Maple Drizzle Pumpkin French Toast Casserole Recipe

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Preparation time
10 mins
Cooking time
50 mins
Difficulty
moderate
Serves
6 people
Meal course
Brunch
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3 oz
pomegranate (optional)
750 mililiter
Maple syrup, for serving (pour as desired)
12 cup
1-inch bread cubes
1 tbsp
Vanilla extract
2 tsp
pumpkin pie spice
1/4 cup
sugar
5 large
Eggs
2 cup
whole milk
1 cup
canned pumpkin purée
2 oz
Unsalted butter, for greasing baking dish
Maple Drizzle Pumpkin French Toast Casserole Recipe

 French Toast is a classic traditional choice, but why not make it all in one pan and add a little twist. Instead of the hassle in pan toasting each bread you Instead, you just throw everything into a dish and let the oven do the work! This is an easy to moderate recipe and can be done in no time with little work.

  1. Preheat the oven to 375°F. Grease a 9x13-inch baking pan with butter.
  2. In a large bowl, whisk together the pumpkin puree, milk, eggs, sugar, pumpkin pie spice and vanilla extract.
  3. Add the cubed bread to the bowl and stir until it is well coated then pour the bread mixture and any liquids into the prepared baking pan.
  4. Add the cubed bread to the bowl and stir until it is well coated then pour the bread mixture and any liquids into the prepared baking pan.
  5. Cover the pan with foil and bake the French toast for 30 minutes until the egg mixture is almost fully set then remove the foil and continue baking the French toast for 20 to 25 minutes until the bread is deep golden brown.
  6. Remove the French toast from the oven, spoon it onto serving plates and top it with maple syrup and (optional: pomegranate)