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Baked Pumpkin French Toast

by Laura

Today’s pumpkin recipe is for breakfast. It would be perfect to make for a weekend breakfast. This baked pumpkin French toast is just like the recipe I have share before for streusel topped French toast bake. You just mix pumpkin into the French toast batter.

The batter is a combination off milk, eggs, sugar, vanilla, cinnamon, and pumpkin. This is combined and poured over a diced up loaf of French bread. Then it goes in the fridge for a few hours but preferably overnight. I have made it during the day and put in the fridge for dinner. However, I love to make it on a Saturday night to enjoy on a lazy Sunday morning.

Now comes the best part of this recipe. When you take this out of the fridge to bake, it all gets topped with a streusel mixture. The streusel mixture is a combination of 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! Then it’s time to bake this Baked Pumpkin French Toast! In about 1 hour you will be enjoying a delicious fall version of a favorite breakfast dish.

Baked Pumpkin French Toast | realmomkitchen.com
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Baked Pumpkin French Toast | realmomkitchen.com

Baked Pumpkin French Toast


  • Author: Laura

Ingredients

Scale
  • 1 loaf French Bread, cut into cubes
  • 6 large eggs
  • 2 1/2 cups milk
  • 3/4 cup pumpkin puree
  • 3/4 cups granulated sugar
  • 2 Tbsp vanilla
  • 1/2 tsp cinnamon

Streusel Topping:

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup cold butter, cubed

Instructions

  1. Grease or spray (with non-stick spray) a 9×13 baking dish.
  2. Place bread pieces in the baking dish.
  3. 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.
  4. Cover the pan and place in the fridge overnight (at least 8 hours).
  5. 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.
  6. In the morning, preheat oven to 350 degrees. Uncover the 9 x 13 pan and sprinkle the streusel mixture all over the top.
  7. Bake at 350 degrees for 55 to 60 minutes or until a knife inserted in the center comes out clean.
  8. Cut into squares and serve warm topped with maple syrup. Serves 12-18.
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Recipe is adapted from Two Peas and Their Pod.

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