Pumpkin French Toast Bake

Pumpkin French Toast Bake

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6 eggs
1 loaf French Bread, cut in 1 inch cubes
2 1/2 cups milk
1 cup pumpkin puree
1/2 cup sugar
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
1/4 cup pecan halves (optional)
Warm maple syrup (optional)
Fresh whipped cream (optional)

Streusel Topping:
1/3 cup flour
1/2 cup brown sugar, packed
1 teaspoon cinnamon
Pinch of salt
1/2 cup cold butter, cut into pieces

Spray a 9 x 13 inch baking pan with cooking spray. In a large bowl, whisk together eggs, milk, pumpkin puree, sugar, vanilla extract, and pumpkin pie spice. Pour mixture evenly over bread. Press bread down a bit to make sure it’s covered with the egg mixture. Cover casserole and refrigerate for several hours or overnight.

Before baking, use a pastry blender or fork to mix together flour, brown sugar, cinnamon, salt and butter until crumbly. Preheat oven to 350 degrees. Remove casserole from refrigerator and sprinkle streusel topping over the top. Bake loosely covered with foil for 40 to 50 minutes. Uncover and sprinkle pecans on top if you like. Bake another 10 to 15 minutes. Let rest 5 to 10 minutes before serving.

Serve with warm syrup or whipped cream.

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  1. Heather Plaskey says:

    How many oz. Can of pumpkin

    1. Amy Hanten says:

      About 8 ounces of pumpkin puree equals 1 cup. Thanks, Heather.

  2. I’m in the middle of making this right now…but I see in the directions that it says to mix the “eggs” but there are NO EGGS in the ingredients list! Help!!

  3. I make this all the time! I use canola oil instead of butter and whole wheat flour rather than all-purpose flour for the topping. I also use a whole wheat cinnamon/ raisin bread instead of French bread to make it a little healthier. Everyone always loves it. It heats up well the next day too. Thanks for the recipe!

  4. Amy Hanten says:

    Hi Dawn. Thanks for sharing! I’m so glad you like these! We love it too! LOve make-aheads like this! I’m working on more brunch bakes like this so check back soon! Thanks! -Amy

  5. Dawn Knisely says:

    I have made this in the past and am planning it for this weekend. It is an incredibly yummy breakfast treat that my whole family enjoys. It’s a substantial breakfast with no work for mom when you wake in the morning; just pop it in the oven. We pair it with maple sausage links.

  6. I made this recipe the past weekend and it was a wonderful hit!! The kids and my husband loved it. It was perfectly sweetened so we did not add the optional maple syrup. How wonderful to find a breakfast using pumpkin especially this time of year.
    Thank you so much for sharing this fantastic recipe.