This creamy Overnight Pumpkin Chai French Toast can be assembled the night before making it perfect for Thanksgiving breakfast & busy fall mornings...
Okay, so who doesn't love a recipe that you can throw together the night before, refrigerate, and then just simply pop in the oven when you first wake up, and 45 minutes later have a moist, delicious, decadent breakfast that is ready to be served?
I love overnight french toast casseroles. I love pumpkin. I love the spiciness of chai. Oh, and I love, love, love coconut milk. So I thought why not make an overnight french toast using all of my favorite fall flavors?
As you all can probably see (especially if this recipe happens to be a long-time favorite of yours), I finally updated the photographs for this post from November of 2012! :) It is such a fantastic breakfast casserole for Thanksgiving week.
I love that it can be made and assembled the night before and simply popped in the oven the next morning making it perfect for Thanksgiving morning or even the morning of Black Friday shopping.
I also switched up how I cut the bread for my newer photos. I find that cubing the bread works better for getting all of that pumpkin chai goodness to soak into every nook & cranny, but you can certainly still slice and layer this french toast casserole if that is your preference.
I also highly suggest whipping up a little jar of my DIY Chai Spice Mix to make preparation of this french toast even easier. This recipe makes two small jars of the spice mix, so you can keep one for yourself to mix into all of the things and give one away as a holiday or hostess gift.
Yield: Serves 4-5
Overnight Pumpkin Pie Chai French Toast
This creamy Overnight Pumpkin Chai French Toast can be assembled the night before making it perfect for Thanksgiving breakfast & busy fall mornings.
prep time: 8 hours cook time: 45 min total time: 8 hours & 45 min
ingredients:
- 4 eggs, beaten
- 1 (14 oz.) can of coconut milk (can use a 1 1/2 cups of any other milk as well)
- 1 1/2 tsp vanilla extract
- 1 cup of pumpkin puree
- 1/2 cup brown sugar
- 2 tsp of DIY Chai Spice Mix (OR 1 tsp cinnamon, 1/2 tsp ground cardamom, 1/4 tsp ground cloves, 1/4 tsp ground ginger)
- About 8-10 thick slices of day old bread (I used French bread in mine.)
instructions:
How to cook Overnight Pumpkin Pie Chai French Toast
- Lightly spray a 8 x 11.5 baking pan. Set aside. In a large bowl, beat all 4 of the eggs.
- Whisk in the coconut milk. (Make sure you shake up that can of coconut milk before adding it to the eggs! The solids in the milk can separate while sitting on the shelf.)
- Now whisk in the pumpkin and vanilla extract. Once well mixed, add in the spices and the brown sugar and whisk again.
- You can cube the bread like I did, or you can simply layer the slices. Either way will work.
- Layer your slices of bread in the prepared baking pan. I did two layers of bread slices. Now pour the egg/coconut milk/pumpkin mixture evenly over all of the bread. Push down the slices of bread with a wooden spoon to make sure they are all getting evenly coated. Wrap tightly with plastic wrap, and store in the refrigerator overnight.
- The next morning, preheat your oven to 350 degrees. Uncover your french toast that has been soaking in the pumpkin coconut milk goodness overnight, and pop in the oven for 40-45 minutes. The edges of the bread will be slightly crispy when done.
- Serve with whipped cream and/or powdered sugar. Enjoy!
I served my Pumpkin Pie Chai French Toast with a nice dollop of whipped cream. You could also top it with a sprinkle with powdered sugar. This would be perfect the morning after Thanksgiving, or maybe to have in the morning before heading out to pick out that perfect family Christmas tree.
When would be a good morning for you to make this? ;)
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