This Baked Pumpkin French Toast is easy to make, healthy, and totally delicious. This can be made and baked in just 45 minutes. Enjoy!
I love coming up with new breakfast ideas for the kids, or better yet when someone else does it for me. I love making an assortment of baked French toasts, but what I don’t like is that sometimes they turn out soggy or the prep time is way too long, having to soak it overnight. What I liked about this recipe is that it didn’t taste soggy or “weighed” down from too much milk or letting it soak overnight.
I liked using the individual cups, it looked cute and it was fun to let the kids drizzle their own toppings. We topped this recipe with a light caramel drizzle and pecans and it made a perfect breakfast! I will say I had to triple this recipe to feed all of the kids this morning, granted there were 10 of them. There were a lot of cups to clean so next time I think I will stick to the pan!
Enjoy! XOXO San
How do you make Baked Pumpkin French Toast?
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Preheat oven to 350*
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Whisk together all batter ingredients, excluding bread, in a large bowl.
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Add bread cubes and stir to coat with the batter.
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Spray individual-sized dishes or pan [bread loaf size] with cooking spray. Spray 1 side of the foil that will cover the bowls/pan.
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Add bread cubes to bowls/pan, letting excess batter drip off.
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Cover with greased foil and bake for 25min.
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Uncover and bake an additional 5min.
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Top with bananas + nuts [optional] and broil for 1-3min, watching closely so it does not burn.
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Scoop out, add toppings, and serve!
My favorite kitchen tools used to make Baked Pumpkin French Toast:
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MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes have been essential in my kitchen. I prefer Pyrex because of the durability.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.
BREAD LOAF PAN: I have a few of these on hand and use them for more than just baking.
Looking for more delicious and easy breakfast ideas? Check these out next! Bananas Foster Baked French Toast and Overnight Coconut Cinnamon Pecan French Toast Casserole
Don’t forget to pin this to your favorite Pinterest board to save for later!
Baked Pumpkin French Toast
Ingredients
- 3 cups cubed day-old bread [not soft sandwich bread]
- 2 eggs
- 3 tablespoons pumpkin puree
- 2 tablespoons milk
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1/4 teaspoon ginger
- pinch allspice/nutmeg/cloves/salt to taste
Instructions
- Preheat oven to 350*
- Whisk together all batter ingredients, excluding bread, in a large bowl.
- Add bread cubes and stir to coat with the batter.
- Spray individual-sized dishes or pan [bread loaf size] with cooking spray. Spray 1 side of the foil that will cover the bowls/pan.
- Add bread cubes to bowls/pan, letting excess batter drip off.
- Cover with greased foil and bake for 25min.
- Uncover and bake an additional 5min.
- Top with bananas + nuts [optional] and broil for 1-3min, watching closely so it does not burn.
- Scoop out, add toppings, and serve!
Notes
Kid’s reviews: Well I got mixed reviews but the mixed reviews didn’t come until later on in the evening after the kids were in bed and my husband asked me how was breakfast…Good, why? Well the kids didn’t want to hurt your feelings but Aiden didn’t like it, he said it needed more flavor. Okay, well so the boys didn’t like it but then I have a few of the girls this morning who had seconds. So I guess this one is a toss-up but I will repeat making some alterations to fit all their palates.
G’day! interesting photo and recipe, true!
Glad it was not soggy based on your review!
Cheers! Joanne
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