Baked Pumpkin French Toast is a delightful fall-inspired breakfast dish, perfect for cozy mornings or holiday brunches. This recipe combines the comforting flavors of pumpkin, cinnamon, and nutmeg with a custardy bread base. The French toast is baked in the oven, making it easy to prepare in advance and ideal for feeding a crowd. The result is a warm, rich, and slightly spiced breakfast that is both soft and crispy in all the right places. Serve it with a drizzle of maple syrup and a sprinkle of powdered sugar for the ultimate treat.
Ingredients:
- 1 loaf of day-old French bread, cubed (about 10 cups)
- 1 cup pumpkin puree
- 8 large eggs
- 2 ½ cups milk (whole or 2%)
- ½ cup heavy cream
- ½ cup packed brown sugar
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- Maple syrup, powdered sugar, and pecans (optional, for serving)
Instructions:
- Prepare the baking dish: Grease a 9×13-inch baking dish and place the cubed bread evenly in the dish.
- Make the pumpkin custard: In a large bowl, whisk together the pumpkin puree, eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
- Combine bread and custard: Pour the pumpkin custard mixture evenly over the bread cubes, pressing down gently with a spatula to make sure the bread absorbs the custard. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Bake: Preheat your oven to 350°F (175°C). Remove the dish from the refrigerator and let it sit at room temperature while the oven preheats. Bake for 45-50 minutes, or until the top is golden and the center is set.
- Serve: Let the baked French toast cool slightly before serving. Top with a drizzle of maple syrup, a dusting of powdered sugar, and toasted pecans if desired.
Enjoy this flavorful, festive twist on classic French toast!
