Pumpkin French Toast Bake

Pumpkin French Toast Bake

135
cinderblock 0

"A delicious breakfast indulgence, perfect for those crisp autumn Saturday mornings."

Ingredients

45 m {{adjustedServings}} servings 305 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 190 mg
  • 63%
  • Sodium:
  • 598 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in preheated oven until golden brown on top, 30 to 40 minutes.
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Reviews

135
  1. 177 Ratings

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This was a really great addition to a brunch menu. It was perfectly spiced and not too sweet, but just sweet enough to not need syrup. The crumb topping is an extra special touch. I found I like...

This was fantastic! Thanks for the great recipe. I made a couple of changes to try lightening it up and reducing the number of ingredients used: egg beaters instead of eggs, lower calorie/high...

This was amazing! I didn't make any chages to the recipe except adding an extra teaspon of sugar. For the topping, I used 3 tablespoons of butter and added approximately 1 cup of finely choppe...