Pumpkin French Toast Casserole Recipe
This pumpkin French toast is filled with pumpkin custard and sweetened cream cheese then topped with a sweet pecan crumble. It's a delicious fall breakfast that's perfect for making the night before.
Servings: 8 people
Calories: 331kcal
Ingredients
- 8 2" thick slices French bread
Pumpkin Custard
- 1 15-ounce can pumpkin puree
- 1 cup milk
- 6 large eggs
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
Cream Cheese Filling
- 8 ounces cream cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Pecan Crumble Topping
- 1/2 cup pecans
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup sweetened shredded coconut
Instructions
- Spray a 9" x 13" baking dish with nonstick cooking spray.
Cream Cheese Stuffing
- In the bowl of a stand mixer, add the room tempreture cream cheese, vanilla, and powdered sugar and mix well using the paddle attachment, until light and fluffy—about 2-3 minutes. Set aside.
Pumpkin French Toast
- In a large mixing bowl, whisk together the pumpkin puree, milk, eggs, sugar, vanilla, cinnamon, cloves, and nutmeg. Pour enough on the bottom of the baking dish to cover it. Set the rest aside.
- Cut the French bread loaf into eight (8) 2" slices. Take each slice and cut through the middle to make two 1" pieces, but do not cut all the way through.
- Spread about 2 tablespoons of the cream cheese filling in between the slices of bread, then place into the prepared baking dish. Repeat with all 8 slices of bread and pour the remaining pumpkin custard over the top covering each slice.
- Cover with plastic wrap and refrigerate overnight.
Baking
- Pull the French toast from the fridge for at least 30 minutes while you preheat the oven.
- Preheat oven to 350 degrees F.
- In a food processor, add the pecans, brown sugar, cinnamon, salt, and coconut flakes and pulse until the nuts are ground but still have small pieces. Sprinkle the pecan topping over the top.
- Bake in the preheated oven for 25-30 minutes, or until golden brown.
- Remove from the oven and let cool slightly before serving. Add whipped cream and syrup on top. Enjoy!
Video
Notes
** If you need to soften cream cheese, take it out of the wrapper and place it on a plate in the microwave. Heat in the microwave for about 40 seconds or until soft.
**This breakfast casserole is best if you let it sit overnight, but if you can only let it sit for a couple of hours, that will work too.
**Add the pecan crumble to the top of the French toast before baking or it will be a little mushy.
Storing leftovers: store leftovers covered with plastic wrap or aluminum foil in the refrigerator for up to 3 days, or in the freezer for up to 1 month. To thaw, pull the casserole from the freezer the day before you plan to serve and transfer to the fridge overnight. The next morning, pull out to room temperature and bake as directed. You can make the nut topping ahead of time also but store in a seperate plastic bag and add to the breakfast casserole before baking.
Reheating: reheat in a 320 degree oven, covered with aluminum foil, for about 15 minutes.
Nutrition
Calories: 331kcal | Carbohydrates: 32g | Protein: 8g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 168mg | Sodium: 267mg | Potassium: 154mg | Fiber: 1g | Sugar: 29g | Vitamin A: 607IU | Vitamin C: 0.1mg | Calcium: 108mg | Iron: 1mg