Best 6 Pumpkin Spice French Toast Casserole Recipes

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SPICED PUMPKIN FRENCH TOAST CASSEROLE



Spiced Pumpkin French Toast Casserole image

What a sweet way to start your morning! It's perfect for the holidays, but we enjoy it year-round. Prep the evening before, and in the morning you can pop this in the oven and have a delicious breakfast in no time! -Joanne Wessel, Greenwood, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h25m

Yield 12 servings.

Number Of Ingredients 13

8 large eggs
2 cups whole milk
2 cups heavy whipping cream
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups sugar
2 teaspoons vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
14 cups cubed challah or egg bread (about 28 ounces)
1/2 cup raisins
Confectioners' sugar and maple syrup, optional

Steps:

  • In a large bowl, whisk the first 10 ingredients until blended. Add bread cubes and raisins; gently stir to combine. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until edges of bread are golden brown and a knife inserted in the center comes out clean, 65-75 minutes., Let stand 5-10 minutes before serving. If desired, serve with confectioners' sugar and syrup.

Nutrition Facts : Calories 529 calories, Fat 23g fat (12g saturated fat), Cholesterol 207mg cholesterol, Sodium 428mg sodium, Carbohydrate 68g carbohydrate (34g sugars, Fiber 3g fiber), Protein 13g protein.

PUMPKIN FRENCH TOAST CASSEROLE



Pumpkin French Toast Casserole image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 14

5 tablespoons unsalted butter, melted, plus more for buttering the pan
One and one-half 15-ounce cans pumpkin puree
One 14-ounce can sweetened condensed milk
1 cup milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 large eggs
1 loaf brioche bread, sliced
Two 8-ounce packages cream cheese, at room temperature
1 cup powdered sugar
1 cup chopped pecans
1/2 cup packed brown sugar
Pinch of salt
Maple syrup, for drizzling

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter a 12-by-8-inch baking pan.
  • In a large bowl, combine the pumpkin puree, condensed milk, regular milk, cinnamon, vanilla, eggs and 1 tablespoon of the melted butter and whisk until combined. Grab a slice of bread and submerge it in the pumpkin custard. Soak with enough custard to cover both sides of the bread, then transfer it to the prepared baking pan. Repeat the process until the bottom of the pan is covered.
  • In a stand mixer with the whisk attachment, mix the cream cheese and powdered sugar until combined and the cream cheese is clump free; the mixture should be soft and spreadable.
  • Spread enough of the cream cheese mixture on top of the bread in the pan to cover all the slices. Soak the remaining bread slices in the remaining custard. Layer them on top of the cream cheese mixture. Combine the pecans, brown sugar and remaining 4 tablespoons melted butter in a bowl. Add a pinch of salt. Top the casserole with the pecan mixture.
  • Bake until the top is golden, 40 to 45 minutes. Serve with a drizzle of maple syrup.

PUMPKIN SPICE FRENCH TOAST CASSEROLE



Pumpkin Spice French Toast Casserole image

This autumn-inspired casserole is both custardy and crunchy and perfect for brunch-or even dessert. We use pumpkin pie puree, which comes pre-sweetened and spiced, lending an extra touch of warmth. Since the unbaked casserole needs to rest overnight, this is an ideal make-ahead company-worthy dish.

Provided by Food Network Canada

Categories     bread,breakfast,brunch,casserole,eggs and dairy,Fall,nuts

Time 1h5m

Yield 8 - 10 servings

Number Of Ingredients 15

1 Tbsp unsalted butter, at room temperature
1 (1-lb) loaf Italian-style bread, sliced ½-inch-thick
4 large eggs
⅓ cup sugar
2 tsp pumpkin pie spice
1 tsp pure vanilla extract
½ tsp kosher salt
2 cups whole milk
1 cup heavy cream
1 cup pumpkin pie puree (not pure pumpkin puree)
¾ cup packed light brown sugar
¼ cup all-purpose flour
¼ tsp kosher salt
1 stick unsalted butter (8 Tbsp), cut into cubes
1 cup chopped pecans

Steps:

