This overnight pumpkin french toast is a must! My whole family loved it. It is the perfect Christmas morning breakfast. Make it the day before, the morning of top with the streusel topping and bake until it is ready to go. The pumpkin adds just the right amount of flavor. Each bite is bursting with flavor. I love it with the challah bread but any other crusty bread will be just fine.
Ingredients:
- 1 (12 – 16 oz) loaf of French bread or challah bread, (day old or stale works best to soak up the custard)
- 6 large eggs
- 1 can (12 ounces) evaporated milk (2% or skim)
- 1/2 cup half and half
- 1 cup canned pumpkin puree
- 2/3 cup brown sugar
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Streusel Topping Ingredients
- 3/4 cup brown sugar
- 1/4 cup flour
- 1/2 teaspoon cinnamon
- 1 stick butter, cubed
- 1 cup chopped pecans (optional)
Directions:
Cube bread and place in a greased 13×9 baking dish. In a large bowl, whisk together eggs, evaporated milk, pumpkin, brown sugar, half and half, pumpkin pie spice and salt. Pour over bread and refrigerate covered overnight.
Remove casserole from refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Add streusel topping to casserole. Bake, covered 40 minutes. Uncover and bake an additional 25-30 minutes or until lightly browned and a knife inserted near the center comes out clean.
For streusel topping: Mix flour, brown sugar, and cinnamon. Add butter and work it into a flour mix with pastry cutter or fork until crumbly with pea-sized bits of butter. Stir in chopped nuts. Topping can be made ahead and refrigerated separately.
Let stand 5 – 10 minutes before serving. If desired, dust with confectioners’ sugar and serve with warm maple syrup.
