With Thanksgiving only two weeks away, turkey, side dishes and desserts are on everyone’s mind. But what about Thanksgiving morning breakfast? Each Christmas, my mom makes a similar french toast casserole that is to die for. But since Thanksgiving is quickly approaching, I decided to try a spin on my mom’s famous breakfast casserole and add the flavor of the season: pumpkin.
Now, this is by no means a healthy breakfast dish — 8 eggs, heavy cream, stick of butter…I think you get the picture! — but it is outrageously delicious! And since it is Thanksgiving, I think it’s alright to splurge a little…or a lot 🙂
This recipe makes an entire casserole dish, so there will be plenty if you are feeding a crowd. If there is a nut allergy in your family or you are not a fan of pecans, you can easily leave them out of the topping – although, it does add an amazing crunch to the dish!
Pumpkin French Toast
- 1 loaf Challah bread, cut into cubes
- 8 eggs
- 1/2 cup heavy cream
- 15 ounces canned pumpkin puree
- 3/4 cup sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 2 cups milk
- 1 teaspoon vanilla
- 1 stick butter, melted
- 3/4 cup brown sugar
- 1/2 cup pecans, chopped
Slice the Challah bread into cubes and place in a casserole dish that has been sprayed with cooking spray. In a medium-sized mixing bowl, combine the eggs, heavy cream, pumpkin puree, sugar, cinnamon, nutmeg, ground cloves, milk and vanilla. Stir until completely combined. Pour over the bread and cover with plastic wrap and refrigerate overnight. The next morning, preheat the oven to 350 degrees. In a small bowl, combine the melted butter, brown sugar and chopped pecans; mix until combined. Pour mixture on top of the bread. Place casserole in the oven and bake for 1 hour, or until the top of the french toast is crispy and cooked through. Serve with syrup of your choice and enjoy.
Thanks for stopping by and have a fabulous Tuesday!