Our favorite thing about Fall is the excuse to have everything pumpkin spice! This moist pumpkin French toast casserole is topped with a crunchy pecan streusel and is best topped with a drizzle of maple syrup, or make it a dessert by adding a scoop of vegan coconut maple pecan ice cream! This go-to Fall breakfast can be assembled ahead of time and baked for breakfast.
French Toast Casserole:
14 slices One Degree Organics Ancient Whole Wheat Bread, cut into cubes
2 cups unsweetened non-dairy milk
1 cup pumpkin puree
1/2 cup cane sugar
3 Tbsp cornstarch
1 ½ tsp pumpkin pie spice
¼ tsp salt
1 tsp vanilla extract
Pecan Streusel Topping:
1/4 cup One Degree Organics Sprouted Rolled Oats
3 Tbsp all-purpose flour
3 Tbsp packed brown sugar (we used Tubinado)
3 Tbsp finely chopped pecans
1/2 tsp ground cinnamon
2 Tbsp vegan buttery spread, melted
Preheat oven to 350 degrees F.
To make the casserole, whisk all ingredients except the bread in a large bowl. Add bread cubes and toss gently until well coated and liquid is absorbed. Transfer to a greased dish (we used a deep-dish 9-inch pie plate). Set aside.
To make the crumble, mix all ingredients in a small bowl until well combined. Scatter crumbs over the casserole.
Bake for 30 to 40 minutes, until set and fragrant.