Baked Pumpkin French Toast Recipe

November 11, 2012 Leave a Comment

Mmm. A lovely breakfast for a fall morning. There’s just a hint of pumpkin amid the cinnamon and nutmeg flavors. And you can’t go wrong with a yummy streusel topping! (Unless you’re trying to eat healthy, I guess). ;) It is really easy to throw together the night before, so this would be great for Thanksgiving morning or even Black Friday.

FYI: French and Italian loaves, with their dense texture and thin, chewy crust, work best in a baked French toast dish.

Baked Pumpkin French Toast

  • 1 loaf French Bread
  • 6 large eggs (Egg Coupons)
  • 2 1/2 c milk
  • 1 c pure pumpkin puree
  • 3/4 c granulated sugar (Sugar Coupons)
  • 2 Tbsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

*Streusel Topping:

Spray a 9 x 13 pan with cooking spray. Tear French bread into chunks, or cut into cubes, and place evenly in the pan.

In a large bowl, whisk together eggs, milk, pumpkin puree, sugar, vanilla extract, cinnamon, and nutmeg. Pour evenly over bread. Push down pieces until they are all soaked and mostly covered. Cover pan with plastic wrap and store in the refrigerator for several hours or overnight.

*In a separate bowl, mix together flour, brown sugar, cinnamon, nutmeg, and salt. Add cold butter pieces and cut into the dry mixture using a fork or pastry blender. Combine until the mixture resembles sand with pea-sized chunks. (Make sure the butter is really cold or you will have a hard time getting the right texture.) Cover and store mixture in the refrigerator.

When you’re ready to bake it, preheat oven to 350. Remove French toast from refrigerator and sprinkle the crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.

Serve warm with syrup or honey, if desired. Store leftovers in the refrigerator covered for up to a couple days.

*Want to loose the butter? Before cooking, just top it with brown sugar and cinnamon & nutmeg (or pumpkin pie spice). Try throwing on some chopped walnuts or pecans too!

Slightly adapted from Two Peas and Their Pod & Minimalist Baker. Thanks!

More of our Favorite Pumpkin Recipes:

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