Make Baked Pumpkin French Toast Casserole at home

This baked pumpkin French toast casserole serves at least 8 people, is prepared the night before, and only needs to be baked in the oven the following morning.

It is full of festive tastes like pumpkin, cinnamon, and ground ginger.

If you’ve seen our Kale with Egg and Toast, Smoky Green Salad, or Portobello with Eggs, you might already know that we love eggs.

As a result, we agreed to share one of our recipes(Pumpkin French Toast Casserole )that makes use of our favorite ingredients when Betty Crocker and Land O Lakes asked us to.

French toast with Baked Pumpkin Recipe

You’ll need some hearty bread that is at least a day old. Choose a French loaf or, as we did, use

pumpernickel round and a half-French loaf. When using two pieces of bread, we adored the appearance.

Additionally, you’ll need eggs, brown sugar, bacon, nuts, spices, pumpkin puree (from a can), half and half, as well as maple syrup for serving.

Start by combining the eggs, half and half, pumpkin puree, brown sugar, and spices. We used nutmeg, cinnamon, and ginger as the spices.

The bread should be put onto a sizable baking dish. then strew nuts and slices of bacon on top. (Pumpkin French Toast Casserole )

Note: We utilized a cast iron pan when developing this recipe. Following a comment from one of our readers, we discovered that acidic foods can cause a cast iron skillet to lend an iron or metallic flavor to the food, especially if the pan is fresh or unseasoned.

As a result, we have chosen to substitute a 9-inch by 13-inch baking dish for a cast iron skillet in the recipe that follows.

To ensure that all of the bread is soaked, spread the egg mixture over the bread, bacon, and nuts. Go to bed, cover with foil, and put the food in the refrigerator.

Bake the casserole in a 350-degree oven the following morning for 40 minutes with the lid on and another 20 minutes without, or until it is golden brown and puffy. then generously drizzle with warm maple syrup.

Pumpkin French Toast Casserole

Prepare this breakfast casserole the night before for a quick and festive brunch or breakfast the next morning.

Note: We utilized a cast iron pan when developing this recipe. Following a comment from one of our readers, we discovered that acidic foods can cause a cast iron skillet to lend an iron or metallic flavor to the food, especially if the pan is fresh or unseasoned.

As a result, we have chosen to modify the recipe to use a 9-inch by 13-inch baking dish rather than a cast iron pan.

YOU WILL NEED

• 6 (1-inch) slices of French Loaf, cut into cubes
• 6 (1-inch) slices of Pumpernickel Loaf, cut into cubes
• 4 slices of 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 a 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

DIRECTIONS

1. In a 12-inch oven-safe skillet or 13-by-9-inch baking dish, combine the nuts, bacon, and bread pieces.
2. Eggs, pumpkin puree, half-and-half, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt should all be thoroughly combined in a large bowl.
3. Make sure the bread is evenly covered before pouring the egg mixture over it. To help the bread absorb the egg mixture, lightly press down on it. Wrap in aluminum foil, then chill for eight hours or overnight.
4. The following day, preheat the oven to 350°F. Bake for 40 minutes with the cover on, followed by another 20 minutes of baking without it, or until the center is set and the top is puffy and golden brown. Serve warm and top with maple syrup.