Baked Pumpkin French Toast
Easy Pumpkin French Toast Recipe is Baked in the Oven, Making this the Perfect Fall Breakfast! Thick-cut Bread is Soaked in a Rich Pumpkin Custard and Baked to Perfection!
- 8 slices thick cut bread any bread works, but I used SaraLee Artesano bread
- 1/2 cup pumpkin puree
- 3 eggs large
- 2/3 cups milk half and half would work as well
- 1 Tbsp honey
- 3 Tbsp all purpose flour optional—it just thickens the custard a bit
- 3/4 tsp pumpkin pie spice
- cinnamon sugar for sprinkling
Preheat the oven to 350 degrees. Grease a 1/4 sheet pan or 13x9 baking dish with butter or baking spray.
In a blender, blend pumpkin puree, eggs, milk, honey, flour, and pumpkin pie spice until smooth.
Pour 1/3 of the mixture on the bottom of the sheet or baking dish, spreading the batter evenly around the bottom.
Place bread side by side, on top of the batter, and pour the remaining batter over the top of the bread. Spread the batter evenly around the top. Sprinkle each piece of bread with cinnamon sugar, if desired.
Bake for 20-25 minutes, or until French toast is golden brown and the custard has set.
Serve with maple syrup, whipped cream, pecans, and/or powdered sugar, if desired.
Calories: 271kcal | Carbohydrates: 41g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 126mg | Sodium: 357mg | Potassium: 264mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5010IU | Vitamin C: 1.3mg | Calcium: 150mg | Iron: 3.3mg