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
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
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.
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