Description
Indulge in a delightful breakfast with this Overnight Pumpkin French Toast Casserole. Creamy cream cheese, rich pumpkin puree, and warm spices blend with brioche bread to create a decadent dish perfect for fall mornings.
Ingredients
Units
Scale
Main Ingredients:
- 1 (16-ounce) loaf brioche bread, cubed
- 1 (8-ounce) package cream cheese, cubed
- 10 large eggs, beaten
- 1 1/2 cups whole milk
- 1 cup canned pumpkin puree
- 1/3 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Kosher salt
- 1/2 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
- Prepare the Casserole: Grease a 9×13-inch baking dish. Place half of the cubed brioche bread in the dish, top with cream cheese cubes, and add the remaining bread on top.
- Mix the Batter: In a large bowl, whisk together eggs, milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt. Pour over the bread mixture, cover, and refrigerate overnight.
- Bake: Preheat oven to 350°F. Sprinkle pecans over the casserole and bake for about 45-50 minutes, until set and golden.
- Make the Glaze: In a small bowl, whisk together confectioners’ sugar, buttermilk, orange zest, vanilla extract, and a pinch of salt. Drizzle over the warm casserole before serving.
Notes
- This casserole can be assembled the night before and baked in the morning for a hassle-free breakfast.
- Feel free to add a dollop of whipped cream or a sprinkle of cinnamon on top for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 180 mg