pumpkin french toast

You’ll love making Oven Baked French Toast with Pumpkin &amp; Bananas. This oven-baked French toast recipe takes only 35 minutes to make.

Oven Baked French Toast Recipe with Pumpkin & Bananas

Cooking spray

gluten free or whole wheat bread

eggs

egg whites

chocolate milk or chocolate alternative milk

pumpkin puree

cinnamon, divided

bananas

butter

maple syrup for drizzling (optional)

Place rack at the top of the oven....

Place rack at the top of the oven. Preheat oven to 350 degrees F.

Spray a large cookie sheet pan with cooking...

Spray a large cookie sheet pan with cooking spray.

In a large bowl, whisk together eggs, egg...

In a large bowl, whisk together eggs, egg whites, pumpkin puree, chocolate milk, and 1/2 teaspoon of cinnamon. Pour into a shallow dish or pie plate.

Dip each piece of bread (both sides) in...

Dip each piece of bread (both sides) in the egg mixture. Place bread on a sheet pan. If there is any egg mixture left after all pieces of bread have been dipped, evenly pour it on to bread in the pan. Let the bread soak in the egg mixture for 5 minutes.

Slice bananas thinly and place pieces on top...

Slice bananas thinly and place pieces on top of the bread. Evenly sprinkle 1/2 teaspoon of cinnamon over bread slices.

Place pan in the oven and bake for...

Place pan in the oven and bake for 20 minutes until bread starts to turn golden and bananas start to get translucent. Bread will be a little crusty along the edges at this point.

Remove from oven and top with butter and...

Remove from oven and top with butter and maple syrup, if desired. Serve hot.

Vegan Pumpkin French Toast tastes like fall on a plate! So cozy, moist, and sweet, this pumpkin pie flavored breakfast is ridiculously easy to make. Serve with a pat of vegan butter and pure maple syrup for a delicious autumn treat!

Pumpkin French Toast

soy milk

pumpkin pureé

cornstarch

brown sugar

vanilla extract

cinnamon

nutmeg

ginger

bread,

butter,

In a shallow bowl, wide enough to fit a piece of bread, whisk together the milk, pumpkin puree, cornstarch, brown sugar, vanilla, cinnamon, nutmeg and ginger together until well combined.

In a large non-stick pan, add a tablespoon or so of vegan butter (or coconut oil) over medium-high heat and let it melt. Whisk the batter once more right before dipping the bread.

Dip each side of the bread, then add to the pan and cook for 2-3 minutes on each side, until golden brown. Add more vegan butter to the pan as needed between slices.

Serve with vegan butter, maple syrup, powdered sugar and perhaps some vegan whipped cream and/or chopped pecans. Enjoy!

Pumpkin French Toast from Delish.com is the perfect fall breakfast to wake up for. 

eggs,

c. milk

c. pumpkin puree

pure vanilla extract

pumpkin pie spice

Kosher salt

brioche,

tbsp. unsalted butter, slightly softened

maple syrup

Powdered sugar,

Maple syrup,

How often are you making breakfast during the week?

Just tried for the first time.  This was very good and easy to make. Not soggy at all.  I used Trader Joe’s pumpkin brioche loaf bread. Followed directions other than kosher salt.  I used table salt since I don’t know the difference between the salts. I think next time I will add 1tsp pumpkin pie spice instead of 1/2 tsp and cook longer for a more caramelized and crispy flavors. I didn’t make the butter though short on maple syrup, needed the little bit I had for the toast.  
This will be a new tradition for Halloween and thanksgiving breakfast. Add a side of diced ham and scrambled eggs for protein.  So good!

I served this today to my guests at my B&B and they loved it. I found that I had to triple the maple syrup!

I love this recipe so much and I make it every Sunday for breakfast. Little tip, if you use room temperature butter, the pumpkin butter takes forever to combine. Sooo good!

I made this exactly as directed, but couldn't eat it. No matter how long I cooked the toast, it was still mushy inside. I ended up throwing it all in the garbage and wasting a lot of ingredients.

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Pumpkin French Toast Is The Only Breakfast You'll Want To Eat This Fall

Cozy fall breakfast is so simple with this Pumpkin French Toast Casserole. Prepped in just 10 minutes and baked up with the perfect pumpkin spice flavors and topped with a cinnamon pecan streusel. A family favorite for a special fall brunch or a weekend in!

Pumpkin French Toast Casserole

brioche bread (day old

½ c whole milk

sugar

c pumpkin purée (not pumpkin pie filling)

vanilla

heavy cream

flour

brown sugar (packed)

sea salt

½ cold butter, unsalted (1 stick)

pecans

Prepare the French Toast layer: Preheat oven to 350°F. Slice the bread into 1 1/2 inch cubes and place in a greased 9x13 inch dish or large casserole dish. Set aside.

