Why is my French toast casserole soggy?

It’s often because the bread was too fresh or the custard didn’t soak long enough. Make sure to use stale bread and let it chill for several hours.

What is the most common mistake in making French toast?

Over-soaking or under-baking. You want the bread to absorb the custard without becoming mushy, and it should bake until fully set in the center.

What is the trick to not soggy French toast?

Use stale or crusty bread and don’t skip the chill time. That gives the custard time to settle and firm up before baking.

What is the secret to great French toast?

It’s all about the custard-to-bread ratio, the soak time, and using quality spices. Don’t rush the prep—and always add a good topping like streusel or syrup.

Pumpkin French Toast Casserole + Wonderful Favorite

Description

Pumpkin French Toast Casserole is a cozy, make-ahead breakfast packed with warm spices, pumpkin, and a golden streusel topping. Perfect for holidays and chilly mornings.

Ingredients

Scale

1 loaf French bread (day-old or stale, about 12–14 oz)

6 large eggs

1 cup milk

3/4 cup pumpkin puree

1/2 cup brown sugar

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1 tsp vanilla extract

Streusel Topping:

1/2 cup all-purpose flour

1/2 cup brown sugar

1 tsp ground cinnamon

1/4 tsp salt

1/2 cup cold unsalted butter, cubed

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Instructions

1. Grease a 9×13 inch baking dish. Cut the bread into 1-inch cubes and place into the dish.

2. In a large bowl, whisk together eggs, milk, pumpkin, brown sugar, cinnamon, nutmeg, ginger, and vanilla.

3. Pour the pumpkin mixture over the bread cubes. Gently press bread to help absorb the liquid.

4. Cover and refrigerate for at least 3 hours or overnight.

5. Preheat oven to 350°F.

6. Mix together streusel ingredients until crumbly. Sprinkle over the casserole.

7. Bake uncovered for 45–55 minutes or until golden and set in the center.

8. Cool slightly before serving. Add maple syrup or whipped cream if desired.

Notes

Best texture comes from using stale bread.

Make ahead the night before to save time.

Store leftovers covered in the fridge up to 2 days.

To freeze, wrap tightly and store for up to 2 months. Thaw in fridge before baking.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Pumpkin Recipes
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 340
Sugar: 22g
Sodium: 230mg
Fat: 15g
Saturated Fat: 9g
Carbohydrates: 44g
Fiber: 2g
Protein: 7g
Cholesterol: 120mg