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Recipe of the Week - Baked Pumpkin French Toast Casserole

If you didn't already know, Matt LOVES sweets, so this is right up his alley!  Can you just imagine the smell filling your house?  This dish doesn't last very long with 3 kids, so maybe a double batch is in order.  An easy baked Baked Pumpkin French Toast Casserole with the flavors of pumpkin pie. Prepare it the night before for a quick and delicious breakfast!

Overnight french toast casserole in a blue skillet

PIN BAKED PUMPKIN FRENCH TOAST CASSEROLE

It’s almost THANKSGIVING and CHRISTMAS

And you know what that means? You’re gonna have people over for brunch, right?

Some of my go to brunch recipes are cinnamon rolls or overnight French toast casseroles like the snickerdoodle baked French toast casserole OR this overnight pumpkin French Toast casserole

Overnight breakfasts are the best for busy mornings because you can just prep everything the night before and stick ‘em in the fridge.

The next morning? Throw it in the oven and avoid ALL kinds of chaos that would befall you if you tried to make some sort of epic meal happen while all the crazy relatives are running around.

Not that your relatives are crazy right? Right.

BAKED PUMPKIN FRENCH TOAST CASSEROLE INGREDIENTS

We’ve got your pretty standard French toast ingredients going on here, except with a little dose on pumpkin to make it extra festive and extra delicious:

WHAT KIND OF BREAD TO USE FOR FRENCH TOAST?

I truly believe that brioche makes the best French toast. It’s super soft, which allows it to really soak up all the egg and milk and its ultra-buttery which gives it this rich flavor. Bonus points if you can find cinnamon brioche!

Is brioche super nourishing and wholesome? Not really. But it’s the holidays and you are allowed to eat foods simply for how they taste even if they don’t have a lot of nourishing qualities.

baked pumpkin french toast casserole in a bowl

CAN YOU USE OTHER BREAD?

While you probably can use a different bread, I have not tested it. If you do, you will want a really soft, fluffy bread. This is not the kind of recipe to be swapping whole wheat bread in. That bread has a time and a place, and it is not right now.

SIMPLE SWAPS

You can customize this pumpkin French toast casserole recipe a little bit to suit your needs

Milk – If you’re not diary free, you could easily use all 2% milk instead of almond milk

Cream cheese – if you ARE dairy free, you can easily use nondairy cream cheese in the cream cheese drizzle

Coconut sugar – don’t have coconut sugar? Use brown sugar instead!

close up of baked pumpkin french toast casserole in a blue dish

HOW TO MAKE BAKED PUMPKIN FRENCH TOAST CASSEROLE

Whisk

Whisk ALL the ingredients, except the bread in a large bowl.

Slice

Slice each of the pieces of bread into 9 pieces and then gently stir them into the egg mixture until well coated.

Chill

Cover with saran wrap and refrigerate 8 hours to overnight.

Bake

The next morning, bake at 350 degrees until the bread is puffy and feels set, this should take around one hour.

Eat

Drizzle with cream cheese glaze and EAT

Honestly, you may as well just make a double batch because something tells me that you’re going to want to be finishing this off for breakfast for the rest of the week.

Holiday or not.

A fork sticking into overnight pumpkin french toast casserole

OTHER HEALTHY PUMPKIN RECIPES

Gluten Free Paleo Pumpkin Muffins

Gluten Free Paleo Pumpkin Bread

Paleo Waffles with Pumpkin Spice Cream Sauce

INGREDIENTS

  • 1 Cup Unsweetened vanilla almond milk
  • 1 Cup Pumpkin puree
  • 1/4 Cup Coconut sugar
  • 6 Eggs
  • 2 tsp Vanilla extract
  • 2 tsp Pumpkin pie spice
  • 1/2 tsp Ginger powder
  • 1/2 tsp Cinnamon.
  • 12 Slices Brioche Bread (392g)

Maple Cream Cheese Drizzle:

  • 2 Tbsp Low fat cream cheese
  • 2 tsp Maple syrup
  • 2 tsp Powdered sugar
  • 2 tsp Unsweetened vanilla almond milk
  • 1/4 tsp Vanilla extact

INSTRUCTIONS

  • Whisk together all the ingredients up to the brioche in a large bowl.
  • Cut the slices of brioche into 9 squares each and gently stir them into the egg mixture.
  • Cover with saran wrap and place in the fridge overnight.
  • In the morning, preheat oven to 350 degrees F.
  • Bake for 50-60 minutes, until the egg feels set.
  • While the French toast bakes, whisk the cream cheese, maple syrup, sugar, almond milk and vanilla extract in a small bowl. Adjust the milk to your preference for the consistency of the glaze.
  • Once the French toast is done, Let stand for a few minutes (if you can!) then drizzle with glaze.
  • DEVOUR!

TIPS & NOTES:

*If you want it eggier, use less bread, if you want it breadier, use more. I used about 5.5 pieces.

NUTRITION INFO:

Calories: 286.3kcal (14%) Carbohydrates: 30.2g (10%) Saturated Fat: 7.6g (48%) Monounsaturated Fat: 1.8g Sodium: 90.9mg (4%) Potassium: 96.2mg (3%) Fiber: 1.4g (6%) Sugar: 8.5g (9%) Vitamin A: 81.4IU (2%) Vitamin C: 0.5mg (1%) Calcium: 9mg (1%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

FOR THIS RECIPE, I RECOMMEND:

Nutrition Facts
Baked Pumpkin French Toast Casserole
Amount Per Serving
Calories 286.3
% Daily Value*
Saturated Fat 7.6g48%
Monounsaturated Fat 1.8g
Sodium 90.9mg4%
Potassium 96.2mg3%
Carbohydrates 30.2g10%
Fiber 1.4g6%
Sugar 8.5g9%
Vitamin A 81.4IU2%
Vitamin C 0.5mg1%
Calcium 9mg1%
* Percent Daily Values are based on a 2000 calorie diet.

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 6  POINTS+: 8  OLD POINTS: 7

(per 1/8 of the recipe)

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This content first appeared on Food Faith Fitness and is used here with permission. To view the original visit: https://www.foodfaithfitness.com/baked-french-toast-pumpkin/

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