In a mixing bowl, whisk together eggs, sugar, milk, cream, vanilla cinnamon, ginger, cloves and nutmeg. Add pumpkin purée and whisk until smooth.

Pour egg mixture over the bread and toss gently to coat. Make sure the pieces on top are nicely coated. There will still be a bit of liquid in the dish as well, you can let it sit out to absorb more of the liquid if desired.

Prepare the streusel topping: Combine the flour, brown sugar, cinnamon, and sea salt and stir to combine. Add the cold butter, cubed, into the mixture and use a fork or pastry cutter to break down into small pieces and combine until the mixture is in small crumbles. You can also use a food processor for this step. Add the pecans and toss.

Sprinkle the streusel topping over the pumpkin French Toast mixture evenly. Make sure as few of the pecans are exposed so as not to burn.

Bake for about 45-55 minutes or until the French Toast is puffy, golden and the center is not too wet. The streusel should be a golden brown as well.

Remove from the oven and allow to cool for about 10-15 minutes before serving. Serve with a drizzle of maple syrup or even whipped cream!

Store leftovers in an air tight container for up to 5 days in the refrigerator. You can freeze this casserole as well.

This Skinny Crunchy Stuffed Pumpkin French Toast is the perfect fall breakfast. Coated with pecans and served with maple syrup for an extra-special treat!

Pumpkin Stuffed French Toast

cream cheese (any fat content;

bread

milk

pecans (or more for extra crunch)

non-stick cooking spray OR butter

maple syrup (to serve)

Mix cream cheese, pumpkin puree, maple syrup and pumpkin pie spice together in a small bowl. Spread on four slices of bread and sandwich the remaining slices on top, pressing the edges to seal them.

Whisk the eggs and milk together in a shallow dish. Add the chopped pecans to a plate. Dip each sandwich first into the egg mixture and then into the pecans, making sure it is evenly coated everywhere.

Heat a frying pan on medium heat. Spray the pan with cooking spray and cook each sandwich on both sides until browned and crispy.

Serve with additional maple syrup and pomegranate if you like.

Tender on the inside and with crispy edges, this pumpkin French toast is comforting and loaded with pumpkin flavor and spices! Egg-free and dairy-free!

Pumpkin Baked French Toast (Vegan)

sandwich bread* (about 9 ounces)

almond milk

pumpkin purée

tsp pumpkin pie spice

salt

tsp vanilla extract

tbsp melted vegan butter

tbsp coconut sugar

Slice the sandwich bread into thick slices about 1 and 1/2 inches thick. You should get 6-8 slices.

In a large bowl, whisk together the almond milk, pumpkin purée, cornstarch, maple syrup, pumpkin pie spice, salt, and vanilla extract.

Slightly grease a 10x6-inch baking dish. Dip each slice of bread into the batter and arrange it in the baking dish. The slices can overlap each other. This is not an issue. Pour the remaining batter evenly over the bread slices and let it sit for at least 30 minutes or up to 6 hours in the refrigerator.

Preheat oven to 350°F (175°C). Cover the baking dish with foil and bake for about 25 minutes. In the meantime, whisk together the topping ingredients: melted vegan butter, coconut sugar, and pumpkin pie spice.

After 25 minutes in the oven, remove the foil and brush the top of the bread with the melted vegan butter mixture. Bake for another 10 minutes uncovered.

Serve warm with a drizzle of maple syrup and berries!

Will the batter and the topping last in the fridge for a few days by itself? I am just wondering if I would be able to make the French toast again a different day without having to make the batter and topping again? Thanks

Yum -- these were absolutely scrumptious and perfect for Christmas brunch!  I love that they're baked instead of fried.  Thanks for sharing, Thomas!

Top 6 pumpkin french toast recipes from across the web

The most viewed pumpkin french toast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Oven Baked French Toast Recipe with...

Pumpkin French Toast

Pumpkin French Toast

Pumpkin French Toast Casserole

Pumpkin Stuffed French Toast

Pumpkin Baked French Toast (Vegan)

Top 6 pumpkin french toast recipes from across the web

The most viewed pumpkin french toast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oven Baked French Toast Recipe with...

Pumpkin French Toast

Pumpkin French Toast

Pumpkin French Toast Casserole

Pumpkin Stuffed French Toast

Pumpkin Baked French Toast (Vegan)

The most viewed pumpkin french toast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine