Pumpkin Spice French Toast Casserole Easy and Tasty

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To make this delicious Pumpkin Spice French Toast Casserole, gather these key items: - 1 loaf of challah bread, cut into 1-inch cubes - 4 large eggs - 2 cups milk (or your choice of non-dairy alternative) - 1 cup canned pumpkin puree - 1/2 cup packed brown sugar - 1 teaspoon pure vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon fine sea salt - 1/2 cup chopped pecans (for optional crunch) These ingredients create a rich and flavorful base for the casserole. The bread absorbs the custard, while the spices give it that warm, cozy taste we love in fall. When serving, consider these tasty toppings to elevate your casserole: - Maple syrup for sweetness - Powdered sugar for a light dusting - Fresh fruit for brightness - Whipped cream for extra indulgence These toppings add fun flavors and textures. You can mix and match to fit your taste. If you prefer non-dairy options, here are some great choices: - Almond milk - Oat milk - Coconut milk - Soy milk Using these alternatives still gives you a creamy texture. They blend well with the pumpkin and spices, ensuring no flavor is lost. Start by preheating your oven to 350°F (175°C). Grab a 9x13-inch baking dish. Grease it well with butter or use non-stick spray. This step helps the casserole come out easily later. In a large bowl, crack open 4 large eggs. Whisk them until they are mixed well. Add 2 cups of milk, or a non-dairy choice if you prefer. Then, stir in 1 cup of canned pumpkin puree and 1/2 cup of brown sugar. Don’t forget 1 teaspoon of vanilla extract and your spices: 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger, and a pinch of salt. Mix until it is smooth and creamy. Take your loaf of challah bread and cut it into 1-inch cubes. You want them to be bite-sized. Carefully fold the bread cubes into the custard mixture. Make sure each piece is coated well. This is how the bread soaks up all that yummy flavor. If you want a crunch, you can add 1/2 cup of chopped pecans. Now, transfer the mixture into your greased baking dish. Spread it out evenly. If you like, sprinkle a little more cinnamon on top for extra taste. Cover the dish tightly with aluminum foil. Bake it in the oven for 30 minutes. This helps it set. After 30 minutes, remove the foil. Bake for an additional 15 to 20 minutes. You want the top to be golden brown and the center firm. Once done, let it cool for a few minutes. Cut it into squares, serve warm, and drizzle with maple syrup. A dusting of powdered sugar adds a nice touch too! To make your casserole soft and fluffy, let the bread soak well. Allow it to sit in the custard for at least 30 minutes. This step helps the bread absorb the flavors. If you have time, cover and refrigerate it overnight. This makes the dish even better! I love using challah bread for its rich taste and soft texture. You can also try brioche or French bread. These breads soak up the custard well and create a great texture. Avoid using bread that is too dry, as it won’t absorb the mixture properly. You can prepare this casserole a day in advance. Just assemble it, cover it, and place it in the fridge. In the morning, bake it straight from the fridge. You may need to add a few extra minutes to the baking time. This way, you enjoy a warm breakfast without the morning rush! {{image_4}} You can enjoy this dish without nuts. Simply skip the pecans in the recipe. The casserole will still taste great. The creamy pumpkin mix and the soft bread bring enough flavor. If you want crunch, use crushed crackers or seeds instead of nuts. To make this casserole vegan, swap the eggs and milk for plant-based options. Use 1/4 cup of ground flaxseed mixed with 1/2 cup of water for the eggs. For milk, almond, soy, or oat milk works well. Replace brown sugar with coconut sugar for a similar taste. You’ll still get that pumpkin spice flavor everyone loves. Feel free to play with spices. If you like more heat, add a pinch of ground cloves or allspice. For a sweeter touch, try a dash of cardamom. Each mix gives a unique flavor to the dish. Just keep the main spices, like cinnamon and nutmeg, for that classic pumpkin taste. Experiment and find your favorite blend! After baking your Pumpkin Spice French Toast Casserole, let it cool completely. Then, cover it tightly with plastic wrap or foil. Store it in the fridge for up to three days. The flavors will get better as it sits. To freeze, slice the casserole into portions. Wrap each piece in plastic wrap and foil. Place them in a freezer-safe bag or container. The casserole can last in the freezer for up to two months. Just remember to label it with the date. When you’re ready to enjoy the casserole again, take it out of the fridge or freezer. For refrigerated slices, heat them in the oven at 350°F (175°C) for about 15-20 minutes. For frozen slices, thaw them overnight in the fridge first. Then follow the same heating method. You can also microwave individual pieces for quick reheating. Just cover them with a damp paper towel to keep them moist. Enjoy your warm, tasty treat! Yes, you can use many types of bread. Brioche or sourdough works great. Each bread type adds its unique taste. Just ensure it is sturdy enough to soak up the custard. Avoid soft white bread, as it may become too mushy. To make this dish gluten-free, use gluten-free bread. There are many good options at stores. Just check the label to ensure it is truly gluten-free. You can also use gluten-free flour in the custard mix. Absolutely! You can prepare it the night before. Just follow the steps and cover it tightly. Store it in the fridge overnight. In the morning, bake it straight from the fridge, adding a few extra minutes. Leftovers taste great warm or cold. You can reheat them in the oven or microwave. Drizzle some maple syrup on top for extra flavor. Add fresh fruit or whipped cream for a special touch. You now know how to make a tasty Pumpkin Spice French Toast Casserole. We covered the best ingredients and how to prepare them. You learned step-by-step how to bake and assemble, plus tips to improve your dish. Variations like nut-free and vegan options give you more choices. Storing and reheating are easy with the right methods. Enjoy this dish at any time, and make it your own!

