Overnight Pumpkin French Toast Casserole Recipe
This Pumpkin French Toast Casserole 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.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Breakfast
Cuisine: American
Servings: 8 people
Calories: 235kcal
Author: The Carefree Kitchen
- 8 2" thick slices French Bread
Pumpkin Custard
- 1 15-oz can Pumpkin Puree
- ½ cup Whole Milk
- 6 large Eggs
- ¼ cup Sugar
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Cloves
- ⅛ teaspoon Nutmeg
Cream Cheese Filling
- 8 oz Cream Cheese
- ½ cup Powdered Sugar
- ½ teaspoon Vanilla Extract
Pecan Crumble Topping
- ½ cup Pecans
- ½ cup Brown Sugar
- 1 teaspoon Cinnamon
- ½ tsp Salt
- ¼ cup Coconut Flakes
To make the pumpkin custard, combine the pumpkin puree, milk, eggs, sugar, vanilla, cloves, and nutmeg in a large mixing bowl. Use a wire whisk to beat all the ingredients together. Set aside.
To make the cream cheese filling, combine the soft cream cheese, vanilla, and powdered sugar in a large mixing bowl. Mix until well combined and set aside.
To make the pecan crumble topping, add the pecans, brown sugar, cinnamon, salt, and coconut flakes to a food processor. Pulse until the nuts are ground but still have small pieces. Set aside.
How to Assemble the Pumpkin French Toast
Spray a 9"x13" baking dish with nonstick cooking spray.
Cut the French bread loaf into eight (8) 2" slices. Now cut those slices in half but don't cut all the way through.
Spread about 2 tablespoons of the cream cheese filling in between the slices of bread. Place the French toast slices into the prepared baking dish and pour the pumpkin custard over the top.
Cover with plastic wrap and refrigerate overnight.
To Bake
Preheat oven to 350 degrees F.
Pull the French toast from the fridge for at least 30 minutes while you preheat the oven. 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 with coconut syrup and whipped cream. Enjoy!
Calories: 235kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 141mg | Sodium: 215mg | Potassium: 129mg | Fiber: 1g | Sugar: 28g | Vitamin A: 245IU | Calcium: 57mg | Iron: 1.1mg