Two Peas and Their Pod

Baked Pumpkin French Toast

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

Yield: Serves 16

Cook Time: 45-55 minutes

This easy Baked Pumpkin French Toast with cinnamon streusel topping is a wonderful breakfast treat during the fall months.

Ingredients:

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

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

Directions:

1. 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.

2. 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.

3. 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.

4. 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.

5. Serve warm with syrup, if desired.

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111 Responses to “Baked Pumpkin French Toast”

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  1. 1
    Averie @ Averie Cooks — October 15, 2012 @ 3:42 am

    Great minds think alike because a few days ago I made a pumpkin french toast. Haven’t blogged about it yet but now I want to make your version! Welcome home from your trip and sorry you’re feeling a little jetlagged. Hopefully this French toast will cure you :)

  2. 2
    Erica — October 15, 2012 @ 6:55 am

    Looks like you had an amazing time in Cali! You guys get to go on the best trips. Little man is going to be such a traveler. The french toast looks amazing. I do love a bake you can make the night before. Perfect for when you have guests (and a baby ;)).

  3. 3

    Oh my gosh! I love, love, love it!!! Your french toast looks out of this world!!!!

  4. 4
    Erin H. — October 15, 2012 @ 7:57 am

    I think I just about died – can NOT wait to make this!!! :D Thank you for sharing!

  5. 5
    Lauren at Keep It Sweet — October 15, 2012 @ 8:02 am

    Ok, seriously love this!

  6. 6

    great, now I want breakfast again.

  7. 7
    AmyRuth — October 15, 2012 @ 8:58 am

    Those type of “do ahead” offerings are great for teenage gatherings as well. So… when that little sweet pea is old enough, your kitchen will be the “IT” place. Get ready.
    AmyRuth

  8. 8
    Julia — October 15, 2012 @ 9:12 am

    Making this for dinner! Weird, I know, but it sounds too good not to make immediately! And, saw all your Instagram pics in Cali, glad you had fun in my ‘hood :)

  9. 9
    Lindsey @ Family Food Finds — October 15, 2012 @ 9:27 am

    Now I don’t know what to make for Thanksgiving breakfast! This amazing recipe or your pumpkin cinnamon strudel pancakes. Sigh. Decisions, decisions. This looks so delicious!

  10. 10
    Cookbook Queen — October 15, 2012 @ 9:43 am

    I love make ahead recipes … especially ones that look as good as this one!!

  11. 11
    HeatherChristo — October 15, 2012 @ 9:56 am

    this looks so good, I am experiencing drool right now!

  12. 12
    Bev @ Bev Cooks — October 15, 2012 @ 10:02 am

    O.
    M.
    G.

  13. 13
    Kare @ Kitchen Treaty — October 15, 2012 @ 10:06 am

    I adore overnight baked french toast, and a pumpkin version is just perfect. The streusel topping is brilliant too!

  14. 14
    Cathy — October 15, 2012 @ 10:35 am

    Sounds wonderful! I do have a question though; is the French bread you use a baguette or the larger French/Italian bread?

    • Two Peas replied: — October 15th, 2012 @ 10:38 am

      I use the larger French/Italian bread, not a crusty baguette. Enjoy!

  15. 15
    Cassie — October 15, 2012 @ 10:35 am

    Gorgeous! I love the streusel topping!

  16. 16
    Julie @ NaClKitchen — October 15, 2012 @ 10:44 am

    This looks great! This weekend I made tons of roasted pumpkin puree and so I’m ready for delicious pumpkin recipes. This one is on the list for next weekend. :)

  17. 17
    nest of posies — October 15, 2012 @ 11:03 am

    oh my word! you hit me in my very soft spot. ;) yum!

  18. 18
    Loretta — October 15, 2012 @ 11:06 am

    Things like these always remind me of Christmas morning because we always bake up something like this to eat after opening gifts. I just love that tradition!

  19. 19
    Heidi @foodiecrush — October 15, 2012 @ 11:38 am

    I looove baked french toast. Have you ever tried it with challah, it’s another great egg-ey bread that works great in a bake.

  20. 20
    Angie @ Big Bear's Wife — October 15, 2012 @ 12:01 pm

    wow that looks good! Made my stomach growl the second I saw the picture!

  21. 21
    Alison @ Ingredients, Inc. — October 15, 2012 @ 12:32 pm

    look SOO Good!

  22. 22

    Amazing looking French toast, Maria! I could have this for breakfast again and again this fall… I’d love to try it!

  23. 23
    Ashley @ Wishes and Dishes — October 15, 2012 @ 1:31 pm

    i LOVE baked french toast – will have to give this a try

  24. 24
    Katie @ Blonde Ambition — October 15, 2012 @ 2:38 pm

    I can’t remember if I’ve ever had baked french toast, but you’re certainly making me want to try it again :)

  25. 25
    Tracey — October 15, 2012 @ 4:11 pm

    Mmmm, that streusel topping is just calling my name!!

  26. 26
    Katrina @ Warm Vanilla Sugar — October 15, 2012 @ 4:56 pm

    Yes please! Love this idea!

  27. 27

    Now this is amazing! This would be the perfect breakfast for Thanksgiving!

  28. 28
    Marta @ I love breakfast — October 15, 2012 @ 5:07 pm

    Thank you so much for sharing this recipe. It looks and sounds amazing.

  29. 29
    Stacey Wright — October 15, 2012 @ 5:45 pm

    Making this for dinner, too. But really 2 tablespoons of vanilla? Seems like a lot, but I do love vanilla!

    • Two Peas replied: — October 15th, 2012 @ 5:51 pm

      I do use 2 tablespoons of vanilla because I love it. Feel free to reduce the amount to your likings:)

  30. 30
    Kristen — October 15, 2012 @ 7:02 pm

    What a tasty idea for an easy breakfast!

  31. 31
    Donna — October 15, 2012 @ 8:13 pm

    When shall I come over for breakfast???

  32. 32
    Madeleine @ Teenie Baker — October 15, 2012 @ 8:33 pm

    Yum! This looks fabulous and so easy to prepare too!

  33. 33
    Melissa @ Baking For The Boys — October 15, 2012 @ 8:34 pm

    I love baked french toasts too. It is really great to have in your arsenal for entertaining. Looks delish!

  34. 34
    Jessica @ How Sweet — October 15, 2012 @ 8:57 pm

    you didn’t.
    but you did.
    i cannot take it.

  35. 35
    Joanne — October 15, 2012 @ 8:57 pm

    I need to entertain more so I can make this without eating the whole pan myself! Looks amazing.

  36. 36
    Rachel @ Baked by Rachel — October 15, 2012 @ 9:17 pm

    I’ll probably fall asleep dreaming about breakfast food now lol ;)

  37. 37
    susan — October 16, 2012 @ 1:32 am

    This is at the top of my to do list!

  38. 38
    Shannon — October 16, 2012 @ 8:11 am

    This looks amazing. It’s on my list to make!

  39. 39
    carrian — October 16, 2012 @ 10:08 am

    Looks delicious Maria!

  40. 40
    Elizabeth @Food Ramblings — October 16, 2012 @ 12:40 pm

    We’re having guests this weekend, and I’m absolutely making this!

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