Description
Whipped Shortbread Cookies are light, buttery, and melt in your mouth. Perfect for any occasion.
Ingredients
Scale
- 1 loaf of stale white bread (about 15–18 oz), such as challah, French bread, or brioche
- 1 1/2 cups milk
- 1 cup pure pumpkin
- 5 large eggs
- 1/4 cup white sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 2 tablespoons white sugar
- 1 teaspoon pumpkin pie spice
- 1/3 cup chopped pecans
- 1/3 cup unsalted butter, melted
Instructions
- Lightly grease a 9×13-inch baking pan.
- Cut the bread into cubes or tear into pieces with your hands and place in the pan.
- In a large bowl, whisk together milk, pumpkin puree, eggs, sugar, pumpkin pie spice, and vanilla extract.
- Pour the pumpkin mixture over the bread and gently stir to coat evenly.
- In a medium bowl, combine flour, brown sugar, white sugar, pumpkin pie spice, and chopped pecans.
- Stir in melted butter until crumbly.
- Preheat oven to 350°F (180°C).
- Sprinkle streusel over the casserole.
- Cover with aluminum foil and bake for 40 minutes.
- Remove foil and bake an additional 15–20 minutes, until a toothpick comes out clean.
- Cover the casserole with foil and refrigerate overnight.
- Keep streusel in a covered bowl in the fridge.
- Preheat oven to 350°F (180°C), sprinkle streusel, and bake as directed above.
Notes
- Refrigerate leftovers covered.
- Freeze in a freezer-safe container for up to 2 months.
- Thaw overnight in the fridge before reheating.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg
Keywords: Whipped Shortbread Cookies, Pumpkin French Toast Casserole