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Overnight French Toast Casserole Is a Make-Ahead Breakfast Your Whole Family Will Love
This overnight French toast casserole transforms simple ingredients like pumpkin puree and whole-wheat bread into a cozy, make-ahead breakfast.
Ingredients
- 1 poundcrusty whole-wheat bread, cubed (1-inch; about 10 cups)
- 2 cupswhole milk
- 1 cupcanned pumpkin puree
- ½ cuppacked light brown sugar
- 5 largeeggs
- 2 tablespoonsvanilla extract
- 1 tablespoonpumpkin pie spice
- ½ teaspoonsalt
- ⅓ cupchopped toasted pecans
- 4 tablespoonscold unsalted butter, cubed (¼-inch)
Directions
- 1
Preheat oven to 250°F with racks in upper and lower third positions. Spread bread cubes on a large rimmed baking sheet. Bake until dried, about 15 minutes, flipping the cubes and rotating the pan halfway. Let cool for 10 minutes.
- 2
Coat a 9-by-13-inch baking dish and a piece of foil (large enough to cover the dish) with cooking spray. Arrange the toasted bread cubes in the dish.
- 3
Whisk 2 cups milk, 1 cup pumpkin, ½ cup sugar, 5 eggs, 2 tablespoons vanilla, 1 tablespoon pumpkin pie spice and ½ teaspoon salt in a large bowl. Pour over the bread. Press gently to submerge all the cubes. Sprinkle with ⅓ cup pecans and dot with the cubed butter. Cover with the foil and refrigerate for at least 8 hours (and up to 12 hours).
- 4
Preheat oven to 350°F. Let the casserole stand at room temperature while the oven preheats. Bake, covered, 25 minutes. Uncover and bake until golden, about 20 minutes more. Let stand for 15 minutes before serving.