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- 1 loaf of challah bread, cut into 1-inch cubes - 2 cups milk (use whole or almond based on preference) - 4 large eggs - 1 cup pure pumpkin puree (not pumpkin pie filling) For this casserole, I love using challah bread. Its soft, airy texture soaks up the egg mixture well. You can choose between whole milk or almond milk based on your taste. Eggs provide structure and richness, while pumpkin puree gives it that classic fall flavor. - 1/2 cup packed brown sugar - 1 tablespoon pure vanilla extract - 2 teaspoons pumpkin pie spice - 1/2 teaspoon ground cinnamon - 1/4 teaspoon sea salt Brown sugar adds a rich sweetness. I use pure vanilla extract for a deeper flavor. Pumpkin pie spice and ground cinnamon bring warmth and aroma, while sea salt balances the sweetness. - 1/2 cup chopped pecans (optional, for extra crunch) - Powdered sugar for a finishing dusting (optional) - Maple syrup for serving Chopped pecans add a nice crunch, making each bite even more enjoyable. A sprinkle of powdered sugar gives a lovely visual touch, and warm maple syrup makes it feel like a special treat. 1. Preheat your oven to 350°F (175°C). 2. Grease a 9x13-inch baking dish with butter or cooking spray. This helps keep the casserole from sticking. 3. In a large bowl, whisk together the milk, eggs, pumpkin puree, brown sugar, and vanilla. Add the pumpkin pie spice, ground cinnamon, and sea salt. Mix until smooth. 1. Carefully add the cubed challah bread to the bowl. 2. Use a spatula to fold the bread into the mixture. Make sure every piece is coated well. 3. If you like, fold in the chopped pecans for extra crunch. 4. Transfer the mixture into the greased baking dish. Spread it evenly. 1. Cover the dish tightly with aluminum foil. Let it rest at room temperature for at least 20 minutes. You can also refrigerate it overnight for more flavor. 2. Bake the casserole covered for 25 minutes. 3. After this, remove the foil and bake for another 15-20 minutes. The top should be golden brown, and a knife should come out clean from the center. 4. Let the casserole cool for 5-10 minutes before serving. For a tasty finish, dust with powdered sugar and drizzle with maple syrup. Overnight soaking benefits Letting your casserole sit overnight transforms the flavors. The bread absorbs the pumpkin and spices better. This makes each bite rich and tasty. You can prepare it the night before, saving time for the morning. Adjusting spice levels Not a fan of strong spices? You can change the amount of pumpkin pie spice. Start by adding a little less. You can always add more if you want a stronger flavor. This way, you make the dish fit your taste. Best bread types to use Challah bread is my favorite because it is soft and sweet. Other good choices are brioche or French bread. These breads soak up the mix well and create a nice, fluffy texture. Tips for achieving the perfect crust To get a crispy crust, bake the casserole uncovered for the last 15-20 minutes. This helps the top turn golden brown. You can also add a sprinkle of sugar on top before baking for an extra crunch. Ideal accompaniments Serve your casserole with maple syrup for sweetness. Fresh fruit like bananas or berries add color and freshness. You might also try whipped cream for a fun twist. Presentation ideas for guests Slice the casserole and place pieces on plates. Top each slice with extra pecans and a sprinkle of cinnamon. A dusting of powdered sugar adds a lovely touch. This makes your dish look as good as it tastes. {{image_4}} You can switch up your Pumpkin Spice French Toast Casserole with different bread types. Try brioche for a richer taste or sourdough for a tangy kick. Each choice gives a unique flavor and texture. You can also add nuts. Chopped walnuts or almonds give crunch and flavor. You can mix in dried fruits like cranberries or raisins too. These options create a fun twist on the classic dish. For a dairy-free version, use almond milk or oat milk. These options work well with the recipe and do not change the taste much. You can also choose dairy-free eggs if needed. If you need gluten-free options, look for gluten-free bread. Many brands offer tasty choices that work perfectly. Just make sure to check the ingredients for the best results. Add seasonal fruits for a fresh touch. Sliced apples or pears can enhance the flavor of the casserole. You can even mix in berries for a burst of color and taste. Incorporating chocolate chips can make this dish extra special. Use dark or semi-sweet chips for a richer flavor. They melt and create a gooey, delicious surprise in each bite. To store your Pumpkin Spice French Toast Casserole, cool it first. Once cool, cover it tightly with plastic wrap or foil. Place it in the fridge for up to three days. This keeps it fresh and tasty. When reheating, I suggest cutting a slice. Place it on a microwave-safe plate. Heat for about 30 to 45 seconds. Check if it's warm throughout. If not, heat in short bursts until ready. You can also reheat in the oven. Preheat to 350°F (175°C). Bake for 10 to 15 minutes until heated through. For long-term storage, you can freeze this casserole. First, cool it completely. Then, wrap it tightly in plastic wrap. Place it in a freezer-safe bag or container. It can last up to three months in the freezer. To thaw, move the casserole to the fridge overnight. Once thawed, reheat as mentioned before. You can bake it straight from frozen, but it will take longer. About 30 to 40 minutes should do the trick. The shelf life of your casserole is about three days in the fridge. After that, it may not taste as fresh. Signs of spoilage include an off smell or mold. If you notice either, it’s best to throw it away. Always trust your senses. Enjoy your casserole while it’s still at its best! Yes, you can. To prepare it ahead, follow these steps: - Prepare the casserole as directed. - Cover it tightly with foil. - Place it in the fridge overnight. - Bake it in the morning. This allows the flavors to blend better. If you want to bake it later, let it sit at room temperature for about 20 minutes before putting it in the oven. If you don’t have pumpkin puree, here are some options: - Use butternut squash puree. - Try sweet potato puree. - Applesauce can work in a pinch. These alternatives will still give your casserole a nice flavor and texture. To check if it’s done, use these techniques: - Insert a knife into the center. - If it comes out clean, the casserole is ready. - Look for a golden brown top. Let it cool for a few minutes before serving. This helps it set better and enhances the flavors. This blog post covered all the key steps to make a delicious pumpkin bread casserole. You learned about the main ingredients like challah bread cubes, milk options, and spices. We explored preparation, baking tips, and storage methods to keep it fresh. Finally, I shared ways to customize your dish, ensuring it fits your tastes. Try these tips to bring your pumpkin casserole to the next level. Enjoy every bite of this autumn treat!

