Thursday, October 25, 2012

Baked Pumpkin French Toast

Lately I've been pinning and making tons of pumpkin recipes--everything from pumpkin lattes to baked pumpkin oatmeal for breakfast. This recipe for pumpkin french toast is by far the best that I have cooked. I'm still trying to get my pantry in order and one of the things that I haven't purchased is syrup. How can you eat french toast without syrup? Well...I drizzled a little extra butter and sprinkled a little extra brown sugar on top right before serving and it was pure perfection!
Baked Pumpkin French Toast
3 1/2 – 4 1/2 cups 1-inch bread cubes
7 eggs
2 cups milk
1 tsp. vanilla extract
 1/2 tsp. pumpkin pie spice
1/2 cup pumpkin puree
3-4 Tbsp. brown sugar for topping
walnuts for topping
1. Cut bread into 1-inch cubes. Place in a 9×13 lightly greased baking dish.
2. In a large bowl, whisk together eggs, milk, vanilla and pumpkin butter until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Let it sit until the bread absorbs all of the egg mixture. Optional: It works well if you let it refrigerate overnight.
3. Preheat oven to 350 degrees, uncover and top with brown sugar and nuts. Bake for 35-45 minutes or golden brown and no longer wet.
4. Serve immediately with maple syrup, honey or agave nectar.


  1. Wow, this looks so delish!!! I haven't made anything with pumpkin yet this fall. Might have to try this recipe.

  2. yum! this looks delicious!!

  3. I am in the middle of making this and just realized... you wrote pumpkin puree in one place and pumpkin butter in another. Which is it? I hope it's puree because that's what I have! If it's the butter do you have any suggestions on how I can make this work with the puree?