Overnight Pumpkin Spice French Toast Casserole: Whole wheat bread cubes are soaked overnight in a pumpkin infused custard then topped with a streusel topping, creating a rich French Toast casserole better than any Spiced Latte on the market.
Ever have a day where everything seems to go NOT as you planned? Yep, we all have– frequently!!
Today was one of those days for me. I felt like I was putting out fires left and right. My son forgot his lunch, the library called and had a book ready to be picked up (now or it went back on circulation), the repair guy for my kitchen lights needed to come today, my husband called and needed me to do an errand for him at that moment, and the internet service went in and out every moment I was at home.
It was just one of those days. To top it off, after the chaos has died down and we were home for the evening, I popped ingredients for my homemade bread into the bread maker. Call it exhaustion or call it stupidity, I opened up my bread maker during the rise cycle. I heard a strange noise and thought it was coming from the bread maker, it turned out to be from a construction vehicle. Anyways, it seemed to negatively impact the bread’s form. It was a bit mis-shapened and while it still tasted perfect, it would not make pretty sandwiches. URGH!!!
I wanted to scream, I wanted to shout. I wanted to cry. I wanted to go back to bed and forget the day.
Instead, my genius 10 year old said, Well, we could make french toast with that.
Of course we could! If I could stop complaining about all that was going wrong and unplanned, I may have been able to think that way too. Thankfully, he did for me.
And so became Overnight Pumpkin Spice French Toast Casserole.
I took my mis-shapened loaf of bread and cubed it up, put it into a buttered casserole dish. Then I made a pumpkin spice flavored custard and poured it over the bread, put it into the refrigeratior and said good-night to my bad day.
In the morning, I whipped up a cinnamon streusel made with oats, butter, cinnamon and a bit of brown sugar to sprinkle over the casserole. I put into the oven.
Let me tell you while this casserole was baking and coffee was brewing, my house smelled like a pumpkin spice latte and pumpkin pie all at once. It was heaven!
Once I dug into the Pumpkin Spice French Toast Casserole, I think my eyes rolled back into my head. I was so grateful for my mistake in opening the bread machine and knew that today was guaranteed to be a GREAT day after starting my day with such a fabulous breakfast.
Overnight Pumpkin Spice French Toast Casserole
- 1 pound bread, cubed into 1 inch pieces (preferably whole wheat bread or french bread)
- 2 cups unsweetened vanillla almondmilk (or dairy milk with 1 teaspoon vanilla extract)
- 3 eggs, scrambled
- 1 cup pumpkin filling
- 1 teaspoon cinnamon
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon freshly grated ginger root
- dash of salt
- ¼ cup maple syrup (plus more for serving)
- Steusel Topping:
- ½ cup oats
- 2 tablespoons unrefined brown sugar
- 2 tablespoons softened buter (plus more for butter pan)
- ½ teaspoon cinnamon
- Butter a 2 quart casserole dish. Place cubed bread in casserole dish.
- Mix together milk, pumpkin, eggs, cinnamon, ginger, nutmeg, maple syrup, and salt together. Pour over bread and toss bread together until evenly coated with custard (I used my hands.)
- Cover and refrigerate overnight.
- In morning, preheat oven to 350 degrees.
- Prepare streusel by crumbling oats, brown sugar, cinnamon and butter together. Sprinkle over top of casserole.
- Bake for 40-45 minutes or until lightly browned.