Baked Pumpkin French Toast Recipe
This Baked Pumpkin French Toast recipe is a comforting autumn breakfast dish featuring bread soaked in a spiced pumpkin custard and baked to golden perfection. It's easy to prepare, ideal for feeding a crowd, and perfect for festive occasions or leisurely brunches.
Servings: 6 servings
Ingredients
- 8 cups cubed bread day-old brioche, challah, or any soft white bread
- 1 ½ cups pumpkin puree canned or homemade
- 1 ½ cups whole milk or unsweetened almond milk for a dairy-free option
- 4 large eggs
- ½ cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 tablespoons melted unsalted butter or neutral oil for greasing the baking dish
- optional toppings chopped pecans, powdered sugar, whipped cream, fresh berries
Instructions
- Cube the bread into roughly 1-inch pieces. Use day-old bread for best absorption without sogginess. Place the bread cubes evenly in a greased 9x13-inch baking dish.
- In a large mixing bowl, whisk together pumpkin puree, milk, eggs, maple syrup, and vanilla extract until smooth and well combined. Add cinnamon, nutmeg, ginger, cloves, and salt, and whisk again to evenly distribute the spices.
- Pour the pumpkin custard mixture evenly over the bread cubes in the baking dish. Gently press the bread down to help it soak up the custard. Let it sit for at least 15 minutes. For best results, cover and refrigerate for a few hours or overnight.
- Preheat oven to 350°F (175°C). Bake the dish for 45 to 50 minutes, or until the custard is set and the top is golden brown. Test doneness by inserting a knife into the center; it should come out clean.
- Remove from oven and let cool slightly before serving. Add your favorite toppings such as chopped pecans, powdered sugar, maple syrup, fresh berries, or whipped cream. Serve warm.
Equipment
- 9x13-inch Baking Dish
- Large Mixing Bowl
- Whisk
- Spatula
- Oven
Notes
Use sturdy breads like brioche, challah, or French bread for best texture. Day-old bread absorbs custard without falling apart. For dairy-free, substitute milk and butter with plant-based alternatives. Soak bread for at least 15 minutes or overnight for maximum flavor. Broil last 2-3 minutes for a crispier top. Store leftovers refrigerated up to 3 days or frozen up to 2 months.