FRENCH TOAST CASSEROLE · French Toast Recipe · How do you dry bread for French Toast Casserole? · OVERNIGHT PUMPKIN FRENCH TOAST CASSEROLE · PUMPKIN FRENCH TOAST CASSEROLE ·

OVERNIGHT PUMPKIN FRENCH TOAST CASSEROLE

INGREDIENTS
  • 1 (16-ounce) loaf brioche bread, cubed
  • 1 (8-ounce) package cream cheese, cubed
  • 10 large eggs, beaten
  • 1 ½ cups whole milk
  • 1 cup canned pumpkin puree
  • ⅓ cup maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Kosher salt
  • ½ cup chopped pecans
FOR THE BUTTERMILK GLAZE
  • 2 cups confectioners' sugar
  • 3 tablespoons buttermilk
  • 2 teaspoons orange zest
  • 1 teaspoon vanilla extract
  • Kosher salt

INSTRUCTIONS
Spray some nonstick cooking spray in a 9x13 baking dish lightly. In the baking dish, put the bread cubes evenly. Cream cheese should be layered evenly on top. Add the remaining bread cubes on top.

Whisk together the eggs, milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and 1/2 teaspoon salt in a sizable glass measuring cup or another bowl. Pour the mixture over the bread cubes evenly. For at least two hours or overnight, cover and place in the refrigerator.
Set oven to 350 degrees Fahrenheit. Take the baking dish out of the fridge and leave it out for 30 minutes.

Sprinkle with pecans and bake for 30 minutes covered in the oven. Remove the lid; bake for a further 25 to 30 minutes, or until the top is golden and the center is firm. Buttermilk glaze should be sprinkled before serving.

THE BUTTERMILK GLAZE REQUIRES
Confectioners' sugar, buttermilk, orange zest, vanilla, and a dash of salt are combined in a medium basin. until smooth, whisk. Add additional confectioners' sugar as needed if the glaze is too thin.

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