Overnight Pumpkin Spice French Toast Casserole

What do you serve hungry guests for breakfast this holiday season without spending hours in the kitchen? One of my family favorites is this scrumptious pumpkin spice flavored French toast casserole. I make it a day ahead and simply pop it in the oven the next morning when everyone starts to stir. Pour a cold glass of Hiland Dairy milk with each warm helping and breakfast is served without all the fuss.

Print Recipe

Overnight Pumpkin Spice French Toast Casserole

Cook Time40

Course: Breakfast

Ingredients

1 loaf French bread
8 Eggs
2 c. Hiland Dairy Half and Half
1 cup Hiland Dairy Pumpkin Spice Egg Nog
2 tbsp granulated sugar
1 t vanilla extract
1/4 t ground cinnamon
1/8 t salt

Pecan Topping

1 cup Hiland Dairy butter (2 sticks) softened
1 cup light brown sugar packed
1 cup pecans chopped
2 tbsp light corn syrup
1/2 t ground cinnamon
1/2 t ground nutmeg

Instructions

Butter a 9×13-inch baking dish. Set aside.
Slice the French bread into ½-inch slices, making 20-22 slices. Arrange slices in two rows, overlapping the slices and adding smaller torn pieces in any open spots and down the middle.
In a bowl, combine the eggs, half-and-half, egg nog, sugar, vanilla, cinnamon, and salt. Whisk together until just blended.
Pour evenly over French toast making sure all the pieces are covered with the egg nog mixture. Cover and place in the refrigerator overnight.
The next morning, preheat the oven to 350 degrees.
In a bowl, combine all the pecan topping and mix until blended. Bake for 40 minutes.
Spread evenly over top the French bread casserole.
Bake for 40 minutes at 350 degrees. Serve with maple syrup.

Notes

Diva’s Tip: If you can’t find the Hiland Dairy’s seasonal Pumpkin Spice Egg Nog, swap it out for regular Hiland Dairy Milk and add ¼ teaspoon of nutmeg to the milk mixture.

~The Dairy Diva