Baked Pumpkin French Toast

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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.ย 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

This easy Baked Pumpkin French Toast with cinnamon streusel topping is a wonderful breakfast treat during the fall months.
4.67 from 3 votes

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

  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 youโ€™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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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 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 ๐Ÿ™‚

  2. 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. 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

  4. 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 ๐Ÿ™‚

  5. Just when I thought it couldn’t get any better. I’ve had a sudden craving for all things pumpkin and you are NOT helping. I’ve got the pumpkin strusel cake on my list for this weekend. I may have to push things up a bit.

  6. I HAVE to try this! I have made a few bread puddings for brunch… some of them awesome, some of them ‘meh’ and this looks like an awesome one! Especially with the pumpkin twist for fall!!

  7. Holy heck. That is one drool-inducing recipe. Pumpkin french toast is perfect for this weather and the season. And I love that it’s baked, so less time spent in the kitchen. Yay. Or Boo.

  8. I made this for my family tonight. They said it was Divine. It was nice having it already made and being able to just put it in the oven.

  9. question for you…. Can I use sandwich bread?? I just love pumpkin and love make a head… Thanks for all your wonderful blogs I really enjoy them!!! ๐Ÿ˜€ Thanks for your help!!! ๐Ÿ˜€

  10. Just took it out of the oven. Looks beautiful and my house has never smelled so good!! I’m sure it will be as delicious as it looks & smells!!!

  11. We just blogged about this dish — you can see it here -http://ibeafoodie.wordpress.com/

    We loved the melty interior and crusty topping. Perfect brunch option! Thanks so much for providing the recipe.

  12. This baked pumpkin french toast is fantastic!! Made it for my family for breakfast this morning and it was a huge hit. I’m thinking that it will be on the menu Christmas morning – so easy to assemble the night before and then toss in the oven in the morning. Thanks for the great recipe!

  13. I made this today for a ladies’ brunch along with your recipe for cinnamon syrup. Everybody went crazy for it and wanted the recipe. I used fresh pumpkin puree, and it was delicious! A major bonus was its simplicity! I will definitely make this again. Oh, I made two batches, and only half of the syrup was needed. A little goes a long way!

  14. This is currently in the fridge soaking for tommrow morning , I am taking it for breakfast for my coworkers ๐Ÿ˜€ instead of using milk i used pumpkin spice eggnog. What can i say? I love pumpkin!!!!

  15. I just finished putting this together. Aside from the bread, I had all of the ingredients on hand and it was super easy to get in the fridge. It already smells delicious, too! I can’t wait to pop it in the oven in the morning and see how it turns out. Already I’m thinking it’s going to be the best casserole I’ve put together in a while, just for the ease of the whole thing. Thank you so much for creating and posting. You’ve made my life so much easier ๐Ÿ™‚

  16. This sounds so good! But where do you get cinnamon syrup? I’ve never seen it anywhere and now I have to try it with this recipe : )

  17. I just made this for Thanksgiving breakfast and it did not turn out at all! ๐Ÿ™ It was in the oven for an hour and a half and it was still wet and soggy on the inside. And idea why? I followed the directions to a tee. Looks so great I’d be willing to try gain ๐Ÿ™‚

  18. DD stopped eaitng all fruit and veggies so I survived by giving her dried fruit leather which she would eat. When it started being a problem with her teeth; she was about 6. At that point I started insisting on a few peas, some salad, a few slices of apple etc.At 13 she eats broccoli, cauliflower (smothered in hot sauce) peas,corn and more, applesauce, peaches and all berries. I believe in the idea that you have to offer a food more than 5 times (up to 20) to get it to stick. I see too many sites where a child will only eat chicken nuggest (gfcf) and fries to take chances. I feel if I hadn’t pushed; she would still have a fairly restricted diet. My goal is to have her naturally choose these foods for when she moves out and I’m not around to shop for her.

  19. I just made this for Christmas breakfast and everyone loved it. I made two pans — one with regular bread and one with gluten free bread, then I just substituted gf all-purpose flour in the topping. Both turned out great!

  20. Awesome! Just made this and its a keeper.
    I used whole grain organic sprouted spelt bread that I had made and substituted maple syrup for the sugar. Also -maple sugar in the topping rather than brown.
    I took out 1/2 C milk (used almond milk) to make up for the liquid in the syrup. I didn’t realize that the recipe called for 1C of pumpkin and accidently used a whole 15oz can. I did cook it for the full 55 minutes.
    It was AMAZING and didn’t need any additional syrup when served.
    Thanks!

  21. Is it possible to use canned Libby pumpkin? I don’t have any access to pumpkin purรฉe. Maybe add some milk to it? Please let me know I would like to use this recipe very soon! Thank you. It looks incredible!

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  23. Is the bread not soggy with so much milk? When I make just normal french toast I only add about 2 T for 3 eggs or the bread is just soggy so this seems like a lot.

  24. I prepared this last night and didn’t bake it this morning. When I bake this tonight and eat the left over tomorrow, will it still be good?

  25. This looks wonderful, but I am worried the middle layer will be soggy as I have tried recipes very similar to this one with that result. Is that the way it is supposed to be, and maybe we just don’t like it? Or do you have a tip that will avoid that outcome? Because I REALLY want to try this recipe and have it work out beautifully! I am guessing a glass baking dish is not a good idea? You do say a “pan” so I was wondering if that was an important part of it. Thank you for posting so many delicious recipes! ๐Ÿ™‚

  26. Just wanted to say thank you very much for this recipe! This will be the second Christmas in a row that I will be making this for breakfast, and my family begs for me to make it for any special occasion or get together that we have. Thanks again! ๐Ÿ™‚

  27. Can’t wait to show this dish off to our house guests this weekend! I have just one question, a load of French bread is sometimes different sizes. Can you guesstimate the amount of cups? Thanks tons!

  28. Sure hope she’s still reading comments. I’m doing a breakfast swap…will this freeze good to bake at a later date?

  29. 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?

  30. 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!!

  31. 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!

  32. 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.

  33. 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!

  34. 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!

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  36. 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!


  37. I see these comments are from awhile ago, so Iโ€™m hoping I can still get a reply. I have made this several times exactly to the recipe and it is ย great! i donโ€™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. ย 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 โ€œloafโ€ is so arbitrary, depending on the store.ย 
    Thanks!

    1. 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:)


  38. I love this recipe! Itโ€™s our โ€œgo toโ€ brunch recipe when entertaining. Super simple and easy to make ahead of time.ย 

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