Pumpkin Donut French Toast Casserole
This Pumpkin Donut French Toast Casserole is such an easy breakfast recipe! The easy french toast casserole recipe gets a fun fall twist with the addition of baked donut holes and pumpkin. The whole easy breakfast casserole is topped with a brown sugar crumb topping. Breakfast of champs, guys. Plus, an easy how to video for Pumpkin Donut French Toast Casserole!
Servings: 12 servings
Ingredients
Pumpkin Donut French Toast Casserole
- 16 baked donut holes (plain, cinnamon sugar, powdered sugar, etc.), cut in half or quarters
- 4-6 slices thick bread, cut into small pieces
- 3 eggs, large
- 1 cup half and half
- 1/2 cup pumpkin puree
- 1 1/2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp allspice
Brown Sugar Crumb Topping
- 1/2 cup brown sugar
- 3/4 cup all purpose flour
- 6 Tbsp butter, cold
Instructions
- Preheat oven to 350 degrees and grease a 9x9 or 11x7 pan (in the video, I used a deep dish 9x9 dish).
- Mix donut holes and bread together, spreading them evenly in the baking dish.
- In a bowl, whisk eggs, half and half, pumpkin puree, vanilla extract, pumpkin pie spice and allspice together. Pour the mixture evenly over the donuts and bread.
- Allow to sit for 20 minutes so the bread and donuts can soak up some of the liquid (you can make this the night before and let it soak overnight; however, it will be much more custard-like in the center. Because the donuts are naturally softer, it truly only needs about 20 minutes to soak).
- Mix brown sugar and flour together. Add the butter to the mixture. Using a fork or a pastry cutter, work the butter into the mixture until it has come together and resembles coarse crumbs.
- Sprinkle the topping over the casserole.
- Bake for about 30-35 minutes, or until the topping is golden brown and the casserole feels ‘set’ in the center when the baking dish is gently moved.
- Allow to cool for a few minutes before serving.
- Top with maple syrup or powdered sugar.
- Enjoy!