  • Generously grease a 3-quart casserole dish with the butter. Arrange the bread slices over the bottom of the dish, overlapping them slightly.
  • Whisk the eggs, sugar, pumpkin pie spice, vanilla and salt in large bowl until smooth and well combined. Add the milk and cream and whisk until well combined. Pour the egg mixture evenly over the bread slices, making sure that all slices are well coated. Cover the casserole dish with plastic wrap and refrigerate for at least 8 hours or up to overnight.
  • Position an oven rack in the center of the oven, and preheat to 350ºF.
  • Whisk together the brown sugar, flour and salt in a medium bowl. Add the butter and work it into the dry ingredients with your fingers (or a pastry cutter) until the mixture is crumbly with pea-sized bits of butter. Mix in the pecans.
  • To assemble: Give the bread slices in the casserole dish a gentle push into the custard, dollop the pumpkin pie puree over the bread slices and sprinkle the crumble evenly over the top.
  • Bake the casserole until the top is puffed and browned and a knife inserted in the center comes out clean, about 45 minutes (it will still be a little jiggly when the casserole dish is tapped but it will continue to cook a bit out of the oven). Check the casserole about halfway through the baking time and tent it with foil if the topping is browning too quickly. Let rest 10 minutes before serving.

OVERNIGHT PUMPKIN FRENCH TOAST CASSEROLE



Overnight Pumpkin French Toast Casserole image

Recipes that don't tie me to the kitchen-that's what I'm all about. I make this luscious dish the night before breakfast or brunch with guests. -Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h25m

Yield 12 servings.

Number Of Ingredients 15

1 loaf (1 pound) cinnamon-raisin bread
1 package (8 ounces) reduced-fat cream cheese, cut into 3/4-inch cubes
8 large eggs
1 can (12 ounces) evaporated milk
1 cup canned pumpkin
2/3 cup packed brown sugar
1/2 cup fat-free milk
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped pecans
Confectioners' sugar, optional
Maple syrup, warmed, optional

Steps:

  • Cut each slice of bread into quarters. Arrange half of the bread in a greased 13x9-in. baking dish; layer with cubed cream cheese and remaining bread, pressing down slightly., In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, spices and salt. Pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 40 minutes. Uncover; sprinkle with pecans. Bake, uncovered, 25-30 minutes or until lightly browned and a knife inserted in center comes out clean., Let stand 5-10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup.

Nutrition Facts : Calories 302 calories, Fat 13g fat (6g saturated fat), Cholesterol 148mg cholesterol, Sodium 342mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 4g fiber), Protein 13g protein.

PUMPKIN PIE FRENCH TOAST



Pumpkin Pie French Toast image

A delicious holiday breakfast. It's a wonderful spin on traditional french toast that measures up for any pumpkin pie lover. Serve warm with warmed maple syrup!

Provided by Andrea Cushman

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 35m

Yield 4

Number Of Ingredients 8

3 large eggs
½ cup half-and-half cream
¼ cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon pumpkin pie spice
¼ cup finely chopped walnuts
8 slices day-old bread

Steps:

  • Heat a lightly oiled skillet over medium heat.
  • Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of bread at a time in the pumpkin mixture, then place in the prepared skilled. Repeat with the remaining slices of bread. Stir the pumpkin mixture between dips to keep the walnuts from settling. Cook the bread until golden brown, about 3 minutes on each side.

Nutrition Facts : Calories 283.9 calories, Carbohydrate 29.8 g, Cholesterol 150.7 mg, Fat 13.7 g, Fiber 2.5 g, Protein 10.7 g, SaturatedFat 4.2 g, Sodium 442.7 mg, Sugar 3.3 g

PUMPKIN FRENCH TOAST BAKE



Pumpkin French Toast Bake image

A delicious breakfast indulgence, perfect for those crisp autumn Saturday mornings.

Provided by cinderblock

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 45m

Yield 8

Number Of Ingredients 12

8 eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 tablespoon white sugar
1 (15 ounce) can pumpkin puree
1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes
⅓ cup brown sugar
¼ teaspoon ground cinnamon
2 tablespoons all-purpose flour
1 tablespoon butter, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
  • Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
  • Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
  • Bake in preheated oven until golden brown on top, 30 to 40 minutes.

Nutrition Facts : Calories 305.4 calories, Carbohydrate 46.2 g, Cholesterol 189.8 mg, Fat 8.5 g, Fiber 3.4 g, Protein 11.5 g, SaturatedFat 3 g, Sodium 598.1 mg, Sugar 15.2 g

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