Make-Ahead Pumpkin French Toast Casserole
Try this Make-Ahead Pumpkin French Toast Casserole recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 teaspoons vanilla
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/4 cup brown sugar
- 6 large eggs
- 2 teaspoons pumpkin pie spice
- 2 cups milk (i used skim)
- 1/2 cup pumpkin puree
- 1 loaf french bread cut into cubes (about 10 cups)
- 2 tablespoons chopped pecans or almonds
- Carbohydrate 43.7668484237343 g
- Cholesterol 317.25 mg
- Fat 8.2846121249896 g
- Fiber 2.61937006794058 g
- Protein 14.6291750000158 g
- Saturated Fat 2.56090566249424 g
- Serving Size 1 1 -10 (151g)
- Sodium 419.120703129907 mg
- Sugar 41.1474783557937 g
- Trans Fat 1.35264044999618 g
- Calories 307 calories
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.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.
