Here is a lovely delicious autumn breakfast that is reminiscent of a delicious pumpkin pie, yet very healthy. We generally prepare this recipe the night before and toss the dish in the oven to bake in the morning.
This make ahead pumpkin french toast casserole is quick an easy to throw together the night before a holiday or just to create a special breakfast the entire family can enjoy together. It’s a great way to use up bread that has gone a bit stale.
The batter, so to speak, consists of fresh eggs, a dash of milk, a generous helping of pumpkin and everyone’s fall favorite, pumpkin pie spice!
* 10 slices whole wheat bread, cubed (we use honey wheat)
* 1 (15 ounce) can pumpkin puree
* 2/3 cup white sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground nutmeg
* 1 teaspoon vanilla extract
* 1/8 teaspoon salt
* 6 eggs, beaten
* 1 cup milk
* 1 (5 ounce) can evaporated milk
* 1/2 cup chopped pecans (optional)
If you’d prefer you can use 2 tsp Pumpkin Pie Spice in place of the cinnamon, ginger and nutmeg in the recipe.
Spray a 9×13 pan with non-stick spray (or butter lightly) and add the cubed bread, set aside.
In a medium mixing bowl, combine all the remaining ingredients, blending well. Pour the pumpkin mixture over the bread cubes. (If desired, Cover the dish with plastic wrap, and refrigerate overnight.)
Otherwise, Bake Uncovered at 350F – until the pumpkin mixture is set and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.
If baking in the morning after being refrigerated, simply place the dish in the oven, no preheating required.
Could you do this in muffin tins also? Make a breakfast on the go?
It doesn’t really have a consistency of a bread, it’s not really something you could pick up and take with you without being in a dish.
I’m gluten free, so I don’t have bread around the house. I’m thinking I may use GF pancakes as a substitute.
That’s a great idea Christine. You might want to try GF Waffles- it would have the same texture I think. If you try them, let us know how it works, we’re trying to add more GF recipes & alternatives. (I have a whipped cream topping alternative that I’m working on right now, can’t wait to see how it tastes in the morning!!)
Try coconut milk whipped it’s a delicious alternative to whipped cream!
If one was making a vegan option with coconut cream and coconut milk, could “egg replacer” be used instead of eggs? Just not sure of their ability to “set” into a custard-like texture. This recipe sounds AMAZING, and it sucks to have bastardized it, but…