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    Home > Recipes > Breakfast and Brunch

    Baked Pumpkin French Toast

    Published: Oct 27, 2012 · Modified: May 10, 2022 · by Jess Smith · Jump to Recipe · 5 Comments · This post may contain affiliate links.

    baked pumpkin french toast

    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.

    More Pumpkin Recipes

    • Pumpkin Chocolate Chip Snack Cake
    • Slow Cooker Pumpkin Cheesecake
    • Pumpkin Cinnamon Rolls with Maple Icing
    • Pumpkin Cheesecake Bites
    • Pumpkin Bread Truffles
    • Pumpkin Coffee Cake
    • One-Bowl Pumpkin Cider Bread
    • Pumpkin Spice Bagels
    • Pumpkin Spice Lattes
    • Baked Pumpkin French Toast
    • Pumpkin Chocolate Chip Muffins
    • Pumpkin Spice Pretzel Bites

    Favorite Tools

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    • Anchor 3-Piece Glass Mixing Bowls
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    Print Recipe
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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 Time20 mins
    Cook Time45 mins
    Total Time1 hr 5 mins
    Course: Breakfast
    Keyword: brunch, easy breakfast recipe, French toast, make ahead, make ahead breakfast
    Servings: 6
    Calories: 774kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $4.00

    Equipment

    • 9 x 13 Baking Dish
    • Mixing Bowls

    Ingredients

    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)
    • ¾ cup Pumpkin Puree
    • 1 cup packed Light Brown Sugar
    • 1 teaspoon Vanilla Extract
    • 1 teaspoon Ground Cinnamon

    For the Topping:

    • ½ cup Whole Wheat Flour
    • ½ cup packed Light Brown Sugar
    • 1 teaspoon Cinnamon
    • ¼ teaspoon Salt
    • 1 stick Cold Unsalted Butter, cut into pieces
    • ½ cup Pecan Pieces, roughly chopped

    Instructions

    • 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 ½ 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.

    Notes

    Adapted from Baked Cinnamon French Toast, a recipe by The Pioneer Woman.

    Nutrition

    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

    Related

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Claire @ Claire K Creations

      October 29, 2012 at 6:04 am

      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.

      Reply
      • Jess

        October 29, 2012 at 7:15 am

        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!

        Reply
    2. Averie @ Averie Cooks

      November 07, 2012 at 6:37 am

      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!

      Reply
    3. Keely

      September 18, 2013 at 12:37 am

      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.

      Reply
      • Jess

        September 18, 2013 at 7:09 am

        Thanks so much for the note, Keely. I agree - you can never have too much of that topping!!

        Reply

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