Friday, October 11, 2013

Overnight Pumpkin French Toast Bake


I know what you're thinking... ANOTHER pumpkin recipe.

But trust me, this french toast has just a *kiss* of pumpkin flavor packed with chewy bread, egg-y custard, and a TO DIE FOR streusel topping.

After it comes out of the oven, slice a huge piece while its still hot, top with a pat of butter that will begin to melt all over, and drizzle with real maple syrup.

I can't stop fantasizing about this french toast...

You can impress your husband, your kids, shoot, invite your neighbors over and you will be the envy of the 'hood. None of them will know you started it the night before.

Let's get started, shall we? I know how much you want to make this.


You will need:
1 lb stale bread (I used a mix of sourdough and french bread) cubed
8 whole large eggs
1 cup pumpkin puree (I made own by roasting pumpkins, but the canned is also fine)
2 1/2 cups heavy cream
5 1/2 Tablespoons brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 Tablespoon vanilla

Butter for greasing

Streusel Topping:
1/2 cup packed brown sugar
1/2 cup granulated sugar
4 Tablespoons flour
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
4 Tablespoons cold butter, diced

Extra butter and Pure Maple Syrup for topping

Butter the bottom and sides of a 9x13" baking dish. Place cubed bread in a large bowl.

In a separate bowl, whisk the eggs. Add in the pumpkin puree and whisk until combined. Add in the heavy cream, brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla and whisk together until incorporated.

Pour custard mixture over your bread cubes, tossing gently, and let sit for 3 minutes so the bread can soak up the custard. When time is up, gently toss again and pour the mixture into your prepared baking dish.

Cover with plastic wrap and place in your fridge overnight.

In the morning, when you are ready to bake, remove the french toast from the refrigerator and let it sit at room temperature while you heat up the oven to 350 degrees.

Also, in a small bowl, mix together your topping ingredients until the butter is incorporated and the mixture is pea sized. Crumble the topping evenly over the top and bake the french toast in the oven for 55-60 minutes until golden brown and puffy.


Let the french toast bake cool slightly, cut large pieces for everyone (trust me here) and place a pat of butter on the top with a heavy drizzle of pure maple syrup.

Your taste buds, will love you.



This recipe screams Fall comfort food. Enjoy... And happy eating!

4 comments :

  1. AAGGGGGGGGHHHHHHHHH That looks so good! I need to do this!

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  2. Seriously! This looks amazing! But here's the kicker.....my hubby doesn't care for pumpkin! (Crazy, I know!) So what do you think this would be like if I substituted a bit of apple sauce for the pumpkin puree, and added some chopped apples?

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    1. I think your idea of using apple sauce sounds amazing! And maybe the edge to throw it over the top? Drizzle caramel over it when it comes out of the oven.... YUM!! Thank you for stopping by :)

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  3. Sounds delish! Made a copy to bring home from work tonight and make over the weekend. Super cold here already in Minnesota, so this is the perfect Saturday morning breakfast to surprise the family with. Thank You for sharing it!!!

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