WANT TO SAVE THIS RECIPE?

Are you ready to enjoy a warm, cozy breakfast that screams fall? This Pumpkin Spice French Toast Casserole is easy and oh-so-tasty! With simple ingredients and a few quick steps, you’ll have a delicious dish that fills your kitchen with that sweet, pumpkin spice aroma. Whether you want a cozy family meal or a special treat for guests, this recipe has you covered. Let’s dive in and whip up this delicious casserole together!

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Ingredients

Main Ingredients

To make this delicious Pumpkin Spice French Toast Casserole, gather these key items:

– 1 loaf of challah bread, cut into 1-inch cubes

– 4 large eggs

– 2 cups milk (or your choice of non-dairy alternative)

– 1 cup canned pumpkin puree

– 1/2 cup packed brown sugar

– 1 teaspoon pure vanilla extract

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/4 teaspoon fine sea salt

– 1/2 cup chopped pecans (for optional crunch)

These ingredients create a rich and flavorful base for the casserole. The bread absorbs the custard, while the spices give it that warm, cozy taste we love in fall.

Optional Toppings

When serving, consider these tasty toppings to elevate your casserole:

– Maple syrup for sweetness

– Powdered sugar for a light dusting

– Fresh fruit for brightness

– Whipped cream for extra indulgence

These toppings add fun flavors and textures. You can mix and match to fit your taste.

Suggested Dairy Alternatives

If you prefer non-dairy options, here are some great choices:

– Almond milk

– Oat milk

– Coconut milk

– Soy milk

Using these alternatives still gives you a creamy texture. They blend well with the pumpkin and spices, ensuring no flavor is lost.

Step-by-Step Instructions

Prepping the Baking Dish

Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking dish. Grease it well with butter or use non-stick spray. This step helps the casserole come out easily later.

Making the Custard Mixture

In a large bowl, crack open 4 large eggs. Whisk them until they are mixed well. Add 2 cups of milk, or a non-dairy choice if you prefer. Then, stir in 1 cup of canned pumpkin puree and 1/2 cup of brown sugar. Don’t forget 1 teaspoon of vanilla extract and your spices: 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger, and a pinch of salt. Mix until it is smooth and creamy.

Preparing the Bread

Take your loaf of challah bread and cut it into 1-inch cubes. You want them to be bite-sized. Carefully fold the bread cubes into the custard mixture. Make sure each piece is coated well. This is how the bread soaks up all that yummy flavor. If you want a crunch, you can add 1/2 cup of chopped pecans.

