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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 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Keyword: brunch, easy breakfast recipe, French toast, make ahead, make ahead breakfast
Servings: 6
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)
  • 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

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 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.

Notes

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