We are big fans off eggs — you might have already known that, especially if you’ve see our Kale with Egg and Toast, Smoky Green Salad or Portobello with Eggs. So, when we were asked by Betty Croker and Land O Lakes to share one of our recipes that takes advantage of our favorite ingredients, we said yes. Here’s what we came up with an easy pumpkin French toast breakfast casserole— it’s full of holiday flavors like pumpkin, cinnamon and ground ginger, serves at least 8 people and is prepped the night before so all you have to do is bake it in the oven the next morning.
P.S. If you check out Land O Lake’s website, there are a bunch of coupons and offers so you can give them a go, too.
How to make a Baked Pumpkin French Toast Breakfast Casserole
You’re going to need some day-old hearty bread. Go for a French loaf or do what we did, use half a French loaf and half of a pumpernickel round. We loved the duo of color you get form using two breads, but you could certainly choose to use one. Then, you need half and half, eggs, pumpkin puree (from a can), brown sugar, bacon, nuts, spices and maple syrup for when you serve.
Start by mixing the eggs, half and half, pumpkin puree, brown sugar and spices together. For the spices, we used cinnamon, ginger and nutmeg.
Fill a large baking dish with the bread. We cut the bread into 1-inch chunks. Then, arrange the bacon pieces and nuts around the whole dish.
Note: When we originally created this recipe, we used a cast iron pan. After a comment from one of our readers, we have learned that acidic foods can actually cause a cast iron pan (especially newer or unseasoned cast iron pans) to impart an iron/metallic flavor into the food. Because of this, we have decided to call for a 9-inch by 13-inch baking dish instead of a cast iron pan in the recipe.
Pour the egg mixture all over the bread, bacon and nuts and press down onto the bread to make sure all the bread is moistened.
Now, cover with foil, place into the fridge and go to bed where you can dream away.
The next morning bake the casserole in a 350 degree oven for 40 minutes covered and another 20 minutes uncovered until it’s golden brown and puffed. Then, serve warm with lots of maple syrup.
Did you like this breakfast casserole recipe? If so, you may also enjoy another breakfast casserole with oatmeal, strawberries and banana.
- 6 (1-inch) slices French Loaf, cut into 1-inch chunks
- 6 (1-inch) slices Pumpernickel Loaf, cut into 1-inch chunks
- 4 slices cooked bacon, cut into 1/2-inch pieces
- 1/2 cup nuts (such as: pecan halves or walnuts)
- 8 eggs
- 1 cup canned pumpkin puree
- 3 cups half and half
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- real maple syrup
- Add bread pieces, bacon and pecans to a large baking dish (13×9-inch (3-quart) glass baking dish or 12-inch oven safe skillet).
- In a large bowl, combine eggs, pumpkin puree, half and half, brown sugar, vanilla extract, cinnamon, ginger, nutmeg and salt.
- Pour egg mixture over bread, making sure they are evenly covered. Press the bread down slightly to help the bread absorb the egg mixture. Cover with aluminum foil and refrigerate 8 hours or overnight.
- The next day, preheat the oven to 350 degrees F.
- Bake covered for 40 minutes and then uncovered for 20 minutes, or until the center is set and top is puffed and golden brown. Serve warm with a drizzle of maple syrup.