This Pumpkin Breakfast Casserole is an easy breakfast casserole that’s perfect for fall or any other time of the year. An ideal Thanksgiving breakfast or fall weekend brunch!
This sweet breakfast casserole recipe happened because of two things. First, I had a loaf of stale bread on the counter that I knew needed to be used that day. Second, I was craving pumpkin.
We’ve already established that I love fall flavors. Caramel, pumpkin, apple spice…they’re all my jam. (Don’t believe me? Check out RECIPE RECIPE RECIPE.) When I first made this Pumpkin Breakfast Casserole we were in the midst of fall and it had been a whole three days since I’d tasted anything pumpkin.
Loaf of stale bread…pumpkin craving…I toyed with the idea of pumpkin french toast but decided to go a little more hands-off, comfort food style and came up with this easy breakfast casserole. It’s a bit like french toast but way less work and, I think, more flavor. And there’s streusel on top, which is basically like icing on a cake. Yummm.
Sweet breakfast casseroles are interesting because, honestly, half the time they could pass for dessert too and if I’m being honest, I always think of them as more of a brunch dish than an actual breakfast. Dessert for breakfast sounds good in theory but I ‘m not actually a huge fan.
However, while this Pumpkin Breakfast Casserole is a sweet breakfast casserole, it’s not an overbearingly sweet one. And pumpkin is kinda sorta a fruit right? So on this particular morning when I had that loaf of stale bread staring me down, I made an exception and had this easy breakfast casserole for breakfast.
The kids loved it of course. They don’t share my qualms about dessert for breakfast at ALL. They started begging for this at least once a week after I made it the first time, so it became a special fall weekend brunch treat in our house.
Many easy breakfast casseroles require overnight refrigeration. Those recipes are great but how often do you actually think about breakfast the next day the night before? If you’re anything like me, not very often.
That’s why I made this a recipe that doesn’t require any time to set or rise. Just prepare it and toss it in the oven. Then use the hour it’s baking to go back to bed or catch up on your favorite TV show.
Breakfast (or brunch) doesn’t get any easier than that!
Pumpkin Breakfast Casserole
This Pumpkin Breakfast Casserole is an easy breakfast casserole that's perfect for fall or any other time of the year. An ideal Thanksgiving breakfast or fall weekend brunch!
- 1 loaf stale bread (cubed)
- 6 large eggs (room temp)
- 1 3/4 C whole milk (room temp)
- 1/2 C Pumpkin creamer
- 3/4 C sugar
- 1/2 C flour
- 2 TBSP vanilla
- Streusel :
- 1/2 C brown sugar (packed)
- 1 tsp cinnamon
- 1/2 tsp salt
- 1.4 tsp whole oats
- 1 stick unsalted butter (cubed)
Preheat oven to 350 degrees.
Prep baking pan (9 X 13 inch) with baking spray.
Place the cubed bread into the prepared baking pan.
Whisk eggs, milk, pumpkin creamer, sugar, and vanilla together.
Pour the egg mixture over the cubed bread.
In a second bowl combine flour, brown sugar, cinnamon, and salt. Stir well to mix.
Add the butter, mixing with the flour mixture until combined.
Mix in the oats
Sprinkle on top of the bread mixture.
Bake at 350 degrees for 45-60 minutes. (Or golden brown)
Store in the refrigerator.