Saturday, October 12, 2013

Pumpkin French Toast Casserole

Fall is callin'
You don't hear it?
It's calling pumpkin, Pumpkin, PUMPKIN...
We want more...we want more...

So today let's make up some Pumpkin French Toast Casserole.

  • Loaf of bread~I'm using some day old french bread. Use a bread of your choice.
  • Dozen eggs
  • 1 cup o' milk
  • 8 oz. block Cream Cheese
  • 1 cup of raisins..or more
  • 1 1/2 cup of pumpkin~~I used 1/2 a can of Libby's
  • teaspoon of Vanilla
  • 1 teaspoon of cinnamon 
  • 2 cups of Brown Sugar
  • nuts~I used Fisher crusshed nuts for ice cream topping 
  • Maple syrup
Once you've gathered your ingredients place your cream cheese in the freezer.
This will make it much easier to cut into cubes.

1. Cut bread into cubes. Place into casserole dish.
2. Cut your block of cream cheese into cubes. Place on top of cubed bread.
3. Sprinkle raisin over bread and cream cheese.
4. Mix pumpkin, vanilla, cinnamon, and brown sugar.
    Mixture will be dark and thick.
5. Lightly beat eggs and milk together.
6. Pour egg mixture over bread. 
    Pour slowly so that the bread will soak it up rather than 
    turning soggy on you.

7. Cover and place in the refrigerator until morning 
     or at least 2 hours.
8. When you are ready to bake your casserole 
     Heat oven at 350 degrees.
9. Bake for 30 minutes covered with foil.
10. Sprinkle nuts and drizzle maple syrup over the top
11. Bake for 30 minutes uncover.

Your casserole should be soft drizzly
                                                               if you need more add a few more raisins
                                                                  drizzle more maple syrup.


  1. Oh Lynn your recipe looks so appetizing...and little one there seems to love it too! I will love to give it a try for the pumpkin lovers in my family...I will have to come up with a pumpkin substitute for mine. Thank You so much for sharing it, it is the perfect Sunday breakfast for my family.

    1. Thanks you Lizbeth for the sweet comment. It's funny that you are looking for a pumpkin substitute; I use to be the one who disliked pumpkin. My children love pumpkin. I'd make the traditional pumpkin recipes that everyone wanted but I didn't eat them. Lately, I've been trying the foods I thought I didn't like cooked or served a different way than I was use to and I have found I think I like everything. I will till you I have done this recipe with blueberry( a little differently and easier recipe) and apple for Christmas brunch and it was crazy good. Thanks again for stopping by I hope you can make this recipe into your own.

  2. Lynn, this recipe sounds just wonderful! Thank you so much for joining us and sharing at Best of the Weekend! Pinning to our party board! Hope you are having a great week and please join us again Friday. It's great to meet you!

    1. I'm so glad you enjoyed this recipe. Thank you for pinning it to your party board. I hope to visit again on Friday. It's nice meeting you, too!

  3. This looks delicious! I saw this on the Best of the Weekend party board and just had to check it out! I will definitely have to try it out sometime.

    1. Thank you for checking out my recipe. It is thick, rich and gooey I hope you'll enjoy it.