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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.