Description
This Pumpkin French Toast Bake is a cozy, comforting breakfast casserole perfect for fall mornings. Cubes of day-old challah or brioche bread are soaked in a spiced pumpkin custard mixture, then baked until golden and set. Topped with optional pecans and served with maple syrup and powdered sugar, this dish delivers seasonal warmth in every bite.
Ingredients
Scale
Main Ingredients
- 1 loaf of challah or brioche bread, preferably a day old, cut into 1-inch cubes
- 6 large eggs
- 2 cups milk (whole or 2%)
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup chopped pecans (optional)
For Serving
- Maple syrup, for serving
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Dish. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray to prevent sticking.
- Arrange the Bread. Place the 1-inch cubed bread evenly into the prepared baking dish, spreading it out to form a uniform layer for even soaking.
- Mix the Custard. In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and well combined.
- Soak the Bread. Pour the pumpkin custard mixture evenly over the bread cubes in the baking dish. Use a spatula to gently press down the bread, ensuring every piece is soaked with the custard.
- Add Pecans (Optional). Sprinkle the chopped pecans evenly over the top of the soaked bread for added texture and a nutty flavor.
- Let it Rest. Cover the baking dish with foil and let it rest for at least 30 minutes, or refrigerate overnight to intensify the flavors and allow thorough soaking.
- Bake the Casserole. Remove the foil and place the baking dish in the preheated oven. Bake for 45-50 minutes, or until the top turns golden brown and the center is set and firm to touch.
- Cool Slightly. Take the bake out of the oven and let it cool for 5-10 minutes to make serving easier and to allow flavors to settle.
- Serve. Serve the pumpkin French toast bake warm, drizzled with maple syrup and dusted with powdered sugar for a sweet finishing touch.
Notes
- Using day-old bread helps the bread cubes absorb the custard better without becoming too soggy.
- You can prepare the bake a day ahead by soaking the bread overnight in the refrigerator for enhanced flavor.
- Pecans are optional but add a pleasant crunch and nutty flavor; you can substitute with walnuts or omit entirely.
- Whole milk gives a richer custard, but 2% milk also works well.
- For a gluten-free option, substitute with gluten-free bread, ensuring it’s similarly firm and slightly stale for best results.
