Ingredients: |
Ingredients: Day old French bread (brioche bread, or challah bread, I used French Bread), diced
2 cups milk (I used ½ %)
1/2 cup heavy cream
1 cup each granulated sugar and pumpkin puree (not pie filling)
6 large eggs
2 tablespoons vanilla
1 tablespoon pumpkin pie spice
STREUSEL TOPPING INGREDIENTS
½ cup each light brown sugar and all purpose flour
½ cup cold butter, diced
1/3 cup chopped pecans
2 teaspoons pumpkin spice
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Directions: |
Directions:DIRECTIONS
Spray a 9x13 pan with nonstick cooking spray. Place the diced bread in the baking pan; set aside. In a medium bowl, whisk together the milk, cream, sugar, eggs, pumpkin, vanilla, and pie spice. Pour the prepared custard over the baking pan. Cover with plastic wrap and refrigerate for at lease 3-4 hours and preferably overnight.
STREUSEL
Combine the brown sugar, butter, all-purpose flour, pecans and pumpkin spice in a small bowl. Using your fingertips, or a pastry blender, mix together until the butter breaks down into smaller pieces. Sprinkle the streusel mixture over the French toast casserole. I sprinkled the topping over the casserole in the morning right before I baked it. I prepared the topping the night before and covered the bowl and refrigerated it with the main casserole, but didn’t sprinkle it on until I was ready to put the casserole in the oven in the morning.
When ready to bake, position a rack in the center of the oven and preheat oven to 350 degrees. Sprinkle the prepared streusel mixture over the casserole evenly. Bake the casserole for 48-55 minutes or until the casserole is no longer jiggly. You may need to tent the casserole with a piece of foil if it starts browning too quickly around the 30 – 40 minute mark.. I didn’t need to do this! Let cool for several minutes before slicing and serving. Serve with syrup, fruit, powdered sugar |
This recipe for PUMPKIN FRENCH TOAST CASSEROLE is from