Baked Pumpkin French Toast

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 large servings 1x
  • Category: Breakfast


An easy way to use day-old bread for a perfect weekend breakfast to feed anywhere from two people up to a large group!



  • 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)


  1. Cut bread into quarters, diagonally. Arrange crust side up in a loaf pan.
  2. 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.
  3. Preheat oven to 400° F.
  4. Bake for 20 to 25 minutes, until eggs have set and the french toast is puffed.
  5. Serve with a drizzle of maple syrup and whipped cream if desired.


Tips & Tricks: Ends of bread loafs are an excellent choice for this baked french toast. Arranging crust side up gives a bit of extra crunch to this dish.

Stock up: get the pantry ingredients you will need: bread, milk, maple syrup


  • Calories: 289
  • Sugar: 8.9
  • Sodium: 686
  • Fat: 8.9
  • Carbohydrates: 37.4
  • Protein: 15.2
  • Cholesterol: 192