All year long, pumpkin spice lovers anxiously await the day when the Pumpkin Spice Latte returns to Starbucks. Now that the season is finally upon us, it’s time to feed your PSL addiction and try some bizarre foods like pumpkin spice peanut butter, pumpkin spice English muffins, pumpkin spice wine, and an all—literally all—pumpkin spice breakfast, including this pumpkin spice latte French toast casserole. Yes, that’s right. Imagine PSL and French toast had an affair that unexpectedly but thankfully produced a love child. All you need is three ingredients: a loaf of brioche, a venti PSL, and eggs. The sprinkling of brown sugar and an extra dash of pumpkin pie spice is optional, but highly recommended.
French toast and French toast casseroles traditionally call for an egg-and-milk bath for the bread. Here, I’ve simply replaced milk with a Starbucks’ pumpkin spice latte (you could even use the newly popular pumpkin nitro latte mashup). A whole loaf of sweet brioche is torn apart and tossed in a greased pie dish (or pan, if that’s how you roll), and then doused in an egg and pumpkin spice latte mixture.
The best part of making this baked French toast is its undeniably easy prep and make-ahead magic. Assemble the entire dish at night and leave it soaking in the fridge while you get some beauty sleep, and just pop it in the oven when you wake up.
3-Ingredient Pumpkin Spice Latte French Toast Casserole
How to Make It
Drag your lazy bum over to your favorite coffee shop and purchase a 20-ounce pumpkin spice latte—one venti if you’re speaking Starbucks, or a trenti if you’re trying to eat French toast while sipping on PSL.
Preheat the oven to 350°F.
Spray a standard 9-inch pie dish (or a 9 x 9 baking pan) with non-stick cooking spray.
Place a whole loaf of brioche on a cutting board and slice into 1-inch cubes. You can also take the lazy route by ripping the bread with your hands. Throw the brioche pieces into the greased pan.
In a medium mixing bowl, whisk together the eggs and pumpkin spice latte. Slowly pour over the brioche cubes, making sure all pieces are drenched.
Soak for a few minutes and bake, or cover with plastic wrap and let sit for 30 minutes up to 8 hours. The longer it soaks, the stronger the flavor. Place the dish in the refrigerator, if soaking overnight.
Bake 40 to 45 minutes, or until the top is slightly browned and crisp and the toast is set. With just 5 more minutes left on the timer, sprinkle a bit of brown sugar and/or pumpkin spice over top.
Remove the casserole from the oven and let cool for 15 minutes.
Now, fill a bowl and top it off. In my opinion, the casserole is just sweet enough. But if you have a serious sweet tooth, you can pour a bit of maple syrup over top, or add a dollop of homemade whipped cream to match the top of your average PSL.
