Cinnamon-Pumpkin French Toast Casserole
This yummy pumpkin breakfast casserole is ideal for crisp mornings before tailgating.
Serves6
Preparation Time20 min
Cooking Time45 min
Ingredients
- 2 teaspoons unsalted butter
- 1 cup heavy cream
- 3 large eggs
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 (8-ounce) can pumpkin puree
- 1 large loaf brioche or challah bread, sliced into 2-inch sticks
- 1 cup light brown sugar
- 3/4 cup pecans, roughly chopped
- 4 tablespoons unsalted butter, cold, cut into 1/4-inch cubes
- 2 teaspoons ground cinnamon
- 8 tablespoons unsalted butter, melted
- 2 tablespoons pure maple syrup
Instructions:
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Preheat the oven to 350°F and butter a 9 x 13-inch baking dish.
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For the French toast: Combine the cream, eggs, sugar, cinnamon, vanilla, ginger, nutmeg, and salt in a large bowl. Whisk in the pumpkin puree until smooth. Place the bread sticks in the baking dish, add the pumpkin mixture, and gently toss to coat.
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For the streusel topping: Gently combine the brown sugar, pecans, butter, and cinnamon in a small bowl.
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Sprinkle the streusel topping over the casserole and bake for 40 to 45 minutes, until set (if the streusel starts to brown, cover with foil to finish baking).
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For the maple butter: While the casserole bakes, combine the melted butter with maple syrup in a small bowl.
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Scoop the French toast into serving bowls and serve drizzle with maple butter.
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