Pumpkin Pie French Toast Casserole

I’ve always been a fan of prep-ahead breakfasts. There’s nothing more comforting than waking up and knowing that breakfast is ready to go! One of my go-to favorites? My Pumpkin Pie French Toast Casserole. It’s sure to sweeten any busy morning!

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Pumpkin Pie French Toast Casserole

Serves 4-6

  • 4 6-inch Italian Rolls (day-old works best)
  • 6 Eggs
  • 1/2 cup pumpkin puree
  • 1/2 cup milk– I used Almond Breeze Unsweetened Vanilla
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Cut bread into cubes; let sit in a bowl for one hour. If the bread is too fresh, you’ll have a soggy casserole!

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Combine eggs, pumpkin puree, milk, maple syrup, brown sugar, vanilla, pumpkin pie spice, and salt in another bowl. Whisk to combine. 

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Pour this liquid mixture over the bread cubes. Toss to coat.

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The hard work is done! Let sit overnight.

In the morning, preheat the oven to 350 degrees.

Pour French toast mixture into a greased casserole dish. Bake for 40-45 minutes, or until the top is golden brown and the egg is cooked through.

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Top with butter or maple syrup, if desired, and enjoy!

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What’s your favorite prep-ahead breakfast?

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