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Quick 20-Minute Pumpkin French Toast Casserole

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A quick and easy pumpkin French toast casserole that comes together in just 20 minutes. Perfect for busy mornings, this comforting dish features a crispy top and soft, custardy center with warm pumpkin spice flavor.

Ingredients

Scale
  • 6 cups day-old bread, cubed (brioche, challah, or French bread work best; about half a loaf)
  • 4 large eggs, room temperature
  • 1 cup whole milk (or any milk you have on hand)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup maple syrup (plus more for serving)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar (for topping, optional)
  • 1 tablespoon cold butter, cut into small pieces (for topping, optional)
  • 1/4 cup chopped pecans or walnuts (for topping, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease an 8×8 baking dish with butter or non-stick spray.
  2. Cube your bread into 1-inch pieces. You’ll need about 6 cups total. If your bread is fresh, spread the cubes on a baking sheet and toast them for 5 minutes at 350°F to dry them out slightly.
  3. In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, and vanilla extract until smooth and fully combined.
  4. Add the pumpkin pie spice, cinnamon, and salt to the wet mixture. Whisk again until fully incorporated.
  5. Place the bread cubes in the greased baking dish in an even layer. Don’t pack them down too much.
  6. Pour the pumpkin custard mixture evenly over the bread cubes. Use a spatula to gently press down on the bread, making sure every piece gets coated. Let it sit for 2-3 minutes so the bread can soak up the liquid.
  7. If using the topping, mix the brown sugar, cold butter pieces, and nuts in a small bowl. Sprinkle this mixture evenly over the top of the casserole.
  8. Bake for 18-20 minutes, or until the top is golden brown and the center is set. A knife inserted in the middle should come out clean.
  9. Let it cool for 2-3 minutes before serving. This allows the custard to finish setting up.
  10. Drizzle with extra maple syrup and serve warm. A dusting of powdered sugar is optional but makes it look pretty.

Notes

For best results, use day-old bread and room temperature ingredients. Don’t over-soak the bread; 2-3 minutes is plenty. If using a glass baking dish, reduce oven temperature by 25°F. To make ahead, assemble the night before and refrigerate; add 5-7 minutes to baking time. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin French toast casserole, quick breakfast, fall breakfast, pumpkin recipe, easy French toast casserole

Find it online: https://flurpchef.com/quick-20-minute-pumpkin-french-toast-casserole/