Pumpkin French Toast Casserole

By Sally's Baking Recipes · 75 min

Ingredients

Instructions

1. Cut the bread into 1-inch cubes and leave them out uncovered for a few hours or up to 1 day.
2. Grease a 9×13-inch baking dish (or any 3.5–4 quart dish) or spray it with nonstick spray. Spread the bread cubes in the dish.
3. In a large bowl, whisk together the pumpkin, brown sugar, pumpkin pie spice, eggs, milk and vanilla. Pour evenly over the bread.
4. Cover tightly and refrigerate for at least 3 hours and up to 1 day.
5. Mix the brown sugar, flour and cinnamon. Cut in the cold butter with a pastry cutter or fork until pea-sized crumbs form, or rub with your hands. Stir in the pecans. Cover and refrigerate separately until needed, for 15 minutes up to 1 day.
6. Remove the casserole from the fridge and preheat the oven to 350°F (177°C).
7. Sprinkle the crumb topping evenly over the casserole. Bake uncovered for 20 minutes, then cover with foil and bake for another 25–35 minutes, until the centre looks set and is no longer runny.
8. Let it cool for 5 minutes before serving. Drizzle with maple syrup if desired.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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