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!
Pumpkin Pie French Toast Casserole
- 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!
Combine eggs, pumpkin puree, milk, maple syrup, brown sugar, vanilla, pumpkin pie spice, and salt in another bowl. Whisk to combine.
Pour this liquid mixture over the bread cubes. Toss to coat.
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.
Top with butter or maple syrup, if desired, and enjoy!
What’s your favorite prep-ahead breakfast?