Overnight Pumpkin French Toast Casserole

Challah soaks overnight in a pumpkin pie-spiced custard, then bakes under a layer of roasted cranberries until golden and custardy. An easy make-ahead holiday brunch!

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Prep Time: 15

Cook Time: 55

Total Time: 9 10

Servings: servings

Equipment

Baking dish 9x13-inch

Ingredients
US Customary - Metric

Cooking spray, or butter, for greasing the dish
1 loaf day-old challah bread, (about 1 pound), sliced 1 inch thick
2 cups milk
1 cup heavy cream
1 cup white sugar (organic for vegan-friendly)
6 large eggs
1 cup pumpkin puree, not pumpkin pie filling
2 tablespoons vanilla extract
1 tablespoon pumpkin pie spice
12 ounces cranberries, fresh or frozen (no need to thaw)

For serving

maple syrup
butter, optional
powdered sugar, optional, for dusting

Instructions

Grease a 9x13-inch baking dish with cooking spray or butter. Arrange the bread slices in the dish in overlapping layers and set aside.
In a large bowl, whisk the eggs until smooth, then whisk in the milk, heavy cream, sugar, pumpkin puree, vanilla and pumpkin pie spice until well combined. Pour the custard evenly over the bread, then press the slices down with a spatula so they soak up the liquid.
Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight (up to 24 hours).
The next morning, take the dish out of the fridge and heat the oven to 350°F. Let the casserole sit at room temperature for 20 to 30 minutes while the oven heats.
Remove the plastic wrap and scatter the cranberries over the top, tucking them into the gaps between the bread slices.
Bake uncovered for 45 to 55 minutes, until puffed, golden and set in the center (a knife inserted in the middle should come out without liquid custard). If the top browns too quickly, cover loosely with foil for the last 15 minutes.
Let the casserole rest for 10 minutes, then serve warm with maple syrup, butter and a dusting of powdered sugar.

Notes

Add the cranberries just before baking, not the night before, so their color doesn't bleed into the custard. The casserole needs at least 8 hours in the fridge, and can soak for up to 24 hours.

Nutrition (estimated per serving)

Calories: 486kcalCarbohydrates: 64gProtein: 13gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 193mgSodium: 297mgPotassium: 338mgFiber: 4gSugar: 33gVitamin A: 5628IUVitamin C: 8mgCalcium: 183mgIron: 3mg

Course: Baking, Breakfast

Cuisine: American, French

Diet: Vegetarian

Keyword: Cranberry Pumpkin Pie Overnight French Toast, french toast recipe, overnight french toast, pumpkin french toast casserole

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