Pumpkin Spice French Toast Casserole is a baked french toast dish that has a pumpkin pie flavor. It's a good dish to make ahead when you want to feed a crowd for breakfast.
This recipe is quick and easy to make. Combine milk, eggs and pumpkin pie filling then pour over sliced bread in a casserole dish. Cover and refrigerate at least one hour or overnight. Then, bake for about an hour and serve.
I found this recipe on the HG TV site. I had some pumpkin pie filling that I wanted to use in something other than a pumpkin pie. That site provided several options and the french toast recipe caught my attention. It reminded me of Praline French Toast that my Uncle Clyde and Aunt Nancy made for Jeff and me when we visited them.
I like to serve this bread with the Praline Syrup from the Praline French Toast. I included the recipe for Praline Syrup with this recipe for your convenience. You can use your favorite syrup, if you prefer. Both Jeff and I like the richness of the warm Praline Syrup and the crunchiness of pecans over this french toast.
One difference between the Pumpkin Spice French Toast and the Praline French Toast is that the Pumpkin Spice layers the bread in a casserole dish while the Praline French Toast lays the bread flat.
I warm any leftovers in a 350F oven. I place the casserole dish in the oven, covered, while it is preheating and set the timer for about 15-minutes. The bread is warm throughout and not overdone.
I hope you enjoy the Pumpkin Spice French Toast Casserole!
Pumpkin Spice French Toast Casserole
Ingredients
Pumpkin Spice French Toast
- 1 loaf french bread Italian Bread is good, too.
- 1 1/2 cups milk
- 6 jumbo eggs
- 15 ounces pumpkin pie filling
Praline Syrup
- 1 1/2 cups packed light brown sugar
- 1/2 cup corn syrup
- 1/2 cup water
- 1/2 cup toasted chopped pecans
- 2 tablespoons butter
Instructions
Pumpkin Spice French Toast Casserole
- Lightly spray a 13x9-inch baking dish with cooking spray.
- Slice the bread into about 1/2-inch slices the layer them in the baking dish. Set aside.
- Mix together the milk, eggs and pumpkin pie filling.
- Pour over the bread. Try to coat each slice of bread. There will be some liquid on the bottom of the baking dish.
- Cover and refrigerate for at least one hour, but overnight is best.
- Remove the baking dish from the refrigerator about 30-minutes to one hour before baking so that the dish warms up a little.
- Preheat the oven to 350F.
- Bake the dish for about one hour. Keep an eye on it after about 30-minutes, and cover with foil if the bread is getting too dark.
- Serve warm with your favorite syrup. I recommend making the Praline Syrup.
Praline Syrup
- While the casserole is baking, combine the brown sugar, corn syrup and water in a saucepan.
- Bring to a boil over medium heat.
- Reduce heat and simmer uncovered for three minutes.
- Stir in the pecans and butter.
- Simmer for two more minutes.
- Set aside.