The holiday season is quickly approaching and over the next few weeks I will be sharing some of my favorite recipes for holiday dinners and treats, but I want to start with a simple breakfast recipe.
I have shared french toast casserole in the past, but not my favorite fall version. This recipe is perfect for Thanksgiving breakfast that you can prepare the night before and pop in the oven while you start prepping your holiday meal. It’s perfect for a large group, inexpensive, and is sure to impress family and other guests.
Loaf of Crusty Bread (Ex: French Bread, Sourdough, Dutch Crunch, or Italian)
2 cups whole milk
1/2 cup pumpkin puree
1/4 cup brown sugar
2 tablespoons vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
Optional Streusel Topping:
1/2 cup brown sugar
1/2 cup flour
1 stick of butter
1. Cut or tear loaf of bread into chunks.
2. Fill a greased 9” x 13” pan with the bread chunks.
3. In a separate bowl, whisk milk, eggs, vanilla, and pumpkin puree together. Add spices and brown
sugar. Mix well.
4. Pour egg mixture over bread chunks and push bread down until completely covered. Cover with foil or a lid and refridgerate overnight.
5. In the morning, bake uncovered at 350F. For a bread pudding consistency cook 30-45 minutes. For a crunchy top and thoroughly cooked casserole, bake 45-60 minutes.
6. Cut and serve with butter and syrup or any of the fun ways listed below.
1. Use a mixture of milk and heavy cream or half and half for a more decadent casserole.
2. Add struesel topping before baking.
3. Add chopped pecans to the struesel for extra crunch.