This Easy Pumpkin French Toast Recipe is baked in the oven, making this the perfect fall breakfast! This Baked Pumpkin French Toast Recipe uses thick-cut bread, and is soaked in a rich pumpkin custard and baked to perfection!
This easy baked pumpkin french toast is one of my favorite easy fall breakfast recipes! Baked french toast is so simple to make, and the addition of pumpkin, cinnamon, and pecans makes this a fall favorite!
I was reminded semi-recently that I moved into college nearly 8 years ago (thanks, Facebook memories).
While I’m still wrapping my head around that little fact, I couldn’t help but dive through my old photos from college and reminisce about those 4 years.
At my school, only freshman lived in dorms, and sophomores through seniors lived in on-campus (or off-campus, if you chose) apartments. While there will never be anything like living in a dorm full of my closest friends, I loved living in the apartments, namely because I had a kitchen (hello, pumpkin chocolate chip scones and maple snickerdoodles).
Weekend breakfasts became kind of a big deal, and on Saturdays, a few of us would get together and have what we called our ‘family breakfast,’ which involved all of us grabbing whatever breakfast items we had and having one big potluck meal together.
Sometimes it was as casual as cereal and milk (or cereal and milk donuts), and other times it was a little fancier, like this Baked Pumpkin French Toast.
I’m a French toast person. If given the choice between pancakes, waffles, or French toast, there’s a 105% chance I’m going to pick French toast. 😉
While I love French toast casseroles, there is something to be said for regular French toast. It is delicious in its simplicity, and for me, the perfect comfort food.
This Baked Pumpkin French Toast, though it is baked in the oven, is nothing like a French toast casserole and everything like the French toast you’d make on the griddle. However, by being baked in the oven, it is super convenient and hassle-free.
I used a quarter sheet pan for this recipe, but you could easily use a 9×13 baking dish instead.
Pumpkin puree, eggs, milk, honey, pumpkin pie spice, flour and vanilla extract are mixed together and poured over the bread. Now, I always use flour in my French toast custard, as it is the way my mom always makes French toast. It adds a little thickness and body to the custard; however, you could leave it out if you prefer.
Tips for the Perfect Pumpkin Baked French Toast!
- Use Flour in the Pumpkin Custard! A lot of french toast recipes use just an egg mixture for the custard, but I have found that flour helps make a perfect custard crust on this easy baked pumpkin french toast!
- Use a Quarter sheet Pan or 9×13 Baking Dish!
- Use Thick Bread!
It’s baked in the oven for 20-25 minutes, and once it’s done, you have rustic, down-home French toast made in one pan with very little mess, and very little fuss.
It’s the breakfast of champs!
- 8 slices thick cut bread (any bread works, but I used SaraLee Artesano bread)
- 1/2 cup pumpkin puree
- 3 eggs, large
- 2/3 cups milk (half and half would work as well)
- 1 Tbsp honey
- 3 Tbsp all purpose flour, optional—it just thickens the custard a bit
- 3/4 tsp pumpkin pie spice
- cinnamon sugar, for sprinkling
- whipped cream
- pecans
- powdered sugar
- maple syrup
- Preheat the oven to 350 degrees. Grease a 1/4 sheet pan or 13x9 baking dish with butter or baking spray.
- In a blender, blend pumpkin puree, eggs, milk, honey, flour, and pumpkin pie spice until smooth.
- Pour 1/3 of the mixture on the bottom of the sheet or baking dish, spreading the batter evenly around the bottom.
- Place bread side by side, on top of the batter, and pour the remaining batter over the top of the bread. Spread the batter evenly around the top. Sprinkle each piece of bread with cinnamon sugar, if desired.
- Bake for 20-25 minutes, or until French toast is golden brown and the custard has set.
- Serve with maple syrup, whipped cream, pecans, and/or powdered sugar, if desired.
- Enjoy!
This post first appeared on Julie’s Eat and Treats, where I’m a contributor.
Lita Johnson says
Your style of cooking is right up my alley and speaks to my heart! Thank you
for all the lovely recipes !