Pumpkin French Toast Bake is a yummy, seasonal breakfast casserole that has all the deliciousness of French toast, but it's incredibly easy to make and feeds a crowd.
Pumpkin season is here, and I've been on a pumpkin recipe-creating rampage...
In fact, I did pumpkin week on my blog including Pumpkin Pie Smoothies, Pumpkin Chili, Pumpkin Cornbread, and more.
Love pumpkin? Check out these other vegetarian pumpkin recipes.
This Pumpkin French Toast Casserole is super easy and great to make ahead of time.
Plus, it's a delicious and budget-friendly way to use up stale bread.
In fact, it's even better when the bread is stale.
Simply tear some bread and toss it in a greased baking dish.
Then whisk together eggs, milk, pumpkin, and spices. Pour it over the bread and let it soak for a few hours or overnight.
When you're just about ready to bake, remove the casserole dish from the fridge so the dish warms up.
You don't want to put a cold casserole dish directly into a hot oven because it might cause the dish to crack.
Pumpkin French Toast
Ingredients
- 1 teaspoon coconut oil or butter
- 8 ounces bread torn
- 8 large eggs
- 1 ¼ cups milk
- ¼ cup no sugar added applesauce
- ¼ cup maple syrup
- 1 cup pumpkin puree
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Spread coconut oil or butter in a 9×13 inch baking dish. Put the torn bread in an even layer in the prepared baking dish. Set aside.
- Whisk together eggs, milk, applesauce, maple syrup, pumpkin puree, vanilla extract, cinnamon, cloves, nutmeg, and salt. Pour mixture over the bread in the baking dish. Cover and refrigerate overnight or at least 4 hours.
- When ready to eat, remove the casserole dish from the refrigerator. Preheat oven to 350°F.
- Bake the Pumpkin French Toast Casserole in the preheated oven for 35-40 minutes, until cooked through {If it starts to get too brown, just cover lightly with foil and bake until done}. Serve with extra maple syrup if desired.
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