I am a pumpkin fanatic. I love anything with pumpkin – muffins, bread, donuts, soup, coffee creamer, ice cream and, of course, pie. I recently bought a box of pumpkin spice cereal and, yes, it was good. I even have a recipe for pumpkin cannoli which I plan on making soon.
Overnight Pumpkin French Toast Casserole is a perfect choice to serve to weekend guests or your family on a lazy Sunday morning. It’s an easy breakfast bake recipe that you prepare the night before, and then pop it in the oven the next morning while you sit back and enjoy the sweet smells of pumpkin, vanilla custard and cinnamon as it bakes. The pumpkin flavor is subtle and even people who aren’t fans of pumpkin will probably enjoy it, too.
Prep time for this recipe is minimal. I used the 9-3/4″ Slicer with its long, sharp Double-D® edge to slice and then cube the bread into uniform pieces. I also used the Cutco’s Mix-Stir with its coiled whisk design to incorporate the milk, cream, eggs, sugars, pumpkin and spices. Once the mixture was poured over the bread cubes, a gentle press with the Slotted Turner coated all the cubes with the custardy mix. Refrigerate overnight, top with the streusel in the morning and bake.
Delicious just as it is, it can also be sprinkled with some confectioner’s sugar or a drizzle of maple syrup.
This would also make a great breakfast casserole recipe for serve for a holiday breakfast.