• Home
  • About
    • In the Press
  • Recipes
  • Crafts & DIY
  • Kitchen Store
  • Contact Me
    • Disclosure Policy
    • Privacy Policy
  • Blog
    • E-book!

The Gold Lining Girl

but first, dessert!

Free e-book: Quick & Easy (but sinfully decadent) No Bake Pie Recipes!

Please wait...

YAY! You've subscribed to The Gold Lining Girl! I'm so happy you've joined this community!

 

Pumpkin French Toast Casserole

September 9, 2015

pumpkin french toast casserole pin

With just a few ingredients, this Pumpkin French Toast Casserole captures your favorite fall flavors in one easy breakfast casserole!

pumpkin french toast casserole 13

I’ve seen many a post this week starting with “Now that it’s officially fall…,” but see, it’s NOT officially fall. The first day of autumn is actually September 23rd. However, the season of all things pumpkin is definitely in full swing. There is no doubt about that. And while we aren’t technically into the fall season just yet, I am still hopping on board the all-things-pumpkin bandwagon.

pumpkin french toast casserole 15

In many ways, I can barely distinguish between them anymore! Sure, it’s not ‘officially’ fall, but to me, it’s pumpkin season, and isn’t that kinda the same thing? I barely know a difference. Either way, I love this time of year. The later part of summer where fall is impending, and I have my favorite season to look forward to. Then when fall finally hits, it’s what I’ve looked forward to for months. Seriously, months. I wait all year for it to be fall.

pumpkin french toast casserole 1

The weather FINALLY cools off in Florida, the sunlight beams through the trees and into the house at different angles, the leaves change (as much as they can in this climate), and I get to bake with all my favorite ingredients. Let’s not forget that it’s also football season. Don’t make me pick which I love more – fall baking or football?? I couldn’t possibly choose.

When I was brainstorming for all the seasonal things I wanted to make, a Pumpkin French Toast Casserole recipe was near the top of the list. I made an Eggnog version last year for Christmas (eek, I didn’t mean to say Christmas!), and I couldn’t wait to transform it into a pumpkin version for fall.

pumpkin french toast casserole 4

The first round didn’t go so well. If you think this Pumpkin French Toast Casserole is orange, you really should’ve seen the first one. It was…. not pretty. I actually scrapped the idea altogether because it was so unpresentable in the looks department, and I didn’t know if it could be improved without sacrificing pumpkin flavor. But that was before I discovered International Delight’s Pumpkin Pie Spice flavored creamer. I resurrected the Pumpkin French Toast Casserole idea.

This creamer was the perfect answer to making this recipe work. It’s creamy, sweet, full of pumpkin flavor, and a wonderful blend of spices. It’s practically an ideal base for this casserole as-is, and it barely needs any help whatsoever. I gave it a jolt of pumpkin, of course, but other than that, and a few other necessities for making a French toast casserole (hello, eggs!), it was good to go! It’s so rich, sweet, and flavorful, that it was a fantastic base for this simple breakfast casserole.

pumpkin french toast casserole 7

It obviously makes for a delicious coffee creamer too, but that’s a given, right?

pumpkin french toast casserole 16

That said, my household runs on coffee, and we love flavored coffee creamers. I especially love the seasonal flavors, so the Pumpkin Pie Spice is always an edition that I look forward to! All in all, your weekend brunch is looking pretty good with this Pumpkin French Toast Casserole and a mug of coffee with Pumpkin Pie Spice creamer!

pumpkin french toast casserole 14

5 from 1 vote
Print

Pumpkin French Toast Casserole

With just a few ingredients, this pumpkin french toast casserole captures your favorite fall flavors in one easy breakfast casserole!
Course Breakfast
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author Sarah @ The Gold Lining Girl

Ingredients

  • 1 - 14 oz. loaf French bread diced into bite-sized pieces
  • 2 c. International Delight Pumpkin Pie Spice flavored liquid creamer
  • 1 c. canned pumpkin puree
  • 3 large eggs
  • 1/4 c. sugar
  • 2 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1 - 12 oz. jar caramel sauce
  • whipped cream optional

Instructions

  1. Preheat oven to 350 degrees.
  2. Scatter the bread onto a large cookie sheet, and toast the bread until lightly browned, about 4-5 minutes.
  3. Arrange the bread pieces evenly into a lightly greased 2-quart baking dish.
  4. In a large bowl, whisk together the creamer, pumpkin puree, eggs, sugar, vanilla, cinnamon, and pumpkin pie spice.
  5. Pour evenly over the bread.
  6. Bake for 45 minutes, or until the edges are golden brown, and the casserole appears set when jiggled.
  7. Warm the caramel sauce in the microwave according to the jar instructions, and drizzle over the casserole.
  8. Serve warm, with whipped cream, if desired. Enjoy!