Pumpkin Spice French Toast Casserole

Elevate your breakfast game with this mouthwatering Pumpkin Spice French Toast Casserole! Perfect for fall gatherings, this easy recipe combines rich challah bread and creamy pumpkin puree, all infused with warm spices. Enjoy a warm, fluffy casserole topped with powdered sugar and maple syrup. Ready in just an hour, it serves 8 and makes mornings special. Click through to explore this delicious recipe and bring autumn vibes to your table!
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Ingredients
  

1 loaf of challah bread, cut into 1-inch cubes

2 cups milk (use whole or almond based on preference)

4 large eggs

1 cup pure pumpkin puree (not pumpkin pie filling)

1/2 cup packed brown sugar

1 tablespoon pure vanilla extract

2 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon

1/4 teaspoon sea salt

1/2 cup chopped pecans (optional, for extra crunch)

Powdered sugar for a finishing dusting (optional)

Maple syrup for serving

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x13-inch baking dish by greasing it with cooking spray or butter to prevent sticking.

    In a large mixing bowl, whisk together the milk, eggs, pumpkin puree, packed brown sugar, vanilla extract, pumpkin pie spice, ground cinnamon, and sea salt. Make sure the mixture is thoroughly combined and smooth in texture.

      Carefully add the cubed challah bread to the bowl. Using a spatula or wooden spoon, gently fold the bread into the egg mixture, ensuring that each piece is well-coated. If you’re including them, fold in the chopped pecans for added flavor and texture.

        Transfer the mixture into the greased baking dish, spreading it out evenly to ensure uniform cooking.

          Cover the dish tightly with aluminum foil and let it rest at room temperature for at least 20 minutes. For optimal results, you can place it in the refrigerator overnight, giving the bread more time to absorb the flavors.

            Bake the casserole covered with foil for 25 minutes. After this initial baking time, remove the foil and continue baking for an additional 15-20 minutes. The casserole is ready when the top is golden brown and a knife inserted into the center comes out clean.

              Once baked, allow the casserole to cool for about 5-10 minutes before serving. For an extra touch, dust with powdered sugar and serve warm with a generous drizzle of maple syrup for an indulgent experience.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8

                  - Presentation Tips: For a delightful presentation, serve slices of the casserole on individual plates and top with extra pecans and a light sprinkle of cinnamon. Consider adding a side of fresh fruit, like sliced bananas or berries, for a pop of color.