Overnight Pumpkin Pecan French Toast

---

Writer: Michelle R Dunlap

• WordPress
• YouTube
• Facebook
• Pinterest

---

Affiliate disclosure

Affiliate Disclosure – Designer Crafts by Michelle is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As Amazon Associate, we earn from qualifying purchases. These affiliate links do not increase the final prices of the actual product or services that you purchased. At Designer Crafts by Michelle, our editors only review products and services that are trustworthy and believe can bring benefit to you. Thus, we do not take extra compensation for product reviews. We greatly appreciate it when you choose to use our links to buy products and we aim to be upfront about the products we receive compensation for! From time to time we also publish advertorials (paid-for editorial content) and sponsored content on the site. When this is the case the content is clearly marked as sponsored or promoted.

After a long, busy week, we look forward to sleeping in, but we still desire breakfast when we wake up. This recipe is perfect to make to the night before then wake up the next day just to put breakfast in the oven. Now you can enjoy your cup of coffee with the family instead of stuck in the kitchen.

The french bread mixed with pumpkin spice and egg cream that’s so decadent and rich. The French bread soaks up all those flavors overnight and gets baked into a fluffy sweet taste with a crunchy pecan topping. It makes a for a special breakfast anytime.

To get started, I bought a 1 pound loaf of French bread and sliced and diced into cubes, then placed in butter greased 9 x 13 glass dish.

Now, let’s grab a glass mixing bowl and the rest of the ingredients for recipe:

• 2 cups milk (any %)
• 1/2 cup heavy cream (I used eggnog)
• 1 cup white sugar
• 1 cup pumpkin puree
• 6 large eggs
• 2 tablespoons of pure vanilla extract (I used Madagascar bean paste)
• 1 1/2 teaspoons of cinnamon
• 1/2 teaspoon of ground ginger
• 1/4 ground nutmeg (I use fresh ground)
• 1/8 teaspoon of ground cloves

Once all added to the glass mixing bowl, whisk together till eggs are completely mixed in. Now pour over bread in casserole dish. Cover with plastic wrap, place in fridge overnight.

Good morning has arrived, and it’s time to preheat to oven to 350 degrees. Now, get out a small bowl and gather the ingredients for the crumb topping on the casserole.

While the oven is preheating, it’s time to make the Pecan Crumb Topping Recipe:

• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 cup of butter, cut into small pieces
• 1/2 ground cinnamon
• 3/4 cup chopped pecans

Find a small bowl and add all the ingredients above (except the pecans) for the crumb topping. Cut and mash with a fork until the mixture resembles course crumbs. Sprinkle mixture over casserole then place in oven.

Bake at 350 degrees for 35 – 40 minutes. Middle should come out clean with knife. I serve it with a little syrup on top. Enjoy with some coffee, or maybe a side of bacon, too. Great dish for the holidays!

I have some trusted kitchen items I use in this recipe. I especially love my handy nutmeg grinder. I use it daily in my coffee. I had been shopping through Amazon for years, and now I am a proud amazon affiliate, so if you are interested in the product, hit the link on the picture. If you have any questions, please comment below. Thank you.