{"id":83283,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/overnight-pumpkin-french-toast-casserole\/"},"modified":"2025-01-06T11:24:45","modified_gmt":"2025-01-06T17:24:45","slug":"overnight-pumpkin-french-toast-casserole","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/overnight-pumpkin-french-toast-casserole\/","title":{"rendered":"Pumpkin French Toast Casserole"},"content":{"rendered":"<p>Make-ahead breakfast casseroles let you prep the night before and sleep soundly, knowing you will be popping a fancy dish in the oven while enjoying your favorite beverage in the morning. For a seasonal twist that makes it a popular <a href=\"https:\/\/www.tasteofhome.com\/collection\/overnight-breakfast-recipes-for-the-holidays\/\" data-name=\"www.tasteofhome.com\/collection\/overnight-breakfast-recipes-for-the-holidays\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">overnight breakfast recipe for the holidays<\/a>, this pumpkin French toast casserole folds in pumpkin puree. The puree makes our breakfast casserole rendition rich and silky, especially when mixed with the cream cheese and egg custard.<\/p>\n<p>The egg custard gives quartered bread slices a French toast coating, but soaking the bread in the mixture overnight thickens and melds the layers until you can slice through them as you would a coffee cake. Cream cheese and pumpkin taste so good together that they make a popular pairing in some of the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-pumpkin-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/best-pumpkin-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best pumpkin recipes<\/a>.<\/p>\n<p>For a decadent finishing touch to this French toast pumpkin casserole, sprinkle the top with chopped pecans so that they turn toasty in the oven. Once the casserole is done, just dust it with confectioners&#8217; sugar and add a drizzle of maple syrup.<\/p>\n<h2>What&#8217;s the best bread for pumpkin French toast casserole?<\/h2>\n<p>Cinnamon-raisin bread, with suspended raisins and cinnamon in a rolled swirl, works so well in this recipe because it tends to be denser than white sandwich bread. Other thick breads, like sourdough or an Italian loaf, work too. Brioche or challah holds up well to the egg custard and pumpkin, and either adds buttery flavor to the casserole.<\/p>\n<p>If your bread loaf seems too soft, cut the slices in quarters and let them sit in a paper or breathable bread bag on the counter for a day or two to dry out slightly. For faster results, toast the bread in a 275\u00b0F oven for 10 to 25 minutes. Hard stale bread has actually gone too far and will likely turn leathery and chewy in French toast casserole with pumpkin.<\/p>\n<h2>Ingredients for Pumpkin French Toast Casserole<\/h2>\n<ul>\n<li><strong>Cinnamon-raisin bread:<\/strong> Make things easy by starting with cinnamon-raisin bread. Because it already has swirls of cinnamon, it adds a whole other dimension of flavor and texture.<\/li>\n<li><strong>Cream cheese:<\/strong> Cream cheese adds a slightly tangy layer, but one that&#8217;s not too rich if you use a reduced-fat block. A cold block of cream cheese will be easier to cube than a tub of whipped spread.<\/li>\n<li><strong>Eggs:<\/strong> A thin line separates breakfast casserole from <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-ever-bread-pudding\/\" data-name=\"www.tasteofhome.com\/recipes\/best-ever-bread-pudding\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">bread pudding<\/a>, but it often comes down to the number of eggs and\/or booze. This French toast pumpkin casserole uses a full eight eggs to capture the essence of pan-fried French toast batter.<\/li>\n<li><strong>Evaporated and fat-free milk:<\/strong> Evaporated milk has about half the water content of fat-free milk, so combining the two adds creaminess without making the French toast casserole with pumpkin soggy. The <a href=\"https:\/\/www.tasteofhome.com\/article\/difference-between-evaporated-and-condensed-milk\/\" data-name=\"www.tasteofhome.com\/article\/difference-between-evaporated-and-condensed-milk\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">difference between evaporated and condensed milks<\/a> can be summed up in one word: sugar. Be sure to grab the right can from the pantry.