Pumpkin Spice Baked French Toast – French bread, pure pumpkin, pumpkin spice, eggs, and milk combine to make this easy breakfast treat you can make ahead of time. Sprinkle the cinnamon streusel topping on and put it into the oven the next day. It’s a delicious breakfast to warm you up on a cool, crisp Fall day.
HAPPY FALL, Y’ALL!
It’s finally here, cooler weather, changing leaves, crisp breezes and tastes of the season.
Have you been inundated with pumpkin recipes? I’ve been seeing them ALL. OVER. the interweb.
My blogger friends have been sharing them left and right and I have to say that I’ve shared a few as well.
SAVE THIS PUMPKIN SPICED BAKED FRENCH TOAST RECIPE TO YOUR FAVORITE PINTEREST BOARD!
And can I be honest with you?
I don’t like pumpkin.
Seriously.
Ok, well, it’s not like I can’t stand it.
I’ll eat something made with pumpkin and I especially like munching on pumpkin seeds, but it’s not a Fall flavor that I’m absolutely in love with.
I really could take it or leave it.
You won’t see me eating a pumpkin pie at Thanksgiving, although maybe the thinnest of all slices because it’s tradition.
But I’m not gonna hunt someone down if they’ve taken the last piece.
All the power to them.
Now apples? They’re another story!
So, I made this Pumpkin Spice Baked French Toast.
I tried it, took two bites and put the plate down.
I was done.
My daughter ate some at the same time and said she really liked it.
I said I thought it was just blah and wasn’t blog worthy.
She said no, that it was good.
“You don’t like it because you’re not a pumpkin lover. There are people out there who are nuts for pumpkin and would really like this.”
So, I hope you’re one of those people. 🙂
I also used my Homemade Pumpkin Spice to make it.
I find it’s so much better having a jar of the homemade stuff on hand this time of year because it’s convenient AND I know exactly what’s in it!
Whilst I was shooting the finished product, I had a visitor who wanted to get in on the action. Maybe she’s a pumpkin lover?
She’s such a silly and curious kitty, that Winnie.
Before going into the oven…
Adding the streusel topping…
All baked and ready to be eaten!
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- 1 loaf French Bread cut into 1-inch cubes
- 16 ounces cream cheese room temperature
- 1 15- ounce can pure pumpkin "not" pie pilling
- 3/4 cups granulated sugar
- 1 1/2 teaspoons Homemade Pumpkin Spice
- 8 eggs
- 2 cups milk I used whole
- 1/2 cup heavy cream
- 2 tablespoons pure vanilla extract
- 1/2 cup flour
- 1/2 cup packed light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 8 tablespoons cold unsalted butter
- 1/2 cup chopped pecan pieces
- Spray an 9 X 13-inch baking dish with cooking spray.
Place all of the bread cubes into a large bowl.
- In a mixing bowl, beat the cream cheese and pumpkin together until fluffy, about 5 minutes, scraping down the sides as needed.
- Beat in the sugar and Homemade Pumpkin Spice.
- Add eggs, two at a time with the mixer on low until each is fully incorporated, scraping the sides as needed.
- In a large measuring cup, combine the milk, heavy cream and vanilla.
- Gently pour the milk mixture into the bowl while mixing on low. Make sure everything has been mixed together well.
- Gently pour the entire contents over the bread cubes and mix to thoroughly coat.
- Carefully pour everything into the prepared baking dish and spread evenly. Cover with plastic wrap and refrigerate overnight.
- In a medium bowl, combine flour, brown sugar, cinnamon, nutmeg and salt. Mix thoroughly.
- Cut butter into small pieces and with a pastry cutter or two forks, blend butter into mixture until it resembles coarse meal. Mix in the pecan pieces.
- Place mixture into a plastic bag. Seal and refrigerate overnight. This step can also be done in the morning before placing baking dish into the oven.
- When ready to bake the next morning...
- Preheat oven to 350 degrees F.
- Uncover the baking dish and sprinkle the streusel mixture evenly around the top.
- Bake uncovered for 60 - 65 minutes.
If you do not have a bowl large enough for all of the bread cubes, pour half of egg/milk mixture over half of the bread cubes, gently placing those into the prepared baking dish. Then do the same with the remaining bread and wet ingredients.
If you enjoyed this Pumpkin Spice Baked French Toast, then you’ll love…
Caramel Apple French Toast Bake
Peaches and Cream Baked French Toast
Baked Blueberry Cream Cheese French Toast
Take a look at these other Baked French toast recipes from my blogger friends…
Creme Brulee French Toast from The Culinary Compass
Very Vanilla French Toast from The Girl Who Ate Everything (on Ebay)
Brown Sugar Banana French Toast Casserole from Celebrating Sweets
Cinnamon Roll French Bread Bake from Six Sisters’ Stuff
Donut French Toast from The Novice Chef
I give you BIG baking hugs and muffins!!
OH Lynn, you are sooooo amazing. I can’t wait to try this!!!! You might have my second favorite food website ever!!!!!
Thanks so much, Jake! I really appreciate that.
But your second?? What by chance would your first be?? Just because you’re married to a rock star blogger doesn’t mean hers has to be your favorite. I won’t tell. 😉
Place half the bread cubes? Do I ever add the other half? 😁
Oh, dear. Lucy, thank you SO much for catching that! I’ve corrected the recipe. Put ALL of the bread cubes into a large bowl. Then you’ll pour the milk and egg mixture over the bread to coat. If the bowl isn’t large enough to do all of the bread at once, mix half of the bread cubes with half of the wet ingredients and gently pour into the baking dish. Then do the same with the remaining ingredients. Thank you!