Assembling and Baking the Casserole

Now, transfer the mixture into your greased baking dish. Spread it out evenly. If you like, sprinkle a little more cinnamon on top for extra taste. Cover the dish tightly with aluminum foil. Bake it in the oven for 30 minutes. This helps it set. After 30 minutes, remove the foil. Bake for an additional 15 to 20 minutes. You want the top to be golden brown and the center firm. Once done, let it cool for a few minutes. Cut it into squares, serve warm, and drizzle with maple syrup. A dusting of powdered sugar adds a nice touch too!

Tips & Tricks

Perfecting the Texture

To make your casserole soft and fluffy, let the bread soak well. Allow it to sit in the custard for at least 30 minutes. This step helps the bread absorb the flavors. If you have time, cover and refrigerate it overnight. This makes the dish even better!

Bread Choices for Best Results

I love using challah bread for its rich taste and soft texture. You can also try brioche or French bread. These breads soak up the custard well and create a great texture. Avoid using bread that is too dry, as it won’t absorb the mixture properly.

Make-Ahead Tips

You can prepare this casserole a day in advance. Just assemble it, cover it, and place it in the fridge. In the morning, bake it straight from the fridge. You may need to add a few extra minutes to the baking time. This way, you enjoy a warm breakfast without the morning rush!

Variations

Nut-Free Option

You can enjoy this dish without nuts. Simply skip the pecans in the recipe. The casserole will still taste great. The creamy pumpkin mix and the soft bread bring enough flavor. If you want crunch, use crushed crackers or seeds instead of nuts.

Vegan Adaptation

To make this casserole vegan, swap the eggs and milk for plant-based options. Use 1/4 cup of ground flaxseed mixed with 1/2 cup of water for the eggs. For milk, almond, soy, or oat milk works well. Replace brown sugar with coconut sugar for a similar taste. You’ll still get that pumpkin spice flavor everyone loves.

Different Spice Mixes

Feel free to play with spices. If you like more heat, add a pinch of ground cloves or allspice. For a sweeter touch, try a dash of cardamom. Each mix gives a unique flavor to the dish. Just keep the main spices, like cinnamon and nutmeg, for that classic pumpkin taste. Experiment and find your favorite blend!

Storage Info

Refrigeration Guidelines

After baking your Pumpkin Spice French Toast Casserole, let it cool completely. Then, cover it tightly with plastic wrap or foil. Store it in the fridge for up to three days. The flavors will get better as it sits.

Freezing Instructions

To freeze, slice the casserole into portions. Wrap each piece in plastic wrap and foil. Place them in a freezer-safe bag or container. The casserole can last in the freezer for up to two months. Just remember to label it with the date.

Reheating Tips

When you’re ready to enjoy the casserole again, take it out of the fridge or freezer. For refrigerated slices, heat them in the oven at 350°F (175°C) for about 15-20 minutes. For frozen slices, thaw them overnight in the fridge first. Then follow the same heating method. You can also microwave individual pieces for quick reheating. Just cover them with a damp paper towel to keep them moist. Enjoy your warm, tasty treat!

FAQs

Can I use a different type of bread?

Yes, you can use many types of bread. Brioche or sourdough works great. Each bread type adds its unique taste. Just ensure it is sturdy enough to soak up the custard. Avoid soft white bread, as it may become too mushy.

How can I make this recipe gluten-free?

To make this dish gluten-free, use gluten-free bread. There are many good options at stores. Just check the label to ensure it is truly gluten-free. You can also use gluten-free flour in the custard mix.

Can I prepare Pumpkin Spice French Toast Casserole the night before?

Absolutely! You can prepare it the night before. Just follow the steps and cover it tightly. Store it in the fridge overnight. In the morning, bake it straight from the fridge, adding a few extra minutes.

What is the best way to serve leftovers?

Leftovers taste great warm or cold. You can reheat them in the oven or microwave. Drizzle some maple syrup on top for extra flavor. Add fresh fruit or whipped cream for a special touch.

