Print

Easy Pumpkin Spice French Toast Bake Recipe

pumpkin spice french toast bake - featured image
Print Recipe

A cozy, make-ahead pumpkin spice french toast bake with crispy caramelized edges and a soft custard center. Perfect for fall mornings, holiday brunches, or anytime you want your kitchen to smell like everything wonderful about autumn.

Ingredients

Scale
  • 1 loaf (14-16 ounces) sturdy bread (brioche, challah, or French bread), cut into 1-inch cubes
  • 8 large eggs, room temperature
  • 1 ½ cups whole milk
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 teaspoons vanilla extract
  • ¼ cup unsalted butter, melted
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 2 tablespoons turbinado sugar (or coarse sugar)
  • ½ cup chopped pecans or walnuts (optional)
  • Maple syrup, for serving

Instructions

  1. Prep your bread: Cut bread into roughly 1-inch cubes. If bread is fresh, spread cubes on a baking sheet and let dry for 1 hour. Day-old bread works best.
  2. Grease your baking dish: Brush bottom and sides of a 9×13-inch baking dish with some of the melted butter.
  3. Make the pumpkin spice custard: In a large mixing bowl, whisk eggs until well beaten and slightly frothy (about 30 seconds). Add pumpkin puree, whole milk, granulated sugar, brown sugar, and vanilla extract. Whisk until completely combined and smooth.
  4. Mix the spice blend: In a small bowl, combine cinnamon, ginger, nutmeg, cloves, and salt. Stir together. Add to wet ingredients and whisk until fully incorporated.
  5. Assemble the bake: Place half of the bread cubes evenly in the greased dish. Pour half of the custard over the top. Add remaining bread cubes, then pour remaining custard. Gently press down on bread with a spatula to help it absorb the custard.
  6. Let it rest: Cover with plastic wrap and let sit at room temperature for 15-30 minutes, or refrigerate overnight for best results.
  7. Preheat and prep: Preheat oven to 350°F (175°C). Remove plastic wrap. Drizzle remaining melted butter over top. Sprinkle turbinado sugar evenly across surface. Add nuts if using.
  8. Bake: Place dish on center rack. Bake for 40-50 minutes until top is golden brown and center is set (slightly jiggly but not liquidy). A knife inserted into center should come out mostly clean. Let cool on wire rack for 10 minutes before serving.

Notes

For best texture, use day-old sturdy bread like brioche or challah. Don’t skip the resting time—it allows the custard to fully absorb into the bread. Start checking for doneness at 35 minutes. The internal temperature should reach 165°F. For a dairy-free version, use full-fat oat milk or canned coconut milk and melted coconut oil or vegan butter. For gluten-free, use gluten-free bread and reduce milk by ¼ cup.

Nutrition

Keywords: pumpkin spice, french toast bake, fall breakfast, make-ahead breakfast, pumpkin recipe, brunch casserole, holiday breakfast

Find it online: https://tinastirs.com/easy-pumpkin-spice-french-toast-bake-recipe/