Stuffed Pumpkin French Toast Casserole Recipe

This stuffed pumpkin french toast casserole recipe is perfect for any fall morning, it’s packed with amazing spices and aromas.

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I used to enjoy eating french toast but then I was visiting a friend and she made french toast, I was immediately turned off. It was soggy and not good at all, she cooks very well but the texture turned me off. However, when I tried aa french that casserole recipe my life was changed completely.

This pumpkin french toast casserole recipe is amazing and it is perfect for fall. If you have any leftover pumpkin purée from thanksgiving then you can use it to make this recipe. This recipe was so easy to make and the result was perfect.

I recommend two types of breads for this recipe: french bread or brioche. Brioche bread give the recipe a nice buttery flavour and french bread holds a firm texture. I used to make french toast with regular slice bread but it tends to make the recipe soggy and I hate that.

Let’s talk about the spices. I used all the fall spices I could get my hands on in my pantry, it may seems like it is overwhelming but trust me they work. So I used ginger, nutmeg, allspice and cinnamon. Basically all the spices I have been using in my fall recipes.

I also used vanilla extract and almond extract. Almond extract is perfect for this recipe because it gives that extra aroma and a little richness to this dish.

I hope you enjoy the recipe.

Now, let’s get into it.

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Stuffed Pumpkin French Toast Casserole

Servings 8 servings

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Ingredients

French toast batter:

• 1 loaf French bread
• 15 oz Pumpkin purée
• 3 Eggs at room temperature
• 1 1/2 cups Buttermilk
• 1/3 cup Granulated sugar
• 1/4 cup Unsalted butter melted
• 1 1/2 tsp Vanilla extract
• 1/2 tsp Ground cinnamon
• 1/4 tsp Salt
• 1/4 tsp Ground nutmeg
• 1/4 tsp Ground ginger
• 1/4 tsp Ground allspice
• 1/4 tsp Almond extract

Cream cheese mixture:

• 8 oz Cream cheese at room temperature
• 1/4 cup Powdered sugar
• 1 tbsp Buttermilk
• 1 tsp Vanilla extract

Instructions

French toast batter:

• Preheat oven at 350°F/180°C. Grease a 9x13 baking dish.
• Slice the bread into chunks and set aside. 
• In a separate bowl, whisk together the eggs, sugar, butter, buttermilk, vanilla extract, almond extract, pumpkin purée and the spices. Mix until everything is well combined.
• In another mixing bowl, mix the cream cheese, vanilla extract, powdered sugar and buttermilk together.
• Place half of the bread into the baking dish then top with the cream cheese followed by the rest of the bread and finally pour the egg mixture over it. 
• Bake for 45-50 minutes and let it cool for 10 minutes before serving.

Course: Breakfast

Cuisine: American

Other recipes you may enjoy:

Apple cinnamon banana bread

Cream cheese oatmeal pancakes

Banana white chocolate muffins

Homemade buttermilk pancakes

Easy french crêpes