Baked Pumpkin French Toast


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Pumpkin french toasts is a fall twist on a crowd-pleasing breakfast. Make this the night before, refrigerate, and bake when you’re ready!

egg shells and a white bowl on a wooden table

Tuesday was Chulalongkorn Day here in Thailand.  Frank and I had the day off of work, and though I wanted to start this post with something sickeningly cute like “happiness is a Tuesday off work”, for the sake of authenticity, I won’t.

Because the truth is, a Tuesday off work seemed like the only logical day to tackle a much-needed and long-avoided chore – cleaning the kitchen.  As much as I use the kitchen, crumbs and flour and over-baked pecans pieces seem to get into everything. And it’s been so long since I pulled everything off the shelves and wiped them down that I’m embarrassed to own up to it.

So Tuesday, I cleaned the whole place out.  It felt great.  Although it made me thoroughly grumpy and appreciative of my patient husband and our Wednesday date night which meant the pristine kitchen would stay that way for one day longer.

kitchen organizing

Buried deep in the back of the freezer I found a bag full of gold bread that I had had the foresight to cut into cubes and freeze.

freezer organizing

So I did the only logical thing a person can do with a bag full of bread pulled from the freezer – when Friday rolled around, I made it a lovely little bed of cinnamon, pumpkin, eggs, and milk.

bread cubes in a large clear glass baking dish
pouring pumpkin mix over bread cubes in a baking dish
mixing pecan topping in a clear glass bowl

I refrigerated it overnight and this morning after a run, we had this beautiful pumpkin french toast on our kitchen table.

baked french toast on a table
a slice of baked french toast on a white plate

This almost erased the memory of the kitchen clean-out.  Almost.

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Baked Pumpkin French Toast with Cinnamon-Pecan Topping Recipe

A fall twist on a crowd-pleasing breakfast. Make this the night before, refrigerate, and bake when you're ready!
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Servings: 6


  • 9 x 13 Baking Dish
  • Mixing Bowls


For the French Toast:

  • 1 loaf Crusty French Bread (equalling about 1 pound; most any type of bread will work – ciabatta is wonderful)
  • 8 large Eggs
  • 2.5 cups Milk (2% or skim work fine)
  • 3/4 cup Pumpkin Puree
  • 1 cup packed Light Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon

For the Topping:

  • 1/2 cup Whole Wheat Flour
  • 1/2 cup packed Light Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1 stick Cold Unsalted Butter, cut into pieces
  • 1/2 cup Pecan Pieces, roughly chopped


  • Grease 9 x 13-inch baking pan. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan. Whisk together eggs, milk, pumpkin, sugar, vanilla, and cinnamon. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
  • In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add butter pieces and cut into the dry mixture until mixture resembles fine pebbles. Stir in pecans. Store in a Ziploc in the fridge.
  • When you’re ready to bake the casserole, preheat oven to 350 degrees F. Remove casserole from oven and allow to rest on the counter until the oven reaches 350 degrees. Gently press on the bread so that it sinks a bit into the liquid. If it appears at all dry, pour 1/2 cup milk evenly over the surface of the casserole. Sprinkle crumb mixture over the top.
  • Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture. (I found 45 minutes was just perfect.)
  • Serve immediately.



Calories: 774kcal | Carbohydrates: 106g | Protein: 22g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 293mg | Sodium: 651mg | Potassium: 545mg | Fiber: 5g | Sugar: 63g | Vitamin A: 5798IU | Vitamin C: 1mg | Calcium: 271mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $4.00
Calories: 774
Keyword: brunch, easy breakfast recipe, French toast, make ahead, make ahead breakfast
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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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  1. So good. I made this for my class for breakfast one morning. All the kids loved it. The only thing I would do is add, 1 tsp of pumpkin pie spice (or to taste), and double the topping.

  2. Omg we are twins. I posted something similar to this earlier in Oct. It was one of my fave pumpkin recipes I’ve made in ages! Love the easy make-ahead bakes like these!

  3. Jess I’m going to admit this but only so you don’t feel so bad. I can’t remember ever cleaning out my cupboards. BAD CLAIRE!!!
    You most definitely deserved this deliciousness as a reward.

    1. I probably would have gone a lot longer if all my cabinets weren’t white! 😉 It’s too hard to overlook the fact that they need a good cleaning – ha!