This easy overnight pumpkin french toast casserole tastes just like pumpkin pie! This slightly sweetened dish is perfect for sleepover parties, holiday brunches, and meal prep for busy school mornings!
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
Yield:4-6 servings 1x
1/2 loaf 1-2 day old bread, cut into 1” cubes
1 cup milk
3 Tbsp maple syrup
1/2 tsp vanilla
1/4 cup pumpkin puree
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp salt
maple syrup & powdered sugar (optional), for serving
Preheat oven to 250F. Place cubed bread on a single layer on a cookie sheet and bake in the oven for about 15-20 minutes, until the bread is toasted and hard (but not burned).
Meanwhile, place the remaining ingredients in a blender. Alternatively, combine them in a jar and shake vigorously OR whisk them together in a bowl.
When the bread is toasted, place the cubes in an 8×8 glass baking dish. Pour egg mixture over the bread and using a spatula, toss to ensure all the pieces are coated. Note that not all of the bread will be entirely soaked.
Cover with plastic wrap and store in the fridge overnight.
In the morning, preheat the oven to 350F. Bake the casserole for 20-30 minutes, until the tops start to get golden brown.
Serve warm with maple syrup and powdered sugar (optional).