Pumpkin French Toast Casserole

Make-ahead breakfast casseroles let you prep the night before and sleep soundly, knowing you will be popping a fancy dish in the oven while enjoying your favorite beverage in the morning. For a seasonal twist that makes it a popular overnight breakfast recipe for the holidays, this pumpkin French toast casserole folds in pumpkin puree. The puree makes our breakfast casserole rendition rich and silky, especially when mixed with the cream cheese and egg custard.

The egg custard gives quartered bread slices a French toast coating, but soaking the bread in the mixture overnight thickens and melds the layers until you can slice through them as you would a coffee cake. Cream cheese and pumpkin taste so good together that they make a popular pairing in some of the best pumpkin recipes.

For a decadent finishing touch to this French toast pumpkin casserole, sprinkle the top with chopped pecans so that they turn toasty in the oven. Once the casserole is done, just dust it with confectioners’ sugar and add a drizzle of maple syrup.

What’s the best bread for pumpkin French toast casserole?

Cinnamon-raisin bread, with suspended raisins and cinnamon in a rolled swirl, works so well in this recipe because it tends to be denser than white sandwich bread. Other thick breads, like sourdough or an Italian loaf, work too. Brioche or challah holds up well to the egg custard and pumpkin, and either adds buttery flavor to the casserole.

If your bread loaf seems too soft, cut the slices in quarters and let them sit in a paper or breathable bread bag on the counter for a day or two to dry out slightly. For faster results, toast the bread in a 275°F oven for 10 to 25 minutes. Hard stale bread has actually gone too far and will likely turn leathery and chewy in French toast casserole with pumpkin.

Ingredients for Pumpkin French Toast Casserole

• Cinnamon-raisin bread: Make things easy by starting with cinnamon-raisin bread. Because it already has swirls of cinnamon, it adds a whole other dimension of flavor and texture.
• Cream cheese: Cream cheese adds a slightly tangy layer, but one that’s not too rich if you use a reduced-fat block. A cold block of cream cheese will be easier to cube than a tub of whipped spread.
• Eggs: A thin line separates breakfast casserole from bread pudding, but it often comes down to the number of eggs and/or booze. This French toast pumpkin casserole uses a full eight eggs to capture the essence of pan-fried French toast batter.
• Evaporated and fat-free milk: Evaporated milk has about half the water content of fat-free milk, so combining the two adds creaminess without making the French toast casserole with pumpkin soggy. The difference between evaporated and condensed milks can be summed up in one word: sugar. Be sure to grab the right can from the pantry.
• Canned pumpkin: Many bakers choose to cook with canned pumpkin because of its consistent flavor and texture, and its year-round availability. The best canned pumpkin will be bright orange and velvety smooth.
• Brown sugar: Use either light or dark brown sugar in this French toast pumpkin casserole recipe. To pack it in the measuring cup, it needs to be pliable. Here’s how to keep brown sugar soft.
• Spices: Some spices have become so common when flavoring pumpkin that they have earned the label pumpkin pie spice. The spice is primarily a mix of cinnamon, nutmeg, ginger and cloves. In this casserole recipe, you’ll also add salt.
• Pecans: Pecans resemble walnuts in texture but have a sweeter, richer flavor. Sprinkle them on the casserole partway through the baking time to toast them without burning their delicate oils.

Directions

Step 1: Prepare the base

Cut each slice of bread into quarters. Arrange half the bread in a greased 13×9-inch baking dish. Layer with the cubed cream cheese and the remaining bread, pressing down slightly.

Editor’s Tip: Keep the cream cheese cold until you need it so it slices smoothly. To minimize stickiness, dip the knife blade in hot water and wipe it off between slices. For a smoother casserole, beat half the cream cheese into the batter.

Step 2: Make the batter

In a large bowl, whisk the eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, cinnamon, nutmeg, ginger, cloves and salt. Pour the batter evenly over the top of the base layer. Refrigerate, covered, overnight.

Step 3: Bake the French toast

Preheat the oven to 350°; remove the casserole from the refrigerator while the oven heats. Bake, covered, 40 minutes. Uncover the casserole and sprinkle it with pecans. Then, bake it, uncovered, 25 to 30 minutes or until lightly browned and a knife inserted in the center comes out clean.

