Pumpkin French Toast Casserole

By Ashton Swank

Prep Time:

15m

Bake/Cook Time:

Yield:

12 large servings

Plan for:

30 min chill time

The smell of Fall is in the air! Especially if you put this Pumpkin French Toast Casserole in your oven. This simple, one-bowl recipe is a delicious and filling breakfast or dessert that will fill your kitchen with a warm and spicy Autumn aroma. Top it with whipped cream and caramel sauce or maple syrup.

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Products Used

Extra Fine Granulated Pure Cane Sugar Pouch

Light Brown Sugar Poly Bag

Ingredients

15 ounces pure pumpkin (not pumpkin pie filling)
6 large eggs
2 cups whipping cream
3/4 cup Imperial Sugar Extra Fine Granulated Sugar
1/3 cup Imperial Sugar Light Brown Sugar
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
2 teaspoons vanilla extract
8-10 cups bread* cut into 1-2 inch cubes
Fresh whipped cream, caramel sauce, maple syrup for topping

Directions

In a very large bowl whisk together pumpkin, eggs, cream, sugars, salt, pumpkin pie spice, cinnamon, and vanilla until smooth.
Add cubed bread and mix until all of bread is coated. (Texture will vary depending on how much bread is added to mixture. Use a little less bread to make a bread pudding. More bread will taste more like French toast.)
Cover and let chill for at least 30 minutes to allow bread to soak up custard.
Pour mixture into a greased 9 x 13-inch baking dish.
Bake at 350ºF for 60 minutes. Let cool for 15 minutes before serving.
Top with maple syrup, caramel sauce, or whipped cream.

Imperial Sugar Insight

*French bread, sourdough or any bread with large holes works best. Dense bread will not soak up as much custard.

Recipe developed for Imperial Sugar by Ashton Swank @keatseats.

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