Pumpkin Pie French Toast Baked
Transform your breakfast routine with this irresistibly cozy Pumpkin Pie French Toast Bake! Combining the warm spices of pumpkin pie with the comforting texture of French toast, this make-ahead dish is perfect for autumn mornings or holiday brunch gatherings. Made with cubes of day-old French bread soaked in a rich custard of pumpkin puree, eggs, and creamy milk, it’s infused with the flavors of cinnamon, pumpkin pie spice, and a touch of maple syrup for natural sweetness. Optional crunchy pecans add a delightful contrast, while a dusting of powdered sugar elevates its visual and flavor appeal. Ready in under an hour, this stunning baked casserole is easy to prepare ahead of time, making it an effortless yet impressive centerpiece for any breakfast spread. Serve it warm with a drizzle of maple syrup or a dollop of whipped cream for the ultimate fall-inspired treat!
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Recipe Information
Ingredients
- 1 loaf French bread (preferably day-old)
- 1 cup Pumpkin puree
- 6 large Eggs
- 2 cups Milk
- 0.5 cup Heavy cream
- 0.25 cup Maple syrup
- 2 teaspoons Vanilla extract
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Cinnamon
- 0.5 cup Brown sugar
- 2 tablespoons Unsalted butter
- 2 tablespoons Powdered sugar (optional, for garnish)
- 0.5 cup Pecans (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Cut the French bread into 1-inch cubes and scatter them evenly in the prepared baking dish.
In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, heavy cream, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and brown sugar until the mixture is smooth and well-combined.
Pour the pumpkin custard mixture over the bread cubes in the baking dish, ensuring all of the bread is soaked. Press down lightly with a spatula to help the bread absorb the liquid.
Cover the dish with plastic wrap or aluminum foil and let it sit for at least 10 minutes, or refrigerate overnight if preparing ahead.
If adding pecans, scatter them evenly over the top of the soaked bread before baking.
Bake the casserole in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set in the center.
Remove the dish from the oven and let it cool for 5-10 minutes before serving.
Optional: Dust the top with powdered sugar before serving for a decorative and sweet finish.
Serve warm with additional maple syrup, whipped cream, or a dollop of vanilla yogurt on the side if desired.
Nutrition Facts
Calories |
3583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 1347 mg | 449% | |
| Sodium | 2928 mg | 127% | |
| Total Carbohydrate | 417.0 g | 152% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 181.3 g | ||
| Protein | 102.7 g | 205% | |
| Vitamin D | 11.5 mcg | 58% | |
| Calcium | 1093 mg | 84% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2568 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
