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Pumpkin Pie French Toast Casserole

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Do you have leftover pumpkin pie from Thanksgiving dinner? Turn it into a delicious leftover Pumpkin Pie French Toast Casserole for breakfast the next morning!

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Do you have leftover pumpkin pie from Thanksgiving dinner? Turn it into a delicious leftover Pumpkin Pie French Toast Casserole for breakfast the next morning!

Turn your leftover pumpkin pie into an irresistible breakfast with this Pumpkin Pie French Toast Casserole! Soft, custard-soaked bread is layered with chunks of pumpkin pie, creating a rich and decadent dish that tastes like fall on a plate.

Do you have leftover pumpkin pie from Thanksgiving dinner? Turn it into a delicious leftover Pumpkin Pie French Toast Casserole for breakfast the next morning!

Baked to golden perfection with a hint of cinnamon and nutmeg, this casserole has a creamy, spiced filling and a perfectly crisp top. Serve it warm with a drizzle of maple syrup or a dollop of whipped cream for a breakfast (or dessert!) that’s pure holiday magic. Perfect for making the most of your Thanksgiving leftovers!

This would be equally delicious with leftover fruit pie like apple, cherry, or blueberry.

Do you have leftover pumpkin pie from Thanksgiving dinner? Turn it into a delicious leftover Pumpkin Pie French Toast Casserole for breakfast the next morning!

If you love French toast casseroles, try this Overnight Blueberry French Toast Casserole.

What you’ll need

You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.

Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.

This recipe makes a 9×9 casserole; about 4 servings. You’ll want about 3 slices of pie. If you have more pie leftover, double the recipe and use a 9×13 baking dish.

  • Leftover pumpkin pie– at least 3 slices
  • Bread– any bread will work in this, I’m using sourdough
  • Granulated sugar – to add more sweetness
  • Vanilla extract– to enhance the fall flavors
  • Spices– cinnamon, clove, nutmeg and a dash of salt
  • Eggs– to hold it all together
  • Heavy cream, or milk- for the custard to soak the bread
  • Syrup and powdered sugar for garnish, or whipped cream
Do you have leftover pumpkin pie from Thanksgiving dinner? Turn it into a delicious leftover Pumpkin Pie French Toast Casserole for breakfast the next morning!

How to make it

Spray a 9×9 baking pan with nonstick cooking spray.

Chop the pumpkin pie with the crust into pieces.

Do you have leftover pumpkin pie from Thanksgiving dinner? Turn it into a delicious leftover Pumpkin Pie French Toast Casserole for breakfast the next morning!

Mix the bread and pumpkin pie together and place into the baking dish.

In a bowl, whisk together the eggs, cream, spices, sugar and vanilla. Pour the custard over the bread and pumpkin pie. 

Push the bread into the custard. Let sit least 30 minutes for the bread to absorb the custard. 

Heat the oven to 350°F.

Bake 35 minutes. Let cool 5 minutes before slicing.

Dust with powdered sugar and serve with maple syrup.

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.  

Tips

  • Prepare this casserole the night before, cover and refrigerate. Bake straight from the fridge for 40-45 minutes.
  • Try this with other flavors of leftover pie like blueberry, cherry, or sweet potato pie.
  • This recipe makes a 9×9 casserole; about 4 servings. You’ll want about 3 slices of pie. If you have more pie leftover, double the recipe and use a 9×13 baking dish.
  • Serve warm with a dollop of whipped cream, a dusting of powdered sugar, maple syrup or with a scoop of vanilla ice cream for dessert.
  • Refrigerate leftovers and warm in the microwave before enjoying.
  • Use cream or milk in this recipe, or split the measurement between half milk and half cream. Just use what you have on hand.

Try these next

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Do you have leftover pumpkin pie from Thanksgiving dinner? Turn it into a delicious leftover Pumpkin Pie French Toast Casserole for breakfast the next morning!

Leftover Pumpkin Pie French Toast Casserole

Have leftover pumpkin pie from Thanksgiving dinner? Turn it into a delicious French toast casserole for breakfast!
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Prep Time 10 minutes
Cook Time 35 minutes
Rest time 30 minutes
Total Time 1 hour 15 minutes
Course Breakfast, brunch
Servings 4 servings
Calories 342 kcal

Ingredients
  

  • 3 slices leftover pumpkin pie
  • 3 cups bread cubed (any bread works)
  • 3 tbsp granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp cloves
  • 1/2 tsp nutmeg
  • 2 eggs
  • 1.5 cups heavy cream or milk, or split 3/4 cup milk and 3/4 cup of cream
  • Syrup and powdered sugar for garnish
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Instructions
 

  • Spray a 9×9 baking pan with nonstick cooking spray.
  • Chop the pumpkin pie with the crust into pieces.
  • Mix the bread and pumpkin pie together and place into the baking dish.
  • In a bowl, whisk together the eggs, cream, spices, sugar and vanilla. Pour the custard over the bread and pumpkin pie.
  • Push the bread into the custard. Let sit least 30 minutes for the bread to absorb the custard.
  • Heat the oven to 350°F.
  • Bake 35 minutes. Let cool 5 minutes before slicing.
  • Dust with powdered sugar and serve with maple syrup.

Video

Notes

  • Prepare this casserole the night before, cover and refrigerate. Bake straight from the fridge for 40-45 minutes.
  • Try this with other flavors of leftover pie like blueberry, cherry, or sweet potato pie.
  • This recipe makes a 9×9 casserole; about 4 servings. You’ll want about 3 slices of pie. If you have more pie leftover, double the recipe and use a 9×13 baking dish.
  • Serve warm with a dollop of whipped cream, a dusting of powdered sugar, maple syrup or with a scoop of vanilla ice cream for dessert.
  • Refrigerate leftovers and warm in the microwave before enjoying.

Nutrition

Calories: 342kcalCarbohydrates: 31gProtein: 9gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 132mgSodium: 535mgPotassium: 140mgFiber: 2gSugar: 13gVitamin A: 840IUVitamin C: 0.4mgCalcium: 101mgIron: 2mg
Keyword breakfast, breakfast casserole, brunch, fall recipes, French toast, French toast casserole, pumpkin pie, thanksgiving
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