Pumpkin French Toast Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An overnight pumpkin French toast casserole layered with bread, custardy egg mixture, and a buttery oat-pecan crumble topping. A make-ahead breakfast that feeds a crowd and tastes like fall in a baking dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 loaf Brioche (mine was 17.6 ounces)
- 6 large eggs
- 1 cup whole milk
- 1 15 ounce can pumpkin puree
- 1 tablespoon vanilla extract
- ½ teaspoon pumpkin pie spice
- Pinch salt
- ½ cup packed light brown sugar
- ½ cup all purpose flour
- ⅓ cup packed light brown sugar
- ½ cup cold unsalted butter (cubed)
- ⅓ cup rolled oats
- ⅓ cup pecan chips
- Maple syrup and additional butter for serving
At a glance
PER SERVING · TIME 315M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 553mg
- Total sugar
- 40g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 193mg
- Calcium
- 97mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 553MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.