Overnight Pumpkin French Toast Casserole
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Prep the night before and serve for breakfast/brunch! So easy, so creamy, and so good for a crowd!
We all love a french toast casserole, especially one you can prep the night before, like this strawberries and cream one. But I immediately switch to this fall, seasonal overnight goodness as soon as we hit October.
It’s everything we love about fall on one comforting plate. Creamy, pumpkin-brioche-soaked-bread topped with pecans for that extra crunch and that oh-so-perfect buttermilk glaze.
It’s simply perfect. That is all. And you can make all of this the night before. Simply bake, drizzle and serve in the morning.
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Overnight Pumpkin French Toast Casserole
Ingredients
- 1 (16-ounce) loaf brioche bread, cubed
- 1 (8-ounce) package cream cheese, cubed
- 10 large eggs, beaten
- 1 ½ cups whole milk
- 1 cup canned pumpkin puree
- ⅓ cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Kosher salt
- ½ cup chopped pecans
for the buttermilk glaze
- 2 cups confectioners' sugar
- 3 tablespoons buttermilk
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- Kosher salt
Instructions
- Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese in an even layer. Top with remaining bread cubes.
- In a large glass measuring cup or another bowl, whisk together eggs, milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla and 1/2 teaspoon salt. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
- Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
- Sprinkle with pecans; place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
- Serve immediately, drizzled with buttermilk glaze.
for the buttermilk glaze
- In a medium bowl, combine confectioners’ sugar, buttermilk, orange zest, vanilla and pinch of salt. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
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Yet another recipe from this site that I KNEW I could make for a crowd (for the first time ever making it) and everyone, myself included, LOVED it. The only thing I had to do was cut the pecans because my kids have tree nut allergies. I love pecans, so I am sure they are fantastic with it. The orange zest… such a must. Be very generous with that measurement – like… double and then squeeze half of the orange and mix that juice into the icing. Amazing. Already emailed it out to three families who asked for the recipe.
Excellent! Perfect fall breakfast casserole! Delicious!
So satisfying! I made mine with double to pumpkin pie spice and I mixed in 2 tablespoons icing sugar with the cream cheese to make it a bit sweeter before adding it by the spoonful to make the middle layer. I’m not usually a cream cheese fan, but it went really well with the other flavours for a great experience.
What can i use in place of pecans? Not a fan of this nut. Can I leave out all together?
Made mine with french bread to reduce the sweetness a bit. It worked well. Next time I’ll beat the egg/pumpkin/milk mixture into the cream cheese because we were not fans of the cream cheese cubes. I’ll also increase the spice by at least half. It was very easy and filled everyone up.
excellent!!!!! best breakfast French toast recipe. thank you for all of your excellent recipes
Hi! Is there something I can substitute for the buttermilk? If not I will use it. Thank you!
Delish. Love the festive combination for fall. Cream cheese cubes were my family’s favorite.
How much pumpkin purée is required? A can size may vary. Here in Canada our cans of purée are rather large. Can you say how many cups?
Of course! The recipe calls for 1 cup canned pumpkin puree.