Bookmark
This Pumpkin French Toast Casserole brings the spirit of autumn right to your table with its warm spices and rich pumpkin flavor. It is perfect for a cozy brunch or a comforting dessert when you want something a little special yet easy to prepare.
I first made this recipe during a crisp autumn weekend and was amazed at how it filled the house with inviting aromas. Now it is a requested favorite when friends come over for brunch.
Ingredients
- Loaf of challah or brioche bread cut into cubes: choose fresh or preferably dayold bread to absorb the custard best
- Pure pumpkin puree in a 425gram can: opt for 100% pumpkin without added sugars or spices for authenticity
- Large eggs: these bind the custard and provide richness organic if possible adds a nice touch
- Milk, whole or almond: whole milk creates a creamier custard while almond milk offers a dairyfree alternative
- Vanilla extract: for a subtle sweetness and aroma search for pure extract over synthetic versions for better flavor
- Ground cinnamon: essential for that classic autumn spice note quality sticks ground fresh if achievable makes a real difference
- Ground nutmeg: adds warmth and complexity freshly grated nutmeg has a superior taste
- Salt: balances and enhances all flavors
- Brown sugar, packed: adds molasses depth and caramel notes look for unrefined to keep it wholesome
- Maple syrup for sweetness and serving: choose pure maple syrup, a French favorite as well especially from Quebec
- Chopped pecans or walnuts optional: for crunch and nutty flavor toasted nuts can boost aroma and texture
Instructions
- Prepare the Bread:
- Cube the challah or brioche into roughly equal pieces. If the bread is one or two days old, use this as it absorbs the custard much better without falling apart.
- Make the Custard:
- In a large bowl, whisk six eggs until smooth. Add the pumpkin puree, milk, vanilla extract, brown sugar, cinnamon, nutmeg, and salt. Continue whisking until the mixture is completely blended and a warm orange color develops.
- Combine:
- Very gently fold the bread cubes into the custard mixture to coat every piece without crushing them. This prevents mushy textures and keeps distinct bites.
- Let It Soak:
- Pour this custard and bread mix into a greased 23×33 cm baking dish. Cover with plastic wrap or foil and refrigerate for at least two hours or ideally overnight. This step lets the bread soak in the flavors completely.
- Preheat the Oven:
- Heat your oven to 175 degrees Celsius. Removing the casserole from the fridge just before baking creates contrast in texture.
- Bake:
- Sprinkle the top with chopped nuts if using. Bake uncovered for about 35 to 45 minutes until the casserole is puffed and the center feels set. If it browns too fast, cover loosely with foil.
- Cool and Serve:
- Allow the casserole to rest for 10 minutes before cutting. Serve warm with extra maple syrup drizzled on top.
My favorite ingredient here is the pumpkin puree because it lends both moisture and rich flavor without overwhelming sweetness. I treasure memories of serving this casserole at family gatherings when the leaves turn golden and the first chill hits the air.
Conseils de Conservation
Store any leftovers covered in the refrigerator for up to three days. Reheat gently in the oven or microwave to preserve the creamy texture. For longer storage, cut into portions and freeze wrapped airtight for up to one month. Thaw in the fridge before reheating.
Substitutions d’Ingrédients
If you do not have challah or brioche, soft white sandwich bread or even pain de mie work well. For a vegan version, substitute eggs with flaxseed egg and use almond or oat milk. Brown sugar can be replaced by coconut sugar for a more tropical flavor note.
Suggestions de Service
Serve with a dusting of powdered sugar or a dollop of whipped cream for indulgence. Fresh fruit like sliced pears or figs complement the pumpkin flavor beautifully. A hot cup of spiced tea or coffee completes the cozy meal.
This casserole is perfect for autumn brunches and can be made ahead for convenience. Serve warm with maple syrup for best results.
Common Recipe Questions
- → Quel type de pain utiliser pour ce plat ?
Le pain challah ou brioche est idéal pour sa texture moelleuse et sa capacité à bien absorber la custard.
- → Puis-je préparer le plat la veille ?
Oui, il est recommandé de laisser tremper le pain dans la préparation au réfrigérateur pendant au moins 2 heures ou toute une nuit pour un meilleur résultat.
- → Quelles sont les alternatives au lait de vache ?
Vous pouvez utiliser du lait d’amande ou toute autre boisson végétale pour une version sans produits laitiers.
- → Comment obtenir une texture bien dorée sans brûler ?
Si la surface dore trop vite, couvrez légèrement le plat avec du papier aluminium pendant la cuisson.
- → Quels types de noix conviennent pour la garniture ?
Les noix de pécan ou les noix classiques, hachées, apportent un contraste croustillant et une saveur agréable.