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Pumpkin Chai French Toast Casserole

This pumpkin chai french toast casserole is great for making ahead.  It will wow your guests for 


  • 1 loaf Schmidt's 647 Italian bread if you are substituting, just know the whole loaf was 18oz and 21sp if you're doing weight watchers*
  • 2/3 cup Pumpkin Puree
  • 4 Vanilla Chai teabags I used Bigelow Tea
  • 1/2 cup brown sugar divided
  • 8 eggs
  • 2 cups Unsweetened almond milk
  • 1 tsp Vanilla
  • 1.5ish tbsp cinnamon
  • 1 pinch kosher salt


  • Heat almond milk, then steep tea bags for about 6 minutes.
  • Cube the bread. Ideally, you can cube it earlier in the day and let it dry out, so it will keep it's structure better when you pour the mix in it. You can toast them in the oven for a few minutes, or just rip it apart and let it sit out for however long it takes for the almond milk to cool (which is what I did)
  • Let the almond milk cool. While it is cooling, combine egg, pumpkin, 1 tbsp cinnamon, vanilla, 1/4 c of brown sugar, and salt. Once the almond milk is cool, whisk all of it together. Make sure you let it cool. If you don't, you'll scramble your eggs.
  • Spray a casserole dish ( I use a 13x9) with cooking spray, add all the cubes of bread, then pour the egg mixture all over the bread. The bread will deflate, but the staler/denser the bread, the better it'll hold up.
  • Sprinkle about a half of a tbsp of cinnamon and the last 1/4c of brown sugar on top. Cover and put it in the refrigerator until tomorrow morning.
  • On the next morning, preheat your oven to 350 and cook uncovered for about 30-40 minutes. The French toast should not appear wet or soggy. You can do the toothpick test similar to cake; if a toothpick or fork comes out clean in the middle, it's done.
  • Serve with maple syrup and basicness.