I love having people stay at our house during the holidays. I feel like it adds to the overall hum of excitement and gives me an excuse to cook recipes I wouldn’t normally cook for a small family. I love french toast but it’s not always the most feasible thing to make for a crowd. However, this baked pumpkin french toast takes my favorite flavors/textures and turns it into an easy meal that can feed a crowd!
Baked Pumpkin French Toast
An easy way to use day-old bread for a perfect weekend breakfast to feed anywhere from two people up to a large group!
Servings: 2 large servings
Calories: 289 kcal
- 4 slices day-old multigrain sandwich bread cubed
- 1/2 cup pumpkin puree
- 1/2 cup whole milk
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Maple syrup for topping
- Whipped cream optional
Cut bread into quarters, diagonally. Arrange crust side up in a loaf pan.
In a medium bowl, whisk together pumpkin puree, milk, eggs, vanilla, cinnamon, nutmeg, cloves, ginger and salt. Pour the egg mixture over the bread and lightly press down so that most of the bread is moist. Let sit while the oven heats.
Preheat oven to 400° F.
Bake for 20 to 25 minutes, until eggs have set and the french toast is puffed.
Serve with a drizzle of maple syrup and whipped cream if desired.
Pumpkin French Toast
This pumpkin french toast is a play on my baked french toast for two. The pumpkin flavor isn’t very pronounced but it’s really about the spices (which make it taste a little more like pumpkin pie!) A few options to change up the recipe:
BREAD: Swap out sandwich bread for leftover rolls, or day old baguettes or ciabatta. For more stale bread, cut into 1 inch cubes (about 2 cups total) and place in loaf pan as above.
SPICES: Swap out the traditional pumpkin pie spices for a savory blend and serve for a strata-like dinner. Try it with thyme, sage, salt and pepper!
BUTTERNUT SQUASH: Don’t have pumpkin? Mashed butternut squash would make an excellent substitute for the pumpkin puree in this recipe.