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5 from 6 votes

Overnight Pumpkin French Toast

An amazing Fall breakfast.
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Prep Time8 hours
Cook Time35 minutes
Total Time8 hours 35 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 286kcal
Author: Corinne Schmitt

Ingredients

  • ¼ cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 4 eggs
  • ⅔ cup evaporated milk
  • 15 ounce can pumpkin
  • 4 cups day-old bread broken into large pieces

Instructions

  • Mix together brown sugar, pumpkin pie spice, eggs and milk.
  • Stir in pumpkin until well incorporated.
  • Add bread pieces to a large oven-safe casserole (13x9 is good) and pour pumpkin/egg mixture over the bread. Cover and refrigerate overnight.
  • In the morning, removed from the refrigerator and place in oven and then set temperature for 350 degrees. Bake for 35 minutes. (If using a glass casserole dish, it is imperative that you do not preheat the oven and then place a refrigerated dish in the oven, as it will shatter.)
  • Remove from oven and serve.

Nutrition

Calories: 286kcal | Carbohydrates: 41g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 176mg | Sodium: 262mg | Potassium: 478mg | Fiber: 4g | Sugar: 23g | Vitamin A: 16885IU | Vitamin C: 5mg | Calcium: 217mg | Iron: 4mg