Baked Pumpkin French Toast
Updated March 26, 2019
We got home from California last night. I am experiencing jet lag, so sorry if I don’t make sense today. Ok, I guess it technically isn’t jet lag since the flight is less than two hours long and the time difference is only one hour. I am still feeling scattered and not ready to get back to the real world. So I am just going to blame jet lag. I hope that is ok with you. And don’t worry, we will post about our trip soon-stay tuned!
I am ready to share this Baked Pumpkin French Toast recipe because it is incredibly delicious. I am a huge baked French toast fan. It is so easy and perfect for entertaining. We make Cinnamon Baked French Toast all year long, but this pumpkin version screams fall and will definitely take over our breakfast table during the chilly fall months. I love it!
Baked French toast is awesome because you prepare it the night before…and it really doesn’t take much work. When you wake up, you pop the pan in the oven and wait for the oven to do all of the work. Not a bad deal, huh?
I made this Baked Pumpkin French Toast on a Friday night so we could enjoy it on Saturday morning. The pumpkin flavor is magical! Pumpkin lovers are going to go crazy for this breakfast treat. The cinnamon streusel topping with a hint of nutmeg compliments the pumpkin and adds the perfect sweet ending. We had some leftover cinnamon syrup in the fridge from when I made Whole Wheat Apple Cinnamon Pancakes so I drizzled cinnamon syrup over our French toast. Oh yum! You can use maple syrup too, but I am telling you, that cinnamon syrup is liquid gold.
Don’t let fall pass you by without making this Baked Pumpkin French Toast at least once. Although, I highly recommend you make it a top breakfast priority during the fall, your oatmeal can wait:)
Looking for more pumpkin recipes? Check out 50 Pumpkin Recipes for Fall!
Baked Pumpkin French Toast
Ingredients
For the French Toast:
- 1 loaf French Bread
- 6 large eggs
- 2 1/2 cups milk
- 1 cup pumpkin puree not pie filling
- 3/4 cups granulated sugar
- 2 tablespoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup cold butter cut into pieces
Instructions
- Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes, and evenly place in the pan.
- In a large bowl, mix together eggs, milk, pumpkin puree, sugar, vanilla extract, cinnamon, and nutmeg. Pour evenly over bread. Cover pan with saran 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 butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.
- When you’re ready to bake the French toast, preheat oven to 350 degrees F. Remove French toast from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.
- Serve warm with syrup, if desired.
Have you tried this recipe?
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If you like this Baked Pumpkin French Toast, you might also like:
- Pumpkin Cinnamon Streusel Pancakes from Two Peas and Their Pod
- Baked Apple Cinnamon French Toast from Spoon Fork Bacon
- Pumpkin Pie French Toast from Closet Cooking
- Baked Eggnog French Toast from Two Peas and Their Pod
Sure hope she’s still reading comments. I’m doing a breakfast swap…will this freeze good to bake at a later date?
I have never tried freezing it. Sorry! Let me know if you try it!
I love french toast and would love to try this recipe. Can you tell me, however, is the bread consistency supposed to be soggy or is it crispy?
Just came across this and made it! AMAZING!! My husband, daughter and myself were blown away! In the words of my hubby..this is definetly a keeper!!
This is definitely a “keeper”! My family and I loved it’s flavor- not too sweet and not too “pumpkin-y”. I have made eggnog French toast casseroles, but they are always drier than this. The pumpkin really kept it moist and flavorful. My grocery store doesn’t sell long loaves of French bread, so I used their round county-style French loaf. It was perfect. Thank you for giving us a great recipe to keep in our family collection!
my topping does not come out as a crumble. Anyone else experience this? It’s more like a paste. I thought to much butter maybe.
Pam…just made this for tomorrow morning and my topping turned out gte same. I was just reading through the comments to see if anyone else had the same results. Can’t wait to bake this! The kiddos are excited!
Made this last night for today’s breakfast – wow, this was excellent!
This was amazing! I thought it might be too sweet with 3/4 cup sugar but it was just right. Sometimes french toast casseroles are too sweet but this was perfect. Love the topping and the pumpkin flavor was so good. This is a keeper for holiday breakfasts!
Made this as written, except I added 8 oz. of cream cheese cubes before adding the crumb topping. Absolutely delicious and will definitely make again. Didn’t need the syrup for sweetness or moisture, though I’m sure it would only add to the decadence. Highly recommend!
I see these comments are from awhile ago, so I’m hoping I can still get a reply. I have made this several times exactly to the recipe and it is great! i don’t want to be one of those reviewers that change the whole recipe and then give it a low rating so I have 2 questions. I hate having just a 1/2 c of pumpkin left. COUld you add the whole can of pumpkin but then what kind of other changes would you have to do? More eggs and/or milk?
Also, could you put a measurement on the bread, like 6 cups of cubed bread for example? One “loaf” is so arbitrary, depending on the store.
Thanks!
We have a lot of other pumpkin recipes on our site you can make to use the leftover pumpkin. If you add it to the recipe, it will get too soggy and if you add more bread and other ingredients it won’t fit in the pan. You could double it and make two pans, but that might be a lot of French toast:)
5 year late reply to you Jane 😉 …but I always freeze any left over canned pumpkin in ice cube trays then store them in ziploc bags til the following pumpkin baking season!
I love this recipe! It’s our “go to” brunch recipe when entertaining. Super simple and easy to make ahead of time.
I made this yummy french toast Christmas day. Everyone loved it! It heats up great the next day.
I made this for Thanksgiving breakfast for my family and it was a big hit! I have some left over and was wondering what would be the best way to reheat it?
Looks delicious. Thinking of making for Thanksgiving breakfast. How many people does this serve? Thanks!