I have had this idea for a comforting breakfast casserole that would be an amazing idea for your brunch tables on Thanksgiving. I loved the way the pumpkin paired with the Hawaiian bread. What I love about a french toast casserole vs making regular french toast is that you’re not standing in the kitchen over a skillet flipping bread over and over again, especially if you’re having company. It let’s you take care of other things while the casserole is baking. I made a super easy Bourbon infused maple syrup and some cinnamon maple whipped cream to top the casserole with. This is the perfect fall comfort food breakfast option and one you should definitely try!
Pumpkin French Toast Casserole with Bourbon Maple Syrup & Cinnamon Maple Whip
6
servings10
minutes40
minutesIngredients
16-20 oz 16-20 Hawaiian Rolls
1 cup 1 Pumpkin Purée (Pure Pumpkin)
1 cup 1 Milk
4 4 Eggs
1 tsp 1 Vanilla
1 tsp 1 Pumpkin Pie Spice
*For the Maple Syrup*
1 cup 1 Maple Syrup
2 Tbsp 2 Bourbon
*For the Cinnamon Maple Whip*
1 cup 1 Heavy Cream
2 Tbsp 2 Maple Syrup
Pinch of Cinnamon
Directions
- To begin, preheat oven to 350. Spray a 10″ Baking dish with nonstick cooking spray
- Tear the rolls up and place in baking dish
- In a mixing bowl, add milk, eggs, pumpkin purée, vanilla and spice. Whisk well
- Pour over bread and ensure all is soaked through
- Bake for 35-45 minutes until the center is set
- While the casserole is baking, add maple syrup and bourbon to a small sauce pot and simmer to incorporate
- Using a hand mixer or stand mixer, add your cream, syrup and cinnamon to the bowl. Whip until it stiffens to your desired whip cream consistency
- Top casserole with whipped topping and syrup and DIVE IN!
