Overnight Pumpkin French Toast Casserole

• servings: 8 servings
• active time: 2 hours 15 minutes
• total time: 3 hours 15 minutes

Ingredients

1 (16-ounce) loaf brioche bread (cubed)

1 (8-ounce) package cream cheese (cubed)

10 large eggs (beaten)

1 1/2 cups whole milk

1 cup canned pumpkin puree

1/3 cup maple syrup

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

Kosher salt

1/2 cup chopped pecans

2 cups confectioners' sugar

3 tablespoons buttermilk

2 teaspoons orange zest

1 teaspoon vanilla extract

Kosher salt

Directions

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.

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.

Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.

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.

Serve immediately, drizzled with buttermilk glaze.

for the buttermilk glaze

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.