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


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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
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


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