Pumpkin French Toast Bake118 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“A delicious breakfast indulgence, perfect for those crisp autumn Saturday mornings.” - by cinderblock
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 305 cal
- 8.5 g
- 46.2 g
Based on a 2,000 calorie diet
Reviews (118)Rate This Recipe
"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 liked it b..." See moreest with just a dollop of fresh whipped cream to complement the spicy pumpkin flavor. I didn't have Texas toast and substituted a loaf of regular sandwich bread, which when cubed equaled about 8 cups. I also took the crusts off first. The only minor issue was with mixing everything in the baking dish - that caused it to stick to the dish. I would recommend stirring the pumpkin mixture in a large bowl and adding the bread cubes to the bowl to mix, then pouring it all in the baking pan."
"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-fiber..." See more white bread instead of the Texas toast, 2 heaping tsp of pumpkin spice instead of the cinnamon/cloves/nutmeg combo, and reduced the amount of brown sugar in the topping to 1/4 cup. I also added a little 2% milk to the pumpkin mixture so there was enough liquid to fully soak the bread. Ended up with 12 generously-sized squares of french toast, at about 160 calories (and 10 grams of protein and 8 grams of fiber!) a piece! Turned out great, although I don't doubt the original recipe is even better and richer tasting - will save that for a special occasion :) The best part -- I wrapped the leftover squares individually in plastic wrap and froze them, and am looking forward to reheating them in the toaster oven for an easy/healthy breakfast later this week!"
"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 chopped peca..." See morens. It is delish served alone or amazing with a smidgen of maple syrup and a dollop of Extra Creamy Cool Whip. I placed the cubed bread into a 13x9 Pyrex dish and poured the puree on top and gently tossed with my hands; then sprinkled with the topping. My family is very picky and they loved, loved, loved this dish!"
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