespoons (30g) butter, melted
  • 1 cup (240g) 100% pure pumpkin puree
  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) whole milk
  • 4 large eggs, room temperature
  • 1 tablespoon (15ml) pure vanilla extract
  • 1/4 cup (60ml) pure maple syrup
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 cup (50g) packed brown sugar
  • 1/2 cup (60g) chopped pecans or walnuts
  • 1/2 teaspoon extra cinnamon (for topping)

Instructions

  1. Prep the bread: Cut brioche or challah into 1-inch cubes. If fresh, toast cubes at 300°F (150°C) for 5-7 minutes until dry, then cool completely.
  2. Grease the dish: Melt 2 tablespoons of butter and brush generously over the bottom and sides of a 9×13 inch baking dish.
  3. Arrange the bread: Place bread cubes into the greased dish in a single layer or slightly overlapping.
  4. Whisk the custard: In a large bowl, whisk together pumpkin puree, heavy cream, milk, eggs, vanilla, maple syrup, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
  5. Pour and soak: Pour custard evenly over the bread. Press down gently with a spatula to ensure all bread is submerged.
  6. Refrigerate: Cover dish tightly with plastic wrap or foil and refrigerate for at least 8 hours or overnight.
  7. Preheat oven: About 30 minutes before baking, preheat oven to 350°F (175°C).
  8. Add topping: Remove from fridge. Mix brown sugar, extra cinnamon, and chopped nuts. Sprinkle evenly over the top.
  9. Bake: Bake for 45-50 minutes until the top is golden brown and crispy, and the center is set (knife comes out clean).
  10. Rest and serve: Let rest for 10 minutes before serving warm.

Notes

Use day-old or toasted bread to prevent sogginess. Ensure eggs are room temperature to avoid curdling. If the top browns too quickly, tent with foil during the last 15 minutes of baking. For dairy-free, swap cream/milk for full-fat coconut milk. For gluten-free, use sturdy GF brioche-style bread.

Nutrition

Keywords: pumpkin french toast, overnight casserole, make ahead breakfast, holiday brunch, brioche, comfort food

Find it online: https://zoeplate.com/creamy-overnight-pumpkin-french-toast-casserole-10-easy-steps/