You now know how to make a tasty Pumpkin Spice French Toast Casserole. We covered the best ingredients and how to prepare them. You learned step-by-step how to bake and assemble, plus tips to improve your dish. Variations like nut-free and vegan options give you more choices. Storing and reheating are easy with the right methods. Enjoy this dish at any time, and make it your own!

To make this delicious Pumpkin Spice French Toast Casserole, gather these key items: - 1 loaf of challah bread, cut into 1-inch cubes - 4 large eggs - 2 cups milk (or your choice of non-dairy alternative) - 1 cup canned pumpkin puree - 1/2 cup packed brown sugar - 1 teaspoon pure vanilla extract - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon fine sea salt - 1/2 cup chopped pecans (for optional crunch) These ingredients create a rich and flavorful base for the casserole. The bread absorbs the custard, while the spices give it that warm, cozy taste we love in fall. When serving, consider these tasty toppings to elevate your casserole: - Maple syrup for sweetness - Powdered sugar for a light dusting - Fresh fruit for brightness - Whipped cream for extra indulgence These toppings add fun flavors and textures. You can mix and match to fit your taste. If you prefer non-dairy options, here are some great choices: - Almond milk - Oat milk - Coconut milk - Soy milk Using these alternatives still gives you a creamy texture. They blend well with the pumpkin and spices, ensuring no flavor is lost. Start by preheating your oven to 350°F (175°C). Grab a 9x13-inch baking dish. Grease it well with butter or use non-stick spray. This step helps the casserole come out easily later. In a large bowl, crack open 4 large eggs. Whisk them until they are mixed well. Add 2 cups of milk, or a non-dairy choice if you prefer. Then, stir in 1 cup of canned pumpkin puree and 1/2 cup of brown sugar. Don’t forget 1 teaspoon of vanilla extract and your spices: 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of ginger, and a pinch of salt. Mix until it is smooth and creamy. Take your loaf of challah bread and cut it into 1-inch cubes. You want them to be bite-sized. Carefully fold the bread cubes into the custard mixture. Make sure each piece is coated well. This is how the bread soaks up all that yummy flavor. If you want a crunch, you can add 1/2 cup of chopped pecans. Now, transfer the mixture into your greased baking dish. Spread it out evenly. If you like, sprinkle a little more cinnamon on top for extra taste. Cover the dish tightly with aluminum foil. Bake it in the oven for 30 minutes. This helps it set. After 30 minutes, remove the foil. Bake for an additional 15 to 20 minutes. You want the top to be golden brown and the center firm. Once done, let it cool for a few minutes. Cut it into squares, serve warm, and drizzle with maple syrup. A dusting of powdered sugar adds a nice touch too! To make your casserole soft and fluffy, let the bread soak well. Allow it to sit in the custard for at least 30 minutes. This step helps the bread absorb the flavors. If you have time, cover and refrigerate it overnight. This makes the dish even better! I love using challah bread for its rich taste and soft texture. You can also try brioche or French bread. These breads soak up the custard well and create a great texture. Avoid using bread that is too dry, as it won’t absorb the mixture properly. You can prepare this casserole a day in advance. Just assemble it, cover it, and place it in the fridge. In the morning, bake it straight from the fridge. You may need to add a few extra minutes to the baking time. This way, you enjoy a warm breakfast without the morning rush! {{image_4}} You can enjoy this dish without nuts. Simply skip the pecans in the recipe. The casserole will still taste great. The creamy pumpkin mix and the soft bread bring enough flavor. If you want crunch, use crushed crackers or seeds instead of nuts. To make this casserole vegan, swap the eggs and milk for plant-based options. Use 1/4 cup of ground flaxseed mixed with 1/2 cup of water for the eggs. For milk, almond, soy, or oat milk works well. Replace brown sugar with coconut sugar for a similar taste. You’ll still get that pumpkin spice flavor everyone loves. Feel free to play with spices. If you like more heat, add a pinch of ground cloves or allspice. For a sweeter touch, try a dash of cardamom. Each mix gives a unique flavor to the dish. Just keep the main spices, like cinnamon and nutmeg, for that classic pumpkin taste. Experiment and find your favorite blend! After baking your Pumpkin Spice French Toast Casserole, let it cool completely. Then, cover it tightly with plastic wrap or foil. Store it in the fridge for up to three days. The flavors will get better as it sits. To freeze, slice the casserole into portions. Wrap each piece in plastic wrap and foil. Place them in a freezer-safe bag or container. The casserole can last in the freezer for up to two months. Just remember to label it with the date. When you’re ready to enjoy the casserole again, take it out of the fridge or freezer. For refrigerated slices, heat them in the oven at 350°F (175°C) for about 15-20 minutes. For frozen slices, thaw them overnight in the fridge first. Then follow the same heating method. You can also microwave individual pieces for quick reheating. Just cover them with a damp paper towel to keep them moist. Enjoy your warm, tasty treat! Yes, you can use many types of bread. Brioche or sourdough works great. Each bread type adds its unique taste. Just ensure it is sturdy enough to soak up the custard. Avoid soft white bread, as it may become too mushy. To make this dish gluten-free, use gluten-free bread. There are many good options at stores. Just check the label to ensure it is truly gluten-free. You can also use gluten-free flour in the custard mix. Absolutely! You can prepare it the night before. Just follow the steps and cover it tightly. Store it in the fridge overnight. In the morning, bake it straight from the fridge, adding a few extra minutes. Leftovers taste great warm or cold. You can reheat them in the oven or microwave. Drizzle some maple syrup on top for extra flavor. Add fresh fruit or whipped cream for a special touch. You now know how to make a tasty Pumpkin Spice French Toast Casserole. We covered the best ingredients and how to prepare them. You learned step-by-step how to bake and assemble, plus tips to improve your dish. Variations like nut-free and vegan options give you more choices. Storing and reheating are easy with the right methods. Enjoy this dish at any time, and make it your own!

