Baked Pumpkin French Toast

Baked Pumpkin French Toast

Ok, it’s September now which means I can officially start posting pumpkin recipes and we are going to start off with a bang!

This french toast you guys…Oh.My.Gosh. I almost have no words. Except this is a food blog and I think you have to have at least some words. First off, if you haven’t ever tried a baked french toast, I suggest you hop to it! My favorite thing about this is that you can do all the prep work the night before and leave it in the fridge overnight and then just pop it in the oven in the morning and bake!

Baked Pumpkin French Toast

This french toast is bursting with pumpkin flavor and the warm spices of fall. I prepped it the night before and felt something was still missing though so I went and added a crumb topping which makes it even more delectable. This french toast is perfect for the family on a chilly morning and is also totally perfect for feeding a large group for breakfast or brunch!

Baked Pumpkin French Toast

Baked Pumpkin French Toast

Ingredients:

For the pumpkin french toast:

  • 1 large loaf french bread (I used European-style), diced into 1-2-inch pieces.
  • 4 large eggs
  • 1 cup milk
  • 1/2 cup sugar
  • 2/3 cup pumpkin puree (not pie filling)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt

For the crumb topping:

  • 3 tablespoons brown sugar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup unsalted butter, melted
  • 2/3 cup all-purpose flour

Directions:

  1. Spray a 9×13 baking dish with non-stick spray. Add the diced bread to the dish. Set aside
  2. In a mixing bowl, stir together the eggs, milk, and sugar until smooth. Then add the pumpkin puree and remaining spices and mix until well-combined. Pour the mixture evenly over the diced french bread trying to cover as much of the bread pieces as possible.
  3. For the crumb topping, in another bowl, stir together the brown sugar, sugar, cinnamon, nutmeg, followed by the butter. Slowly add in the flour until combined. Use clean hands to divide and crumble the mixture over the bread mixture. Cover with foil and refrigerate overnight (or at least 2-3 hours).
  4. Preheat the oven to 350 degrees F. Remove the foil. Bake for approximately 40 minutes or until the french toast is set and golden on top. Garnish with chopped pecans if desired. Slice and serve with syrup.
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Baked Pumpkin French Toast

   

2 comments

  1. Yum yum yum! This looks so good with that topping! I need to buy some pumpkin! I’ve moved on to apples but haven’t started with pumpkin yet!

  2. Pingback: Pre-Halloween! » KN Photography

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