Pumpkin French Toast Casserole recipe for Secret Recipe Club!
Secret Recipe Club time again! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. I look forward to my assignment email every month and discovering new blogs. It is also fun to see what someone chooses from your blog.
This month, I was assigned Burnt Apple. Traci wasn’t always such an amazing cook. She mentions once being able to make muffins hard enough to be thrown through walls and getting stitches from mishaps with her knife. With practice, she has become a “master recipe manipulator”. She works to make recipes healthier, while still tasting great, for her husband with type 1 diabetes and three children. She has even shown off her recipes at Whole Foods, Sunflower Market, and local television news programs.
I love occasionally having an easy, homemade breakfast available on the weekends. There wasn’t too much prep work the night before and all I had to do the next morning was turn on the oven (so no rushing out of bed to make breakfast or even Chad could “make” it in the morning). This was the perfect Autumn breakfast paired with some scrambled eggs and bacon.
I used whole wheat bread. The slices were quite wide, so I was only able to fit five slices in each layer.
You can use canned pumpkin or I also have a how-to to make your own pumpkin puree.
Check out what everyone else made!
- Turkey Pie from Sew You Think You Can Cook
- Kalamata Olive and Oregano Loaf from Couscous & Consciousness
- Green Rice from Bewitching Kitchen
- French Onion Soup from Karen’s Kitchen Stories
- Dreamsicle Vanilla-Orange Cranberry Sauce from Shockingly Delicious
- Cashew Chicken Lettuce Wraps from Flying on Jess Fuel
- Strawberry-Spinach Smoothie from Oh! You Cook!
- Wine Poached Spiced Pear Strudel with Chocolate from The Wimpy Vegetarian
- Cranberry Maple Griddle Cakes from 84th&3rd
- Mayonnaise Chicken Tenders from Enriching Your Kid
- Caramel Apple Shortbread Bars from The More than Occasional Baker
- Bourbon Vanilla Chocolate Sauce from A Kitchen Hoor’s Adventures
- Mac and Cheese with Bacon and Tomatoes from Lavender and Lovage
- Heavenly Chicken and Dumplings from Wildflour’s Cottage Kitchen
- Apple and Mushroom Wild Rice Stuffing from I am a Honey Bee
- Dairy Free Banana Almond Butter Milkshake from Life on Food
- Bacon Cheesy Cauliflower Chowder from Fantastical Sharing of Recipes
- Peanut Butter Fudge from Baking and Creating with Avril
- Syrian Kebobs from Chocolate & Chillies
- Nutella Coffee Cake from Making Miracles
- Ham Florentine Stuffed French Toast from The Spiffy Cookie
- Zucchini Cornbread from Without Adornment
- Pumpkin Cheesecake Smoothie from Lynsey Lou’s
- Chinese Chicken Salad from Mom’s Test Kitchen
- Sugar Free Cranberry Sauce from Curious Cuisiniere
- Pork Souvlaki with Tzatziki and Pitas from A Day in the Life on the Farm
- Caramelized Onion-Apple Meatballs from Confessions of a Cooking Diva
- Swiss Chard and Lemon Ricotta Pasta from Loving Life
- Curry Pork Tenderloin from Hapa-tite
Pumpkin French Toast Casserole Recipe
Adapted from Burnt Apple
Pumpkin French Toast Casserole
- 10-12 slices bread divided
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 5 eggs
- 1 1/2 cups milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons cold unsalted butter
- Powdered Sugar
- Maple Syrup
- Whipped Cream
- Grease a 9 x 13 inch baking dish with butter or oil. Arrange 5-6 slices of the bread, wide side down, in the bottom of the baking dish. Spread a thin layer of the pureed pumpkin over each slice of bread.
- In a small bowl, combine brown sugar and pumpkin pie spice. Sprinkle about 1/4 cup over the pumpkin topped bread.
- Top each bread with another slice of bread to form sandwiches. Spread another layer of pumpkin over the top of each slice.
- In a large bowl, beat together eggs, milk, and vanilla extract until smooth. Evenly pour over the prepared bread slices. Once most of the liquid has been absorbed from the top, sprinkle with remaining brown sugar mixture. Cut the butter into small pieces and sprinkle over the top. Cover and refrigerate 4 hours to overnight.
- Preheat oven to 350 degrees F. Cover the pan with foil and bake for 30 minutes in preheated oven. Remove foil and bake until golden, 15-20 minutes. Serve immediately with powdered sugar, maple syrup, or whipped cream.