pumpkin french toast casserole 18

Related Posts

  • Pumpkin Cranberry BiscuitsPumpkin Cranberry Biscuits
  • Pumpkin Honey Butterscotch MuffinsPumpkin Honey Butterscotch Muffins
  • Pumpkin Banana Bread French ToastPumpkin Banana Bread French Toast
  • The Best Pumpkin CornbreadThe Best Pumpkin Cornbread
  • Pumpkin Apple Streusel MuffinsPumpkin Apple Streusel Muffins

Filed Under: Breakfast, Desserts, Pumpkin Recipes, Recipes, Thanksgiving 26 Comments

« Previous post
Next post »

Lovely comments

  1. Medha @ Whisk & Shout says

    September 9, 2015 at 12:35 pm

    Delicious!

    Reply
    • Sarah says

      September 9, 2015 at 8:41 pm

      Thank you!

      Reply
  2. Nancy | The Bitter Side of Sweet says

    September 9, 2015 at 6:14 pm

    I don’t mind jumping on the pumpkin bandwagon! I would eat it all year round if I could!

    Reply
    • Sarah says

      September 9, 2015 at 8:42 pm

      Me too!!!! I love it all! 🙂

      Reply
  3. Blair @ The Seasoned Mom says

    September 16, 2015 at 4:15 pm

    Oh, yum! I need to get some of that creamer at Walmart. I was looking for it in my local grocery store this week and couldn’t find any. 🙁 Glad to know where to get it!

    And pinned, because this dish is incredible!!

    Reply
  4. Beverly says

    September 18, 2015 at 2:50 pm

    Wow, this pumpkin french toast looks so yummy!
    Thanks for sharing at Turn It Up Tuesday,
    Bev

    Reply
  5. The Better Baker says

    September 21, 2015 at 10:10 pm

    5 stars
    This terrific dish sounds AH.MA.ZING! Love the addition of the creamer – I’m a pumpkin lover too…Thanks for sharing with us at Weekend Potluck. We’d love it if you’d link back within your post…it makes you eligible to be featured. And this is a real attention-getter! =) Please come back soon.

    Reply
  6. Alicia Owen says

    September 22, 2015 at 1:47 pm

    5 stars
    This looks and sounds way too good! Thanks for sharing!

    Reply
  7. Ashley says

    January 31, 2016 at 1:21 pm

    What China pattern is that plated on? It’s gorgeous!

    Reply
    • Sarah says

      February 6, 2016 at 5:16 pm

      It was just a dish from Pier 1! They still have them, last I checked! 🙂

      Reply
  8. Chrissy Newton says

    November 23, 2016 at 4:34 pm

    5 stars
    Has anyone tried to make this a day before to save time on Thanksgiving? I was thinking of at least toasting the bread the day before. Any suggestions?

    Reply
    • Sarah says

      November 23, 2016 at 5:25 pm

      Hi Chrissy!! You can absolutely toast the bread the night before – stale bread is best anyway, so that would be fine!! And you can also whisk together the remaining ingredients so they are ready to pour on the bread in the morning. That would hopefully save you some time on Thanksgiving day! Let me know how you like it! 🙂

      Reply
  9. Ashley says

    January 16, 2018 at 7:54 pm

    Has anyone tried this recipe with Pumpkin flavored Bailey’s Irish Cream instead of the Pumpkin Spice Liquid Creamer??

    Reply
    • Sarah says

      January 16, 2018 at 8:09 pm

      OMG, that would be AMAZING!! But it might make this SUPER boozy since the recipe calls for two cups of the pumpkin spice creamer and 2 cups of Bailey’s is a lot. Haha. I would do a cup of Bailey’s, and a cup of heavy cream or whole milk! And then you might want to add a touch more spices. That’s what I’d do… I love that idea!!!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Hello, It’s Nice to Meet you!

I'm Sarah! A baker and dessert maker, craft addict, beauty product hoarder, and fitness enthusiast. I have a special affinity for shiny gold objects. I get distracted by glitter and sequins. If it's gleaming and lustrous, I need it. Welcome! Please stay awhile! Read More…

Categories

Popular Posts

  • Pumpkin Cookies with Brown Butter Icing Pumpkin Cookies with Brown Butter Icing
  • Peanut Butter Cup Brownie Cheesecake Peanut Butter Cup Brownie Cheesecake
  • No Bake Coconut Cream Pie No Bake Coconut Cream Pie
  • Peanut Butter Cup Brownie Torte Peanut Butter Cup Brownie Torte
The Gold Lining Girl
but first, dessert!
© 2021 The Gold Lining Girl. Custom blog by Moonsteam Design.