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Creamy Pumpkin Butter Overnight French Toast Casserole

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A cozy and creamy pumpkin butter overnight French toast casserole perfect for fall breakfasts. This easy make-ahead dish combines the richness of pumpkin butter with warm spices and custardy bread for a comforting seasonal treat.

Ingredients

Scale
  • 8 cups brioche or challah bread, cut into 1-inch cubes (day-old works best)
  • 6 large eggs, room temperature
  • 2 cups whole milk or oat milk
  • 1/2 cup pumpkin butter
  • 1/4 cup packed brown sugar
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice (optional)
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, softened (for greasing and dotting)
  • Powdered sugar for dusting (optional)

Instructions

  1. Grease a 9×13-inch baking dish with 2 tablespoons of softened unsalted butter.
  2. Cut 8 cups of brioche or challah into 1-inch cubes and spread evenly in the greased dish.
  3. In a large bowl, whisk together 6 large eggs, 2 cups whole milk (or oat milk), 1/4 cup packed brown sugar, 1/4 cup maple syrup, and 1 teaspoon vanilla extract until smooth and slightly frothy.
  4. Stir in 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice, and 1/4 teaspoon salt. Gently fold in 1/2 cup pumpkin butter, breaking it up so it swirls through the custard but doesn’t fully dissolve.
  5. Pour the custard mixture evenly over the bread cubes. Use a rubber spatula to gently press the bread down to help it soak up the custard without mashing.
  6. Cover the dish tightly with plastic wrap or foil and refrigerate for at least 6 hours or overnight.
  7. Preheat the oven to 350°F (175°C). Remove the cover and dot the top with a few small pieces of the remaining butter if desired.
  8. Bake uncovered for 45-50 minutes, or until the top is golden and a knife inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil halfway through baking.
  9. Let the casserole rest for 10 minutes to set. Dust with powdered sugar if desired, then slice and serve warm with maple syrup or whipped cream.

Notes

Use brioche or challah bread for best texture. For dairy-free, substitute milk with oat, almond, or coconut milk and butter with coconut oil. Avoid over-soaking bread more than 24 hours to prevent sogginess. Tent with foil if top browns too fast. Pumpkin butter adds richness and spice that pumpkin puree lacks. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: pumpkin butter, overnight French toast casserole, fall breakfast, creamy, pumpkin, brunch, easy recipe, autumn, custard, pumpkin spice

Find it online: https://elvafood.com/creamy-pumpkin-butter-overnight-french-toast-casserole-recipe-easy-and-perfect-for-fall-breakfast/