Description
This Overnight Pumpkin French Toast Casserole is a delectable fall-inspired breakfast or brunch dish featuring layers of brioche bread and cream cheese soaked in a spiced pumpkin custard. Topped with crunchy pecans and a zesty buttermilk glaze, it’s perfect for preparing ahead and baking fresh in the morning for a cozy, comforting meal.
Ingredients
Casserole
- 1 (16-ounce) loaf brioche bread, cubed
- 1 (8-ounce) package cream cheese, cubed
- 10 large eggs, beaten
- 1 1/2 cups whole milk
- 1 cup canned pumpkin puree
- 1/3 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Kosher salt, 1/2 teaspoon plus a pinch
- 1/2 cup chopped pecans
Buttermilk Glaze
- 2 cups confectioners’ sugar
- 3 tablespoons buttermilk
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- Pinch of kosher salt
Instructions
- Prepare the baking dish: Lightly coat a 9×13 inch baking dish with nonstick spray. Layer half of the cubed brioche evenly in the dish, then spread the cubed cream cheese over the bread layer. Top with the remaining bread cubes to create an even layer.
- Make custard mixture: In a large glass measuring cup or bowl, whisk together the beaten eggs, whole milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and 1/2 teaspoon kosher salt until smooth and combined.
- Soak the casserole: Pour the pumpkin custard mixture evenly over the layered bread and cream cheese in the baking dish. Cover the dish with plastic wrap or foil and refrigerate for at least 2 hours, preferably overnight, to allow the bread to soak up the custard well.
- Preheat and rest: When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it stand at room temperature for about 30 minutes before baking.
- Add pecans and bake covered: Sprinkle the chopped pecans evenly over the top of the casserole. Cover the dish with foil and place it in the preheated oven. Bake covered for 30 minutes.
- Bake uncovered until golden: Remove the foil and continue baking for an additional 25 to 30 minutes until the casserole is golden brown on top and the center is set and firm to the touch.
- Prepare the buttermilk glaze: While the casserole finishes baking, whisk together the confectioners’ sugar, buttermilk, orange zest, vanilla extract, and a pinch of kosher salt in a medium bowl until smooth. If the glaze is too thin, add more confectioners’ sugar a little at a time until desired consistency is reached.
- Serve: Remove the casserole from the oven, drizzle generously with the buttermilk glaze, and serve immediately for best flavor and texture.
Notes
- For best results, soak the casserole overnight to allow full custard absorption.
- Use fresh pumpkin pie spice or a mixture of cinnamon, nutmeg, cloves, and ginger if you don’t have pre-mixed spice.
- You can swap pecans for walnuts or omit nuts if preferred.
- The glaze can be refrigerated and gently reheated or stirred before serving if thickened too much.
- To save time in the morning, assemble the casserole the night before and bake fresh.
- Leftovers can be refrigerated and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
