This Baked Pumpkin French Toast recipe makes a great breakfast as long as you plan ahead. This is one of those recipes that requires it to sit in the refrigerator for at least 8 hours before baking. Ideally, you would make it the day before and let it sit in the fridge overnight.
Besides the long resting time in the fridge, there really isn't much to this recipe. The usual egg and milk mixture along with some pumpkin puree and some spices to give the French Toast that Pumpkin flavor.
💭 Ingredient Substitution
If you don't have any Egg Bread on-hand or have trouble locating some at your local grocery store you can substitute for some Hawaiin Bread. Or any other bread you have at home. Ideally, you want to use a thick cut bread like Texas Toast so the bread can really absorb that pumpkin egg mixture.
Depending on if you are using a glass or metallic baking dish and the position of the rack in the oven, the top may start to "burn" before the bottom is cooked. Simply cover with foil and continue to bake until ready.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Baked Pumpkin French Toast recipe (see recipe card for quantities): Egg Bread, Eggs, Whole Milk, Pumpkin Puree, Vanilla Extract, Pumpkin Pie Spice, Salt, White Sugar, Ground Cinnamon and Maple Syrup.
🥣 How to make Baked Pumpkin French Toast
Generously grease a 9 x 13 baking dish. Arrange bread slices in dish, fitting slices in tightly.
In a mixing bowl, combine the eggs, milk, pumpkin, vanilla, pumpkin pie spice and salt. Whisk until well blended.
Pour the egg mixture over the bread. Turn the slices over to coat completely. Cover and refrigerate a minimum of 8 hours.
Preheat oven to 350°F. In a small bowl, combine sugar and cinnamon. Turn the bread slices over and sprinkle generously with the cinnamon sugar mixture.
Bake for 30 to 45 minutes or until bread is puffy and golden brown. If the top browns before the bottom is done, cover with foil and continue to bake until ready.
Serve with Maple Syrup if desired.
Baked Pumpkin French Toast
Equipment
- Baking Dish
Ingredients
- 1 Loaf Egg Bread
- 7 Eggs
- 1 ¼ Cup Whole Milk
- ⅔ Cup Pumpkin Puree
- 1 teaspoon Vanilla Extract
- ½ teaspoon Pumpkin Pie Spice
- ⅛ teaspoon Salt
- 3 tablespoon White Sugar
- 2 teaspoon Ground Cinnamon
- Maple Syrup
Instructions
- Generously grease a 9 x 13 baking dish. Arrange bread slices in dish, fitting slices in tightly.
- In a mixing bowl, combine the eggs, milk, pumpkin, vanilla, pumpkin pie spice and salt. Whisk until well blended.
- Pour the egg mixture over the bread. Turn the slices over to coat completely. Cover and refrigerate a minimum of 8 hours.
- Preheat oven to 350°F. In a small bowl, combine sugar and cinnamon. Turn the bread slices over and sprinkle generously with the cinnamon sugar mixture.
- Bake for 30 to 45 minutes or until bread is puffy and golden brown. If the top browns before the bottom is done, cover with foil and continue to bake until ready.
- Serve with Maple Syrup if desired.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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