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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!
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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

  • An hour before preparing the recipe, place cubes of bread onto a baking tray in one layer and leave to dry out.
  • Spray an 8x8 inch square pan with cooking spray, I used Wilton Bake Easy.
  • Place eggs, cinnamon, nutmeg, cloves, vanilla and sugar into a medium sized bowl and whisk together until just combined.
  • Gradually pour in the milk whilst stirring to combine. Continue whisking until the mixture is smooth.
  • Add in the pumpkin and whisk in until the pumpkin is fully incorporated and there are no lumps.
  • Place the bread cubes into your prepared pan and then pour the pumpkin mixture all over the bread.
  • 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.
  • 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.
  • After 30 minutes, sprinkle the sugar and cinnamon mix all over the top of the French toast.
  • 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.
  • 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.
  • French toast bake will keep covered, in the fridge for 3 days.

Notes

Recipe by Annie of Annie's Noms