Baked Pumpkin French Toast

This baked pumpkin french toast is absolutely perfect on a chilly Fall Sunday. This recipe came about because I love sweet breakfasts on the weekend and french toast is usually my first go-to. I snagged my first can of pumpkin puree at the grocery store this past week with half going towards this french toast recipe, and the other half going towards my pumpkin spice coffee cake recipe.

If you love french toast as much as I do, check out my original baked french toast.

Prep Time 15 minutes

Cook Time 50-55 minutes

Serves 6-8

Ingredients

French Toast

15 oz loaf challah bread, cut up into chunks

1 c milk

1/2 c half and half

1 c pumpkin puree

5 large eggs

1/2 c brown sugar

1 tsp vanilla extract

Topping

1/2 c brown sugar

1/2 c all-purpose flour

1 tsp pumpkin pie spice

a pinch of salt

6 tbsp unsalted butter, cold and cut into pieces

Preparation

French Toast

Prepare a 9 x 13 baking dish by spraying with non-stick cooking spray. Next, cut up, or tear, your challah bread into pieces, place in the prepared baking dish, then set aside.

In a medium bowl, or a very large (4-cup capacity) liquid measuring cup, measure out your milk, half and half, and the remainder of your ingredients, then whisk until well combined. Pour your custard mixture over your challah bread in the prepared baking dish. Cover with plastic wrap, press down lightly, then place in the refrigerator for at least 2 hours, preferably overnight.

Topping

In a small bowl add your brown sugar, flour, pumpkin pie spice, and salt, then toss together lightly with clean hands. Add in your cut-up butter and work the butter by hand into the flour mixture until it resembles wet sand. You’ll know when you’re done when you’re able to pick up a handful and press it together to hold a shape, then break it up into crumbs. Set aside either in the bowl covered in plastic wrap, or transfer to a sandwich-sized ziplock bag.

When you’re ready to bake, preheat the oven to 350 F. Take your french toast out of the refrigerator to come up to room temperature while the oven preheats. When the oven is ready, sprinkle your topping over the french toast, then place it in the oven to bake for 45-55 minutes. Mine was ready after 50 minutes in the oven. 

Let your baked pumpkin french toast sit for about 10-15 minutes before serving. This was such a dreamy Sunday breakfast with my cup of piping hot coffee that (1) I didn’t need maple syrup, and (2) I didn’t even care if anyone else in the house liked it or not! Enjoy!

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