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Pumpkin French Toast Bake

A cozy and delightful twist on a classic breakfast, featuring soft bread soaked in a creamy pumpkin custard and baked to perfection.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf loaf of bread (preferably challah or brioche) Challah or brioche works best for richness.
  • 1 cup canned pumpkin puree
  • 6 large eggs
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans (optional) Optional for added crunch.
  • to taste Maple syrup (for serving) Served with maple syrup or other toppings.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cut your loaf of bread into cubes, about 1-inch in size.
  3. In a large mixing bowl, whisk together eggs, milk, pumpkin puree, vanilla extract, pumpkin pie spice, brown sugar, and salt until smooth.
  4. Add the bread cubes to the custard mixture, gently folding to ensure every piece is well-coated. Fold in the chopped pecans if desired.
  5. Pour the mixture into a greased 9x13 inch baking dish, spreading the bread evenly.
Baking
  1. Cover the baking dish with aluminum foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 15-20 minutes or until it’s puffed up and golden.
Serving
  1. Allow to cool slightly, then cut and serve warm with maple syrup, fruit, or your topping of choice.

Notes

Store in the refrigerator for up to 3 days. This dish also freezes well for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven for 10-15 minutes, or microwave individual portions.