Baked Pumpkin French Toast Casserole

November 19, 2019

When it comes to breakfast, this Baked Pumpkin French Toast Casserole is the epitome of an evolutionary dish during the Fall season. This comfort dish will surely make your morning that much brighter, even on the most gloomiest of days with the warm pumpkin spice flavor, soft and fluffy insides, and crunchy crust. Entirely dairy-free.

Baked Pumpkin French Toast Casserole

I love making french toast. It’s become one of my favorite breakfast dishes to make when I don’t find myself indulging in pancakes and waffles.

While french toast is a super easy recipe, turning it into a casserole is even better.

Don’t believe me? Take this Baked Strawberry Banana French Toast Casserole for instance. A gooey, delicious banana strawberry combo that will be a crowd-pleaser!

Of course, you can’t beat traditional french toast, but nothing is traditional about this blog (at least not mostly, anyway). Haha.

Baked Pumpkin French Toast Casserole

Need More French Toast Recipe Ideas?

This Pumpkin French Toast + Praline Sauce recipe is irresistibly good and is the perfect fall season treat for those early mornings or that holiday get together!

These Easy Dairy-Free Blueberry French Toast are perfect for breakfast or a nice brunch. These French Toasts are thick, delicious, uses a handful of ingredients, and completely dairy-free.

 Delicious French Toast + Caramelized Apples—A beautiful take on the classic French Toast recipe and comes covered in sweetly-spiced, caramelized apples. Super easy to make and can be whipped together in a few short minutes. Completely dairy-free. Vegan option available.

This Delicious Pumpkin French Toast recipe is perfect for breakfast or a nice brunch. These French Toasts are thin, full of flavor, uses a handful of ingredients, and absolutely easy to make.

Baked Pumpkin French Toast Casserole

Looking for other great breakfast ideas? If so, I’d recommend taking a peek at our latest breakfast recipe–Blueberry Whole Wheat Pancakes or maybe you need something a bit more savory like this Cajun Shrimp Breakfast BowlAnd yes, you can have shrimp for breakfast. At least I do. Who makes the rules anyway? Haha.

Baked Pumpkin French Toast Casserole

While most french toast casseroles are plain cinnamon or the classic recipe, I wanted to add an extra hint of sweetness so I chose pumpkin spice flavor.

Lover of Pumpkin or Pumpkin Spice?

This Vegan Pumpkin Bread + Maple Frosting is super moist, fluffy, loaded with Fall spices, and 100% delicious! It takes less than 10 minutes to whip together and makes for a great healthy alternative for a little sweetness during the Fall season.

This Homemade Pumpkin Sunflower Butter Soft Pretzels recipe is one of the many easy homemade foods that will surely satisfy those taste buds without compromising your healthy food choice.

These Easy Vegan Pumpkin Poppyseed Pancakes are melt-in-your-mouth pancakes that are super light, fluffy, and jam-packed with Fall spices. The use of pumpkin puree helps to make these pancakes tender and paired with a warm blend of pumpkin spice, this breakfast option is a sure crowd-pleaser.

When it comes to this Delicious Vegan Pumpkin Pie, things look rather simple on the outside but are so amazingly complex in flavor on the inside.

If you’re a lover of Fall spices and sweet flavors, then these Delicious Homemade Pumpkin Spice Cinnamon Rolls are the best thing you’ll ever taste–seriously! Big, fluffy, tender, brioche-thick and smothered in a rich, but light pumpkin spice cream cheese glaze, these cinnamon rolls are sure to be a winner for any sweet tooth. Overnight option available.

Of course, you can always search “Pumpkin” on our site for additional delicious recipes.

Baked Pumpkin French Toast Casserole

Now, let’s dig right into this recipe, shall we?

To start, simply lightly grease a medium baking dish (9 x 13″) with butter or cooking spray and pre-heat your oven to 400 degrees Fahrenheit.

