Baked Pumpkin French Toast
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Today’s recipe is all about pumpkin for breakfast, and it’s perfect for a cozy weekend meal! This baked pumpkin French toast brings the comforting flavors of fall by incorporating pumpkin puree right into the custard mixture. Just like the streusel-topped French toast bake I’ve shared before, this version includes that delightful streusel topping, which adds a crunchy sweetness that pairs perfectly with the soft, spiced French toast beneath.
It’s an easy, crowd-pleasing dish that you can prep the night before and bake in the morning. The addition of pumpkin makes it feel extra festive for the fall season, and it’s a great way to bring a seasonal twist to a breakfast favorite! Whether you serve it with maple syrup or whipped cream, this baked pumpkin French toast is sure to become a family favorite.
Ingredients to Make Pumpkin French Toast Bake
- FRENCH BREAD
- EGGS
- MILK
- PUMPKIN PUREE
- SUGAR
- VANILLA EXTRACT
- CINNAMON
- FLOUR
- BROWN SUGAR
- SALT
- BUTTER
How to Make Baked Pumpkin French Toast Casserole
The batter consists of milk, eggs, sugar, vanilla, cinnamon, and pumpkin. It is combined and poured over a diced loaf of French bread in a greased 9 x 13-inch baking dish. This egg mixture is left to soak for four hours, or ideally overnight, allowing the bread to absorb all the rich flavors. I have made it during the day and put it in the fridge for dinner. However, I love to make it on a Saturday night to enjoy for brunch on a lazy Sunday morning.
Now comes the best part of this recipe. What really takes this dish to the next level is the streusel topping. When you take this out of the fridge to bake, it all gets topped with a streusel mixture. The streusel mixture combines butter, flour, brown sugar, cinnamon, and salt. I just put it all in my food processor and pulse until it’s the right consistency. It is the best streusel ever!
The streusel crumb topping adds a crunchy sweetness that pairs perfectly with the soft, spiced pumpkin French toast. Then it’s time to bake this Baked Pumpkin French Toast! In about 1 hour, you will enjoy a delicious fall version of a favorite breakfast dish.
Frequently Asked Questions
Can I use something other than French bread for this recipe?
Thick, sturdy bread like brioche or challah will also work for baked French toast as it absorbs the custard mixture without becoming too soggy. However, you can use any bread you have on hand, adjusting for texture.
Can I use non-dairy milk alternatives?
Yes, you can substitute the milk in the recipe with non-dairy alternatives like almond milk, coconut milk, or oat milk. Just ensure it is unsweetened to avoid altering the flavor balance.
What is the best way to reheat leftovers?
You can reheat leftovers in the oven at 350°F for 10-15 minutes or microwave individual servings for about 30 seconds until warm. This will help retain the crispiness of the topping.
How do I store leftovers?
Store leftover baked pumpkin French toast in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave for a quick breakfast.
Can I make this without the streusel topping?
Yes, the streusel topping adds a delicious crunch, but you can skip it if you prefer a simpler version. The pumpkin and French toast base will still make it rich and flavorful.
FOR MORE RECIPES LIKE THIS, TRY:
- Pumpkin French Toast with Whipped Pumpkin Butter
- Pumpkin Granola
- Pumpkin Steamer
- Yeasted Pumpkin Waffles
Baked Pumpkin French Toast
Real Mom Kitchen
Equipment
Ingredients
- 1 loaf French Bread cut into 1-inch cubes
- 6 large eggs
- 2 ½ cups milk
- ¾ cup pumpkin puree
- ¾ cups granulated sugar
- 2 Tbsp vanilla
- ½ tsp cinnamon
Streusel Topping:
- ½ cup flour
- ½ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup cold butter cubed
Instructions
- Grease or spray (with non-stick spray) a 9×13 baking dish.
- Place bread pieces in the baking dish.
- In a large bowl, whisk together the eggs, milk, pumpkin, sugar, and vanilla until well blended. Pour evenly over the bread, trying to get every piece wet with the batter.
- Cover the pan and place in the fridge overnight (at least 8 hours).
- In another bowl or in your food processor, add the flour, brown sugar, cinnamon, and salt. Mix until blended. Then add the butter cubes and pulse in your food processor or cut with a pastry blender until crumbly with pea sized pieces. Cover streusel mixture and refrigerate.
- In the morning, preheat oven to 350 degrees. Uncover the 9 x 13 pan and sprinkle the streusel mixture all over the top.
- Bake at 350 degrees for 55 to 60 minutes or until a knife inserted in the center comes out clean.
- Cut into squares and serve warm topped with maple syrup. Serves 12-18.
Nutrition
Recipe is adapted from Two Peas and Their Pod.
