It’s still pumpkin time in Tennessee, and elsewhere, so think about making this Pumpkin French Toast Casserole maybe for Thanksgiving morning. With using canned pumpkin, this could be made anytime of the year. Who likes breakfast for dinner?
A great advantage to this Pumpkin French Toast Casserole is you can make it ahead of time.
My recipe is rich but remember it is the Holiday season. You can try to limit the portions – TRY.
Warm your maple syrup before serving
Sprinkle confectioner sugar on top
Fresh whipped cream with a sprinkle of pumpkin pie spice
Caramel sauce makes a great topping to drizzle on this
Additional tips and suggestions:
If bread is too fresh it won't cut as well. Refrigerate a couple of hours.
You can let it set out a few hours after cubing to dry a bit more.
Most loaves of bread is about 1 lb, which is a little more than enough.
Don't pack bread cubes into dish.
If you don't have time to refrigerate overnight, try to at least 4 - 6 hours so the bread has time to soak in all of the pumpkin goodiness.
A bit more pumpkin pie spice or cinnamon can be added to pumpkin mixture to taste.
Pumpkin pie spice could be added to streusel mixture for even more flavor.
Make the pumpkin and streusel mixture a day ahead or early in the day and refrigerate.
Using real maple syrup and vanilla makes such a difference in taste
Cut bread into cubes – or slices could work too.
Pour custard filling over bread cubes. Doesn’t look so pretty right now, but just wait.
Top with Streusel topping before baking.
Serve with fresh whipped cream – sprinkled with pumpkin pie spice.
Or sprinkle with confectioner sugar – add warm maple syrup.
Now do you need a pumpkin dessert?
Here’s my Oreo Pumpkin Trifle which includes a video. Check it out HERE.
Or my Pumpkin Mousse.
What’s your favorite way to eat pumpkin?
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