Description
A rich and comforting Overnight Pumpkin French Toast Casserole perfect for fall mornings. This make-ahead casserole layers brioche bread and cream cheese soaked in a pumpkin-spiced custard, then baked to golden perfection and topped with a tangy buttermilk orange glaze and crunchy pecans.
Ingredients
Bread and Filling
- 1 (16-ounce) loaf brioche bread, cubed
- 1 (8-ounce) package cream cheese, cubed
- 10 large eggs, beaten
- 1 1/2 cups whole milk
- 1 cup canned pumpkin puree
- 1/3 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Kosher salt, 1/2 teaspoon for custard mixture
- 1/2 cup chopped pecans
Buttermilk Glaze
- 2 cups confectioners’ sugar
- 3 tablespoons buttermilk
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- Pinch of kosher salt
Instructions
- Prepare baking dish and layer bread: Lightly coat a 9×13 inch baking dish with nonstick spray. Place a layer of brioche bread cubes evenly in the dish. Spread the cubed cream cheese evenly over the bread layer, then add the remaining bread cubes on top.
- Make custard mixture and soak: In a large bowl or glass measuring cup, whisk together eggs, whole milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and 1/2 teaspoon kosher salt. Pour this mixture evenly over the layered bread and cream cheese. Cover the dish tightly and refrigerate for at least 2 hours, preferably overnight, to allow the bread to soak up the custard.
- Preheat oven and rest casserole: Take the baking dish out of the refrigerator and allow it to stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).
- Add pecans and bake covered: Sprinkle chopped pecans evenly over the soaked casserole. Cover the dish with foil and bake in the preheated oven for 30 minutes.
- Uncover and finish baking: Remove the foil and continue baking for an additional 25 to 30 minutes, or until the casserole is golden brown and the center is set and firm.
- Prepare buttermilk glaze: While the casserole bakes, combine confectioners’ sugar, buttermilk, orange zest, vanilla extract, and a pinch of salt in a medium bowl. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar to achieve desired consistency.
- Serve: Once baked, serve the casserole immediately, drizzled generously with the buttermilk orange glaze for a bright and sweet finish.
Notes
- Allowing the casserole to soak overnight results in a creamier texture and deeper flavor.
- You can substitute pecans with walnuts or omit nuts for a nut-free version.
- For dairy-free variations, use plant-based milk and cream cheese alternatives, and substitute buttermilk with a mixture of plant milk and lemon juice.
- The glaze consistency can be adjusted by adding more sugar for thickness or more buttermilk for a thinner drizzle.
- This casserole can be baked a day ahead and gently reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
