Servings 6 servings
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
- 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. (You could even try using croissants, though!)
- If you’re going with pomegranate arils as a topping, pomegranate can be quite messy! To easily get the seeds out of a pomegranate, slice the pomegranate in half. Then fill a medium bowl with water and submerge half of the pomegranate, using your hands to open the pomegranate and separate the seeds. The seeds should actually sink, which will make them easier to remove from the water!
- You can store the covered, unbaked casserole in the fridge overnight, then bake it in the morning.
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