Pumpkin French Toast Casserole
This luscious, dense, yet fluffy French toast delights bellies and fills your house with pumpkin spice goodness.
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- 14 oz Challah or sourdough baguette
- 2 1/4 cups vanilla almond milk
- 1 cup canned pumpkin
- 3/4 cup packed brown sugar (or Monk Fruit sweetener)
- 6 large eggs
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract or vanilla bean paste
- 6 tbsp butter
- 1/3 cup almond flour
- 1/3 cup packed brown sugar or monk fruit
- 1 tsp pumpkin pie spice
- 1/2 cup chopped pecans (optional)
- 1/3 cup maple syrup (optional for serving)
Cube the bread and leave out overnight to get stale. When ready, coat a 9-by-13-inch glass baking dish with cooking spray and add the bread pieces.
Add the milk, pumpkin, sugar, eggs, pumpkin spice and vanilla to a large bowl and whisk well. Pour over the bread pieces and cover with foil for 4 hours to overnight to soak up the liquid.
Heat an oven to 350°F. when ready to bake. While the oven heats, make the crumb topping, or, make it the night before and refrigerate.
Add the cold butter and cut with a pastry cutter or fork. Add the almond flour, sugar, and pumpkin pie spice and mix well. Add pecans, if using. Sprinkle over the casserole while the butter is still very cold. Bake for 20 minutes. Pull out and cover with foil and bake for 30 additional minutes.
Remove from oven, cut into 10 squares, and top with syrup, if desired.