Stuffed Pumpkin Pie French Toast Casserole

There’s nothing quite like cozy autumn mornings, and this Pumpkin Pie French Toast with Salted Caramel takes it to the next level. Imagine the classic flavors of a spiced pumpkin pie transformed into a French toast casserole with creamy dollops of vegan cream cheese and topped with a buttery, gooey salted caramel sauce.

Perfect for brunches, special occasions, or just a delightful breakfast, this dish will make your mornings feel like a celebration!

Why You’ll Love Pumpkin Pie French Toast with Salted Caramel

  • Holiday Favorite in a New Form: Combines all the nostalgic flavors of a pumpkin pie but in a brunch-friendly dish.
  • Elevated French Toast: The chunks of bread soak up the spiced pumpkin custard, becoming soft inside and crunchy on top.
  • Quick and Simple Caramel Sauce: A luscious salted caramel sauce ties everything together and comes together in just a few minutes.
  • Perfect for Sharing: This recipe is made for feeding a crowd, making it great for holiday brunches, family gatherings, or even as a special breakfast treat.

What You Need To Make Pumpkin Pie French Toast with Salted Caramel

For the French Toast:

  • Pumpkin Custard Base: Pumpkin puree, coconut milk, sugar, cornstarch, vanilla, sea salt, and pumpkin pie spice come together for a creamy mixture that coats the bread.
  • Bread: Thick and crusty baguette cubes soak up the pumpkin mixture, giving texture to the dish.
  • Vegan Cream Cheese: Adds a tangy and creamy “stuffed” factor throughout the casserole.
  • Crunchy Topping: Crushed Biscoff cookies or vegan graham crackers for a delightful crunch.
  • Optional Toppings: Vegan whipped cream and confectioners sugar for added sweetness and garnish.

For the Caramel:

  • Vegan Butter & Coconut Cream: Form the rich base for a creamy caramel sauce.
  • Sugar & Sea Salt: Sweetens and balances the sauce, with a touch of salt to bring out the flavors.
  • Vanilla: Adds a rich aroma and flavor to the caramel.

You can find the exact measurements and ingredients listed in the recipe card below!

How To Make Pumpkin Pie French Toast with Salted Caramel

  1. Preheat & Prepare the Dish: Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish with cooking spray or canola oil.
  2. Blend the Custard: In a blender, combine pumpkin puree, coconut milk, sugar, cornstarch, vanilla extract, sea salt, and pumpkin pie spice until smooth.
  3. Assemble the French Toast Casserole: In a large bowl, mix the bread cubes with the pumpkin mixture, ensuring all pieces are well coated. Transfer half of the bread mixture to the prepared baking dish. Dollop half of the vegan cream cheese in various spots over the bread. Add the remaining bread mixture on top and repeat with the remaining cream cheese.
  4. Bake & Top: Bake for 30 minutes, then sprinkle the crushed cookies or graham crackers over the top. Bake for another 10 minutes until the top is golden brown and the casserole is mostly dry.
  5. Make the Salted Caramel Sauce: In a saucepan, melt the vegan butter and coconut cream over medium heat. Add the sugar, whisking until dissolved. Continue to cook, stirring frequently until the mixture thickens (about 10 minutes). Stir in vanilla and sea salt. Cook until the caramel coats the back of a spoon.
  6. Serve & Enjoy: Let the French toast cool for 10 minutes before serving. Dust with confectioners sugar and top with whipped cream, if desired. Drizzle the salted caramel sauce generously over the servings, and offer extra sauce for those who like it “extra saucy.”

Commonly Asked Questions

How can I make this ahead of time?

Yes! Assemble the French toast casserole the night before and store it in the fridge. Bake it fresh in the morning and prepare the caramel sauce while it bakes.

Can I use a different type of bread?

Absolutely! Any thick and crusty bread like sourdough, challah, or even a day-old French loaf will work.

Can I make the salted caramel sauce non-vegan?

If you’re not vegan, you can replace the vegan butter and coconut cream with regular butter and heavy cream.

Is there a gluten-free version?

To make it gluten-free, use gluten-free bread and cookies. Ensure that the other ingredients are certified gluten-free.

How long does the caramel sauce keep?

The caramel sauce can be stored in an airtight container in the fridge for up to one week. Reheat gently before serving.

Pumpkin Pie French Toast with Salted Caramel

Turn your favorite pumpkin pie flavors into a delicious French toast casserole topped with salted caramel. Perfect for brunch, this easy vegan recipe is sure to impress!

Ingredients
  

For the french toast:

  • Cooking spray or canola oil
  • 1 15- ounce can pumpkin puree
  • 1 13.5 fluid ounce can coconut milk
  • 1 cup 225g organic cane sugar
  • 6 tablespoons 65g cornstarch
  • 1 tablespoon vanilla extract
  • ½ teaspoon sea salt
  • 2 teaspoons pumpkin pie spice
  • 12 cups 16 ounces added(1- inch cubes) bread, cut from a thick and crusty baguette
  • 1 8 ounce container vegan cream cheese
  • 10 Biscoff Cookies or vegan graham crackers crushed
  • Organic confectioners sugar optional
  • Vegan whipped cream optional

For the Caramel:

  • cup vegan butter
  • ½ cup coconut cream
  • 1 cup organic cane sugar
  • 2 teaspoon vanilla extract
  • ½ teaspoon sea salt

Instructions
 

  • Preheat the oven to 375°. Grease a 9 X 13 baking dish with cooking spray or canola oil.
  • Add the pumpkin puree, coconut milk, sugar, cornstarch, vanilla extract, sea salt and pumpkin spice to a blender and blend until smooth and creamy.
  • To make the french toast casserole add the bread to a large bowl, pour the pumpkin mixture into the bowl and mix with a spoon to coat all of the pieces of bread. Transfer half of the mixture to the prepared baking dish and dollop 8 tablespoons of the cream cheese in various places. Top with the remaining bread mixture and dollop the remaining cream cheese in various places. Bake for 30 minutes. Sprinkle the crushed biscoff cookies over the top of the french toast and bake for an additional 10 minutes until the top looks brown and crunchy and the casserole appears mostly dry.
  • To make the salted caramel sauce add the butter and coconut cream to a sauce pot and cook over medium heat until melted. Add the sugar and whisk until the sugar is completely dissolved. Continue cooking the mixture over medium heat, stirring frequently to avoid burning. The mixture will begin to thicken after 10 minutes. Continue to stir the mixture, add the vanilla and salt and cook until the mixture coats the back of a spoon.
  • Remove the french toast casserole from the oven and let sit for 10 minutes to cool slightly.
  • Dust each serving with confectioners sugar and a dollop of whipped cream, if using. Drizzle with caramel sauce, serve any leftover sauce on the side for your guest who like it extra saucy.
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