NOW (November 12, 2018) – I can’t even fathom the number of times I’ve made this recipe since I originally posted it in 2010. It has remained a huge family favorite the past 8 years. We especially love it as a breakfast-for-dinner meal. I now make two batches every time I make it so that there plenty to go around with some leftover for busy school mornings.
Isabelle will be coming home for her first college holiday break for Thanksgiving and I am already planning to serve this Pumpkin Pie Baked French Toast for breakfast while she is here. It’s going to be an exciting visit for us all. We haven’t seen her since we dropped her off at her dorm at the end of August and we can’t wait! It will be her first time at our new house, and the kids are ready to take her on a grand tour. I’m also looking forward to cooking some of her favorite meals for her. She’s requested a few things that she’s been missing, so it will feel good to be able to do that for her.
THEN (November 4, 2010) – I think I am officially a pumpkin convert. When I shared the recipe for Pumpkin Pasta Sauce, I admitted to not being a huge fan of pumpkin. However, I’ve been using it more and more the past few weeks and I’ve definitely taken a liking to it. I’ve enjoyed it in both sweet and savory preparations. For eating, I’m learning to value it’s earthy, seasonal flavor and for cooking, I’m a huge fan of its versatility.
Also, I think pumpkin is going to have to top my list as my new #1 favorite ingredient to experiment with. Everything I’ve tried it in has been a success. This Pumpkin Pie Baked French Toast is no exception. It would be an awesome addition at a breakfast or brunch this holiday season. (And let me tell you, it is awesome served with those Apple Sausage Balls!)
Pumpkin Pie Baked French Toast
- 1 loaf French or Italian bread, cubed
- 1 15 oz can pumpkin puree
- 6 eggs
- 2 cup milk
- 3/4 cup brown sugar
- 2 tsp vanilla
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/2 cup chopped pecans, for garnish, optional
- 1/2 cup brown sugar, for garnish, optional
- Grease a 13×9 casserole dish. Place cubed bread in dish.
- In a bowl, combine pumpkin puree, eggs, milk, brown sugar, vanilla and seasonings. Whisk until smooth and fully combined. Pour on top of the cubed bread.
- Refrigerate overnight or at least 6 hours.
- Bake at 375 degrees for 25 – 30 minutes, until lightly browned and set. If desired, sprinkle pecans and brown sugar on top of the baked French toast 5 minutes before cooking time is finished.