Pumpkin Sourdough French Toast Casserole Recipe
This pumpkin sourdough French toast casserole blends tangy sourdough with sweet pumpkin and warm spices for a cozy fall breakfast. It’s easy to prep ahead, perfect for feeding a crowd, and offers a delightful mix of custardy softness and crisp edges. Ideal for brunches or holidays, it’s both comforting and nutritious.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Whisk
- Cutting Board and Knife
- Measuring cups and spoons
Ingredients
- 1 loaf of sourdough bread about 12-14 ounces, preferably day-old
- 4 large eggs
- 1 cup pumpkin puree not pumpkin pie filling
- 1 ½ cups whole milk
- ½ cup heavy cream
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 2 tablespoons unsalted butter melted
- Optional topping: ¼ cup chopped pecans or walnuts
Instructions
Step 1: Prepare the Bread
- Cut the sourdough loaf into 1-inch cubes. If it’s fresh, let it sit out for a few hours to dry slightly. This helps it soak up the custard without getting soggy.
Step 2: Make the Custard
- In a large bowl, whisk together eggs, pumpkin puree, milk, and cream. Add brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until smooth and fully combined.
Step 3: Assemble the Casserole
- Place the bread cubes evenly in the greased baking dish. Pour the pumpkin custard over the bread, pressing down gently. Ensure all pieces are coated for even flavor.
Step 4: Let It Rest
- Cover the dish with plastic wrap and refrigerate for at least 2 hours. Overnight is best—8 to 12 hours lets the bread fully absorb the custard.
Step 5: Preheat the Oven
- When ready to bake, preheat your oven to 350°F (175°C). Take the casserole out of the fridge while the oven heats to bring it closer to room temperature.
Step 6: Add Topping
- Drizzle the melted butter over the top of the casserole. Sprinkle with chopped pecans or walnuts if you want a nutty crunch.
Step 7: Bake It
- Bake uncovered for 40-45 minutes until the top is golden and slightly crisp. The center should feel set but still tender when pressed.
Step 8: Cool and Serve
- Let the casserole cool for 5-10 minutes before slicing. This resting time helps it hold together for cleaner cuts.