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Cubes of bread soaked in a spiced, pumpkin filled custard before being baked until crisp on top. This Pumpkin French Toast Bake is without doubt, the best decadent breakfast recipe!

Pumpkin French Toast Bake

Love French toast? Then you will adore my Pumpkin French Toast Bake! Cubes of bread soaked in a spiced, pumpkin filled custard before being baked until crisp on top. This is without doubt, the best decadent breakfast recipe!
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour

Ingredients

  • For the French toast:
  • 8 cups (280g) 1 inch cubes of day old bread; I used Brioche, but French bread would work great too
  • 4 large eggs
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp vanilla extract
  • 3 tbsp light brown sugar
  • 1 cup (240ml) milk
  • 1 cup (240g) pumpkin puree, NOT pie filling
  • For the topping:
  • 1 1/2 tbsp light brown sugar
  • 1/2 tsp ground cinnamon
  • Pinch of cloves
  • Pinch of nutmeg

Instructions

  1. An hour before preparing the recipe, place cubes of bread onto a baking tray in one layer and leave to dry out.
  2. Spray an 8x8 inch square pan with cooking spray, I used Wilton Bake Easy.
  3. Place eggs, cinnamon, nutmeg, cloves, vanilla and sugar into a medium sized bowl and whisk together until just combined.
  4. Gradually pour in the milk whilst stirring to combine. Continue whisking until the mixture is smooth.
  5. Add in the pumpkin and whisk in until the pumpkin is fully incorporated and there are no lumps.
  6. Place the bread cubes into your prepared pan and then pour the pumpkin mixture all over the bread.
  7. Press down with a spatula/wooden spoon, so the bread doesn't sit too far above the top of the pan, this also helps the bread absorb some more liquid as you press it down.
  8. Leave to one side for 30 minutes. Whilst the mixture is soaking, preheat the oven to 180C/350F and place sugar, cinnamon, cloves and nutmeg into a small bowl and mix until well combined.
  9. After 30 minutes, sprinkle the sugar and cinnamon mix all over the top of the French toast.
  10. Place in the oven for 25-30 minutes until the top is golden and the mixture looks set on top. It will look kind of matte and not wobble, but if you put a knife into the centre the bottom will still be soft and moist.
  11. Leave to cool in the pan for at least 20 minutes before serving. Can also be left to cool completely and reheated in the microwave for 1-2 minutes. Serve with maple syrup and/or an extra sprinkle of cinnamon.
  12. French toast bake will keep covered, in the fridge for 3 days.

Recipe Notes

Recipe by Annie of Annie's Noms