Pecan Pumpkin Pie French Toast Casserole
This Pecan Pumpkin Pie French Toast Casserole recipe is a make-ahead beauty one-dish meal. Really, you could not as for a better breakfast or brunch!
Servings: 8
Calories: 649kcal
Ingredients
- 1 loaf of day old french bread diced
- 1 3/4 cups milk
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 cups Burnbrae Farms Egg Creations Whole Eggs
- 1 cup pumpkin puree {not pumpkin pie filling}
- 2 tbsp vanilla
- 1 tbsp pumpkin pie spice
STREUSEL
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup salted butter diced
- 1/2 cup flour
- 1/3 cup pecans
- 1 tsp pumpkin pie spice
- 1 tsp nutmeg
Instructions
- Spray a 9x13 casserole dish with non-stick cooking spray. Place the diced bread in the pan, set aside
- In a large bowl whisk together the milk, sugars, cream, eggs, pumpkin puree, vanilla and pumpkin pie spice.
- Pour the liquid over the bread and cover with plastic wrap. Refridgerate for at least 3 hours to overnight. When ready to cook, make the streusel.
STREUSEL
- In a medium bowl, combine the sugars, butter and flour and lightly mix. Add in pecans, pie spice and nutmeg and mix.
- Sprinkle the streusel over the french toast mixture and cook at 350 degrees for 50-65 minutes or until thoroughly cooked through. If the top of the streusel gets too brown near the end of the cooking, but still needs more cooking - tent foil over the top to prevent burning.
- Serve warm and enjoy!
Nutrition
Serving: 8Servings | Calories: 649kcal | Carbohydrates: 80g | Protein: 17g | Saturated Fat: 14g | Cholesterol: 282mg | Sodium: 481mg | Fiber: 2g | Sugar: 44g