Pumpkin French Toast Bake
This pumpkin French toast bake turns bread cubes into a soft-centered breakfast with golden edges. A brief soak helps the custard reach the middle of the bread.
Serves: 6 | Estimated total time: 1 hour 10 minutes
Ingredients
- 8 cups day-old bread cut into 1-inch cubes (about 12 ounces)
- 4 large eggs
- 1 1/2 cups milk
- 3/4 cup plain pumpkin puree
- 1/4 cup maple syrup
- 2 tablespoons melted butter, plus a little for greasing
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
How to make it
- Heat oven to 350°F. Grease a 9-by-13-inch baking dish and spread bread cubes inside.
- Whisk eggs, milk, pumpkin, maple syrup, butter, cinnamon, nutmeg, vanilla and salt until smooth.
- Pour over bread and gently press down so every cube gets moistened. Let soak 15 minutes.
- Bake 35–45 minutes until golden and the center reaches 160°F with no liquid custard remaining. If the top browns early, loosely cover with foil.
- Rest 5 minutes and serve warm.
Helpful tips
A sturdy loaf holds up better than very soft sandwich bread. The baking time varies with the bread and depth of the dish.
Storage and reheating
Refrigerate perishable leftovers in shallow covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use within 3–4 days. For dishes served hot, reheat leftovers to 165°F throughout. Keep bread and crisp toppings separate until serving. See USDA leftover storage guidance.
Common question
Can I soak it overnight? Yes, cover and refrigerate; bring the oven to temperature and allow extra baking time for the cold dish, following your bakeware instructions.
Keep your seasonings organized
Recipes like this put cinnamon and nutmeg into regular rotation. Give your jars a dedicated spot with the Spiceo four-piece wall-mounted spice rack set. Mounting hardware is included; jars and spices are not included.
More recipes to try
Recipe image is AI-generated for illustration. Results vary with ingredients and equipment; this recipe has not been kitchen-tested.