Pumpkin French Toast Bake
This pumpkin french toast bake is a great make-ahead breakfast treat. It is moist when baked and a great way to use up bread before it goes bad!
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Breakfast
Cuisine: American
Servings: 8 servings
Preheat the oven to 350 degrees F (180 degrees C).
Cut the bread slices into squares and add them to a pre-greased loaf pan.
Blend together the pumpkin puree, eggs, milk, pumpkin spice, maple syrup, and vanilla to form the batter.
Pour the batter on top and press down the bread pieces so that everything is fully coated.
Cover and refrigerate for at least 2 hours or overnight. Top with chopped nuts and bake for 30-35 minutes.
- When pouring the batter over the bread in the pan, it will seem like a lot of batter, but the bread will absorb the liquid and it will soak up in the fridge. This makes for a very moist french toast bake when cooked, but if you prefer something less moist, you can pour in a little less batter.
- Soaking the french toast bake overnight gives the bread more time to soak up all of the liquids, but try to soak for at least 2 hours if in a pinch.
- I love using this nutribullet blender to blend the ingredients into a smooth batter!
- I used a 9 by 5 loaf pan for this recipe, but you may use an 8 by 8 brownie pan for a thinner bake.
- This recipe can be made in a muffin pan to make mini pumpkin french toast muffins. Make sure to pack the bread into the muffin pan after pouring the batter so that it binds well.
- I serve these as is to my baby and like to pour maple syrup on top for everyone else for a little added sweetness!
Calories: 133.16kcal | Carbohydrates: 14.64g | Protein: 4.36g | Fat: 6.64g | Saturated Fat: 1.18g | Polyunsaturated Fat: 1.86g | Monounsaturated Fat: 3.17g | Trans Fat: 0.01g | Cholesterol: 42.45mg | Sodium: 114.05mg | Potassium: 126.01mg | Fiber: 1.64g | Sugar: 5.49g | Vitamin A: 1676.97IU | Vitamin C: 0.56mg | Calcium: 60.86mg | Iron: 1.14mg