I stole this recipe for Baked Pumpkin French Toast from celebratingsweets.com. This recipe is a fall twist on French toast casserole. Cubed bread is placed in a casserole dish. Then a mixture of eggs, milk, half & half, brown sugar, pumpkin puree, pumpkin pie spice and vanilla is poured over the bread. A topping is made brown sugar, flour and pumpkin pie spice. The casserole is baked until golden and served with powdered sugar or syrup. This casserole is a delicious twist on traditional French toast and another great way to use canned pumpkin this fall.

Did you know? Most canned pumpkin is actually squash – a mix actually of butternut, Hubbard, and other squashes. The texture and consistency of the squash is actually better for canning purposes, and the taste is nearly identical to that of the pumpkin.⁴ (see more trivia in the Trivia tab)

Start this recipe by greasing a 2 ½ or 3 quart casserole dish and place bread cubes from one loaf (15 oz) French bread inside.

Then in a large bowl, combine 5 eggs,1 cup milk, ½ cup half & half, ½ cup brown sugar, 1 cup pumpkin puree, 1 ½ tsp pumpkin pie spice and 1 tsp vanilla.

Whisk everything together. Then pour egg mixture evenly over the bread. Lightly stir to coat the bread. Cover and refrigerate 1 to 3 hours at least or overnight.

Next assemble the topping by combing ⅔ cup brown sugar, ⅔ cup flour, 1 tsp pumpkin pie spice and a pinch of salt. Add 6 tbsp softened butter and cut butter into dry ingredients until mixture resembles wet and clumpy sand.

Crumble the topping over the bread mixture.

Preheat oven to 350 F. Bake for 40 to 55 minutes, until puffed, golden brown and set (make sure center is not too wet).

Serve immediately with syrup or whipped cream or powdered sugar.

If you liked the recipe for Baked Pumpkin French Toast and want to try other twists on traditional French toast you can try French Toast Muffins, Strawberry Cheesecake French Toast Casserole, Crunchy Apple French Toast Cups or Overnight Apple French Toast.

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Baked Pumpkin French Toast

This recipe is a fall twist on French toast casserole. Cubed bread is placed in a casserole dish. Then a mixture of eggs, milk, half & half, brown sugar, pumpkin puree, pumpkin pie spice and vanilla is poured over the bread. A topping is made brown sugar, flour and pumpkin pie spice. The casserole is baked until golden and served with powdered sugar or syrup. This breakfast recipe is a delicious twist on traditional French toast and another great way to use canned pumpkin this fall.

Course Breakfast, Brunch

Prep Time 20 minutes

Cook Time 40 minutes

Refrigating Time 1 hour

Servings 8 people

Ingredients

• 5 large eggs
• 1 cup milk whole or 2%
• ½ cup half and half
• ½ cup light brown sugar
• 1 cup pumpkin puree
• 1 ½ tsp pumpkin pie spice
• 1 tsp vanilla
• 1 loaf (15 oz) French bread, cut into cubes

Topping

• ⅔ cup light brown sugar packed
• ⅔ cup flour
• 1 tsp pumpkin pie spice
• Pinch salt
• 6 tbsp butter softened
• Syrup / whipped cream / nuts

Instructions

1. In a large bowl, whisk eggs, milk, half & half, brown sugar, pumpkin puree, pumpkin pie spice and vanilla.
2. Grease 2 ½ or 3 quart casserole dish and place bread cubes inside.
3. Pour egg mixture evenly over the bread. Lightly stir to coat the bread. Cover and refrigerate 1 to 3 hours at least or overnight.

Topping

1. Combine brown sugar, flour, pie spice and salt. Add butter and cut butter into dry ingredients until mixture resembles wet and clumpy sand. Cover and refrigerate until you are ready to bake.

2. Preheat oven to 350 F. Remove French toast from refrigerator. Crumble the topping over the bread. Bake for 40 to 55 minutes, until puffed, golden brown and set (make sure center is not too wet).
3. Serve immediately with syrup or whipped cream or nuts.