<\/li>\n<li><strong>Canned pumpkin:<\/strong> Many bakers choose to <a href=\"https:\/\/www.tasteofhome.com\/article\/the-surprising-reason-why-you-should-cook-with-canned-pumpkin\/\" data-name=\"www.tasteofhome.com\/article\/the-surprising-reason-why-you-should-cook-with-canned-pumpkin\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cook with canned pumpkin<\/a> because of its consistent flavor and texture, and its year-round availability. The <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-canned-pumpkin\/\" data-name=\"www.tasteofhome.com\/collection\/best-canned-pumpkin\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best canned pumpkin<\/a> will be bright orange and velvety smooth.<\/li>\n<li><strong>Brown sugar:<\/strong> Use either light or dark brown sugar in this French toast pumpkin casserole recipe. To pack it in the measuring cup, it needs to be pliable. Here&#8217;s how to <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-keep-brown-sugar-soft\/\" data-name=\"www.tasteofhome.com\/collection\/how-to-keep-brown-sugar-soft\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">keep brown sugar soft<\/a>.<\/li>\n<li><strong>Spices:<\/strong> Some spices have become so common when flavoring pumpkin that they have earned the label pumpkin pie spice. The spice is primarily a mix of cinnamon, nutmeg, ginger and cloves. In this casserole recipe, you&#8217;ll also add salt.<\/li>\n<li><strong>Pecans:<\/strong> Pecans resemble walnuts in texture but have a sweeter, richer flavor. Sprinkle them on the casserole partway through the baking time to toast them without burning their delicate oils.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the base<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2094171\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Pumpkin-French-Toast-Casserole-TOHX25_183299_MD_P2_12_11_1b.jpg?fit=700%2C1024\" alt=\"Pumpkin French Toast Casserole on a slicing board\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Cut each slice of bread into quarters. Arrange half the bread in a greased 13&#215;9-inch baking dish. Layer with the cubed cream cheese and the remaining bread, pressing down slightly.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Keep the cream cheese cold until you need it so it slices smoothly. To minimize stickiness, dip the knife blade in hot water and wipe it off between slices. For a smoother casserole, beat half the cream cheese into the batter.<\/p>\n<h3>Step 2: Make the batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2094173\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Pumpkin-French-Toast-Casserole-TOHX25_183299_MD_P2_12_11_3b.jpg?fit=700%2C1024\" alt=\"Bowl filled with ingredients for a pumpkin-based recipe\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large bowl, whisk the eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, cinnamon, nutmeg, ginger, cloves and salt.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2094172\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Pumpkin-French-Toast-Casserole-TOHX25_183299_MD_P2_12_11_4b.jpg?fit=700%2C1024\" alt=\"Baking dish filled with bread pudding; the bread pudding is topped with a golden custard\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Pour the batter evenly over the top of the base layer. Refrigerate, covered, overnight.<\/p>\n<h3>Step 3: Bake the French toast<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2094167\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Pumpkin-French-Toast-Casserole-TOHX25_183299_MD_P2_12_11_5b.jpg?fit=700%2C1024\" alt=\"Baked bread pudding topped with pecan nuts in a white baking dish\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0; remove the casserole from the refrigerator while the oven heats. Bake, covered, 40 minutes. Uncover the casserole and sprinkle it with pecans. Then, bake it, uncovered, 25 to 30 minutes or until lightly browned and a knife inserted in the center comes out clean.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> You lessen the risk of breaking the chilled baking dish if you let it warm up on the counter before you slide it into the oven.<\/p>\n<h3>Step 4: Let stand and serve<\/h3>\n<p>Let the casserole stand for 5 to 10 minutes before serving. If desired, dust with confectioners&#8217; sugar and serve with maple syrup.