Baked Pumpkin French Toast Recipes

PUMPKIN FRENCH TOAST

Steps:

• Beat the eggs, pumpkin puree, cinnamon, and nutmeg together in a bowl. Dip the bread slices into the pumpkin mixture until coated on both sides.
• Melt 1 teaspoon of butter in a large skillet over medium-high heat. Place 4 of the bread slices into the skillet and cook until browned on both sides, about 3 minutes per side. Repeat with the remaining bread and butter.

PUMPKIN FRENCH TOAST BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
• Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
• Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
• Bake in preheated oven until golden brown on top, 30 to 40 minutes.

BAKED PUMPKIN FRENCH TOAST

Steps:

• Preheat the oven to 350 degrees. Grease a 1/4 sheet pan or 13x9 baking dish with butter or baking spray.
• In a blender, blend pumpkin puree, eggs, milk, honey, flour, and pumpkin pie spice until smooth.
• Pour 1/3 of the mixture on the bottom of the sheet or baking dish, spreading the batter evenly around the bottom.
• Place bread side by side, on top of the batter, and pour the remaining batter over the top of the bread. Spread the batter evenly around the top. Sprinkle each piece of bread with cinnamon sugar, if desired.
• Bake for 20-25 minutes, or until French toast is golden brown and the custard has set.
• Serve with maple syrup, whipped cream, pecans, and/or powdered sugar, if desired.
• Enjoy!

PUMPKIN FRENCH TOAST BAKE

Steps:

• Cut any kind of bread into 1-inch cubes - I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9x13-inch baking dish quite full.
• In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it's all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
• In the morning, preheat oven to 350 degrees F (176 C), uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or until golden brown and no longer wet.
• Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.

BAKED PUMPKIN BRULEE FRENCH TOAST

Steps:

• Butter a 10-inch springform pan. Wrap outside with foil. Warm milk, cream and vanilla in pan on medium. Remove from heat. Let sit 20 minutes. Pour into bowl. Heat oven to 325 degrees F. Whisk eggs and yolks. Whisk in sugar. Slowly stir into cooled milk mixture. Stir in pumpkin, ginger and salt.
• Dunk bread into custard. Arrange slices in pan, overlapping layers. Slowly pour remainder of mixture into pan. Let sit 30 minutes.
• Place pan inside roasting pan. Fill pan with hot tap water until it reaches about halfway up sides. Bake 90 minutes. During last 10-15 minutes top with 1/4 cup brown sugar, return to oven and raise temperature to 400 degrees F. After 10-15 minutes remove from oven and let cool for 20 minutes. Remove from pan. Garnish with whipped cream.

OVERNIGHT PUMPKIN FRENCH TOAST CASSEROLE

Steps:

• Cut each slice of bread into quarters. Arrange half of the bread in a greased 13x9-in. baking dish; layer with cubed cream cheese and remaining bread, pressing down slightly., In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, spices and salt. Pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 40 minutes. Uncover; sprinkle with pecans. Bake, uncovered, 25-30 minutes or until lightly browned and a knife inserted in center comes out clean., Let stand 5-10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup.