Pumpkin French Toast Bake
Pumpkin and french toast have joined together in a fall lover's DREAM COME TRUE! Make this french toast bake the night before & enjoy the next morning!
- 1 loaf French bread cut into 1-inch cubes
- 6 large eggs
- 2 cups milk
- 1/2 cup pumpkin puree (not pie filling)
- 2 tsp vanilla
- 2 tbsp maple syrup
- 2 tsp pumpkin pie spice
- 1/4 cup brown sugar
- 1 tsp cinnamon
- maple syrup honey, or agave to serve with french toast (I used maple syrup)
Fill a lightly greased 9-inch × 13-inch baking dish with 1-inch bread cubes. It will be pretty full.
In a large bowl, whisk together eggs, milk, pumpkin puree, vanilla, maple syrup, and pumpkin pie spice until well combined
Pour pumpkin mixture over bread and push down with a spoon or your hands until the bread is soaked and mostly covered with the liquid.
Cover the pan with plastic wrap or lid and refrigerate overnight.
In the morning, preheat your oven to 350 degrees F and uncover the baking dish.
In a small bowl, mix together the brown sugar and cinnamon, and sprinkle all over the top of french toast.
Bake for 35-45 minutes or until the top is golden brown and all the french toast bake is set.
Remove from the oven and serve immediately. We like to top tour french toast bake with maple syrup or honey.
Cover and store leftovers in the refrigerator for up to 2 days.
Calories: 372kcal | Carbohydrates: 58g | Protein: 16g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 172mg | Sodium: 444mg | Potassium: 323mg | Fiber: 3g | Sugar: 20g | Vitamin A: 3547IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 4mg