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2094168\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Pumpkin-French-Toast-Casserole-TOHX25_183299_MD_P2_12_11_9b.jpg?fit=700%2C1024\" alt=\"Overnight Pumpkin French Toast Casserole\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Use roasted pumpkin:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-make-pumpkin-puree\/\" data-name=\"www.tasteofhome.com\/collection\/how-to-make-pumpkin-puree\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Make pumpkin puree<\/a> instead of opening a can. If it feels like a lot of work, remember you&#8217;re getting two products in one: baked pumpkin puree and <a href=\"https:\/\/www.tasteofhome.com\/article\/roast-pumpkin-seeds\/\" data-name=\"www.tasteofhome.com\/article\/roast-pumpkin-seeds\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">roasted pumpkin seeds<\/a>.<\/li>\n<li><strong>Change or leave out the nuts:<\/strong> Walnuts tend to be more affordable than pecans, whereas hazelnuts match pecans in rich earthiness. For a nut-free recipe, simply skip the chopped nuts on top.<\/li>\n<li><strong>Swap in goat cheese:<\/strong> If you love strong-tasting cheese, replace some or all the cream cheese with soft goat cheese. To make it easier to cube, put goat cheese in the freezer for about 15 minutes before slicing it. But don&#8217;t worry if the cubes lose their shape and crumble; the cheese will soften further as it bakes.<\/li>\n<\/ul>\n<h2>How to Store Pumpkin French Toast Casserole<\/h2>\n<p>Store French toast pumpkin casserole in the refrigerator for up to three days. Let it cool completely, and then cover the baking dish with an airtight lid. Or, cut the casserole into more manageable squares and store the squares in one or more airtight containers.<\/p>\n<h3>How long does pumpkin French toast casserole last?<\/h3>\n<p>Unbaked, French toast pumpkin casserole should sit in the refrigerator overnight to absorb the custard, but the cubes may become oversaturated if you let them soak longer than that. Once cooked, it&#8217;s safe to leave the casserole on the counter or serving table for up to two hours. After that, it needs to be refrigerated. It lasts in the refrigerator for up to three days, so make this decadent French toast casserole with pumpkin for the weekend, and then reheat the leftovers for a quick Monday breakfast or dessert.<\/p>\n<h3>Can you freeze pumpkin French toast casserole?<\/h3>\n<p>When wrapped and frozen unbaked, French toast pumpkin casserole keeps for up to three months. Let the dish thaw overnight in the refrigerator and continue with baking in Step 3. To freeze baked leftovers, wrap individual portions until airtight. Eat them within two months to minimize the bread&#8217;s tendency to dry out.<\/p>\n<h3>How do you reheat pumpkin French toast casserole?<\/h3>\n<p>To reheat the French toast casserole with pumpkin, follow the same steps as when baking it. It&#8217;s still important to let the pan sit at room temperature while you preheat the oven to 350\u00b0. Heat the casserole until warmed through, about 30 minutes. If the nuts start to darken, cover the baking dish while it&#8217;s in the oven. Use a toaster oven to reheat smaller portions; a microwave may dry out the top bread layer but make the pumpkin soggy.<\/p>\n<h2>Pumpkin French Toast Casserole Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2094169\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Pumpkin-French-Toast-Casserole-TOHX25_183299_MD_P2_12_11_10b.jpg?fit=700%2C1024\" alt=\"Overnight Pumpkin French Toast Casserole\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>How do you know when your pumpkin French toast casserole is done?<\/h3>\n<p>When the nuts are lightly toasted and the top layer of bread is lightly browned, check for doneness. Breakfast casserole isn&#8217;t as delicate as a layer cake, so you don&#8217;t need to use a toothpick or metal tester as you would for <a href=\"https:\/\/www.tasteofhome.com\/article\/cake-doneness-tests\/\" data-name=\"www.tasteofhome.com\/article\/cake-doneness-tests\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cake doneness tests<\/a>. A knife inserted in the center does the trick: When it comes out clean, the French toast pumpkin casserole is done. If the egg mixture is still liquidy, give it a few more minutes in the oven to firm up.