Pumpkin French Toast Casserole is the perfect holiday breakfast recipe, but great year round too! You can make it dairy-free with coconut milk and a non-dairy milk of choice. This french toast bake works well for a crowd but leftovers reheat nicely too. It’s a must this season!
Bread – If bread is not dried out, toast bread slices at 350ºF for about 10 minutes. A loaf of french bread would also work if you can’t find challah bread.
Sugar – I thought this french toast needed a touch of sweetness in the custard-like filling, but you can omit. If you want a sweeter filling, you could also add more sugar, up to 1/2 cup is what I’d suggest.
Milk – feel free to use the milk of your choice and heavy cream if you aren’t dairy free. I would just stay away from protein plant milks for this recipe.
See notes in blog post for make ahead.
Keywords: pumpkin french toast, oven baked french toast, thanksgiving breakfast
Find it online: https://www.fitmittenkitchen.com/pumpkin-french-toast-casserole/