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Pumpkin French Toast Casserole
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Treat hordes of holiday guests to the ultimate Pumpkin French Toast Casserole topped with juicy pomegranate arils and warm maple syrup.
We are T-minus seven days until the biggest food holiday of the year, and that can only mean one thing: Bring on the holiday guests! Whether they’ve had their plane ticket booked for 6 months, or are a last-minute-do-you-have-room-for-one-more addition, feeding crowds of family and friends can be a daunting endeavor. But now you’ve got breakfast covered, thanks to Pumpkin French Toast Casserole!
This warm, savory and slightly sweetened casserole is essentially pumpkin bread pudding with a French toast twist. Crusty cubes of bread are soaked in a flavor-packed pumpkin custard then piled into a buttered baking dish and tossed into the oven.
And you can just close that oven door and forget about flipping individual slices of French toast because this casserole bakes up beautifully while you sip your mimosa, saunter around in your pj’s and daydream about your Black Friday shopping strategy (Read: Sit on your couch!).
When it comes to toppings, a dusting of powdered sugar, fresh pomegranate arils and a drizzle of warm maple syrup is my trio of choice. I love the pairing of pumpkin and pomegranate, as the juicy seeds add a pop of color and flavor to each autumnal bite.
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Pumpkin French Toast Casserole
- Unsalted butter, for greasing baking dish
- 1 1/2 cups canned pumpkin purée
- 2 cups whole milk
- 5 large eggs
- 1/4 cup sugar
- 2 teaspoons pumpkin pie spice
- 1 Tablespoon vanilla extract
- 12 cups 1-inch bread cubes (See Kelly's Note)
- Maple syrup, for serving
Preheat the oven to 375°F. Grease a 9x13-inch baking pan with butter.
In a large bowl, whisk together the pumpkin puree, milk, eggs, sugar, pumpkin pie spice and vanilla extract.
Add the cubed bread to the bowl and stir until it is well coated then pour the bread mixture and any liquids into the prepared baking pan.
Cover the pan with foil and bake the French toast for 30 minutes until the egg mixture is almost fully set then remove the foil and continue baking the French toast for 20 to 25 minutes until the bread is deep golden brown.
Remove the French toast from the oven, spoon it onto serving plates and top it with maple syrup.
Any variation of bread will work in this recipe, however I find that a crusty French baguette or loaf of sourdough yield the best texture and soak up the most custard.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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