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5 from 1 vote

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!
Course Breakfast
Cuisine American
Keyword casserole, french toast, pumpkin
Servings 6
Calories 372kcal
Author Aubrey


  • 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