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Baked Pumpkin French Toast

Yields8 ServingsCook Time45 mins

On the next crisp, autumn morning, warm your table with our pumpkin french toast!

 8 Nature's Yoke eggs
 ¾ cup milk
 1 tsp vanilla extract
 2 tsp cinnamon
 ½ tsp ground cloves
 ¼ tsp nutmeg
 1 tbsp sugar
 15 oz can pumpkin puree
 ½ loaf Texas toast thick-sliced bread, cut into 1-inch cubes
  cup brown sugar
 ¼ tsp cinnamon
 2 tbsp flour
 1 tbsp butter, softened

Preheat oven to 350 F. Grease a 9x13-inch baking dish.


Whisk the eggs, milk, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and sugar together in a bowl; beat in the pumpkin until fully incorporated.


Place bread cubes in large bowl; pour the pumpkin mixture over the bread cubes, and gently toss to coat. Arrange in prepared baking dish.


Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.


Bake in preheated oven until golden brown on top, 30 to 40 minutes.

Nutrition Facts

Servings 8