Pumpkin French Toast Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A make-ahead French toast casserole with pumpkin spice and a streusel topping made with oats and pecans. Perfect for holiday mornings or anytime you want autumn flavors in breakfast form.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 loaf day old challah bread (about 14 ounces, equal to about 8 cups cubed, see notes)
- 6 large eggs
- 1 ⅓ cups canned pumpkin puree
- 1 cup oat milk (or non-dairy milk of choice)
- ½ cup canned full fat coconut milk (or sub heavy cream)
- 3 tablespoons granulated sugar
- 1 tablespoon pumpkin pie spice
- 4 tablespoons unsalted butter (softened (can use plant based))
- ¼ cup brown sugar
- ⅓ cup rolled oats
- ⅓ cup flour (all-purpose, whole wheat, or gluten free blend)
- 1 teaspoon ground cinnamon
- ½ cup pecans (optional)
At a glance
PER SERVING · TIME 290M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 4h
- Cook
- 50m
- Sodium
- 170mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 152mg
- Calcium
- 92mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 240M
- SODIUM
- 170MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.