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Prep the night before and serve for breakfast/brunch! So easy, so creamy, and so good for a crowd!
We all love a french toast casserole, especially one you can prep the night before, like this strawberries and cream one. But I immediately switch to this fall, seasonal overnight goodness as soon as we hit October.
It’s everything we love about fall on one comforting plate. Creamy, pumpkin-brioche-soaked-bread topped with pecans for that extra crunch and that oh-so-perfect buttermilk glaze.
It’s simply perfect. That is all. And you can make all of this the night before. Simply bake, drizzle and serve in the morning.
- 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
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Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese in an even layer. Top with remaining bread cubes.
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In a large glass measuring cup or another bowl, whisk together eggs, milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla and 1/2 teaspoon salt. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
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Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
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Sprinkle with pecans; place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
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Serve immediately, drizzled with buttermilk glaze.
for the buttermilk glaze
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In a medium bowl, combine confectioners’ sugar, buttermilk, orange zest, vanilla and pinch of salt. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.
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