Overnight Pumpkin French Toast Casserole

8-12 Servings
Back to recipe

Ingredients

Casserole

  • Butter for the casserole dish
  • 1 loaf of challah, brioche or Hawaiian sweet bread, cut into cubes
  • 2 cups whole milk
  • 3/4 cup heavy cream
  • 5 large eggs
  • 1/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 cup canned pumpkin puree
  • 1 tablespoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon orange zest

Topping

  • 1/4 cup flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 6 tablespoons cold butter cut into small cubes
  • 3/4 cup chopped walnuts

Directions

  1. Butter a 9 x 13 casserole dish. Scatter the bread cubes evenly in the dish.
  2. Whisk the milk, cream, eggs, granulated sugar, brown sugar, pumpkin puree, vanilla, pumpkin pie spice and orange zest together in a large bowl until well combined.
  3. Pour over the bread cubes and gently press down on bread with a Slotted Turner or spatula.
  4. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
  5. Preheat oven to 350°F.
  6. Make the topping. Mix granulated sugar, brown sugar and flour together. Add the butter and use a fork to cut in the butter until resembles the size of peas. Fold in the walnuts.
  7. Sprinkle the topping evenly over the French toast, cover with foil and bake for 30 minutes, remove foil and bake for another 45 minutes or until the center is set and the top is golden brown.
  8. Cool slightly before serving.

https://www.cutco.com/learn/overnight-pumpkin-french-toast-casserole