Best Overnight Pumpkin French Toast Casserole Recipes

PUMPKIN FRENCH TOAST CASSEROLE

Pumpkin French Toast Casserole image

Provided by Marcela Valladolid

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

5 tablespoons unsalted butter, melted, plus more for buttering the pan
One and one-half 15-ounce cans pumpkin puree
One 14-ounce can sweetened condensed milk
1 cup milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 large eggs
1 loaf brioche bread, sliced
Two 8-ounce packages cream cheese, at room temperature
1 cup powdered sugar
1 cup chopped pecans
1/2 cup packed brown sugar
Pinch of salt
Maple syrup, for drizzling

Steps:

Preheat the oven to 350 degrees F. Lightly butter a 12-by-8-inch baking pan.
In a large bowl, combine the pumpkin puree, condensed milk, regular milk, cinnamon, vanilla, eggs and 1 tablespoon of the melted butter and whisk until combined. Grab a slice of bread and submerge it in the pumpkin custard. Soak with enough custard to cover both sides of the bread, then transfer it to the prepared baking pan. Repeat the process until the bottom of the pan is covered.
In a stand mixer with the whisk attachment, mix the cream cheese and powdered sugar until combined and the cream cheese is clump free; the mixture should be soft and spreadable.
Spread enough of the cream cheese mixture on top of the bread in the pan to cover all the slices. Soak the remaining bread slices in the remaining custard. Layer them on top of the cream cheese mixture. Combine the pecans, brown sugar and remaining 4 tablespoons melted butter in a bowl. Add a pinch of salt. Top the casserole with the pecan mixture.
Bake until the top is golden, 40 to 45 minutes. Serve with a drizzle of maple syrup.

OVERNIGHT PUMPKIN FRENCH TOAST CASSEROLE

Overnight Pumpkin French Toast Casserole image

Recipes that don't tie me to the kitchen-that's what I'm all about. I make this luscious dish the night before breakfast or brunch with guests. -Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h25m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1 loaf (1 pound) cinnamon-raisin bread
1 package (8 ounces) reduced-fat cream cheese, cut into 3/4-inch cubes
8 large eggs
1 can (12 ounces) evaporated milk
1 cup canned pumpkin
2/3 cup packed brown sugar
1/2 cup fat-free milk
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped pecans
Confectioners' sugar, optional
Maple syrup, warmed, optional

Steps:

Cut each slice of bread into quarters. Arrange half of the bread in a greased 13x9-in. baking dish; layer with cubed cream cheese and remaining bread, pressing down slightly., In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, spices and salt. Pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 40 minutes. Uncover; sprinkle with pecans. Bake, uncovered, 25-30 minutes or until lightly browned and a knife inserted in center comes out clean., Let stand 5-10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup.

Nutrition Facts : Calories 302 calories, Fat 13g fat (6g saturated fat), Cholesterol 148mg cholesterol, Sodium 342mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 4g fiber), Protein 13g protein.