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Pumpkin French Toast Casserole & Calphalon

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Servings: 8
Calories: 689 kcal

The praline topping is so perfect on this Fall inspired french toast recipe!

Ingredients

For the French toast:
  • 1 loaf French bread about 16 ounces
  • 4 tablespoons melted butter
  • 1 1/2 cups milk
  • 5 eggs
  • 3/4 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
For the praline topping:
  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Instructions

For the French toast:
  1. Slice the French bread into slices 1/2 inch thick. Arrange bread in one layer on the bottom of a 9x13 pan. Set aside remaining bread slices.
  2. In a medium bowl, beat together the remaining ingredients until well combined.
  3. Pour half of the egg mixture over the bread.
  4. Top with the remaining slices of French bread and pour the remaining egg mixture over the top.
  5. Cover with foil and refrigerate for at least 8 hours.
For the praline topping:
  1. Melt the butter in the microwave in a medium sized bowl.
  2. Pour the remaining ingredients into the belted butter and stir until combined.
  3. Pour the topping over the French toast casserole.
  4. Bake in a preheated 350 degree oven for 50-60 minutes.
  5. Serve with powdered sugar and maple syrup.
Nutrition Facts
Pumpkin French Toast Casserole & Calphalon
Amount Per Serving
Calories 689 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 21g131%
Cholesterol 182mg61%
Sodium 580mg25%
Potassium 308mg9%
Carbohydrates 66g22%
Fiber 3g13%
Sugar 35g39%
Protein 12g24%
Vitamin A 4690IU94%
Vitamin C 1.1mg1%
Calcium 138mg14%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.