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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
372
kcal
Ingredients
1
loaf
French bread
cut into 1-inch cubes
6
large eggs
2
cups
milk
½
cup
pumpkin puree
(not pie filling)
2
tsp
vanilla
2
tbsp
maple syrup
2
tsp
pumpkin pie spice
¼
cup
brown sugar
1
tsp
cinnamon
maple syrup
honey, or agave to serve with french toast (I used maple syrup)
Instructions
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.
Nutrition
Calories:
372
kcal
|
Carbohydrates:
58
g
|
Protein:
16
g
|
Fat:
8
g
|
Saturated Fat:
3
g
|
Cholesterol:
172
mg
|
Sodium:
444
mg
|
Potassium:
323
mg
|
Fiber:
3
g
|
Sugar:
20
g
|
Vitamin A:
3547
IU
|
Vitamin C:
1
mg
|
Calcium:
174
mg
|
Iron:
4
mg