Overnight Baked Pumpkin French Toast

Thank you to Goldrich Eggs for sponsoring today's deliciousness.

This Overnight Baked Pumpkin French Toast is the perfect make-ahead breakfast for holiday mornings...or, you know, just a Tuesday.

#GoldrichYolk

Overnight Baked Pumpkin French Toast: once you try this overnight French toast recipe, you'll always fix it. The bottom layer forms its own rich and delicious syrup.

I've had this recipe in my repertoire for awhile. The original version came from my friend, Becky, who put it in our church cookbook several years ago. It's not a typical overnight breakfast casserole, but rather actual French Toast, just baked in a casserole dish {and soaking in it the night before}. The bottom layer also forms its own syrup while it bakes. I promise, once you try this version of an overnight French Toast, you'll never want it any other way!

I used Goldrich Eggs to prepare this...and they were such a lovely addition to it. Such a rich and creamy egg. See the recipe below.

I had a fun time turning this into a pumpkin version of the original recipe. You can fix it year-round, too. Eliminating the pumpkin and pumpkin pie spice makes it perfect for Easter brunch, too.

Goldrich Eggs were so delicious and worked perfectly for this recipe...giving my dish a lovely golden hue. They have a rich, golden yolk with a delicious texture and flavor. These are some of the most nutritious and healthy eggs in the grocery stores. They were delicious on their own, too. I often make egg and avocado toast for my family for quick breakfasts. The fried yolks were delicious as we sopped them up with the toast!

This company has high standards at every step {all the way down to what they feed their hens}. They are the standard of rich, beautiful, and perfectly golden yolks.

Overnight Baked Pumpkin French Toast

/// CLICK HERE FOR PRINTABLE VERSION ///

Ingredients:

1 cup light brown sugar, packed

1 stick butter, unsalted

2 tablespoons corn syrup

5 large eggs {the Goldrich ones I used were delicious}

1 1/2 cups milk

1/2 cup pure pumpkin {I use canned}

1/2 teaspoon pumpkin pie spice

1 teaspoon vanilla

1 large loaf of French bread, cut into thick slices {usually 10 slices will fit my casserole dish perfectly for this}

Directions:

In a medium saucepan, mix and melt brown sugar, butter, and corn syrup over medium heat. Spray a 9x13 casserole dish with non-stick cooking spray and pour butter mixture into it {this layer will form a delicious syrup while it bakes}.

Spray a 9x13 casserole dish with non-stick cooking spray and pour the butter mixture into it {this layer will form the delicious syrup while it bakes}.

Arrange your sliced French bread pieces on top of the butter layer. Whisk together eggs, milk, pumpkin, pumpkin pie spice, and vanilla. Pour over the bread pieces, covering each slice thoroughly {do not remove or turn over the bread at this point...you want your butter/syrup layer to stay separate from your egg mixture}.

Cover tightly and refrigerate overnight.

Uncover and bake at 350 for 30 minutes. Serve immediately. It’s best to plate the bread slices and then spoon the syrup from the pan on top of them.

The beautiful Goldrich Eggs with their gorgeous yolks really added to the pretty golden hue this dish has.

I love fixing this kind of dish when we have overnight guests, especially during the holidays. I don't have to be up at the crack of dawn to prepare breakfast, since the bulk of the work was done the day before.