This baked pumpkin French toast casserole is 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. Jump to the Baked Pumpkin French Toast Breakfast Casserole Recipe or read on to see our tips for making it.
– This Recipe is Sponsored by Land O Lakes –
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 Crocker and Land O Lakes to share one of our recipes that takes advantage of our favorite ingredients, we said yes.
How to Make Baked Pumpkin French Toast
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 look when using two breads. 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. Then scatter bacon pieces and nuts on top.
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 below.
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. Cover with foil, place into the fridge and go to bed.
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.
Recipe updated, originally posted November 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne
Baked Pumpkin French Toast Casserole
Prep this breakfast casserole the night before and wake up to an easy breakfast or brunch that is packed with holiday flavors.
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.
You Will Need
6 (1-inch) slices French Loaf, cut into cubes
6 (1-inch) slices Pumpernickel Loaf, cut into cubes
4 slices cooked bacon, cut into 1/2-inch pieces
1/2 cup nuts like walnuts or pecans
8 large eggs
1 cup canned pumpkin puree
3 cups half and half or cream
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 sea salt
Real maple syrup for serving
Add bread pieces, bacon and nuts to a 13-inch by 9-inch baking dish or 12-inch oven safe skillet.
In a large bowl, whisk the eggs, pumpkin puree, half and half, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt until well blended.
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, heat the oven to 350 degrees F. Bake covered for 40 minutes and then uncovered for 20 minutes, or until the center is set and the top is puffed and golden brown. Serve warm with a drizzle of maple syrup.