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A serving of french toast casserole on a plate.
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Pumpkin French Toast Casserole & Calphalon

The praline topping is so perfect on this Fall inspired french toast recipe!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 8 hours
Total Time 1 hour
Servings 8
Calories 689kcal
Author Karly Campbell

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:

  • 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.
  • In a medium bowl, beat together the remaining ingredients until well combined.
  • Pour half of the egg mixture over the bread.
  • Top with the remaining slices of French bread and pour the remaining egg mixture over the top.
  • Cover with foil and refrigerate for at least 8 hours.

For the praline topping:

  • Melt the butter in the microwave in a medium sized bowl.
  • Pour the remaining ingredients into the belted butter and stir until combined.
  • Pour the topping over the French toast casserole.
  • Bake in a preheated 350 degree oven for 50-60 minutes.
  • Serve with powdered sugar and maple syrup.

Nutrition

Calories: 689kcal | Carbohydrates: 66g | Protein: 12g | Fat: 43g | Saturated Fat: 21g | Cholesterol: 182mg | Sodium: 580mg | Potassium: 308mg | Fiber: 3g | Sugar: 35g | Vitamin A: 4690IU | Vitamin C: 1.1mg | Calcium: 138mg | Iron: 3.2mg