<\/p>\n<h3>What makes pumpkin French toast casserole soggy?<\/h3>\n<p>If French toast casserole with pumpkin turns out soggy, the bread is most likely the\u00a0culprit. High-moisture bread, like presliced white sandwich bread, may not absorb all the egg custard during the cooking time. But there could be other causes. Shorter soaking time also prevents the bread from fully absorbing the batter. Varied pumpkin thickness or egg size is also enough to increase the casserole&#8217;s moistness. Counter this by baking the French toast pumpkin casserole slightly longer.<\/p>\n<p>If you use freshly baked pumpkin, drain it thoroughly to match canned pumpkin&#8217;s thickness. If it&#8217;s watery, mix the bread and batter (without the cheese) in a bowl and let it sit overnight. Then, drain it again, layer the coated bread and cheese in the baking dish, and bake the casserole.<\/p>\n<h3>What else can you serve with pumpkin French toast casserole?<\/h3>\n<p>This is one of those <a href=\"https:\/\/www.tasteofhome.com\/collection\/hearty-breakfast-casserole-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/hearty-breakfast-casserole-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">hearty breakfast casserole recipes<\/a> that can be served on its own. Offer yogurt or creme fraiche with the maple syrup as a less sweet topping option. Or, if you want to add sides, choose something light like mixed fruit. If you can&#8217;t imagine breakfast without eggs and bacon, cut smaller servings of the casserole to serve instead of toast. For a brunch spread, pair this casserole with a savory <a href=\"https:\/\/www.tasteofhome.com\/collection\/make-ahead-breakfast-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/make-ahead-breakfast-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">make-ahead breakfast recipe<\/a>\u00a0like Italian sausage casserole or vegetable strata.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Make-ahead pumpkin French toast casserole will be particularly welcome at a fall or winter brunch. Top it with confectioners&#8217; sugar, maple syrup and pecans.<\/p>\n","protected":false},"author":7061,"featured_media":2107531,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304158,306854,306849,304275,304287,305883,304173,304423,304328,305487,304338,304515,304390,306185,303966,304988,304408,304368,303887,306848,304347,304348,304268,304558,307759,324623,304388,304150,303883,304468,307614,305031,304353,304403],"categories-v2":[308503,308500,310461,309438,309608,309605,308295,311547,308300,311532,309455,308821,308988,308319,308984,308481,310796,308992,308880,308761,312052,308495,308935,308813,308745,308478,309603,308998,309000,259483,308910,310724,309177,308752,309434,308476,308875,310591,308975,309005,308812],"coauthors":[342010],"recommended_recipes":[{"post_title":"French Toast 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Loaf","post_link":"\/recipes\/pumpkin-chocolate-loaf\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pumpkin-Chocolate-Loaf_exps15970_RDS2321892C04_26_5bc_RMS.jpg"},{"post_title":"Pumpkin Cheesecake Pie","post_link":"\/recipes\/pumpkin-cheesecake-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pumpkin-Cheesecake-Pie_EXPS_PCBBZ18_28987_C04_26_7b.jpg"},{"post_title":"Pumpkin Bread Pudding","post_link":"\/recipes\/pumpkin-bread-pudding\/","post_image":"\/wp-content\/uploads\/2024\/08\/Pumpkin-Bread-Pudding_EXPS_TOHD24_1194_AlejandroMonfort_6.jpg"},{"post_title":"Pumpkin Creme Brulee","post_link":"\/recipes\/pumpkin-creme-brulee\/","post_image":"\/wp-content\/uploads\/2025\/01\/Pumpkin-Creme-Brulee_EXPS_TOHD24_41369_AlejandroMonfort_5.jpg"},{"post_title":"Pumpkin Falafel","post_link":"\/recipes\/festive-fall-falafel\/","post_image":"\/wp-content\/uploads\/2021\/07\/Festive-Fall-Falafels-_EXPS_RC21_258555_B05_13_11b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pumpkin-French-Toast-Casserole_EXPS_TOHX25_183299_MD_P2_12_11_6b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/overnight-pumpkin-french-toast-casserole\/","name":"Pumpkin French Toast Casserole","datePublished":"2018-01-01","dateModified":"2025-01-06","prepTime":"PT20M","cookTime":"PT01H05M","totalTime":"PT01H25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Pumpkin-French-Toast-Casserole_EXPS_TOHX25_183299_MD_P2_12_11_6b.jpg","height":1200,"width":1200},"recipeCategory":["Breakfast","Brunch"],"description":"Our