Pumpkin French Toast Casserole
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
45
Sourness
36
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Milk1 tsp
Ground Cinnamon1 tsp
Vanilla Extract4 large
Egg1 cup
Powdered Sugar1 cup
Pecan (chopped)1 cup
Brown Sugar (packed)Directions:
1
Preheat the oven to 350 degrees F
2
Lightly butter a 12-by-8-inch baking pan
3
In a large bowl, combine the pumpkin puree, condensed milk, regular milk, cinnamon, vanilla, eggs and 1 tablespoon of the melted butter and whisk until combined
4
Grab a slice of bread and submerge it in the pumpkin custard
5
Soak with enough custard to cover both sides of the bread, then transfer it to the prepared baking pan
6
Repeat the process until the bottom of the pan is covered
7
In a stand mixer with the whisk attachment, mix the cream cheese and powdered sugar until combined and the cream cheese is clump free; the mixture should be soft and spreadable
8
Spread enough of the cream cheese mixture on top of the bread in the pan to cover all the slices
9
Soak the remaining bread slices in the remaining custard
10
Layer them on top of the cream cheese mixture
11
Combine the pecans, brown sugar and remaining 4 tablespoons melted butter in a bowl
12
Add a pinch of salt
13
Top the casserole with the pecan mixture
14
Bake until the top is golden, 40 to 45 minutes
15
Serve with a drizzle of maple syrup