Description
Warm, comforting, and perfect for autumn mornings, this Pumpkin Spice Latte Overnight French Toast Casserole combines the flavors of pumpkin, cinnamon, nutmeg, and coffee with a custardy, soft bread base. Ideal for cozy family breakfasts, holiday brunches, or weekend treats, it’s simple to prepare the night before and bake in the morning for a golden, delicious dish everyone will love.
Ingredients
-
1 loaf thick-cut brioche or challah bread, cubed
-
1 cup pumpkin puree
-
1 teaspoon pumpkin pie spice
-
½ teaspoon ground cinnamon
-
¼ teaspoon ground nutmeg
-
½ cup granulated sugar
-
1 teaspoon vanilla extract
-
4 large eggs
-
2 cups whole milk
-
½ cup heavy cream
-
½ cup brewed strong coffee, cooled
For the topping:
-
¼ cup brown sugar
-
¼ cup chopped pecans
-
1 teaspoon ground cinnamon
-
2 tablespoons unsalted butter, melted
Instructions
-
Grease a 9×13-inch baking dish with butter or non-stick spray and spread the cubed bread evenly in the dish.
-
In a large mixing bowl, whisk together pumpkin puree, pumpkin pie spice, cinnamon, nutmeg, granulated sugar, and vanilla extract. Add eggs and whisk until smooth. Gradually stir in milk, heavy cream, and cooled coffee until combined.
-
Pour the custard over the bread, pressing gently to ensure all pieces are soaked. Cover with plastic wrap and refrigerate overnight or at least 6 hours.
-
In a small bowl, mix brown sugar, chopped pecans, cinnamon, and melted butter to make the topping.
-
Preheat the oven to 350°F (175°C). Remove the casserole from the fridge, uncover, and sprinkle the topping evenly over the custard-soaked bread.
-
Bake for 45-50 minutes, or until the top is golden and the custard is set.
-
Let cool 5-10 minutes before serving. Serve warm with maple syrup or extra cream if desired.
Notes
-
For extra creaminess, use a mix of half-and-half instead of milk and cream.
-
Press the bread lightly into the custard to ensure even soaking.
-
Sprinkle additional cinnamon or nutmeg on top before baking for extra aroma.
-
Can be prepared gluten-free by substituting gluten-free bread.
- Prep Time: 20 minutes
- Cook Time: 50 minutes