pumpkin French toast casserole combines cinnamon-raisin bread, cream cheese and fall spices with canned pumpkin. Prep the casserole in the evening so you can pop it in the oven when you wake up.","recipeIngredient":["1 loaf (1 pound) cinnamon-raisin bread","1 package (8 ounces) reduced-fat cream cheese, cut into small cubes","8 large eggs","1 can (12 ounces) evaporated milk","1 cup canned pumpkin","2\/3 cup packed brown sugar","1\/2 cup fat-free milk","2 teaspoons ground cinnamon","1\/4 teaspoon ground nutmeg","1\/4 teaspoon ground ginger","1\/8 teaspoon ground cloves","1\/2 teaspoon salt","1\/2 cup chopped pecans","Optional: Confectioners' sugar and warmed maple syrup"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the base","text":"Cut each slice of bread into quarters. Arrange half the bread in a greased 13x9-inch baking dish. Layer with the cubed cream cheese and the remaining bread, pressing down slightly. Editor's Tip: Keep the cream cheese cold until you need it so it slices smoothly. To minimize stickiness, dip the knife blade in hot water and wipe it off between slices. For a smoother casserole, beat half the cream cheese into the batter.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Pumpkin-French-Toast-Casserole-TOHX25_183299_MD_P2_12_11_1b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the batter","text":"In a large bowl, whisk the eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, cinnamon, nutmeg, ginger, cloves and salt. Pour the batter evenly over the top of the base layer. Refrigerate, covered, overnight.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Pumpkin-French-Toast-Casserole-TOHX25_183299_MD_P2_12_11_3b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the French toast","text":"Preheat the oven to 350\u00b0; remove the casserole from the refrigerator while the oven heats. Bake, covered, 40 minutes. Uncover the casserole and sprinkle it with pecans. Then, bake it, uncovered, 25 to 30 minutes or until lightly browned and a knife inserted in the center comes out clean. Editor's Tip: You lessen the risk of breaking the chilled baking dish if you let it warm up on the counter before you slide it into the oven.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Pumpkin-French-Toast-Casserole-TOHX25_183299_MD_P2_12_11_5b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Let stand and serve","text":"Let the casserole stand for 5 to 10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Pumpkin-French-Toast-Casserole-TOHX25_183299_MD_P2_12_11_9b.jpg?fit=700,1024"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Julie Laing"}],"nutrition":{"@type":"NutritionInformation","calories":" 302 calories","fatContent":"13g fat (6g saturated fat)","cholesterolContent":"148mg cholesterol","sodiumContent":"342mg sodium","carbohydrateContent":"36g carbohydrate (20g sugars","fiberContent":"4g fiber)","proteinContent":"13g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4,"reviewCount":13,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cshuffles"},"reviewBody":"<p>I made this for Thanksgiving brunch. I followed the recipe exactly. It was delicious. Everyone loved it. I like that you put it together the night before. The only change I will make next time is to spread the cream cheese so there aren\u2019t clumps of it. I didn\u2019t think it was hard to put together. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBullhorn"},"reviewBody":"Absolutely delicious! Here\u2019s what I did:  I used Costco cinnamon streusel bread, iykyk. I laid out 6 pieces of bread, whole, on the bottom of my pan and spread the cream cheese (room temp) on top of the layer of bread. I cubed the remaining bread and layered on top of the cream cheese. I put the liquids\/spices into a blender (only used 6 eggs, 3 tsp cinnamon, sweetened condensed milk, 1 tsp nutmeg, ginger and cloves and measured the pecans with my heart). Only took 22 minutes to assemble. Baked covered 1hr and uncovered 30 minutes. Smells heavenly, my guests went back for seconds.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-06-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dlynsmith9"},"reviewBody":"<p>I made this for the men's breakfast meeting at church and they all loved it.  