This Overnight Pumpkin French Toast Casserole is a wonderful dish for the Fall, with great pumpkin and cinnamon flavor. Preparing it the night before makes breakfast or brunch the next morning easy-peasy!
I had a couple of my girlfriends over for breakfast last week while our kids played. They were my guinea pigs for this Overnight Pumpkin French Toast Casserole – it’s a wonderful fall dish, with that great pumpkin and cinnamon flavor.
We ate, talked, laughed, relished in the peace of our boys playing nicely together.
Until they weren’t.
Trevor and one of his friends decided to barricade the bedroom door with toys, preventing their other friend from getting in and telling him he should go home. Complete boogers.
I have good kids. I really do. Kind, thoughtful, perfectly willing to share. And then there are those moments hours I’m like “where did the sweetness go?”
Trevor’s my sensitive kid. My compliant kid. So, did he not get enough sleep? Maybe he’s getting sick? Hungry? Cold? Hot? Pissed that I put him in a green shirt? And then Paul said, “No, Ame. He’s 4.”
He’s 4.
Parenting is so hard.
Thank goodness for overnight breakfast casseroles. And maple syrup.
Other Make-Ahead Breakfast recipes we love!
Make-Ahead Breakfast Enchiladas
Make-Ahead Amish Breakfast Casserole
watch the video for Overnight Pumpkin French Toast Casserole
Overnight Pumpkin French Toast Casserole
Ingredients
- 1 loaf French bread , cut into cubes (about 10 cups)
- 6 large eggs
- 2 cups milk
- 1/2 cup pumpkin puree
- 2 teaspoons vanilla
- 2 tablespoons maple syrup
- 2 teaspoons pumpkin pie spice
- 1/4 cup brown sugar
- 2 tablespoons chopped pecans or almonds
- 1 teaspoon cinnamon
Instructions
- Thoroughly coat a 9×13 inch baking pan with cooking spray. Evenly spread the bread cubes in the pan.
- In a large bowl, whisk together eggs, milk, pumpkin puree, vanilla, maple syrup, and pumpkin pie spice until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
- In the morning, uncover the pan and preheat oven to 350 degrees F.
- In a small bowl mix together the brown sugar, nuts, and cinnamon. Sprinkle over the top of the bread mixture and bake for approximately 45 minutes or until golden brown and no longer wet.
- Serve immediately with maple syrup or honey.
Video
Notes
Nutrition
Other Notes
Can I use a loaf of just white bread???
You can, but white bread is so soft and will usually break down too much and be soggy. You can try it!
Well I just used wheat bread because my week old croissants I was going to use got fuzzy so I really hope the wheat bread doesn’t break down too much….might cook it at a lower temp for longer time!
I’m trying this tonight, but as it’s only me and my 2 yr old. I’m cutting it in 1/2 save maybe the pumpkin purée because I’m super partial to pumpkin.
Would this work with sourdough bread?
I personally wouldn’t want the sourdough flavor in this dish, but sure, you can use it.
This can also be made in a slow cooker. Same idea – 2-4 hrs:
http://www.servinguptheskinny.com/crock-pot-french-toast/
This sounds yummy!
This is a recipe….that was with the slow cookers…..but no instruction on how to do it in the slow cooker….have you tried it in a slow cooker?
Can you provide me with the way you did it…?
I would really like to try it……thanks for sharing the recipe…..
QQA
queenqa@gmail.com
This is my recipe that Ziplist shared. They categorized it as a slow cooker recipe on accident – this is not meant for the crock pot. Sorry for the confusion.
But it’s delicious prepared the way I instructed if you’d like to try it that way.
Thanks!
how do you make pumpkin puree? with raw or cooked (baked/boiled) pumpkin?
Hi Amos – I buy it. It comes in a 15 ounce can, found in most grocery stores where the other canned fruit/vegetables are.
the ziplist site said this was a crock pot recipe
Yes, well…they’re wrong :/
Yum
Awww, I could eat that little 4 year old up! He’s so sweet, it doesn’t even matter if he’s a kid-jerk once in a while. :)
On another note, it’s recipes like this that make me despise Billy for not liking pumpkin. What did his parents do to him?!
Serrriously! Paul and his family don’t think it either. It’s tragic.
Oh, I just want to SQUEEZE your cuteness out of you and borrow it for awhile!! You’re such a good writer and your stories always make me laugh (mostly because I can completely relate)!
Also, I’m making this for my parents this weekend. They arrive on Saturday, so Sunday morning when they wake up they’re going to find this little bit of yumminess waiting for them!
HEE. Thanks, Kristy! And I know…I nod all the way through your posts. The good, the bad, and the ugly! And YAY for making the recipe. You’re parents are in for a treat :D
I’m convinced that at any age, you can blame your child’s behavior on their youth. I still shrug when my sister does things and say, “she’s 16”. As long as she’s not getting pregnant, it’s a win. :P
So true. It’ll be funny (or not) to see the progression of complaints as my kids grow older. And um, amen to the not getting pregnant part.
I love your blog! You should post some of your stuff on FlauntMyFood.com
A friend told me about it and that’s where I go to check out cool foods. I guess food bloggers post there, its pretty sweet. Anywho, love your site!
Sounds delicious. I love all things pumpkin!
Trevor sounds like my #4 Evan. Just wait till the teenage years my friend, just wait!!! *evil laugh*
I’m dreading puberty!
Ahh 4. At least we ate before it happened!
RIGHT?! Lucky for them, we were full. And caffeinated.
Oh Amy!! Not only have I been through this with my own kids….I got bonus tries with the grandkids…sigh….I did print this recipe out, my pumpkin freak of a daughter will love this. Who know, maybe her mom will make it for her. OR, perhaps, I just barricade myself in the bedroom!!
And I thought grandparenting was supposed to be the easy part! Although, I know you do way more than just the occasional weekend visit. You deserve a whole bottle of maple syrup.