French Toast Casserole
This overnight French Toast Casserole has wonderful warm flavors like pumpkin and cinnamon. Enjoy it in the fall or anytime of year. Preparing it the night before makes breakfast or brunch the next morning easy-peasy!
Servings: 10
Ingredients
- 1 loaf French bread , cut into cubes (about 10 cups)
- 6 large eggs
- 2 cups milk
- 1/2 cup canned 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 plastic 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
Nutrition
Calories: 248kcal | Carbohydrates: 35g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 131mg | Sodium: 277mg | Potassium: 212mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2169IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 2mg