Editor’s Tip: You lessen the risk of breaking the chilled baking dish if you let it warm up on the counter before you slide it into the oven.

Step 4: Let stand and serve

Let the casserole stand for 5 to 10 minutes before serving. If desired, dust with confectioners’ sugar and serve with maple syrup.

Recipe Variations

• Use roasted pumpkin: Make pumpkin puree instead of opening a can. If it feels like a lot of work, remember you’re getting two products in one: baked pumpkin puree and roasted pumpkin seeds.
• Change or leave out the nuts: Walnuts tend to be more affordable than pecans, whereas hazelnuts match pecans in rich earthiness. For a nut-free recipe, simply skip the chopped nuts on top.
• Swap in goat cheese: If you love strong-tasting cheese, replace some or all the cream cheese with soft goat cheese. To make it easier to cube, put goat cheese in the freezer for about 15 minutes before slicing it. But don’t worry if the cubes lose their shape and crumble; the cheese will soften further as it bakes.

How to Store Pumpkin French Toast Casserole

Store French toast pumpkin casserole in the refrigerator for up to three days. Let it cool completely, and then cover the baking dish with an airtight lid. Or, cut the casserole into more manageable squares and store the squares in one or more airtight containers.

How long does pumpkin French toast casserole last?

Unbaked, French toast pumpkin casserole should sit in the refrigerator overnight to absorb the custard, but the cubes may become oversaturated if you let them soak longer than that. Once cooked, it’s safe to leave the casserole on the counter or serving table for up to two hours. After that, it needs to be refrigerated. It lasts in the refrigerator for up to three days, so make this decadent French toast casserole with pumpkin for the weekend, and then reheat the leftovers for a quick Monday breakfast or dessert.

Can you freeze pumpkin French toast casserole?

When wrapped and frozen unbaked, French toast pumpkin casserole keeps for up to three months. Let the dish thaw overnight in the refrigerator and continue with baking in Step 3. To freeze baked leftovers, wrap individual portions until airtight. Eat them within two months to minimize the bread’s tendency to dry out.

How do you reheat pumpkin French toast casserole?

To reheat the French toast casserole with pumpkin, follow the same steps as when baking it. It’s still important to let the pan sit at room temperature while you preheat the oven to 350°. Heat the casserole until warmed through, about 30 minutes. If the nuts start to darken, cover the baking dish while it’s in the oven. Use a toaster oven to reheat smaller portions; a microwave may dry out the top bread layer but make the pumpkin soggy.

Pumpkin French Toast Casserole Tips

How do you know when your pumpkin French toast casserole is done?

When the nuts are lightly toasted and the top layer of bread is lightly browned, check for doneness. Breakfast casserole isn’t as delicate as a layer cake, so you don’t need to use a toothpick or metal tester as you would for cake doneness tests. A knife inserted in the center does the trick: When it comes out clean, the French toast pumpkin casserole is done. If the egg mixture is still liquidy, give it a few more minutes in the oven to firm up.

What makes pumpkin French toast casserole soggy?

If French toast casserole with pumpkin turns out soggy, the bread is most likely the culprit. High-moisture bread, like presliced white sandwich bread, may not absorb all the egg custard during the cooking time. But there could be other causes. Shorter soaking time also prevents the bread from fully absorbing the batter. Varied pumpkin thickness or egg size is also enough to increase the casserole’s moistness. Counter this by baking the French toast pumpkin casserole slightly longer.

If you use freshly baked pumpkin, drain it thoroughly to match canned pumpkin’s thickness. If it’s watery, mix the bread and batter (without the cheese) in a bowl and let it sit overnight. Then, drain it again, layer the coated bread and cheese in the baking dish, and bake the casserole.

What else can you serve with pumpkin French toast casserole?

This is one of those hearty breakfast casserole recipes that can be served on its own. Offer yogurt or creme fraiche with the maple syrup as a less sweet topping option. Or, if you want to add sides, choose something light like mixed fruit. If you can’t imagine breakfast without eggs and bacon, cut smaller servings of the casserole to serve instead of toast. For a brunch spread, pair this casserole with a savory make-ahead breakfast recipe like Italian sausage casserole or vegetable strata.