Pumpkin French Toast Bake

Dawn Cordova


One of my favorite ways to spend a quiet winter morning. A piece of Pumpkin French Toast Bake and a cup of steaming hot coffee. This recipe is best prepared and refrigerated overnight, then bake in the morning.


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8 or more
20 Min
45 Min


  • 10 slice
    white bread, cubed
  • 1 can(s)
    15oz pumpkin puree or fresh cooked.
  • 2/3 c
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
    ground nutmeg
  • 1 tsp
  • 1/8 tsp
  • 6
    eggs, beaten
  • 1 clove
  • 5 oz
    evaporated milk
  • 1/2 c
    chopped walnuts or pecans (optional
  • ·
    maple syrup
  • ·
    whipped topping

How to Make Pumpkin French Toast Bake


  1. Spray a 9x13 inch baking dish with cooking spray, and place the bread cubes into the dish.
  2. In a bowl mix together remaining ingredients,except maple syrup and whipped topping.
  3. Pour the pumpkin mixture over the bread cubes.
  4. Cover dish with plastic wrap and refrigerate overnight.
  5. The next day, preheat oven to 350 degrees.
  6. Uncover and bake the casserole until the pumpkin mixture is set and a toothpick inserted in center comes out clean, about 45 mins.
  7. Serve with a drizzle of maple syrup and a dollop of whipped topping. Can be served warm or cold.

Printable Recipe Card

About Pumpkin French Toast Bake

Course/Dish: Breakfast Casseroles, Eggs
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy

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