Pumpkin French Toast Casserole

Our Pumpkin French Toast Casserole is the perfect make-ahead breakfast. With pumpkin butter, cinnamon and sweet raisin bread, this is a crowd-pleasing recipe everyone will love.

Course Main Course

Cuisine American

Keyword Pumpkin French Toast Casserole

Cook Time 40

Total Time 40

Servings

Calories 186kcal

Author Ang Paris

Equipment

Ingredients

1 loaf Raisin Bread broken into chunks and dried
¼ cup Pumpkin Butter
7 Eggs
½ teaspoon vanilla extract
2 cups Milk
½ teaspoon Pumpkin Pie Spice
½ teaspoon Cinnamon
½ cup Cranberries dried
½ cup Brown Sugar
¼ cup Pumpkin Seeds optional
¼ cup chopped walnuts or pecans optional

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Instructions

Place ¾ of the dried bread into a greased, 13 x 9 baking pan
1 loaf Raisin Bread
In another bowl make the pumpkin mixture.
¼ cup Pumpkin Butter, 7 Eggs, ½ teaspoon vanilla extract, 2 cups Milk, ½ teaspoon Pumpkin Pie Spice, ½ teaspoon Cinnamon, ½ cup Brown Sugar
Sprinkle the cranberries over the dried bread.
½ cup Cranberries
Pour the egg mixture over the bread and push the bread down into the mixture with a spoon. If you need the last ¼ of dried bread to absorb the excess egg mixture, add it now.
Cover and refrigerate overnight.
Preheat oven to 350-degrees F.
Uncover the dish and sprinkle the nuts and pumpkin seeds over top if you are using them.
¼ cup chopped walnuts or pecans, ¼ cup Pumpkin Seeds
Sprinkle the brown sugar over the top of the bread.
Bake for approximately 35 – 40 minutes.
Let cool slightly after removing from the oven. Serve with syrup and a sprinkle of nuts if you wish.

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