I asked on Instagram if you wanted this recipe, and it was a resounding yes! So I’m excited to share it with you. We are in Boulder, CO right now, and while we were here, we decided to sprinkle some love on one of our lovely pals who lives here and is currently prego with twins! We hosted a “micro baby shower” for her, which consisted of our family plus the soon-to-be mama and pops. I wanted to make a sweet treat for the occasion, and obvi, we are in full swing pumpkin season, so I thought- why not Pumpkin French Toast Casserole? Brilliant idea, but I had never made anything like this before so I needed some inspo from someone who had thought this through and tested it before. I searched pinterest and found this recipe, from Just So Tasty. Her recipe was great, but I had different pan sizes/ ended up with slightly less bread than suggested, so I adjusted accordingly. I’m sure the original is fabulous, but the amended version was pretty fab too- and it is nut free! Have a read through her recipe and check out my revised version at the bottom! Enjoy!
PUMPKIN SPICE FRENCH TOAST CASSEROLE (ORIGINAL FROM JUST SO TASTY)
Serves 8 very hungry people
Ingredients
French Toast Casserole
1 15-18 oz loaf of stale white bread* such as challah, French bread, or Brioche
1 1/2 cups milk
1 cup pure pumpkin (not pumpkin pie filling)
5 large eggs
1/4 cup white sugar
1 tablespoon pumpkin pie spice or make your own - see recipe notes
2 teaspoons vanilla extract
Streusel Topping
1/2 cup all-purpose flour
1/2 cup brown sugar
2 tablespoons white sugar
1 teaspoon pumpkin pie spice
1/3 cup chopped pecans
1/3 cup unsalted butter melted
Instructions
French Toast Casserole
Lightly grease a 9x13 inch (23 x 33 cm) glass baking pan.
Cut the loaf of bread into small cubes or rip into pieces with your hands. Place the bread in the prepared pan.
In a large bowl, whisk together the milk, pumpkin puree, eggs, sugar, pumpkin spice and vanilla extract.
Pour the pumpkin mixture over the bread and gently stir (if needed) to ensure that the bread is evenly coated.
Streusel Topping
In a medium bowl stir together the flour, brown sugar, white sugar, pumpkin pie spice and chopped pecans.
Stir in the melted butter.
If Baking Immediately
Preheat the oven to 350F (180C) degrees.
Sprinkle/crumble the streusel over the French toast casserole.
Cover the pan with aluminum foil and bake for 40 minutes covered. Then remove the foil and continue baking for 15-20 minutes, or until an inserted toothpick comes out clean.
If Baking the Next Morning
Cover the pan with aluminum foil and place in the fridge overnight.
Cover the bowl of streusel with plastic wrap and place in the fridge.
When ready to bake, remove from the fridge and preheat the oven to 350F (180C) degrees.
Sprinkle the streusel over the French toast casserole.
Bake covered with aluminum foil for 40 minutes, then remove the foil and continue baking for 15-20 minutes.
Notes
*To make your own pumpkin pie spice, use 2 teaspoons cinnamon, 1/2 teaspoon nutemeg, 1/2 teaspoon ginger powder, and 1/4 teaspoon ground cloves. Store leftovers covered in the fridge. Then warm up in the microwave before enjoying. Leftovers can also be frozen. Cut into pieces, place in a freezer safe container and freeze for up to 2 months. Thaw in the fridge overnight, then warm up in the microwave to enjoy.Recipe can also be halved and prepared in an 8x8 or 9x9 inch pan (just ensure the sides are high).
Al’s Amended Pumpkin Spice French TOast Casserole
Serves 8 Very Hungry People
Ingredients
French Toast Casserole
1 12 oz loaf of stale sour dough bread
1 1/2 cups milk
1 cup pure pumpkin (not pumpkin pie filling)
4 large eggs
1/4 cup white sugar
1 tablespoon pumpkin pie spice or make your own - see recipe notes (I liberally sprinkled pumpkin pie spice ingredients - wasn’t exact)
2 teaspoons vanilla extract
“Streusel” Topping
1/2 cup white sugar
1 teaspoon(ish- again, I was liberal with) pumpkin pie spice
1/3 cup salted butter melted
Garnish
Maple syrup
Instructions
French Toast Casserole
Lightly grease a 9x13 inch (23 x 33 cm) glass baking pan.
Cut the loaf of bread into small cubes or rip into pieces with your hands. Place the bread in the prepared pan.
In a large bowl, whisk together the milk, pumpkin puree, eggs, sugar, pumpkin spice and vanilla extract.
Pour the pumpkin mixture over the bread and gently stir (if needed) to ensure that the bread is evenly coated. NOTE: Make sure this goes all the way through to the bottom.
Streusel Topping
In a medium bowl stir together the white sugar and pumpkin pie spice.
Stir in the melted butter.
If Baking Immediately
Preheat the oven to 350F (180C) degrees.
Spoon the streusel over the French toast casserole.
Cover the pan with aluminum foil and bake for 40 minutes covered. Then remove the foil and continue baking for 15-20 minutes, or until an inserted toothpick comes out clean.
Serve with maple syrup!
Note: I had a smaller loaf of bread so I decreased the liquid, almost too much. This recipe reflects my amended version with the right amount of liquid.
