Pumpkin French Toast Bake

This Pumpkin French Toast Bake is a guest post from my friend Stacey from This Lil Piglet. For more amazing recipes like this, please visit her blog.

I love pumpkin, a lot. My new favorite thing to do is to head to Starbucks on Fridays, while my son as at school, to work in peace and treat myself to a PSL. Those Pumpkin Spice Latte’s get me every time.

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Pumpkin lattes are great (like this iced pumpkin spice latte), but real pumpkin-based desserts are even better. Stacey uses many of my favorite ingredients in this pumpkin french toast inspired recipe:

• bread x12 (I love me some bread. I’m a carb queen! What can I say, bread makes me happy).
• pumpkin
• maple syrup (pure maple syrup guys, not the fake stuff).
• pecans
• cream cheese
• cinnamon, nutmeg, vanilla

Basically, this is the breakfast of my dreams.

I know this recipe is categorized as breakfast, but I’m pretty sure this would make one awesome dessert. Or lunch…or dinner…

More fall breakfast recipes:

Caramel Apple Waffles

Caramel Apple Overnight Oats

Caramel Apple Blender Pancakes

Apparently, I really like caramel apple recipes.

Pumpkin French Toast Bake

Pumpkin French Toast Bake. A delicious breakfast recipe that’s easy to put together. This strata-like bake is a new fall breakfast recipe favorite! If you’re a fan of cream cheese, pecans, maple syrup, pumpkin and bread…then you’ll love this recipe.

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Pumpkin French Toast Bake

Prep Time:15 minutes

Cook Time:1 hour

Total Time:1 hour 15 minutes

Pumpkin French Toast Bake. A delicious breakfast recipe that’s easy to put together. This strata-like bake is a new fall breakfast recipe favorite!

Ingredients:

• 12 slices of bread
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 8oz block of cream cheese, softened
• 1 ½ cups of milk
• 4 eggs
• 2 tsp cinnamon
• 1 ½ tsp nutmeg
• ⅓ cup sugar
• 2 tsp vanilla extract
• ½ cup chopped pecans
  
  

Topping

• ¾ cup sugar
• ½ cup flour
• ¼ cup butter, cut into small cubes
• Whole pecans (optional)

Garnish with syrup and confectioner’s (icing) sugar

Directions:

1. Preheat oven to 350 degrees F.
2. Cut bread into bite-sized cubes and place into a greased 9X13 baking dish.
3. In a medium bowl, whisk pumpkin, cream cheese, milk, eggs, cinnamon, nutmeg and vanilla, mixing thoroughly.
4. Pour ½ of the mix evenly over bread cubes, toss with a spoon to coat; pour the remaining pumpkin mix over the top.
5. Sprinkle chopped pecans evenly over the top.
6. In a small bowl, mix topping ingredients by hand into a crumbly texture. Sprinkle over the top of the bread cubes. Place whole pecans over the top and bake in the oven for 1 hour or until baked through.
7. Let sit for 10 minutes before serving.

This is a strata consistency, not to be confused with the consistency of french toast.

All images and text ©Randa Derkson for The Bewitchin' Kitchen.

Thank you, Stacey, for this amazing recipe! Please visit This Lil Piglet for more recipes (like these Blueberry Perogies with Blueberry Sauce).

If you like this recipe, then please share it with your friends. If you hover over any image in this blog post you will also find a “Pin It” button, so you can easily share it to Pinterest, along with Facebook and Twitter.

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