Next, add your chopped challah bread into the baking dish and spread/toss around evenly.

In a large bowl, whisk together the eggs, Almond milk, pumpkin puree, and pumpkin spice, until well combined and smooth.

Top the bread with the egg mixture, generously covering all pieces.

To Make Streusel:

Combine the brown sugar, butter, all-purpose flour, pecans, and pumpkin spice together in a small bowl. Mix everything (with your fingers or a spatula) until well combined and damp and ‘sand-like’.

Now, top with brown sugar streusel, generously sprinkling it all on top.

Bake casserole for 45-50 minutes (covered with foil for the first 20 minutes), until fully cooked through (less jiggly) and edges and tops are golden brown (or slightly dark brown, if preferred).

Remove from oven and let cool for 5 minutes or so. Cut into desired size squares.

Enjoy a slice or two with a bit of maple syrup and your favorite beverage of choice—-orange juice, coffee, or tea.

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make this Baked Pumpkin French Toast Casserole recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Baked Pumpkin French Toast Casserole
Baked Pumpkin French Toast Casserole

Baked Pumpkin French Toast Casserole

Prep Time: 5 mins
Cook Time: 55 mins
Total Time: 1 hr
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Ingredients

  • 1 loaf challah, brioche, or sourdough bread; cubed
  • 2 cups Almond milk (You can use your fave plant-based milk!)
  • 8 large organic eggs (I use Organic Valley)
  • 1 cup organic pumpkin puree (Canned version, not pie filling!)
  • 1 cup organic pure cane sugar
  • 1 Tbsp pumpkin spice (See Notes!)
  • 2 Tbsps vanilla extract

Brown Sugar Streusel:

  • 1/2 cup organic brown sugar (I use Sugar in the Raw brand; vegan-approved!)
  • 1/2 cup organic all-purpose baking flour  (I use Bob's Red Mills)
  • 6 Tbsps vegan butter, softened
  • 1/3 cup pecans, roasted + chopped (See Notes!)
  • 2 tsps pumpkin spice (See Notes!)

Instructions

  • To start, simply lightly grease a medium baking dish (9 x 13″) with butter or cooking spray and pre-heat your oven to 400 degrees Fahrenheit.
  • Next, add your chopped challah bread into the baking dish and spread/toss around evenly.
  • In a large bowl, whisk together the eggs, Almond milk, pumpkin puree, and pumpkin spice, until well combined and smooth.
  • Top the bread with the egg mixture, generously covering all pieces.

To Make Streusel:

  • Combine the brown sugar, butter, all-purpose flour, pecans, and pumpkin spice together in a small bowl. Mix everything (with your fingers or a spatula) until well combined and damp and 'sand-like'.
  • Now, top with brown sugar streusel, generously sprinkling it all on top.
  • Bake casserole for 45-50 minutes (covered with foil for the first 20 minutes), until fully cooked through (less jiggly) and edges and tops are golden brown (or slightly dark brown, if preferred).
  • Remove from oven and let cool for 5 minutes or so. Cut into desired size squares.
  • Enjoy a slice or two with a bit of maple syrup and your favorite beverage of choice—-orange juice, coffee, or tea.
  • Bon Appetit!

Tips & Tricks

PUMPKIN SPICE: If you don’t have Pumpkin Spice readily available, you can use the following: 2 tsps ground cinnamon, 1 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves, and a pinch of allspice. 
MAKE AHEAD | OVERNIGHT: If you want to prep this recipe for the next day, simply pour all the ingredients in your baking dish (following the steps), covering it tightly, and keeping it refrigerated for 24 hours. Bake when ready to eat.
TOASTED PECANS: Add chopped pecans to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.
STORAGE: Leftovers can be stored in an air-tight container and refrigerated for 1-2 days for best taste. Reheat when to eat again.

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Baked Pumpkin French Toast Casserole.

ORCHIDS + SWEET TEA

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