Baked Pumpkin Spice French Toast Casserole




Here is a lovely recipe for crisp autumn mornings.

1 loaf thickly sliced french bread

8 large eggs

!/2 cup half and half

1 1/2 cups milk

1/2 cup canned pumpkin (Libby’s canned pumpkin is good) 

2 TBS sugar

1 TBS vanilla

2-3 TBS pumpkin pie spice

1 tsp nutmeg

Lightly grease a 13×9 baking dish.  Beat all ingredients together with an electric-mixer   Soak each slice of french bread in egg mixture and arrange neatly in two rows into baking dish.  Pour remaining egg mixture over the bread.  Beat together the topping ingredients in a food processor for 1 minute on high.  Spread thickly and evenly over the bread.  Please baking dish on a large cookie sheet to prevent spills.  Bake at 350 degrees for approximately 25 minutes or until the egg mixture is cooked through to a custard like consistency and the topping is thick and bubbly.  Serve warm with your favorite syrup and powdered sugar.  This recipe can be made up the night before and stored UNcooked in the refrigerator for those busy crisp autumn mornings.  Just remove from the fridge and let it sit on the counter for a full 10 minutes before baking.  (so your dish does not break in half.)

2 sticks butter (softened)
2 cups brown sugar
1 cup chopped pecans
1-2 TBS pumpkin pie spice
1/2 tsp nutmeg


Stasia is mother to six beautiful children and wife to a dedicated, loving husband.
They have served as a family together on the mission field on four continents for nearly 29 years. 
Stasia’s passion is to share in true colors the grace of God in her life. 
You can read more about her and the ministry of the Women’s Bible Cafe here.
Meet Missionary Mom and Ministry Leader Stasia Nielsen
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