It is a great for a crowd.  I will make this again for my family. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-10-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueFlame"},"reviewBody":"I changed the recipe a bit, blended condensed milk, eggs cream cheese, added pumpkin, brown sugar and spices, left out milk. I added pecans and cinnamon sugar for the top.  I don't care for the chunks of cream cheese in the recipe, but blended it in, turned out perfect.  Husband and Grand kids loved it.  Will be making it again. Thanks for the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBeer"},"reviewBody":"I have made this quite a few times now and have (I think) found the best \"recipe\".  First, I use pre-sliced Italian bread (approx. 10 pieces), instead of the cinnamon raisin.  Then, instead of just 1 cup of pumpkin, I use a whole 15 oz can.  No other changes to the ingredients, except I don't use the extra spices; just cinnamon and a dash of nutmeg.  Also, when you pour the pumpkin mixture over the bread and cream cheese, do it slowly and make sure the bread is thoroughly saturated with the pumpkin mixture.  Then, after refrigerating overnight, I bake it, uncovered, for 40-45 min.  It comes out great everytime!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-09-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueTooth"},"reviewBody":"This was easy to make, and absolutely delicious. I made it exactly as directed. I would recommend not changing any part of the recipe. Honestly, I don't think using a different type of bread,as some reviewers indicated they did, will produce the same result,either in taste or presentation. I think you could switch from cinnamon raisin to cinnamon bread, but that would bethe only change I would make.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCar"},"reviewBody":"I thought this was excellent.  The recipe was very easy to put together.  The only change I made was using Buttermilk bread and adding extra seasoning.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBasketball"},"reviewBody":"We had this today for brunch.  Yummy!!  The only thing my husband said he would change would be to spread the cream cheese out a little better.  I thought the blend of spices was perfect.  Look forward to enjoying the leftovers!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedSailboat"},"reviewBody":"I thought this was easy to put together and the end result was fantastic! I loved the spice blend in this dish. I will be making this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCoathanger"},"reviewBody":"Used all ingredients as written except sliced the cream cheese for fuller coverage. Flavor was not bold enough to go to all this trouble again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueMagnet"},"reviewBody":"I thought this would be great, especially for my 3 year old who loves pumpkin, but it was very disappointing.  Especially for how long it takes to prep, cook, and cool.  I thought there was just too much going on....I won't make this again but would cut pumpkin in half and do fewer eggs.  Would also spread the cream cheese instead of doing chunks.  Had a lot of leftovers but threw it all out.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCherries"},"reviewBody":"So disappointed. I followed recipe exactly (using a whole can of pumpkin) & it just tasted blah.- Theresa","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeTooth"},"reviewBody":"I really should have listened to the other reviews.  This was just ok.  For the amount of effort and forethought that had to go into it, it was pretty bland.  I could barely taste the cream cheese or the pumpkin.  Like another person suggested I used more of the pumpkin puree than was called for, yet I still barely tasted the pumpkin.  I also used a normal loaf of Italian bread.  I now wonder if it would have had more flavor with a cinnamon raisin bread.  The addition of chopped pecans was nice.  I also did the right amount of spices and yet I didn't taste any of them.  I don't think I'd try making this again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"183299","romance_copy_dek":"Our pumpkin French toast casserole combines cinnamon-raisin bread, cream cheese and fall spices with canned pumpkin. 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