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.
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.
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.
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.