Pumpkin Spice French Toast Casserole

Savor the flavors of fall with this delicious Pumpkin Spice French Toast Casserole that's perfect for breakfast or brunch! This easy recipe features challah bread soaked in a rich pumpkin custard, spiced just right with cinnamon, nutmeg, and ginger. Baked to perfection and drizzled with maple syrup, it's a cozy dish your family will love. Click to explore the full recipe and bring the taste of autumn to your table!
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Ingredients
  

1 loaf of challah bread, cut into 1-inch cubes

4 large eggs

2 cups milk (or your choice of non-dairy alternative)

1 cup canned pumpkin puree

1/2 cup packed brown sugar

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon fine sea salt

1/2 cup chopped pecans (for optional crunch)

Maple syrup, for serving

Powdered sugar, for garnish (optional)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x13-inch baking dish by greasing it with butter or a non-stick cooking spray to ensure easy removal of the casserole.

    In a large mixing bowl, crack the eggs and whisk them together with the milk, pumpkin puree, brown sugar, vanilla extract, ground cinnamon, nutmeg, ginger, and salt until you achieve a smooth and homogenous mixture.

      Carefully add the cubed challah bread into the mixing bowl, gently folding the bread into the custard mixture. Ensure each piece is well coated, allowing it to soak up the flavorful custard. If you like, fold in the chopped pecans for an added layer of texture and flavor.

        Transfer the entire mixture into the prepared baking dish, spreading it out evenly with a spatula. For a little extra flair, consider sprinkling an additional dash of cinnamon on top before baking.

          Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 30 minutes to allow the casserole to set.

            After 30 minutes, carefully remove the foil from the casserole. Continue baking for another 15-20 minutes, or until the top develops a lovely golden brown color and the center is firm to the touch.

              Once baked, take the casserole out of the oven and let it cool for a few minutes to make slicing easier. Then, cut it into squares and serve warm.

                Drizzle each serving generously with maple syrup and dust with powdered sugar, if desired, to give it an inviting finish.

                  Prep Time: 20 mins | Total Time: 1 hr | Servings: 8-10

                    - Presentation Tips: For an attractive presentation, serve the casserole on a large platter and add a few pecan halves on top as garnish. Pair with fresh fruit or whipped cream for an extra touch!

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