Pumpkin French Toast Casserole - big enough to serve a crowd

I’ve been hesitant to share this recipe, because you can truly find amazing and delicious pumpkin french toast casserole recipes all over the web. But friends ask me often for my recipe, simply because it can serve a crowd! My kids are active teenagers, and my husband travels for his job, so having leftovers is my saving grace to feed them well. So here goes my own version of Pumpkin French Toast Casserole – big enough to serve a crowd!

First, let’s discuss dish size or casserole platter size. Undoubtedly, the pan I used is a biggie. I believe I got this scalloped casserole dish at either HomeGoods or Costco a few years ago. But you know that section I’m talking about, that has the extra large porcelain platters? Yes, that’s where you want to look for a deep dish casserole dish. Or you can use a disposable bakeware pan like this one.

Obviously, I have a few tips (or suggestions) for when you’re going to make this Pumpkin French Toast Casserole – big enough to serve a crowd:

Use French or Sourdough Bread. I get ours from Wal Mart. It’s perfect in size, inexpensive, and you’ll need 2 loaves for this recipe.
This is an over night casserole. So the earlier you can make it and store it in the fridge, the better.
Pumpkin Spice Seasoning. I truly prefer Trader Joe’s, but McCormick works just as well.
Make sure you have enough Pumpkin Pie Seasoning. You will add dustings of it as a layer in-between steps.
Obviously you can add breakfast meat to the casserole, but my personal favorite way is to serve meat on the side.

Lots of recipes around the web will tell you to cut or cube your bread with a knife. We tear the bread with our fingers, because we like simplicity around here. Perhaps, we’re a little lazy too. Just keep pushing down the bread, I promise it will all fit if you’re using a deep dish platter. The prep work for this recipe goes by fast the more you become familiar with it. This time of year, I make this often for my family or to take to friends.

Here’s the recipe for Pumpkin French Toast Casserole – big enough to serve a crowd:

2 loaves of French or Sourdough Bread. Torn apart into bite size pieces.
10 eggs
2 cups of milk
2 teaspoons of vanilla
1/2 cup of pumpkin butter -OR- I can of plain pumpkin
1 Tablespoon + more of Pumpkin Pie Spice

TOPPING:
1/2 cup of brown sugar
1/2 stick of butter
Pumpkin Pie Spice

INSTRUCTIONS:
Heat your oven to 350*.
Spray your casserole dish with non stick spray.
Tear your 2 loaves of bread apart and place in baking dish
Shake Pumpkin Pie Spice all over your bread. Just a light dusting.
In a mixing bowl add your eggs, milk, vanilla, 1 Tablespoon of Pumpkin Pie Spice and mix really well.
Pour your mixture over your bread. Try to coat every piece of bread, if possible.
In a separate bowl, melt your butter and mix your brown sugar into the butter.
Pour your sugar-butter mixture over your coated bread.
Shake another dusting of Pumpkin Pie Spice over the entire casserole.
Store over night in the fridge. Pull out of the fridge, and set on your countertop at least 30 minutes prior to baking.
Bake for 50-55 minutes* depending on your oven.
Serve with maple syrup or with pumpkin butter.

Surprisingly, the prep work goes quickly. Once you’ve completed all the steps, store in your fridge over night. All those magical flavors will soak through those bread pieces which will make this taste absolutely delicious! If you serve this in large square, you can get 9 servings out of this. If you’re hosting a brunch, you can cut this into smaller pieces and probably get 12-15 servings out of it. Remember, it’s layered with all those bread bites so it’s a hearty dish.

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This Pumpkin French Toast Casserole – big enough to serve a crowd is delicious served with baked apples, breakfast meats, maple syrup or pumpkin butter. Our entire family loves it.